Posts by jimbo68

Quote: Originally Posted by kuan  OK that makes sense to me now.  Thanks.  And then whatever was below "good" became good, which later on became "select."   I was also trying to figure out,...

One other thing about wood boards.  They can be resurfaced if the face gets too beat up.  You can do it yourself with a sander or scraper, or get a cabinet shop with a thickness sander to do it for you. 

Sorry, I did not go back to another thread in 2006. 

The only reference to 500 degrees I saw above was mine, and I did not say to set the oven to 500 degrees timed and go to bed.  I use heat above the smoke point of the oil used, heat for an hour or so, turn the oven off, and let it...

Why would you not use a wooden cutting board for meat?  Wood has been used by meat cutters for hundreds of years, and there are near zero problems associated with the practice.  Wood is definitely easier on knives. 

I season a few old CI pans each year, and would disagree with some of the statements.  For one, low temperature is not the way to go.  You want the oil or fat to polymerize, which requires temperatures above the smoke point...

That may or not be true.  Linseed oil is flax seed oil that has various additives.  Flax seed oil is food safe, but aside from being expensive, is not particularly stable and goes rancid.   Tung oil supposedly mildly...

Food safe bowl finish is available most anywhere wood turners and carvers supplies sold.  It is not particularly cheap, nor any better than the home brews.  For a home use board, I think it is overkill.  In a commercial...

I use cast iron cookware often, and I have never had a problem with it rusting once it is properly seasoned.  Mine gets stacked one on top or the other without the benefit of something separating the pieces.   I've not...

What works for me is reducing the stock to the point that a couple of gallons will fit into two ice cube or muffin tins, then store in freezer bags.