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Recipes to Try with a Cast-Iron Skillet. ... Make some chicken, bake some cornbread or get it screaming hot and sear a perfect steak. When the dishes are cleared and the meal is over, make sure to ...
2 tbsp olive oil; 2 boneless beef sirloin steak, 3/4-inch thick (about 1 pound each), cut into 8 pieces; 2 large onion, thinly sliced (about 2 cups); 1 jar (16 ounces) Pace® Picante Sauce
Starting Monday, TODAY All Day's new series "Get Cooking With…" will feature celebrity chefs and friends of the show hosting cooking demos from their home kitchens at 5 p.m. every night of the week.
Recipes for skillet roast chicken and potatoes, secret ingredient biscuits, and brussels sprout salad. Featuring an Equipment Review covering wine aerating and a Tasting Lab on brown mustard. 95
As meat cooks, the iron atom loses an electron, moving to a +3 oxidation state and coordinating with a water molecule (H 2 O ), which causes the meat to turn brown. Searing raises the meat's surface temperature to 150 °C (302 °F), yielding browning via the caramelization of sugars and the Maillard reaction of amino acids.
Heating the cookware (such as in a hot oven or on a stovetop) facilitates the oxidation of the iron; the fats and/or oils protect the metal from contact with the air during the reaction, which would otherwise cause rust to form. Some cast iron users advocate heating the cookware slightly before applying the fat or oil to ensure it is completely ...
For this meal, a thick rib-eye steak is cooked in the skillet; steamed and smashed Yukon old potatoes are browned in the beef fat rendered in the pan while the steak rests. A simple shallot and ...
A cut from the bottom sirloin, is generally a very thin steak. [3] Flat iron steak A cut from under the shoulder blade. It is the American name for the cut known as 'butlers' steak' in the U.K. and 'oyster blade steak' in Australia and New Zealand.