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4. Season the grouper fillets with salt and pepper and add them to the skillet. Cook over moderately high heat until browned on the bottom, about 4 minutes. Turn and cook over moderate heat until just white throughout, about 2 minutes longer. 5. Spoon 1 tablespoon of the soy-mustard dressing in the center of each plate.
We spoke with a food scientist to find out which foods you should always cook in cast iron. Meet Our Expert Bryan Quoc Le, Ph.D., food scientist and author of 150 Food Science Questions Answered
1. In a blender, puree the soy sauce with the rice vinegar, mirin, sake, mustard and one-third of the garlic. With the machine on, slowly pour in 6 tablespoons of the vegetable oil and blend until ...
Cast iron's ability to withstand and maintain very high cooking temperatures makes it a common choice for searing or frying, and its excellent heat retention makes it a good option for long-cooking stews or braised dishes. [5] Because cast-iron skillets can develop a "non-stick" surface when cared for properly, they are excellent for frying ...
Our take is that you can cook tomatoes and acidic foods in cast-iron, but for short cooking times (think: charred tomatoes for salsa versus a long-simmered sauce). As far as the flavor goes, that ...
The series is a cooking competition in which a challenger chef "battles" one of the resident "Iron Chefs" by cooking at least one dish in a one-hour time slot based on a theme ingredient. Not included in the lists below is a special episode titled "The Legend of Michiba ", aired on January 5, 1996.
The dish is traditionally made from cheaper cuts of meat and cooked in a cast-iron pot, typically for an extended time period in order to let the tough cuts of meat become tender. [14] Beef, [15] pork, chicken or any of a large variety of game meats are used for its preparation. [16]
This creamy spinach-and-artichoke chicken skillet serves up the classic combo often reserved for dips and elevates it to main-dish status with the addition of quick-cooking chicken cutlets.