Any Home Bakers Here?

[OneMountainAcres]

We also have a lot of cast iron. We saw a waffle iron at the antique place the other day but didn't have the extra to pick it up. We will eventually though. I love all my cast iron stuff!

 

[wyoDreamer]

I love to cook in cast iron - I HATE to clean it. I am terrible about doing dishes anyway, but cast iron is a problem for me for some stupid reason.
I would love to get my hands on the cast iron dutch oven my parents have. I have never seen another one like it. It has an actual, full size frying pan as the cover. the cover for the smaller dutch oven that i have is a really short sided frying pan (less than 1/2" edge) - really useless for anything other than tortillas.

EDITED FINISH MY SENTENCE

 

[ronott1]

I love to cook in cast iron - I HATE to clean it. I am terrible about doing dishes anyway, but cast iron is a problem for me for some stupid reason.
I would love to get my hands on the cast iron dutch oven my parents have. I have never seen another one like it. It has an actual, full size frying pan as the cover. the cover for the smaller dutch oven that i have is a really short sided frying pan - really useless for

 

[Aria]

Ron. Thanks. Most Video....and Kent TALKS TOO MUCH. I find
I use my cast iron OFTEN and it is so easy.

 

[ronott1]

Ron. Thanks. Most Video....and Kent TALKS TOO MUCH. I find
I use my cast iron OFTEN and it is so easy.

That is so true! The more cast iron it used the better it gets

 

[jnicholes]

Hello,

Okay, I have a cooking question I would like to ask.

I am currently attempting to make corned Venison, and I have the venison in the brine, but I'm trying to figure out something. Depending on the thickness of the roast, how long do I leave it in the brine?

I am finding multiple sources on the internet that say different things. Some say one day, some say 5 days, Etc.

Anyone have any ideas about how long it is supposed to be in the brine?

Jared

 

[wyoDreamer]

@jnicholes Just like anything else, I think brine time is a personal choice.

Alton Brown says 10 days for a 4-5 pound beef brisket, if that helps at all.

 

[jnicholes]

Hello,

Personal choice, huh? That's interesting. I have been thinking that my piece of meat that I put in is so thin, that it might get too salty from the brine. I'm debating whether I should take it out or not.

Thanks for the tip.

Jared

 

[rjohns39]

How big was the brisket? Weight?

 

[rjohns39]

There is something special about the look on a kids face the first time you hand them a beater with chocolate cake batter on it.