Cooking/Food thread

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

xseler

These are not the firearms you're looking for.
Supporting Member
Special Hen Supporter
Joined
Jun 18, 2018
Messages
6,738
Reaction score
11,632
Location
Moore, OK
One of my most vivid memories from childhood are of a cast iron skillet "exploding" while my mom was frying fish on the stove top. Keep in mind I was about 5 so "exploding" may not be 100% accurate but it was loud, there was cussing and the kitchen did not catch fire.

I remember a pressure cooker 'safety plug' being shot through the ceiling one afternoon..............



.
 

orangevale

Sharpshooter
Special Hen
Joined
May 7, 2010
Messages
152
Reaction score
139
Location
Edmond, OK
Cast iron makes the best cornbread!



.
If you haven’t already, try preheating your cast iron skillet when making cornbread.

I grease the skillet with what ever “shortening” I’m using (oil, Crisco, on the rare occasion bacon grease) and place the skillet in the oven while the oven is coming up to temperature.

Gives you a browner crust on the bottom of the bread.
 

RickN

Eye Bleach Salesman
Supporting Member
Special Hen Supporter
Joined
Sep 7, 2009
Messages
25,336
Reaction score
34,090
Location
Edmond
If you haven’t already, try preheating your cast iron skillet when making cornbread.

I grease the skillet with what ever “shortening” I’m using (oil, Crisco, on the rare occasion bacon grease) and place the skillet in the oven while the oven is coming up to temperature.

Gives you a browner crust on the bottom of the bread.
You are correct. Preheat if you want a crispier crust, do not if you like it softer.
 

1shott

Sharpshooter
Supporting Member
Special Hen Supporter
Joined
Jun 13, 2005
Messages
7,791
Reaction score
3,603
Location
Ada
If you haven’t already, try preheating your cast iron skillet when making cornbread.

I grease the skillet with what ever “shortening” I’m using (oil, Crisco, on the rare occasion bacon grease) and place the skillet in the oven while the oven is coming up to temperature.

Gives you a browner crust on the bottom of the bread.

Lard, seriously. You can use crisco, and I do, but lard gives some great results. Its also a natural product, just rendered pork fat.

Heat the skillet thats been coated with your choice of fat, in a re heated 450 degree oven for 10-15 minutes, pour in your batter and listen to that sizzle, then bake for 15 minutes, let cool, slice in the skillet and serve with real butter, bowl of pintos.

Yall gonna make me post corn bread pics now huh
 

1shott

Sharpshooter
Supporting Member
Special Hen Supporter
Joined
Jun 13, 2005
Messages
7,791
Reaction score
3,603
Location
Ada
Well heck here ya go

The pintos have ham hocks, smoked brisket in them.
 

Attachments

  • cornbread1.jpg
    cornbread1.jpg
    75 KB · Views: 33
  • cornbread2.jpg
    cornbread2.jpg
    78.8 KB · Views: 40

Latest posts

Top Bottom