Cast iron is iron with a high carbon content; other additives such as chromium or nickel are not included. And, as you know, carbon does not protect cast iron cookware from corrosion. For cast iron, the protective film is a carbon film that occurs during cooking. It is a kind of non-stick coating.
It is for this reason that cast iron utensils cannot be cleaned “to the metal”, removing this natural protective layer. Proper care of cast iron cookware also requires hand washing, a soft sponge, warm or hot water, you can also use a non-metallic brush. It is very important to wipe the cast iron dry immediately after washing. For storage, you need to grease the inner surface of the dishes with vegetable oil, and before use, you need to heat it well. Continue reading
Aging or ripening meat is an important culinary preparation of raw meat for further cooking.
The right approach to it allows you to get a high-quality product with optimal organoleptic properties, which will be an ideal basis for steaks, meat stew, boiled pork, boiled pork, broths, etc.
What you should know about the ripening of meat?
Firstly, we will define the concepts. So, ripening is a process of aging meat raw materials, aimed primarily at softening muscle tissue in it, changing chemical and physical properties, namely density, taste, color and smell, as well as water-holding qualities. Continue reading
Odessans managed to fall in love with Klumba for its delicious cuisine, cozy interior and special atmosphere … For your attention, an interview with the creator of this beautiful restaurant – Sergey Melnik. The interview is conducted by our project manager, Irina Senchuk.
To start, a little standard question: How did you end up in restaurant life. How did it all start? Is this your dream?
– Initially, I am an entrepreneur. At the beginning I traded.
The first restaurant was in 1997 on Levitan / Koroleva- the Triumph summer platform of the Triumph store. Continue reading