Skillet cooking - stainless steel, cast iron, nonstick - post your tried & true recipes and tips!
Post ReplyPost New TopicPosted 2/2/2013 by jenjie in NSBR Board
 

jenjie
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PeaNut 88,667
May 2003
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Posted: 2/2/2013 7:06:02 PM
I got this beautiful Cuisinart stainless steel skillet because I wanted to do the stovetop-to-oven thing I've seen. I actually have both the 12 and 14 inch pans because the 14 inch was too big for my oven and it cost more than we wanted to pay to send it back. I really love these pans. There is a little lip all the way around the top, so if you pour off liquid/fat, it doesn't drip down the outside of the pan. I do wipe it clean with a paper towel but there is rarely a drip.

I was worried about food sticking but is hasn't been an issue. Here is a next explanation of how to

test the temperature of your pan. They suggest not raising the temp higher than medium and making sure it is up to temp before adding the food. It works. As a matter of fact, for the first time ever I had perfect restaurant looking bacon. It's probably because the temperature was even instead of hot hot hot like I usually do it. The one time I tried raising the temp to speed things up, I burned the bacon. Medium it is.

OK recipe time! Add your favorites.

Perfect Chicken - this is a good recipe if you need cooked chicken for another purpose. But my family really likes this just by itself and picky dd has actually requested it. It's moist and tasty. I think the key is in the technique. Last time I just sprinkled seasoning salt and cooked it and it was a WIN.

Perfect Chicken

2-4 boneless chicken breasts with or without rib meat
1/2 t. salt
1/2 t. pepper
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. paprika
2-3 T. olive oil
Mix salt, pepper, garlic powder, onion powder, and paprika in a small bowl (I use my old 1/4 cup). Coat the chicken breasts in the seasoning, rubbing in to coat. Pour olive oil in the bottom of a Dutch oven, and heat to med-high. When nice and hot, add chicken to the pan (in batches if necessary). Cook 2-3 min per side. If any chicken has been removed, add it back to the Dutch oven. Place uncovered Dutch oven in a 350 degree F oven for 25 minutes or until juices run clear. Let sit on a plate 5-10 minutes before cutting, shredding, or eating.

Pan-fried steak with marsala sauce Mmmm good!

4 (8 ounce) beef chuck steaks, well trimmed
salt and pepper to taste
2 cloves garlic, crushed
1/2 cup Marsala wine
1/2 cup chicken broth
3 tablespoons butter
1/4 teaspoon dried rosemary, crushed

Heat a large, heavy skillet over high heat for 2 minutes, or until very hot. Season steaks with salt and pepper to taste.
Place steaks in hot skillet and immediately turn down the heat to medium high. Cook for 4 minutes. Turn steaks and cook for an additional 4 to 6 minutes, depending on your tastes. Remove steaks from skillet to a platter and cover with aluminum foil to keep warm.
Remove skillet from heat. Quickly saute the garlic for 1 to 2 minutes in the skillet using residual heat. Return skillet to medium low heat and add Marsala and chicken broth. Bring to a boil and reduce for 3 minutes.
Remove pan from heat and whisk in butter and rosemary. Serve sauce over steaks.

I also did a pork loin roast. I marinated in apple cider vinegar with this molasses bacon seasoning. I seared the roast on the stovetop and put the whole thing into the oven, following package directions for cooking. It was the most tender pork roast I have ever made.

Next...



~Jen


jenjie
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PeaNut 88,667
May 2003
Posts: 23,866
Layouts: 283
Loc: NJ

Posted: 2/2/2013 8:30:30 PM
perfect pan roasted chicken (skin on) - the first time I made this, I thought
There was a typo on the oven temp. But 475 is correct. It makes juicy chicken with crispy skin.

6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil

Preheat oven to 475°F. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.

Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before se


~Jen


CroppingKate
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PeaNut 56,451
November 2002
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Posted: 2/2/2013 8:52:55 PM
those sound great!

An easy way to cook perfect bacon is in an oven (or counter top toaster convection oven). I would guess you could also use a stainless steel ovenable pan as well.

Heat oven to 375 F.
Line a baking pan with foil, place all the strips of bacon on the pan.
Place in oven for about 8-10 mins, check and turn, add a few more minutes. Remove and drain on paper towels.

Can then use some of the drippings for other things, like eggs over easy.

jenjie
PEAsed to be here

PeaNut 88,667
May 2003
Posts: 23,866
Layouts: 283
Loc: NJ

Posted: 2/2/2013 9:45:32 PM
I've done the bacon in the oven before too. ds14 asked me to make bacon cookies at Christmas. I used bacon fat in place of whatever fat it called for and added cooked crumbled bacon. They were disappointingly bland.


~Jen


jenjie
PEAsed to be here

PeaNut 88,667
May 2003
Posts: 23,866
Layouts: 283
Loc: NJ

Posted: 2/16/2013 2:05:08 PM
Who knew that fresh salmon tastes so much better than frozen? I made this for dh and cut a small piece for myself because I'm not usually a fan of salmon. It was good and sooo not fishy. I was pleasantly surprised.

You really need to see the blog post because he spells out with pictures some of the problems people have with salmon, and how to cook it properly. It's "serious eats" after all.


How to pan-fry salmon fillets


~Jen

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