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This step and placing them in a pre-heated pan are the keys to achieving a golden crust. Tips for the perfect sear: Use a large, heavy-bottomed skillet (preferably stainless steel or cast iron) to ...
The Best Foods to Cook In a Cast-Iron Skillet Seared Meats. Searing meat is probably what we use our cast-iron skillet for the most often. The pan's unparalleled heat retention ensures a perfect ...
Scallops are typically served at fancy restaurants—with a high-end price tag to match. But we’ll let you in on a little secret: The shellfish is actually really easy to cook at home. They take ...
Cast iron skillets, before seasoning (left) and after several years of use (right) A commercial waffle iron showing its seasoned cooking surface (the dark brown surface coating) Seasoning is the process of coating the surface of cookware with fat which is heated in order to produce a corrosion resistant layer of polymerized fat.
Recipes for pan-seared scallops, and skillet-roasted fish fillets. Featuring an Equipment Corner covering inexpensive nonstick skillets and a Science Desk segment exploring the difference between caramelizing and browning.
Tuscan Butter Scallops The scallops get seared to a golden hue in plenty of butter, then wrapped in a velvety sauce infused with garlic, wine, and aromatic herbs.
Established in 1936: "Deep-Fried Clam Chowder" (Award-winning chowder made with pork fat, onions, celery, potatoes, clam base, New England spices and surfclams, thickened with roux; formed into patties and deep-fried; served with a hot sauce dip); "Fisherman's Platter" (buttermilk-battered, deep-fried haddock, jumbo shrimp, clams, and scallops ...
That means thin white fish coated in a seasoned cornmeal and flour blend, then shallow-fried in neutral oil in a cast-iron skillet until golden brown and beautiful. Get the Fried Fish recipe .