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comment Cast iron pan has black residue on it
I don't make any claims as to the credibility of this source. However it is one source that suggests using flaxseed oil: sherylcanter.com/wordpress/2010/01/…
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comment Why is salt sometimes added to straight coffee?
cooking.stackexchange.com/questions/9292/…
Apr
24
comment How do I control the smoke from a chimney starter?
I use one too, with Webers lighting cubes. I can't remember that that made it smoke. Where do you place the chimney starter? Is air flowing freely from below?
Apr
9
comment Why does my soufflé collapse in the oven?
I don't think it's related, but try and use a thermometer to make sure your oven is as hot as you want it to.
Mar
18
comment What international cooking terms sound similar but have different meanings?
Swedish kummin, finnish kumina is not cumin (english), it's caraway. Cumin is spiskummin (swedish), juustokumina (finnish).
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Aug
24
comment What is blind baking?
@Rincewind42, I just go nuts with a fork. My children gladly helps...
Aug
23
comment What is blind baking?
@Rincewind42, I've always thought that poking with a fork took care of the puffing up. @ SatanicPuppy, ok, as I said, I've never tried. Are you speaking from experience? ;)
Aug
22
comment What is blind baking?
I've seen suggestions that you fill the crust with dried peas to stop the sides from collapsing. I've never tried it though.