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The Library => Auburn Culinary Center => Topic started by: Snaggletiger on November 15, 2022, 03:56:38 PM
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No, I'm not talking about my physique, but I do have a cooking question. Do any of you do some cooking in a cast iron skillet? I've always wanted to, but the truth is, we always come to the conclusion that we have nowhere to store it. We full up.
However, this weekend, we went to a restaurant where I ordered Dijon/Tarragon Chicken. It came with smashed potatoes and sauteed spinach. The description sounded mighty tasty, so I went with it. It didn't come out that way.
They brought it out in a small cast iron skillet, with the chicken, cut up new potatoes and spinach, cooked all together in the skillet. The sauce it was cooked in was the F'n shiznitz. I've already printed out a recipe and plan to do it this week, in the same, one serving sized cast iron skillet I bought Sunday.
Anyone have any tips for cooking in a CIS? I've heard not to wash it, only wipe it out after use.
BTW, the sauce for this recipe calls for:
Butter
Olive Oil
Garlic Cloves
Chicken Stock
White Wine
Heavy Cream
Dijon Mustard
Tarragon
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That sounds good.
My great-grandmother used to say it was just fine to put those things in the dishwasher. Then again, they didn't even have electricity.
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That sounds good.
My great-grandmother used to say it was just fine to put those things in the dishwasher. Then again, they didn't even have electricity.
I stuck my Johnson in the dishwasher once.
She was not amused.
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Anyone have any tips for cooking in a CIS? I've heard not to wash it, only wipe it out after use.
Correct. Acting like you don't know how to season it or something.
Do you even Blackstone bro?
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Put a little table salt in the pan while you wipe it down. Gets the taste out of the pan.
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Wash it if you want. They're practically indestructible and if you get a little rust, you can burn it off and re-season.
Or get fancy and get the enameled stuff from Le Creuset and play with us big boys.
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If you just bought the skillet, you will need to season it first.
https://www.marthastewart.com/337376/seasoning-a-skillet
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BTW, I did this recipe for the fam last weekend. Used a regular skillet because I was cooking 5-6 chicken breastesses. I also substituted rosemary for the tarragon, which I think improved the flava.
I will go there again.
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Name a Horror flick with 6 words -
Someone washed Grandmas Cast Iron Skillet
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2002-2004 we dined at the Blueberry Hill restaurant in Darien, IL (just up the street from Bo's house). They have a killer breakfast with skillet breakfast meals (I use get the Farmer or Luck of the Irish skillet) comes with 3 buckwheat pancakes. They are not stingy with the food there.
https://order-darien-blueberrybreakfastcafe.brygid.online/zgrid/proc/site/sitemnup.jsp?mnuid_it=541255
https://order-darien-blueberrybreakfastcafe.brygid.online/zgrid/proc/site/sitep.jsp
Otherwise, we use our cast iron skillets a lot. They retain heat better than anything else we've used. I love me some mater gravy and rice (Conecuh sausage rue) along with another one for the cat head biscuits.
I wouldn't doubt it if Bo and family have eaten there.
Over a fire, cooking with cast iron skillets is an art form. Good luck.
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Tonight, and even better tomorrow has jmar making chicken and dumplings. I roll my dumplings out and kick mine up with lemon juice and fresh parsley to finish.
Crisp cheesy cornbread with chiles, jalapeno slices and sharp cheddar chunks are the side offering.
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I'm sort if a cast iron freak and make my biscuits on shallow cast iron pans. Have two 10 inch skillets, one for cornbread only and another for steaks and dishes with gravy.
Have a crockpot but the cast iron dutch oven makes for better flavor.
Vinegar and wine for clean up is a must and I season them as needed.
The extra effort is well worth it.
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Name a Horror flick with 6 words -
Someone washed Grandmas Cast Iron Skillet
I went off on my son once for washing one of mine bc I found it in the diswasher. I can put it in a 450 oven to dry and season but if it sits wet without attention rust is inevitable.
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I'm sort if a cast iron freak and make my biscuits on shallow cast iron pans. Have two 10 inch skillets, one for cornbread only and another for steaks and dishes with gravy.
Have a crockpot but the cast iron dutch oven makes for better flavor.
Vinegar and wine for clean up is a must and I season them as needed.
The extra effort is well worth it.
On the steak, are you a sear on the cast iron and finish in the oven kinda guy?
I’m a green egg slut, but do wanna learn an inside cooking discipline and have been considering the cast iron skillet.
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On the steak, are you a sear on the cast iron and finish in the oven kinda guy?
I’m a green egg slut, but do wanna learn an inside cooking discipline and have been considering the cast iron skillet.
Do that in reverse. Roast/bake in the oven until 10+/- degrees from your desired doneness. Then put it in a screaming hot pan to sear each side quickly.
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Do that in reverse. Roast/bake in the oven until 10+/- degrees from your desired doneness. Then put it in a screaming hot pan to sear each side quickly.
Kinky!
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Over a fire, cooking with cast iron skillets is an art form. Good luck.
This is true. However most of us prefer to live in something other than a teepee.
SO I'll stick with my indoor stove/oven.
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This is true. However most of us prefer to live in something other than a teepee.
SO I'll stick with my indoor stove/oven.
The Psychiatrist asks his patient, "What seems to be the problem?"
The patient excitedly says, "Sometimes I feel like a teepee, and then sometimes I feel like a wigwam".
The Psychiatrist says, "Calm down, you're two tents."
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Do that in reverse. Roast/bake in the oven until 10+/- degrees from your desired doneness. Then put it in a screaming hot pan to sear each side quickly.
I finally tried this a week or 2 ago. Had the butter, garlic, and parsley in the pan & spooned it over the steaks as each side seared. They were pretty incredible. This was all on stovetop, but next time I am going to try it on the BGE to add a little smoke.
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I finally tried this a week or 2 ago. Had the butter, garlic, and parsley in the pan & spooned it over the steaks as each side seared. They were pretty incredible. This was all on stovetop, but next time I am going to try it on the BGE to add a little smoke.
This is the way.
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I finally tried this a week or 2 ago. Had the butter, garlic, and parsley in the pan & spooned it over the steaks as each side seared. They were pretty incredible. This was all on stovetop, but next time I am going to try it on the BGE to add a little smoke.
most meats don't absorb smoke after 140f internal.
not sure what you'll gain with the BGE. wouldn't it be counterintuitive if you're trying to smoke while trying to sear HOT.
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most meats don't absorb smoke after 140f internal.
not sure what you'll gain with the BGE. wouldn't it be counterintuitive if you're trying to smoke while trying to sear HOT.
I was thinking of an indirect heat/direct heat sear situation. I didn't know that about the internal temp, though. Thank you, sir!
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Correct. Acting like you don't know how to season it or something.
Do you even Blackstone bro?
My wife got me a Blackstone 2177 for Christmas. I seasoned it this afternoon and cooked a couple steaks and veggies to try it out before all the chirren get here tomorrow. The maiden voyage went well.
Can you do a prime rib on it? Asking for a friend.