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Download Cast Iron Skillet Big Flavors: 90 Recipes for the Best Pan by Sharon Kramis, Julie Kramis Hearne PDF

By Sharon Kramis, Julie Kramis Hearne

The forged iron skillet is the last word cook's software. For cooking the precise steak or dealing with a fillet of untamed salmon, it's elegant. For roasting greens it makes the seamless transition from stovetop to oven to desk. Upside-down brownies and different candy treats simply prove higher in forged iron. Following up their winning forged iron Skillet Cookbook (2004), Sharon Kramis and Julie Kramis Hearne deliver a complete global of spices, herbs, and arrangements to their new cookbook that's all approximately vast flavors. listed below are spice rubs, new element combos, and some kitchen tips to boost anyone's cooking repertoire. here's in all likelihood the easiest steak within the world—a seared rib-eye with truffle butter and smoked blue cheese; an excellent tamarind glazed crab, hot shrimp with smoked paprika; caramelized fennel, shallot and pear tart; and a highly spiced uncooked apple cake that performs up the simplest of the autumn harvest. The recipes from those authors are subtle yet effortless, no longer fussy. They paintings, and the implications are scrumptious. this is often domestic cooking at its top.

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Extra resources for Cast Iron Skillet Big Flavors: 90 Recipes for the Best Pan in Your Kitchen

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With larger cuts, there is no way for air­ borne bacteria or germs to get inside the meat. Any that are on the outer surface will be killed by the high heat of searing, and much lower cooking temperatures are high enough to kill the food-borne pathogens that might be inside the meat. With ground meat, on the other hand, every bit of the meat has been exposed to possible contamination by airborne pathogens. That means you really do have to be concerned about cooking the meat well enough to kill all those nasty bugs.

The one cut of beef we do cook more thoroughly is ground beef. This can come from virtually any part of the steer, but most often it is from the round or the chuck. Again, the best quality in terms of flavor and meat/fat ratio comes from the chuck. We like to combine this super-popular meat with spicy flavors. Finally, there are the so-called variety cuts of beef. Although not for everybody, they are actually quite delicious when you give them a chance. From tripe to beef heart to tongue to the meltingly tender, supremely indulgent marrow from the shin bone, every one of them is well worth exploring.

Check for doneness early and often. 8. Transfer the meat to a platter, cover loosely with foil, and allow to rest for 10 to 20 minutes, depending on size. 9. Pour off the excess fat from the pan, add stock, deglaze, and simmer to reduce the liquid. 10. Carve and serve, passing the jus separately. 43 THE CUT Although it is known in every country club and steak house as “prime rib,” we call this cut a rib roast because the “prime” in its more familiar name actu­ ally refers to the USDA grade. Every cow has 13 ribs: Ribs 1 through 6 are in the arm and shoulder area, and ribs 6 through 12 are in the upper breast.

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