[Sca-cooks] New Grits use OOP

[Nick Sasso]

I had necessity tonight that led to inspiration.  I had a pot of tomato
sauce simmering with less attention that it needed tonight, and it began to
scorch . . . a little scorching is my desired effect to add depth to my
sauce, but this get a little too far.  We did not have a complete layer of
carbonized sauce, but more than browned bits.  I removed the sauce and
immediately ran water to begin dissolving what I could with dish soap added.

When soaked for 3 hours or so, some of it softened to come off, the rest
adhered with some tenacity and resisted the plastic scrubby.  I reached for
salt to use as an abrasive.  No dice.  Only a 1/2 cup left for cooking.  So,
I reached for the stone ground grits.  I figured it would have some abrasive
property, and not scratch my stainless pan.  2 Tablespoons worked great.  If
you try it, I recommend going as dry as possible.  Damp sponge or rag at
most.  I had a little too much moiosture, and the grits tended to soften too
quickly for the duration of scouring I needed to do (about 10 to 15
minutes).

Sure, you could use steel wool or Brillo, but the natural grit is what I had
and it worked . . . safer on the hands, pan and environment as well!  You
might try coarse grain of any sort as well, but be sure it is a hard grain.
Also check your price per pound before dumping in some heirloom cracked
grain of some sort.


niccolo difrancesco