Discussion in 'EXPAT Knives®' started by Expat, Sep 8, 2016.
brother-in-law had a stew cook .I made cornbread 3 pots.
Fresh out the Dutch oven.
Cooked up some sausage and peppers& onions in the 10" Dutch oven.
I decided to try making a dutch baby this weekend. They're stinkin delicious. I highly recommend trying them if you've never made one.
Dutch baby 1 by timdgsr posted Oct 29, 2017 at 11:51 PM
Dutch baby 2 by timdgsr posted Oct 29, 2017 at 11:51 PM
TOTALLY NOT how I envisioned making Dutch Babies?
What is that and how do you make it?
LOL, Boobs thread was closed.
Probably not a good idea to start a
"I love boobs revisited" thread either
I've heard it called a german pancake or a dutch baby. It's simple to make.
It's kind of like a pancake or crepe batter, baked in a pan. Parts of it crisp, and parts of it aren't quite cooked solid so they're kind of soft/custardy. You can put pretty much anything sweet on top at the end, powdered sugar, syrup, preserves, fruit, or a combination of them.
I mixed this recipe: https://cooking.nytimes.com/recipes/6648-dutch-baby
With this somewhat annoying video:
I followed the recipe more than the video, ingredients wise. I didn't bother blending, just used a whisk and got it real smooth. I put nutmeg and vanilla in mine, and I made sure to get the eggs and milk close to room temperature. The NYT article doesn't mention that, but I think it might not rise properly if you pour that stuff in cold.
Somehow quoted myself instead of editing.
Just put this one in the lye bucket.
Hah. That reminds me I’ve had one in the lye for weeks now that I forgot about. Gotta get that thing out.
I don’t understand how it gets this bad. I have some photos of others I brought back to life but am still trying to figure out Imgur.
We had lunch at my Grandmother’s on Sunday. We started talking cast iron and she said she has 2 this size so I should take one. She thinks this one may have been my Great Grandmother’s. The outside needs to be cleaned up but the inside is perfect.
I like the crusty ones, it is always fun when you find out what you got under there.
Has anyone ever asked one of these old ladies why the outside is so wrecked? I mean, what built up on the OUTSIDE of a pan? I've got pans that Iv'e been using hard for 10 years and the outside doesn't have 1 speck of buildup on it.
X2, I've always wondered this myself
Everyone she has looks like that.
i have a theory that when you drain the fat from the pan, some always drips back onto the outside of the pan and builds up. Most users of cast iron just wipe the inside with a paper towel, never the outside, hence the build up and subsequent cracking of the outside layer over time.