[CH] Residual heat in cookware
Alex Silbajoris (asilbajo@hotmail.com)
Wed, 11 Oct 2006 13:44:34 +0000
At this year's Open Fields, I picked a full plastic grocery bag with fatalis
and a few habs. This went into a fairly evil hot sauce built on a base of
cooked squash and sweet potato.
This is the batch, cooking _outside_
http://img.photobucket.com/albums/v311/HabaneroHead/Open%20Fields%202006/sauce_stove.jpg
I used my favorite Le Creuset pot. When I was finished, I gave it a normal
washing, nothing special. After it dried, I could still smell that
fatali/hab aroma in it, and I wondered how much heat was lingering with that
aroma.
(At the 1999 OF, I was cooking habs in a 12-qt stockpot, and one person
said, "You'll never be able to use that pot for anything else." But I never
had any problem with it.)
This morning, I used a leftover chicken carcass to make a batch of soup in
the same pot I used for the sauce. I added no heat except for a few black
peppercorns. I couldn't smell much pepper aroma in the soup, but there was
still a faint aroma on the inside of the lid.
I just turned off the heat and strained the broth, and I'm sipping a sample
mug as I type. *pauses* So, yes, there is a faint heat in the background,
but for me at least it's just right!
...besides, it's turning cold and rainy, it's soup-making season again!
- A