I just toss my enameled cast iron in my dishwasher every day, and deal with it being poorly seasoned by seasoning on the fly every time I cook on it. Scrubbing by hand isn’t that much work, but it’s still more than ten times the effort of just throwing it in the machine…
I’ve done this. We used a big cookie jar on the counter and fermented for about a month (cold kitchen). It came out well, but we were kinda scared of it and the jar was always in our way so we never bothered again. We have local places that sell ‘raw’ sauerkraut and that is a better work/life balance for us.
Side note: there are 3 stages to fermentation with different bacteria taking the main stage in each. Check out this article and its links for even more details: makesauerkraut.com/how-long-to-ferment-sauerkraut…
I’m always surprised that nobody worries about the random long-chain polymers created in the seasoning process which are then released into your food as you cook.
Yes, many long chain polymers are carcinogens. That makes them bad. Long chain polymers are what make commercial non-stick pans non-stick. Note: they are different long chain polymers, but still just a bunch of polymer hydrocarbons because…that’s what makes both of them non-stick.
A few extra tips: don’t put any cruciferous veg into your stock bag, like broccoli, cauliflower, brussels, etc. They will make your stock smell sulfurous. Bread pudding is another great use for stale bread and dairy.
My newest scrap discovery is using the liquid from canned fruit and leftover yogurt to make homemade popsicles.
Quite a few useful suggestions, but, at least for my household, food waste mostly came in the form of stuff we bought but didn’t use. We’ve been meal planning for several years now and that has cut down on so much waste.
The app we use (Mealime, no affiliation, but would highly recommend) claims we’ve saved over 220 kg of food waste just from using recipes that use whole items, rather than half a can of something or only a portion of a vegetable. That, combined with composting (which can be done for most items in the article) and recycling means we make maybe enough garbage to fill one bag every two weeks.
I’ve always been intrigued by some of these ‘unusual’ grilled items such as cabbage and fruits. Really need to just try it out and see if I’ll be pleasantly surprised!
I love grilled veggies in general though. Zucchini and eggplant are my goto.
I made a grilled veggie board with summer squash, bell peppers, baby bok choy, tomatoes, and haloumi for r/52weeksofcooking boards theme week and it was delightful.
Grilled pineapple is really good, and you can make it savoury/sweet or just sweet depending on your tastes. I usually prepare it as a siding for pork, but you could easily adapt it to not use meat; for example, in skewers alongside pepper and onion.
Literally made some last night. Made some flat bread (flour, baking powder, yogurt, olive oil), browned the halloumi, smeared some store bought mango chutney and a dollop of yogurt on the bread, topped with the halloumi and fresh fresno chilis. So delicious. A riff off a Jamie Oliver recipe. Not the healthiest (apparently fiber is the enemy) but very filling and feels quite special for a quick easy meal!
morningchores.com
Hot