Comments on: Stupid Questions Volume 10

By: Margo

Margo — Wed, 31 Oct 2007 17:33:08 +0000

Heather: about the cast-iron lid in self-cleaning oven: have you ever left anything IN your oven while it was on self-cleaning cycle? My owner’s manual says to take everything out, even the racks. I’m willing to try if it doesn’t damage my oven or something!

By: boogiemum

boogiemum — Wed, 31 Oct 2007 17:07:12 +0000

Ooh, those were good questions! I always leave the salt out when I bake bread (which is every week) and now I am going to leave it in. Thanks

By: HeatherG

HeatherG — Wed, 31 Oct 2007 01:59:32 +0000

Margo, try putting the lid in your oven and put it through a self-cleaning cycle. It should burn the stuff off. Then you might need to season it, but since it’s just a lid that might not be crucial. Be forewarned, it won’t be black anymore unless you reseason it.

By: JRae

JRae — Tue, 30 Oct 2007 20:47:33 +0000

It makes me cringe to think of her cooking without salt… no offense but it must’ve been terrible.

By: JRae

JRae — Tue, 30 Oct 2007 20:46:15 +0000

Oooh, good tip about the bananas and grapes!

It annoys me that salt=unhealthy somehow these days. I’m glad to have Heather confirm that it’s only a health issue if you have high blood pressure- otherwise, salt away!

Read some Alton Brown or watch the Salt episode of “Good Eats” to understand just HOW important salt is to making a bad meal turn good!

I myself have a bunch of “health” cookbooks that always skimp on the salt. One recipe I thought was just bad and bland until I added salt on my own- suddenly it was delicious and flavorful! It does more than add “salt-flavoring”- it enhances the flavors that are already there.

You should also mention how salt needs to be added as early into the cooking process as possible, before (or during) any heating occurs to get the maximum results.

Pepper should be added last since it can burn.

By: Margo

Margo — Tue, 30 Oct 2007 17:05:30 +0000

I never knew you could separate grapes!! I usually just resign myself to more than I wanted!

About cast-iron: I’m devoted to mine (I have 2 skillets, a griddle, and a dutch oven). I always heat mine up after rinsing, and then rub lightly with oil.
I do have a question though: the lid of my dutch oven has caked on stuff and I’ve tried scrubbing it off several times with steel wool and I can’t get it off. Any suggestions? I’ve simply been using a regular pan lid instead of the cast iron one while I stew on the problem. ha.

By: Milehimama

Milehimama — Tue, 30 Oct 2007 14:50:43 +0000

I always check out the bottom of the bag and pick out any shrivelly or squishy grapes at the bottom too. I only pay for what I can actually eat!

By: Kathy T.

Kathy T. — Tue, 30 Oct 2007 13:43:28 +0000

Stupid Questions! The problem is you’ve answered so well so often that I’m running out! But I’m sure given my propensity toward Home-Ec type issues (or lack thereof) that you’ll be getting more one of these days. Especially since my parents are coming this week and I haven’t cleaned house in three months (I exaggerate..ha).