Cast Iron Cooking For Dummies
For Dummies (Verlag)
978-0-7645-3714-1 (ISBN)
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In some cooking circles, cast iron gets a bad rep – people think it's old-fashioned, heavy, and hard to take care of. And really, how often do folks nowadays need to hitch up a mule and wagon and leave civilization and Teflon-coated sauté pans behind? True, cast iron is old; it's been around since the Middle Ages. And it is heavy. No one can dispute that even a small, cast-iron pot has a heft to it that no other cookware has. Nevertheless, cast-iron cookware has a place in today's kitchens, and that doesn’t mean simply hanging on the wall for decoration. Cast iron has much to offer modern-day cooks; it's easy to use, easy to care for, economical, versatile, and durable, and let's face it, it has a nostalgic appeal that no other cookware has. But more compelling than all those reasons is that it's a great cookware that makes great food. In fact, most cast-iron cooks will tell you that food cooked in cast iron tastes better than food cooked in anything else!
Cast-Iron Cooking For Dummies is for those cooks who may want to inject a little adventure and variety into their cooking. If you've never even thought of using cast-iron cookware, or you have a few cast-iron pots lying around, you'll discover all you need to know about making great food using cast iron. Here just a sampling of what you'll find in Cast-Iron Cooking For Dummies:
Selecting the right cast-iron cookware for you
Seasoning a new cast-iron pan
Caring for your cast-iron cookware
Discovering techniques to enhance your cast-iron cooking
Enjoying cast-iron cooking in the Great Outdoors
Tons of delicious recipes, from main and side dishes to desserts and international dishes
Top Ten lists on ways to make your cast-iron cookware last longer, the best dishes suited for cast iron, and tips for achieving success in cast-iron cooking
So, whether you're a cooking novice or an experienced chef, you can find plenty of enjoyment from cooking with cast iron – and Cast-Iron Cooking For Dummies can show you the way.
Tracy Barr is the coauthor of Adoption For Dummies and Latin For Dummies. Lodge Manufacturing is America's oldest family-owned cookware manufacturer and the sole domestic cast-iron cookware foundry.
Introduction 1
About This Book 1
Conventions Used in This Book 2
What You’re Not to Read 4
Foolish Assumptions 4
How This Book Is Organized 4
Part I: Coming Around to Cast-Iron Cooking 5
Part II: Main-Dish Cast-Iron Recipes 5
Part III: Cast-Iron Sides and Sweet Endings 5
Part IV: Cast-Iron Cooking for the Great Outdoors — and Beyond 5
Part V: The Part of Tens 6
Icons Used in This Book 6
Where to Go from Here 7
Part I: Coming Around to Cast-Iron Cooking 9
Chapter 1: Welcome to Cast-Iron Cooking 11
Coming Down on the Side of Cast Iron 11
’Til death do us part 12
Growing old gracefully 13
Making dollars and sense 14
Offering versatility and variety 16
Experiencing Americana 17
Here’s to your good health 18
Showing Special Consideration to Your Prized Possession 19
Chapter 2: Selecting Cast-Iron Cookware 21
Ironing Out the Cast of Characters: Pots, Pans, and Specialty Items 21
Skillets 22
Fry pans 24
Griddles and grill pans 24
Dutch ovens 25
Specialty items and accessories 27
What You Need to Get Started 29
A Shopping We Will Go 30
Evaluating quality 30
Buying used cast iron 32
Features to look for (or avoid) 34
Other Items You Need If You Use Cast Iron 35
Chapter 3: This Little Pan of Mine, I’m Gonna Make It Shine: Seasoning Cast Iron 37
Seasoning a New Pan 38
What you need: Supplies and a little time 38
Step 1: Preparing the new pan for seasoning 39
Step 2: Seasoning your new cast iron 40
Protecting your seasoning 41
Reseasoning a Pan 41
What to Do with a Preseasoned Pan 42
Chapter 4: Caring for Cast Iron 43
Cleaning Tips and Tricks 43
Rub-a-dub-dub, Removing the Grub 44
Getting stuck-on food off 45
When you can skip cleaning altogether 46
Super-Cleaning for Old — or Abused — Cast Iron 46
Removing rust 47
Removing old seasoning, leftover gunk, and mysterious chunks 48
Storing Your Cast Iron 49
Hitting the Road with Your Cast Iron 49
Chapter 5: Cast-Iron Cooking Techniques 51
Out of the Frying Pan and into the Fire: Heat and Temperature Control 51
Getting the temperature right 52
Getting the cooking time right 53
Warming up to the advantages of preheating 53
For cowboy cooks and campfire folks 55
Tuning in to the Tricks and Traps 55
Brand spankin’ new cast iron 55
Other dos and don’ts 56
Ending the Exile of Your Metal Utensils 57
Part II: Main-Dish Cast-Iron Recipes 59
Chapter 6: It’s Meat for Dinner Tonight 61
Beef Tips 62
Holy Cow! Cooking Beef 63
Making tougher cuts tender 64
Making the most of good cuts 70
Pigging Out 73
Where the meat comes from 74
Cooking methods 76
A recipe no cast-iron cookbook should be without 80
Something for the Kids 81
Carving Like a Pro 82
Carving a brisket 83
Carving a pot roast 84
Carving a pork roast 84
Chapter 7: Tastes Like Chicken (and Turkey) 85
Chicken Basics 86
Roasting Guidelines 87
Southern Fried Chicken: The Ultimate in Comfort Food 90
Down Home Favorites 93
Chicken Dishes for the Uptown Crowd 97
Talking Turkey 100
Carving Made Easy 103
Chapter 8: Fish, Shellfish, and One Amphibian 105
Gone Fishin’ 105
Basic cooking and handling techniques 107
Warming up to salmon 109
Pan-frying fish 112
Shellfish Galore: Shrimp, Scallops, Oysters, and More 115
Shrimp-ly amazing 116
Scallops: Sea or Bay, sweet anyway 118
Oysters aren’t only for Rockefeller 121
Soft-shell crabs 123
Soft-shell clams 125
Hosting a Fish (and Shellfish) Fry — Cast-Iron Style 126
Nice Legs, Baby 128
Chapter 9: One-Dish Meals 131
Soupy Sensations 131
Warming up to stew 132
Firing up great gumbos 134
Talkin’ chowdah 137
Rallying around Rice 139
Making Cornbread the Main Dish 142
Part III: Cast-Iron Sides and Sweet Endings 147
Chapter 10: Vegetables Even Your Kids Will Love 149
Cast-Iron Favorites: Potatoes and Beans 150
This spud’s for you 150
Beans, beans, a wonderful fruit 154
Squash Anyone? 156
Enjoying Corn On and Off the Cob 159
Loading Up on Southern Staples 162
O-K-R-A-H-O-M-A, Okrahoma, Okay! 163
Going for the gold er greens 164
Frying green tomatoes 166
Basic Veggie Crowd-Pleasers 167
Chapter 11: Cornbread and Biscuits 173
You’re Cookin’ Cornbreads Now 173
Basic cornbread recipes 175
Flavored cornbreads 178
Cornsticks 183
Ain’t Nothin’ Better Than Biscuits 185
Cutting to the biscuit basics 185
Whipping up traditional biscuits 186
Flavored biscuits 191
Chapter 12: Pancakes, Muffins, and More 193
Baking Easy Yeast Breads 193
Setting the Pace with Quick Breads and Muffins 196
Flipping Over Pancakes and Popovers 203
Breads at Home on the Range and in the History Books 208
Chapter 13: Delectable Desserts 213
Having Your Cake and Eating It, Too 213
Perfectly Easy Pastries and Other Super Sweets 221
Part IV: Cast-Iron Cooking for the Great Outdoors — and Beyond 229
Chapter 14: Cooking Around the Campfire 231
Roundin’ Up the Outdoor Hardware 231
Cookware: Anything you want 232
Going for convenience and comfort 232
Temperature Control 234
Number and placement of coals 235
Making adjustments for weather conditions 238
What a hole in the ground! Outdoor cooking techniques 239
More tips for the outdoor cook 240
Finding Other Folks Who Like to Cook Outdoors 241
Dutch Oven Main Dishes 242
Sides: Always the Bridesmaid, Never the Bride 246
Dutch Oven Desserts 250
Chapter 15: Anyone Game? 255
Establishing the Game Rules 255
Getting game 256
Scoring general cooking points 258
Watching the Birdie 259
Duck for dinner 261
Pheasant: A pleasant repast 263
Cooing for dove cooked in cast iron 264
Game Animals 265
Venison: It’s more than deer, dear 266
Wascally wabbits 268
Chapter 16: Going Global with Recipes from Around the World 271
Pizza: An All-American Italian Favorite 271
Chicken Parmigiana 274
A Vegetable Soufflé 275
Famous Rice Dishes: Arroz con Pollo and Paella 276
Fabulous Fajitas 279
Assembling the parts 279
Making the fajitas 282
Putting it all together 284
Feeding That Sweet Tooth 284
Part V: The Part of Tens 287
Chapter 17: Ten Ways to Make Your Cast Iron Last a Lifetime (or Longer) 289
Reseasoning After Each Use 289
Never Put Cold Water in a Hot Pan 289
Don’t Use Soap 290
Don’t Even Think about Using the Dishwasher 291
Keeping Water Away 291
Using It Often 291
Don’t Let Teens Threaten Each Other with It 292
Storing Appropriately 292
Avoiding Acidic and Alkaline Foods at First 293
Appreciating Its True Value 293
Chapter 18: Ten Dishes Best Suited to Cast Iron 295
Biscuits 295
Cornbread 296
Fried Chicken 296
Fried Eggs 297
Fried Potatoes 297
Game — Any Kind 297
Old-Fashioned Green Beans 298
Pineapple Upside-Down Cake 298
Steak 299
Stew — Any Kind 299
Chapter 19: Ten Tips for Surefire Success 301
Seasoning and Reseasoning 301
Preheating Your Pan 302
Using the Right Size Pan 302
Controlling Your Temperature 303
Modifying Cooking Times 303
Coating with Oil or Cooking Spray 303
Cooking with Quality Cast Iron 304
Using Quality Ingredients 304
Sticking Around 304
Having Fun 305
Appendix: Metric Conversion Guide 307
Index 311
| Erscheint lt. Verlag | 31.10.2003 |
|---|---|
| Sprache | englisch |
| Maße | 188 x 234 mm |
| Gewicht | 499 g |
| Einbandart | Paperback |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| ISBN-10 | 0-7645-3714-8 / 0764537148 |
| ISBN-13 | 978-0-7645-3714-1 / 9780764537141 |
| Zustand | Neuware |
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