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Subject Topic: cooking with double skillett Post Reply Post New Topic
Persontinacooper
15/3/2009 at 7:33pm
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i got a double skillet baragin on ebay £6. tried roast chicken today lovely but i managed to burn the roast pots and tried part baked rolls tonight and they burnt too. what am i doing wrong ?

thanks



PersonCryptian
15/3/2009 at 7:45pm
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Did you pre-heat both parts, then occasionally flip the pans? Have never triked breads but duck breasts with peppers & potato slices. Perhaps I use more greasing . I use mine summertimes ( I only have a tent - so my "dead" season is from late Oct to when it warms in March)

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Cryptian
Life is not a rehearsal--It's the real thing !


Personmattlad
15/3/2009 at 8:07pm
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Remember that you do not need a high heat. Just low to medium is enough.

-------------
Love a lot. Trust a few. But ALWAYS paddle your own canoe!!
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Those who know don't talk.


Personglen_p
15/3/2009 at 8:55pm
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I've done part-baked bread before. I put a bit of water in the pan (a few drops). Then use a low heat and keep shuffling them, turning the pans over occasionally. I'e not had too many problems.

Glen

(Now got an oven - but keeping the skillet)


PersonFreebird
16/3/2009 at 5:22pm
 Location: Dutch Mountains
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If it's a cast iron skillet you need to "season" it first. Like this:

Wash the skillet with as hot mild soapy water as you can bear. Thoroughly rinse, then dry by putting it on a stove to evaporate all water residue.

Let it cool to touch and rub goosefat on the inside and outside of the skillet. Put in an oven at 200°C for at least three hours, then let it cool.

You have now seasoned you skillet and by using it more and more it will become as anti stick as teflon but far better! Always clean the skillet with hot water and a paper towel. No soap as you will rinse off the little layer of natural fats that needs to sink in between the pores of the cast iron to make it antistick.

Here's my seasoned griddle, used on the two burner Coleman Stove....

    


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PersonLunnie
16/3/2009 at 5:24pm
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I am coming to yours for my brekkie!!!

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Lunnie lunnmail


Personjohnwils
16/3/2009 at 11:34pm
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Try a diffuser under the skillet and keep the heat low.

Helen


Gerryatric
17/3/2009 at 6:45am
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Try using a trivet, keeps dry or solid foods off the bottom of the pan and allows heat to circulate around and underneath the item.

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Gerry


Personsuns
17/3/2009 at 6:59am
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Can anyone suggest where i can get a trivet from? As iv ihd to use foil in the past to keep my food off the bottom


PersonFreebird
17/3/2009 at 8:44am
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There's one on www.qvist.nl. See here. Good for the inside of a Dutch Oven or to support a hot lid on the table.


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Gerryatric
17/3/2009 at 1:27pm
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Mine was a stainless teapot stand which I adapted.

-------------
Gerry


PersonSGThomas
17/3/2009 at 1:38pm
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Freebird

I always thought that Dutch ovens was farting in the bed and holding you partner's head under the covers.


PersonFreebird
17/3/2009 at 3:40pm
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You were miss informed, Sarge; that's called testing the insulating features of the covers.

THis is testing the wetsuit...



"Dutch Ovens" is keeping your woollies on under two duvets during the height of summer and holding your partner's head near your feet until he/she (showing my liberal mind here ) stops kicking. Then head for the showers.


PersonSGThomas
17/3/2009 at 5:41pm
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Freebird

I bow to the obvious expert.


PersonJewelly
18/3/2009 at 10:03am
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a heat diffuser will stop any hot spots. I have a double skillett and it is fantastic - I even use it at home!

 

xx  



-------------
Both Jewelly's post on this login - More than likely it will be her - but it could be him!

Tenby - July 2011
Cornwall - August 2011


Personsuns
18/3/2009 at 10:35am
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Quote: Originally posted by SGThomas on 17/3/2009

Freebird

I always thought that Dutch ovens was farting in the bed and holding you partner's head under the covers.



In the midlands its called 'Stick it'



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