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Frying Pan

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Lumberman:

--- Quote from: Pat B on November 21, 2015, 09:28:15 am ---A well seasoned cast iron skillet works well for all sorts of stuff. That's all I use for cornbread. Pre heat the pan first in the oven while mixing the ingredients. Retain the oil and add it to the hot pan and pour in the ingredients and into the oven. This way you get a nice crispy crust on the outside of the cornbread.
  It works well for stove top cooking steaks too. When I worked in a restaurant I learned to cook steaks on the flat top and not on the grill.
When I cook a venison backstrap I sear the meat all around first on the stove top in a very hot case iron skillet with a little olive oil then 15 minutes in the oven at 350. When that's done I set the meat aside and deglaze the pan with beef bullion then add a shot of bourbon and some heavy cream, a little salt and black pepper. The meat will be medium rare. After cutting the meat into medallions any juices will be added to the sauce. If medium rare isn't cooked enough for you just add it to the sauce in the pan for a minute.

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Good grief reading that got my mouth start watering...actually my eyes a little too, weird, deer meat is what we live on here. My go to is  onion and garlic simmering in olive oil or sometimes butter deer meat goes on along with the lid until cooked through, lid comes off for a minute or two and then onto the plate, I really appreciate pasta so noodles tossed in the pan with it for another minute is my favorite, though any sides will be joyously consumed. I am just lazy when it comes it to sides, thank God for a wife who can cook!

PaulN/KS:
Got a 2# venison roast slow cooking in the cast iron Dutch oven right now, kind of a carne asada.  :)
I have a lot of good old cast iron. The flat, smooth bottom pans are for use in the house, we have a ceramic top electric stove, and the ridged type pans are in the camp box.

bow101:
Lots of good stuff here, like I said if Yaaaaaaaaa can't cook meat like a pro in a Frying pan you might as well throw the stove away...... >:D >:D
Although I did some organic top sirloin on the BQ the other day and it melted in my mouth.  Medium Well meeee son.. >:D

JoJoDapyro:
Being a cook in a previous life I'll say this. Most places you get a steak are cooked on a flat top, and then lines are burned with the char rock. They aren't "Cooked" on an open flame. Broiling is also a great way to cook a steak, and very under utilized. I use the barbeque mostly to keep the heat down in the house.

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