Hints From Heloise: Some cast-iron solutions
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* James C., via e-mail, says, “The technique I learned in keeping your pan clean is to use salt and oil with a paper towel as a scrubber.”
* Charles P., via e-mail, says: “When cleaned and rinsed, I place the skillet on my cooktop over a high flame to quick-dry, then wipe (when cold -- Heloise) with a paper towel that has been anointed with a little vegetable oil.”
* Janet C., via e-mail, says: “Put a grungy cast-iron skillet in your oven when you turn on the self-cleaning feature.” (Heloise here: You can only place your cast-iron in the oven when self-cleaning if you have the type of oven that has racks able to stay in during this cleaning process. Many ovens require that you remove the racks before self-cleaning, so please be sure to check your manual before doing this).
* Joan B. in Omaha says: “My father was always working in his garage on his projects. One day, when my mother went shopping, he sand-blasted the gunk off! He was so proud of how shiny he got it. I don’t think my mother was very happy, though. But we all had a good laugh.”
Source: Washington Post
The best almond biscotti
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Ingredients:
3½ cups unbleached all-purpose flour 1 teaspoon baking powder ¾ teaspoon salt 4 large eggs, 2 egg yolks, and one egg white for brushing 2 cups granulated sugar, plus extra for sprinkling 2 teaspoons vanilla extract 2 tablespoons almond liqueur, such as Disaronno 1 tablespoon anise seed 4 cups coarsely chopped whole almonds
Directions:
1. Adjust oven rack to lower-middle and upper positions and heat oven to 325 degrees. Line 2 rimmed baking sheets with parchment paper.
2. Whisk flour, baking powder, and salt in a medium bowl. Beat eggs, egg yolks, and sugar with an electric mixer in a large bowl until light, about 2 minutes; beat in vanilla, liqueur, and anise. Beat in dry ingredients and then almonds to form sticky but workable dough.
3. Divide dough into four portions on a heavily floured board, rolling each portion into an approximate 15- by 2-inch log. Carefully transfer 2 logs to each baking sheet brushing each with egg white and sprinkling with sugar. Bake until pale golden and just beginning to crack, 20 to 25 minutes.
Source: USA Today