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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 ...
A cast-iron pan can be your best friend in the kitchen—as long as you know how to season it! Follow these six easy steps to season a cast iron pan.
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.
An American cast-iron Dutch oven, 1896. In Asia, particularly China, India, Korea and Japan, there is a long history of cooking with cast-iron vessels. The first mention of a cast-iron kettle in English appeared in 679 or 680, though this wasn't the first use of metal vessels for cooking.
A cast iron skillet is a beautiful—albeit tricky—thing. For premium support please call: 800-290-4726 more ways to reach us
A collection of vintage cast iron cookware. Most of the major manufacturers of cast iron cookware in the United States began production in the late 1800s or early 1900s. Cast-iron cookware and stoves were especially popular among homemakers and housekeepers during the first half of the 20th century.