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Monthly Archives: January 2018

How to Season and Care for Your Cast Iron Cookware


Straight Outta My Kitchen Showes you the ropes on seasoning your cast iron cookware.  This is what we like to call Seasoning and is important in the care and use of cast iron to prevent rust and create a natural non-stick cooking surface. Even if your inherited skillet or Dutch Oven has been neglected and Rusty, you can restore it by seasoning it again.



The more you use your cast iron the better seasoned it becomes. A black shiny skillet is a well-seasoned utensil and the one that will give the best flavor. Seasoning is done both for the inside and the outside of your cast iron, and even the lid must be seasoned. Here’s a hint to make your cast iron shiny again is to fry bacon and similar fatty meats. It will help it become seasoned faster and give you that shiny black non-stick interior you are working for.


Seasoning Your Cast Iron 


  • Apply a thin coat of Bacon Fat both inside and out

  • Preheat oven to 350 degrees and line oven rack with foil to catch drips

  • Put cookware upside down on the upper rack of your oven and bake for one hour.

  • Let the cookware cool before taking it out of the oven.

  • Store it in a cool, dry place and allow air to circulate around it

  • Never wash in a dishwasher.

  • Never ever use soap on your cast iron


 ∗ I personally use Bacon Fat really it is up to you on what you want to use to season your pan.  Also Check Out this  Oil Smoking Point



Now remember your cast iron cookware is going to piping hot coming of the oven,  so always have a place to put it and have oven mit’s on stand by.

 

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7 Terrific Reasons To Learn How To Cook

 Straight Outta My Kitchen’s 7 Terrific Reasons To Learn How To Cook 


  1. Once you’ve got the right saucepans and the cookware you need, you’ll find cooking much easier, and that you food tastes better.

  2. . By cooking your own meals, you’ll know exactly what goes into your food. There’ll be no added salt or sugar, unless you put it in, and there’ll be no need for any preservatives or additives.

  3. To be more independent: You can be a lot more independent if you know how to cook. Cooking is an art that helps you feel content and happy. You can make your own recipes and be creative as much as possible.

  4. Being able to cook is good skill to have, and will stay with you forever.

  5. Cooking should be fun, and you’ll enjoy learning which foods go together, and what does and doesn’t work, as well as creating your own dishes.

  6. Cultural Lineage Teaching your family and/or loved ones to cook your family recipes or your favourite culinary creations can be a way to pass down information that will live on forever through food. This can help provide your loved ones with a means for survival.

  7. Expression of Love One of the greatest benefits of cooking, especially for others, is that by cooking you can express to others your love and show how you care for them.



What are some other good reason’s to cook share them in comment section

Who Really Uses Frankincense

 

 


 Since farther back than anyone can remember Frankincense has been used for Medicinal and Religious Purposes. Early Egyptians used Frankincense as part of their Embalming Process, the Greeks used it as an antidote to hemlock poisoning, and the Chinese used it for trading as well as for internal and external purposes. Today, Frankincense is used mostly for aroma therapeutics but many have also recognized it as an anti inflammatory, antiseptic, and a diuretic. Some medical research has been done showing a relationship between the possibility of Frankincense and the treatment of osteoarthritis and may have some anti cancer fighting agents.

 Frankincense has also been shown to help with anxiety, disappointment, hysteria, emotional fatigue, nervousness, congestion, anti inflammatory, immune deficiency, insomnia, asthma, bronchitis, emphysema, aphrodisiac, emollient, indigestion, carminative, antiseptic, expectorant, sedative, tonic, and anti tumor.

 

Frankincense has been around since ancient times and is even mentioned in the Bible. The Jews offered up Frankincense in ceremonies. It seems that different regions use Frankincense for different reasons; the Chinese use Frankincense to treat leprosy, Egyptians used Frankincense to pain women’s eyelids, hair remover, and perfume. The main contribution of Frankincense is for respiratory distress and although it was once taken internally but no longer is but now is rather used as more of incense and when it is infused with vapors it can help laryngitis.

Frankincense comes from a tree called the Boswellia Thurifera which can be found in Africa and Arabia. To get Frankincense, they split the trunk of the tree and allow the resin to harden

before it is harvested. Frankincense is commonly used in the Practice Of Wicca. They use Frankincense for perfumes and believe that it corresponds well with certain days such as Sundays and Wednesdays. What Wicca’s call a solar spell is affiliated with Frankincense in the form of oil or herbs are used for spells and formulas that are related to solar issues.

 

These spells would be used for such purposes as physical energy, protection, success, and putting an end to specific legal issues. When you refer to Frankincense in the form of essential oils it is Very Expensive and is usually diluted with other oils or jojoba oil. These combinations are also used by the Wicca’s when casting spells. Some people prefer to substitute Rosemary for Frankincense.

Ironically enough never forget that Frankincense was one of the beautiful gifts that were brought to Baby Jesus on the night of his birth by one of the three wise men. This is also used to increase menstrual flow, to treat syphilis, for unsightly scars and stretch marks, and breast cysts. Further it is used to treat acne, boils, and skin infections as well. Frankincense is one herb that is not edible and is not known for use in any recipe contrary to those who believe that Frankincense is used in Indian cuisine. It is not known to be used in any cuisine at all but it is extremely helpful for the practice of aromatherapy.


Cool Links

  1. A Wise Man’s Cure: Frankincense and Myrrh

  2. Frankincense – Natural Health Techniques

  3. Frankincense | The Total Herb

  4. Frankincense Essential Oil Interesting Fact’s

  5. 6 Reasons Frankincense Is ‘The Holy Grail of Health Products’


 

Who Really Uses 53 Organic Living Tips

 

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  1. Faucet water contains fluoride in all 50 states. Purchase a reverse osmosis filter to remove it. A Britta filter won’t be enough

  2. Chlorine in water will evaporate after a few hours. Just leave it in a filter or jug in your fridge overnight.

  3. Though Neogene bottles are BPA-free, they’ve been found to leech other chemicals. Use glass bottles to be 100% safe.

  4. Avoid anti-bacterial soap. Residue on dishes and hands gets in the stomach and kills your “good bacteria.”

  5. Cooking with coconut oil is better than olive oil. It has more omega-3 and doesn’t oxidize in sunlight or high temperatures.

  6. Tom’s toothpaste is a great alternative to traditional toothpaste. It’s fluoride free and avoids many additive chemicals.

  7. Setting up a vertical garden takes a week or two, but can pay off in organic produce for years.

  8. Coconut or almond based ice cream is a fantastic way to indulge, without eating dairy.

  9. Most organic eggs come from cooped up chickens fed organic produce. For true free range eggs, find a local farmer on localharvest.org.

  10. “Organically made” is not the same as “Organic.” “Freely Traded” is not the same as “Free Trade.” Those former foods aren’t certified.

  11. Avoid cheap vegetable oils at all costs. They’re high in Omega-6 and very unhealthy.

  12. Most “grass-fed” beef is still grain finished. For 100% grass fed beef, look for a local farm you can buy from.

  13. Most fruits have quite a high glycemic index. The exception is berries (including strawberries) which are low GI and very healthy.

  14. Think you can’t afford organic? Buy foods that are in season. It’s both more inexpensive and healthier.

  15. Have a favorite seasonal food? Buy it when it’s in season, then freeze it. It’s healthier than buying it out of season.

  16. Avoid large fish like tuna. Large fish eat small fish and build up higher concentrations of mercury.

  17. Avoid multi-vitamins. Instead, build your own vitamin stack. Most multi-vitamins skimp on the important nutrients.

  18. Consider supplementing Omega-3s. It’s perhaps the most important supplement of all for the health conscious.

  19. Look up and remember when your local farmer’s markets are. They’re cheaper, and you can ask directly about how the food was grown.

  20. Buy green cleaning products to avoid chemicals like ammonia or chlorine in your house.

  21. Not all food has to be labeled “Organic” to be healthy. If you’re buying directly from the farmer, ask how it was made.

  22. Sign up for your local fruit or veggie boxes. Farmers will deliver fresh organic produce straight to your door.

  23. See if there are food co-ops near you. These co-ops grow organic food and sell it to their local markets.

  24. Carrots, beets and radishes are very easy to grow. If you want to give growing a shot, that’s a good place to start.

  25. Try to eat as much of your produce raw as possible. Cooking destroys enzymes and can reduce vitamin content by 12x.

  26. Soak produce in 1/3rd vinegar and 2/3 rds water to kill bacteria, if eating it raw.

  27. Check the OCA’s website to buy organic foods online – organicconsumers.org

  28. Trader Joe’s is a great, lower-cost alternative to Whole Foods. Do you shop there?

  29. Subscribe to health coupon sites for deals. com, healthsavers.com mambosprouts.com

  30. Look for “specials” in supermarkets (including Whole Foods.) These mean the food’s in season and affordable.

  31. Organic beans are a great source of protein. Make sure you cook them thoroughly, as semi-cooked beans are toxic.

  32. Quinoa is a complete amino acid and provides your body with all the proteins you need. Yummy and easy to cook, too!

  33. Buy your organic chickens whole. It’s cheaper than buying by the part, and you can use the carcass to make broth.

  34. Most coffee shops (including Starbucks) sell Fair Trade but not organic coffee. Organic coffee is available online or in Whole Foods.

  35. Use the bulk aisle. You can buy everything from beans to quinoa to nuts while saving money and saving packaging.

  36. You can order organic snack bars in bulk, affordably at Amazon.com. It’s as much as 50% cheaper than buying at the store.

  37. Never eat the skin of non-organic papayas or mangos. Some are dipped in toxic pesticides when they cross the border.

  38. When buying seeds, make sure you’re buying non-GMO. If it doesn’t say it’s non-GMO, don’t assume that it is.

  39. Make your jams at home. Most commercial jams (even organic) like peanut butter jam or strawberry jam are high in sugar.

  40. Agave nectar isn’t much healthier than traditional sugar. Organic honey is better, while organic coconut sugar is best.

  41. Store your olive oil in a dry place, outside of sunlight. Oxidized olive oil is very dangerous.

  42. Nut milks in supermarkets contain a lot of additive ingredients. For best results, make your own. It only takes 10 mins.

  43. Nuts can be healthy snacks, but they’re also very high in fat and calories. Enjoy them, but eat in moderation.

  44. Bananas are high GI and low in nutritional value. Plantains are low GI and much healthier. But they need to be cooked.

  45. Add a few Brazil nuts to your diet. It’s one of the few foods high in selenium, which is good for your hormones and your thyroid.

  46. Buy good salt. Good salt can add dozens of minerals to your diet. One jar of Himalayan sea salt can last a year.

  47. Avoid Teflon. If you must cook with Teflon, never ever place metal into the pan.

  48. Rice has very little nutritional value, but isn’t unhealthy either. Use sparingly.

  49. Don’t forget about eBay. You can find great deals for organic foods at steep discounts!

  50. Stay to the end of Farmer’s Markets. They’ll often give out last-minute deals to clear out inventory.

  51. Put paper towels on the edges of your fridge’s veggie drawer. It’ll draw the moisture and preserve your greens.

  52. Spinach wilted? As long as it doesn’t don’t smell, you can still cook it and it will be just as good.

  53. Check Meetup.com for organic potlucks and meetups. They can be a fun way to add variety to your diet


Beer-Battered Oysters W Jalapeno Tartar Sauce

 

Beer-Battered Oysters W Jalapeno Tartar Sauce

  • For Oysters:
  • Vegetable oil for frying
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 11 ounces cold beer (such as lager)
  • Tabasco sauce (to taste)
  • 20 large shucked oysters (drained and blotted dry with paper towels)
  • For Jalapeno Tartar Sauce:
  • 1/2 cup mayonnaise
  • 1 tablespoon capers (chopped)
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 4 to 12 pickled jalapeno pepper rings (at least 4 for flavor, 12 for healthy spice)
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons finely chopped onion
  1. Fill a large, heavy soup pot at least 3 inches deep with the oil and heat to 375F.
  2. While the oil heats, whisk the flour, cornstarch, salt, baking powder and a good grinding of black pepper in a large bowl until blended.
  3. Meanwhile, make the Jalapeno Tartar Sauce: Whisk all the ingredients together in a small bowl until blended. Refrigerate until ready to serve.
  4. When the oil is at about 325F, whisk the beer into the dry ingredients and stir until the bubbles dissipate. Season with a few shakes of Tabasco, and stir again.
  5. When the oil reaches 375F, dip two oysters at a time into the batter to coat completely and carefully drop them into the hot oil. Repeat with additional oysters, roughly 6 per batch. Fry for 1 to 2 minutes, or until the oysters are golden brown. Use a slotted spoon to transfer the oysters to a paper towel-lined plate to drain, and serve hot with tartar sauce. Repeat with the remaining oysters, allowing the oil to come back up to 375F between batches. (You may need to regulate the heat up and down as you fry.)

This recipe makes more batter than required for the oysters – use it to fry up zucchini slices, onion rings or green tomatoes.

Cast Iron Rule’s Of Engagement

Rule’s Of Engagement


  • Never store food in your cast iron cookware, especially acidic foods. Once the cooking process is done, transfer food to serving dish or storage container.

     

  • Acidic items like tomato sauces will be darker from the iron. (Many people with iron deficiencies are told to use cast iron as a way to get more iron in their diet.)

     

  • It is not recommended that you use your cast iron as a pot for boiling water.

     

  • If your food gets a metallic taste, or turns “black”, it means one of two things are wrong. Either your pot has not been sufficiently seasoned, or you are leaving the food in the pot after it has been cooked. (I’ve never had this problem.)

     

  • If your old or new cast iron pans gets rust spots, simply scour the rusty areas with steel wool, until all traces of rust are gone. Wash, dry, and repeat seasoning process.

     

  • If too much oil or fat is applied to a cast iron pan during the seasoning process, it can pool up. If this happens, scrape off any “goopy” parts, re-grease the spot, and re-seasoned.

     

  • Never put cold liquids into a very hot cast iron pan or oven. They will crack on the spot!

     

  • Be careful when cooking with your cast iron pans on an electric range. The burners create hot spots that can warp cast iron or even cause it to crack. Be sure to preheat the iron very slowly when using an electric range and keep the settings to medium or even medium-low.


Do you have any Cast Iron Rules you would like added if so E-mail Me


How Did Sage Become the Best? Find Out.

Sage is a relative to the mint family. It is common for Sage to be ground, whole or rubbed but is generally in more of a coarse grain. Sage is grown in the United States but is also grown in Albania and Dalmatia. Sage is a very popular herb in the United States and is used quite frequently for flavoring such things as Sausage, Pork, Lamb, and other meats, Salads, Pickles, Cheese, and Stuffing. The smell of Sage is very aromatic and distinct.

Sage loves to hang around in the kitchen with Thyme, Rosemary, and Basil. They work very well together. Sage is normally one of the main herbs in stuffing for poultry but is often added to lamb and pork dishes as well. Sage is very strong and should be used sparingly as a little goes a long way. Sage, like many other herbs develops its full flavor the longer it cooks and withstands lengthy cooking times which might be why it is so good when used in the stuffing for the Thanksgiving turkey that cooks for about five hours.

If you grow your own Sage you will find that all you have to do is snip off the tops of the plant with scissors and add it right to your favorite recipe. Sage is still at its best when dried but if you prefer just simply place the fresh Sage leaves in a baggie in the freezer and pull them out as required.

Today, Sage has no medicinal purposes to speak of but back in a different time Sage was used regularly to cure snake bites and was also used to invigorate the body and cleanse the mind. In the middle ages it was quite common for people to make a Sage Tea and drink it for ailments such as colds, fever, liver trouble, and epilepsy.

Although there is nothing to solidify these claims it is also said that a chewed Sage leaf applied to a sting or an insect bite will reduce the sting and bring down the swelling. Sage tea has been said to soothe a sore throat and also help in drying up a mother’s breast milk and also reduces blood clots. Further it has been known to help with itching skin if it is added to hot bath water. Today, it is mainly the Native Indians who still rely on the Herbal Powers Of Sage.

The word Sage means salvation from its Latin origin and is associated with longevity, immortality, and mental capacity. Sage never loses its fragrance even after being dried out so it is often added to potpourri and is also added to many soaps and perfumes. It has been used in insect repellents and has antibacterial properties which have helped it become a preservative for many things such as meats, fish, and condiments. Sage has a musky smoky flavor and works very nicely for cutting down some of the richness in many foods. It also goes great with almost any vegetable too. Sage is definitely an herb that most people almost always have in their pantry if they do any cooking at all.


Other Cool Sage Link’s

  1. 10 Best Bacon Sage And Onion Stuffing Recipes

  2. 17 Surprising Benefits of Sage Essential Oil 


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Mexican Chicken Wings

Mexican Chicken Wings

Who ever said “it ain’t no thing to be a Chicken Wing” obviously hasn’t tried these wings yet

  • 1/2 c Corn oil
  • 1/4 c Chili powder
  • 1 ts Oregano
  • 1 ts Ground cumin
  • 12 oz Tortilla corn chips
  • 1 lb Chicken wings; disjointed
  • -and tips discarded
  1. Preheat oven to 350F. In a small bowl, whisk together the oil, chili
  2. powder, oregano, and cumin to blend well.
  3. Pulverize the tortilla chips in a food processor. Pour into a shallow
  4. bowl.
  5. Dip the chicken pieces in the seasoned oil; then dredge in the ground
  6. chips until coated. Set on a foil-lined baking sheet and bake for 45
  7. minutes, until browned and crisp outside and tender inside. Serve hot.

Cleaning/Restoring A Cast Iron Pan

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Cast Iron just get better with age It’s like a nice aged bottle of Scotch Or Rye or Whiskey I Suppose. it just naturally get’s better as the years go on and  as long as it’s looked after properly.  If it’s been way to long and I mean way too long, since you’ve actually used your Cast Iron, chances are it’s in need of some TLC. Covered in rust, you say? No problem! These are the go to rules for cleaning/restoring for these Eight Simple Cast Iron Cleaning/Restoring Rules to help you return your pan to its former glory.


   


What You Need

Materials

  • Coarse salt

  • 1 potato

Instructions

Depending on the shape of your pan, this job could get messy. I recommend going outside, or covering your table in newspaper for easy cleanup.

  1. Sprinkle a hefty amount of course sea salt into the pan. I use a half cup to 1 Cup to start, and add more as need.  

  1. Cut your potato so that one half easily fits in the palm of your hand.

  1. Place the potato cut side down on top of the salted pan and start scrubbing. Work your way around the pan in a circular motion, apply some elbow grease.

  1. Continue to scrub the sides, edges, and bottom of your pan. Don’t forget the handle! 

  1. Once the pan is clean, wipe with rag and get rid of unwanted debrie. Place the pan on the stove over low heat for a minute or so to help dry out any remaining moisture. The salt will get very dirty pretty quickly. Depending on the condition of your pan,  maybe want to rinse the dirty salt out and start over with new, clean salt as you continue the process.  Just saying.

  1. Once dry, pour a small amount of oil in the pan and rub it in with a paper towel until the bottom and sides of the pan are coated. Use a clean paper towel to remove any excess oil.

  1. Keep pan over low heat for 30 minutes.  

  1. Once your skillet has cooled, wipe off any remaining oil before storing away.

Follow These Simple Steps & You’ll Be On Your Way To Cast Iron Culinary Bliss



 

11 Quotes On food That Are Just So Tasty

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Hey Everyone Hope 2018 has been good to you thouse far,  Here at Straight Outta My Kitchen We thought we share 11 Quotes on Food that are just so tasty. Do you have a favourite Quote share it in the comment secton.  Well I guess That’s A wrap for Now,  Lol Get a Wrap man I Crack My Self Up Sometimes.


  1. “The salt is to the food, what soul is to the body.”  Amit KalantriWealth of Words

  2. “A good food is mouth watering when you see it and finger licking when you eat it.”  Amit KalantriWealth of Words

  3. “Angry is always hungry to cook guilty.”  Prabakaran Thirumalai

  4. “Life is no different than cooking and to make a great meal, be a great cook!”  Mehmet Murat ildan

  5. “Life is a recipe book our words always cook enough.”  Kishore Bansa 

  6. “A bowl of diligence and perseverance, a cup of faith and a pinch of inspiration mixed with a spoon of contentment are the ingredients of a delicious success. Cook yours well.”  Joe Mari Fadrigalan

  7. “I lurched away from the table after a few hours feeling like Elvis in Vegas – fat, drugged, and completely out of it.”  Anthony Bourdain

  8. “Hunger gives flavour to the food.”  Amit KalantriWealth of Words

  9. “Food is symbolic of love when words are inadequate.” —A lan D. Wolfelt

  10. “There is no love sincerer than the love of food.”  George Bernard Shaw

  11. “Great food is like great sex.  The more you have the more you want.” — Gael Greene


What do you think of these 11 Qoutes about food?

Do you have a favourite one ?


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