Will It Skillet

Author: Daniel Shumski
Publisher: Workman Publishing
ISBN: 1523500190
Size: 64.80 MB
Format: PDF, Mobi
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Discover a new world of cast-iron cooking. From Dan Shumski, who last applied his out-of-the-box food-loving sensibility to Will It Waffle?, here are 53 surprising, delicious, and ingenious recipes for the cast-iron skillet.

Asian Tofu

Author: Andrea Nguyen
Publisher: Potter/TenSpeed/Harmony
ISBN: 160774242X
Size: 64.73 MB
Format: PDF, Docs
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5 Pour enough oil into a large nonstick skillet to film the bottom (about 1/4 cup)
and heat over medium heat. Panfry the tofu in 2 batches, filling side down, for
about 2 minutes, until brovmed. Fry each of the triangular sides for about 2
minutes, until golden, or longer for golden brown. Use chopsticks and maybe a
spatula, too, to tum the tofu pieces. The tofu will not be totally crisp: aim to give it a
little color and flavor. Set the finished pieces aside. Add oil, if needed, before
frying the next ...

The 5 Dinner Mom One Dish Dinners Cookbook

Author: Erin Chase
Publisher: St. Martin's Griffin
ISBN: 1250017580
Size: 70.37 MB
Format: PDF, ePub, Docs
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About. the. Cookware. SKILLETS To make a skillet dinner that will serve four
people, you will need to use a large nonstick skillet, at least 12 inches in diameter
and 1 to 11⁄2 inches deep, or a 5-quart sauté pan that has deep sides. There's
nothing worse than starting on a meal, only to realize that your pan is not large
enough to contain the contents of your recipe. (Ask me how I know!)

The Best Recipes For Paleo Appetizers Snacks Party Food

Author: Dana Carpender
Publisher: Fair Winds Press
ISBN: 1627880909
Size: 23.74 MB
Format: PDF, Mobi
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Cover the skillet, turn the burner to low, and let the whole thing simmer for an
hour. Remove the chops from the skillet to plates. If there's still quite a lot of broth
in the skilletthis will depend on how tightly your skillet's lid fits—turn up the
burner and cook it down. You want just a few tablespoons (45 ml) of liquid left.
When the liquid in the skillet is reduced, spoon the apples and onions over the
chops and serve. YIELD: 4 servings Nutritional Analysis Per serving: 333 calories
; 20 g fat; ...

Alice Eats Wonderland

Author: August Imholtz
Publisher: Applewood Books
ISBN: 1429091061
Size: 67.37 MB
Format: PDF, Kindle
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Take a hundred and fifty fine large oysters, and pick off carefully the bits of shell
that may be sticking to them. Lay the oysters in a deep dish, and then strain the
liquor over them. Put them into an iron skillet that is lined with porcelain, and add
salt to your taste. Without salt they will not be firm enough. Set the skillet on hot
coals, and allow the oysters to simmer till they are heated all through, but not till
they boil. Then take out the oysters and put them into a stone jar, leaving the
liquor in ...

Cooking Basics For Dummies

Author: Marie Rama
Publisher: John Wiley & Sons
ISBN: 1118922328
Size: 55.26 MB
Format: PDF, Kindle
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Better yet, a cast-iron skillet is one of the most inexpensive pans you can find,
and it will outlast most other skillets as well. Tag sales and antique shops are
loaded with them. Figure 2-2: You use a cast-iron skillet for browning, searing,
and more. Illustration by Elizabeth Kurtzman Before using a cast-iron skillet for
the first time, season it by wiping it with vegetable oil and then heating it on the
range on a medium setting for about 2 minutes. In addition, you must thoroughly
wipe the skillet ...

Stir Frying To The Sky S Edge

Author: Grace Young
Publisher: Simon and Schuster
ISBN: 1416580735
Size: 50.86 MB
Format: PDF, Docs
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Ifthe noodles are too wet, it will cause extra spattering from the hot oil when they
are added to the wok, in addition to turning a stir-fry into a braise. Use a Wok for
Stir-Frying Rice or Noodles Stir-frying rice or noodles in a 14-inch wok is far
superior to cooking either in a skillet. Most rice or noodle recipes are one-pot
meals that have at least 6 to 8 cups ofingredients. In a skillet that amount offood is
difficult to move, let alone stir-fry without ingredients falling out of the pan. A wok
is also ...

Essential P Pin

Author: Jacques Pépin
Publisher: Houghton Mifflin Harcourt
ISBN: 0547607385
Size: 73.36 MB
Format: PDF, ePub, Docs
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Melt the butter in a large skillet. When it is hot, add the tomatoes and sauté over
mediumhigh heat for about 1 minute to warm them. Add the remaining 1⁄4
teaspoon salt, the pepper, and basil, and set aside. Meanwhile, place the fillets
under the broiler about 2 inches from the heat source and cook for 11⁄2 minutes:
they should still be rare in the center. (There is no need to turn the salmon.)
Arrange some of the tomato-basil mixture on four plates and place the fillets on
top. Spoon the ...

A New System Of Domestic Cookery

Author: Maria Eliza Ketelby Rundell
Size: 51.21 MB
Format: PDF, Mobi
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Dissolve eight ounces of double-refined sugar in three or four spoonsful of water,
and three or four drops of lemon-juice; then put it into a copper untinned skillet ;
when it boils to be thick, dip the handle of a spoon in it, and put that into a pint
basin of water, squeeze the sugar from the spoon into it, and so on till you have
all the sugar. Take a bit out of the water, and if it snaps and is brittle when cold, it
is done enough ; but only let it be three parts cold, then pour the water from the
sugar, ...

Blissful Bites

Author: Christy Morgan
Publisher: BenBella Books, Inc.
ISBN: 1935618962
Size: 70.90 MB
Format: PDF, ePub, Mobi
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But there are two different ways to sauté explained below.The trick to the perfect
stirfry/sauté ishow you cut each vegetable and knowing the timing of when each
veggie goes into the skillet. The thicker you cut the vegetable, the longer it will
take to cook. A root vegetable is going to take longer than a waterdense or green
veggie, such as cabbage or kale. The most important first step is that the skillet be
hot, so when the veggies go in, they start to sizzle immediately. This will lock in
the ...