Primitive Archer
Main Discussion Area => Cooking Forum => Topic started by: bow101 on November 20, 2015, 02:28:03 pm
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Seems like so many people are allergic to using the frying pan for cooking meat. Recently I cooked top sirloin and chicken breast in the pan and it turned out just as well as any top chef restaurant.. :) I could cut the chicken with a dull fork.......... ;) Most people will only BQ or oven cook their meat. ...... ??? ::)
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Anyone reaches for my cast iron will draw back a broken and bloody stump. >:(
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I agree Jdub. My favorite gets used regularly - better that any of those "T Fal" so called no-stick pans. Bob
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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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If medium rare isn't cooked enough for you just ...
...get the h**l away from my table.
There ain't no call for ruining a good piece of meat by turning it to leather.
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Now Jdub..............it all about the cut of meat and type of meat your cooking....................
DBar
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I only cook in Cast Iron, Stainless, ceramic, or glass pots, and pans. I have multiple cast iron, pans, and a small pot, I fry in, and nice dutch oven, or two. All seasoned. I will not have any non stick, toxic, stuff, or aluminum cooking products. If an appliance has an aluminum central cooking unit, instead of stainless, I won't buy it. I have two mild steel woks, that I cook in the most, but I will sometimes, use the woks, and the cast iron skillets, together. Depends on what I am cooking. As for steaks, nice and bloody! I don't care for boulion, as it is mostly chemicals. I will use organic broth, or make my own. But I have been known to cook a steak on the stove top, in a cast iron skillet, quite a few times. As for corn bread, I was brought up on Southern style cornbread, not the Yankee style, we got in school. Dang, Pat, now I am hungry again, thanks a lot! >:(
Wayne
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I only cook in Cast Iron, Stainless, ceramic, or glass pots, and pans. I have multiple cast iron, pans, and a small pot, I fry in, and nice dutch oven, or two. All seasoned. I will not have any non stick, toxic, stuff, or aluminum cooking products. If an appliance has an aluminum central cooking unit, instead of stainless, I won't buy it. I have two mild steel woks, that I cook in the most, but I will sometimes, use the woks, and the cast iron skillets, together. Depends on what I am cooking. As for steaks, nice and bloody! I don't care for boulion, as it is mostly chemicals. I will use organic broth, or make my own. But I have been known to cook a steak on the stove top, in a cast iron skillet, quite a few times. As for corn bread, I was brought up on Southern style cornbread, not the Yankee style, we got in school. Dang, Pat, now I am hungry again, thanks a lot! >:(
Wayne
Homemade broth is scheduled for early December. I am going to take the entire skeleton of my buck, roast the bones, crack'em with a hammer, and into the big 5 gal pot to be simmered with celery, onion, carrots, and a bouquet of herbs. The stock will then be canned in pint and quarts for later use. By the time I am done with this deer and throw out what's left in the woods, a mangy coyote will be highly disappointed!
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I pan fry rare steaks by heating a bare cast iron skillet with only salt in it. When it's real hot throw the steak in, the salt and heat sears in the juices. Flip it in a couple minutes, and the other side usually seals up, too. Press to feel the doneness, I don't cut it, and when it feels right yer done.
Seems like it would be too salty, but the salt mostly doesn't stick. If you're on low sodium, of course, this isn't the way to go, but otherwise, try it some time. Pan cleanup is usually easy.
If you do like a sauce of course, other ways are better w/deglazing. But a pure steak this way is better, and juicier than broiled, to me. And it's super easy.
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cast iron is all I use and never use a microwave even if I'm reheating. iron wok which is used the most .
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I'm getting hungry reading this.
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I have a 6 piece set of Griswold cast iron that has never left Erie, except when I take a couple camping.
Nothing beats cherry or apple crisp at the campfire dutch oven style. If I could only find a way to make vanilla ice cream in the woods, I would have no further use for society.
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I have a 6 piece set of Griswold cast iron that has never left Erie, except when I take a couple camping.
Nothing beats cherry or apple crisp at the campfire dutch oven style. If I could only find a way to make vanilla ice cream in the woods, I would have no further use for society.
I got a hand crank icecream maker.
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You could make vanilla flavored whip cream in a chilled cast iron pan and a whisk. ;)
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You could make vanilla flavored whip cream in a chilled cast iron pan and a whisk. ;)
oh yeah!
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I suppose all you need is salted ice, and maybe a double walled cooler. New menu item this year.
I may end up taking a few of those camp host positions if I have access to ice cream. ;D
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Today's shock.
A friend of mine is getting divorced and has decided that he needs to learn his way around the kitchen so he doesn't have to go out all the time to eat. I've been giving him some pointers on cooking and recommendations for tools. Today I sent him an email saying that cast iron frying pans are really handy and if he needs a couple to let me know and I'll keep an eye out for some good ones.
Here's what he sent back to me:
"Would you believe that I threw away all of those cast iron frying pans?"
I just about defecated a masonry product.
An hour later he called me and admitted that they were in storage and he was just pulling my leg.
Friends... :o
Guy
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I just got into cast iron recently. I now have an assortment of Griswold, Wagner, BSR, and single notch Lodge skillets. Absolutely the best cornbread, fried taters, and fried chicken. Dutch oven chili on the campfire is hard to beat as well.
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I just got into cast iron recently. I now have an assortment of Griswold, Wagner, BSR, and single notch Lodge skillets. Absolutely the best cornbread, fried taters, and fried chicken. Dutch oven chili on the campfire is hard to beat as well.
Glad you are moving up in the world!
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All I ever see new is Lodge, and I've gotten some mixed reviews on them, so I've stayed clear. I've not been lucky enough to find more than a small 6" skillet in my rummage sale travels so far, but man does it make good cornbread. Reminds me I need to reseason that little bugger- sister in law 'helped' out and cleaned up our dishes- my poor cornbread pan now suffers from surface rust.
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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.
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!
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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.
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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
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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.