Food

wood sawing dusts is mixed with rice powder, sterilized at 100C then inserted spawn seeds

Be sure to wash with dishwashing liquid and dry immediately a new pan which may have oils from manufacturing. See below for tips. When applying a second coat, let the pan cool down enough to the touch. A tip: when you spread the oil, if the surface looks mate you are ok, however if it looks shiny there's too much oil, wipe the excess off Seasoning - PREHEAT oven at 300F with lower element only (no grill) - spread an extremely thin layer of raisin seed oil - surface should look mate, not shiny - place inside oven 10 minutes with the seasoned face up - remove skillet and heat the oven at 400F. insert skillet - let the skillet sit for 1 hour - turn oven off and let sit inside for 1 more hour without opening the door - remove the skillet from oven, let cool down outside, until barely warm - first layer is done - let cool enough to touch it, then make a new layer the same way. Do 3-4 layers in total Oven heat is from lower element at all times, no grill. Note: we preheat the oven before placing the skilled so it doesn't quickly burn off the oil film. Use oils with smoking point above 400F (we don't want to oil to start smoking). Also, the lower oil iodine value, the harder and long lasting the seasoning will be. Refined coconut oil has smoking point above 400F and about the lowest iodine value of all oils. Smoking point chart https://www.pinterest.com/pin/383017143307542656/ Clean first a cast iron or carbon steel after purchasing it, this way: preheat the oven to 400F then go ahead and clean the skillet under water using a soft sponge and dishwashing liquid. Rinse well with warm water then place the skillet immediately inside the oven to have it dried as fast as possible. When left wet at room temperature, cast iron rusts very quickly, basically after 10-20 minutes. This is why you want to fast dry it inside the oven. If the skillet has rust, wipe or clean off any excessive rust dust, then season it as shown in the video. The seasoning will have the rust darken from the oil layers. If you have an older skillet covered with old crust, use a steel wire sponge mesh to clean it well (it will start looking like new steel, shiny), then proceed to washing and seasoning it. As mentioned in the video, raisin seed oil is one of the best choices for seasoning. We place the skillet with the seasoned face up inside the oven, so it doesn't get direct heat from the oven heating elements which are usually located at the bottom of the oven. Do not activate the grill function. UPDATE I've been using this pan for 3 years now to bake pita bread - still zero sticking. remember to never touch cast iron with water - it rusts immediately

Quick romanian halva recipe

Preserving seeds for future plant growing - tips

I'd like to consume lettuce in winter time as well for fiber content (constipation problem)

Comparing 4 canadian / quebec unbleached flour brands for taste - Metro Selection IGA Compliments Robin Hood Five Roses

Modern intensive production has greatly reduced the taste/flavor of food. True for milk/diary/cheese/meat/grain/cereals/bread/vegetables/fruits/tomato and most other food

Green lettuce vs fiber supplement (Metamucil type). Also for kidney disease

How hard to knead the dough

Country side bread the way it was done hundreds of years ago