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Humidor with hygrometer and bowl of water during initial seasoning Humidor with cigars. A humidor is a humidity-controlled box or room used primarily for storing cigars, cigarettes, cannabis, or pipe tobacco. Either too much or too little humidity can be harmful to tobacco products; a humidor's primary function is to maintain a steady ...
Seasoning is the process of coating the surface of cookware with fat which is heated in order to produce a corrosion resistant layer of polymerized fat. [ 1 ] [ 2 ] It is required for raw cast-iron cookware [ 3 ] and carbon steel , which otherwise rust rapidly in use, but is also used for many other types of cookware.
Cigars are usually kept in a wooden box called a humidor. A pan of water is placed in the humidor so that the wood will absorb water vapor at close to 100% relative humidity. It is then used to store the cigars at fairly constant relative humidity, between 55 and 70%.
Avoid cooking acidic foods in cast iron, as they can erode the seasoning. After cleaning your cast iron, be sure to dry it completely, says Malivert. This prevents rust from building up on the pan.
In addition to the choice of herbs and seasoning, the timing of when flavors are added will affect the food that is being cooked or otherwise prepared. Seasonings are usually added near the end of the cooking period, or even at the table, when the food is served. The most common table-seasonings are salt, pepper, and acids (such as lemon juice).
Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food, including otherwise unpalatable food. [2] Its pairing with pepper as table accessories dates to seventeenth-century French cuisine, which considered black pepper (distinct from herbs such as fines herbes) the only spice that did not overpower the true taste of food. [3]
Seasoning practices in the Teche country occupy a middle place between the salt and black pepper-based approach to spices in the Bayou country and the prevalent use of cayenne pepper in the Cajun prairies. People along the lower and middle Teche use cayenne more often than in the Laforche area.
I agree. I removed the paragraph about how to season a humidor and added an external link to the same information 72.225.219.80 21:08, 31 January 2007 (UTC) The last part about distilled water doesn't make any sense. Unless there is a volatile element of the water the only thing evaporating is the water.