***Official Cooking Discussion Thread*** (1 Viewer)

[Franknbeans]

Just got my first cast iron skillet.  Now what?

Nirvana

 

[shuke]

I'd probably be tempted to cook some food in it

Right.  I want to know what the "must do" cast iron skillet recipes are.

 

[Binky The Doormat]

Right.  I want to know what the "must do" cast iron skillet recipes are.

meat searing and cooking

####in' cornbread

 

[General Malaise]

Right.  I want to know what the "must do" cast iron skillet recipes are.

PM Shuke for details.

 

[Ramsay Hunt Experience]

Right.  I want to know what the "must do" cast iron skillet recipes are.

I mean it's a skillet.  Cook a pork chop in it and it will still taste like a pork chop.  Works well for pretty much anything that isn't acidic (don't want to do tomato sauces in it).  They are good for searing, but it's not as if you can't sear in a calphalon frying pan.  Cast iron just gives you better temperature retention once heated up (though it takes longer to heat up). 

 

[Ramsay Hunt Experience]

Looking for a good meat heavy lasagna recipe.  Any mention of mushrooms and I will cut you.  And, go.......

I don't really follow a recipe for lasagna.  I just kind of throw it together.   In truth I rarely make it at all anymore because I'd be 400 lbs if I did.  But this Tyler Florence recipe (I know, he's seems a bit douchey) seems to hit what you're looking for.  Like him, I do like to use a mixture of (grass fed) beef and italian sausage (or at least pork that I've seasoned), and I like to go to the trouble of making the meat into a bolognese sauce instead of just doing a layer of meat.  Many recipes call for a layer of bechamel sauce, but I never do that and this recipe doesn't either.  Some recipes don't call for an egg in the ricotta mixture.  I've always done that because the lasagna sets up better with it.  

But it's kind of hard to screw up lasagna.  No boil noodles*, jarred sauced, and just hamburger meat with a chesse layer and shredded mozarella will taste pretty good.  You would want to use a thicker jarred sauce or add some tomato paste in that event.   It's not really "cooking" but sometimes even on a weekend you want the comfort food without doing as much work (even if lasagna isn't that labor intensive).  

* No boil noodles are fine and perhaps even preferable to anything but fresh noodles even if you're making a "fancy" lasagna, IMO.  

 

[shuke]

I mean it's a skillet.  Cook a pork chop in it and it will still taste like a pork chop.  Works well for pretty much anything that isn't acidic (don't want to do tomato sauces in it).  They are good for searing, but it's not as if you can't sear in a calphalon frying pan.  Cast iron just gives you better temperature retention once heated up (though it takes longer to heat up). 

I know.  I'm half joking.  But I see and hear "oh you have to get a cast iron skillet".  I want to know what to cook in it first that is going to blow my socks off.

 

[Dan Lambskin]

I know.  I'm half joking.  But I see and hear "oh you have to get a cast iron skillet".  I want to know what to cook in it first that is going to blow my socks off.

If you ever go camping you can get one of those grill grates and cook stuff in your cast iron skillet over the firepit.  I've done breakfast burritos in it but the eggs can be a pain to clean out of it

 

[Ramsay Hunt Experience]

I know.  I'm half joking.  But I see and hear "oh you have to get a cast iron skillet".  I want to know what to cook in it first that is going to blow my socks off.

I guess the Alton Brown steak thing is a good choice.  But even then, it gives you a very good steak done indoors (and only if you have the ventilation to handle it).  If the weather is nice enough to grill the steak, you might not be inclined to go to the trouble.  

Seems silly to tell someone "you have to try a cast iron skillet" for something as simple as this, but I must say that I do really like mine for making grilled cheese sandwiches.  

I also like mine for frittatas if I'm making something for more than two people.  But that's mostly a function of size.  Any oven-safe pan is fine for that. 

 

[Chemical X]

for my lasagna, I don't have a recipe either.  I use 1lb of chuck 85-15, cup of mozzarella, large ricotta cup, some parmigiana, but I make my own sauce, which is evoo heated, minced carrots, onion, rinsed capers and red pepper flakes.  cook on medium 3 minutes, then add a large can of crushed tomatoes, boil then simmer for 30 minutes, I add oregano and season to taste.  also, I pan cook 5 mild sausage links then I cut into discs.

under cook the noodles so they are not mushy, then heavily evoo them.  on bottom of pan, layer some sauce, then noodles.  in a separate bowl add the ricotta, 1/2 cup of the mozz and sauce.  stir so it is spreadable then add a layer.  then add chopped meat and sausage discs.  noodles and remainder of ingredients again.  noodles.  cover with remaining sauce, mozz and a sprinkle of parm.

cover with foil and bake at 350 for 45 mins.  uncover and go another 10.  let stand a bit or it will just be mush.

 

[wikkidpissah]

I know.  I'm half joking.  But I see and hear "oh you have to get a cast iron skillet".  I want to know what to cook in it first that is going to blow my socks off.

not a skillet guy cuz i like to shake & flip and fuss, but i shorely do love skillet cornbread. i throw everything - bacon chunks, can o cream corn, maple syrup, green chilies into it and use the fat from frying the bacon to line the pan before poring in the batter to give it that great crust

 

[ProstheticRGK]

I know.  I'm half joking.  But I see and hear "oh you have to get a cast iron skillet".  I want to know what to cook in it first that is going to blow my socks off.

Fried chicken. 

 

[General Malaise]

I don't really follow a recipe for lasagna.  I just kind of throw it together.   In truth I rarely make it at all anymore because I'd be 400 lbs if I did.  But this Tyler Florence recipe (I know, he's seems a bit douchey) seems to hit what you're looking for.  Like him, I do like to use a mixture of (grass fed) beef and italian sausage (or at least pork that I've seasoned), and I like to go to the trouble of making the meat into a bolognese sauce instead of just doing a layer of meat.  Many recipes call for a layer of bechamel sauce, but I never do that and this recipe doesn't either.  Some recipes don't call for an egg in the ricotta mixture.  I've always done that because the lasagna sets up better with it.  

But it's kind of hard to screw up lasagna.  No boil noodles*, jarred sauced, and just hamburger meat with a chesse layer and shredded mozarella will taste pretty good.  You would want to use a thicker jarred sauce or add some tomato paste in that event.   It's not really "cooking" but sometimes even on a weekend you want the comfort food without doing as much work (even if lasagna isn't that labor intensive).  

* No boil noodles are fine and perhaps even preferable to anything but fresh noodles even if you're making a "fancy" lasagna, IMO.  

Thanks buddy, I"ve made it before and it turned out great.  But I lost that recipe and just figured I'd try here.  I've got it down I think and yes, I'll be letting the meats simmer in tomato goodness for quite some time.  In fact, I'm going to prepare everything the night before and bake it the following day, right before guests show up.  My wife makes an artichoke heart/spinach lasagna that we eat quite often, but on my birthday, we're eating a bunch of meats!!!!!

Also going to dice up some pepperoni and add it to the cheese mix WITH EGG!

 

[General Malaise]

I do a fish fry in my skillet and think it does a great job.  Did cornbread in there on New Years.  Don't use it as often as I should, but that's just a function of laziness and many other pans available that aren't as heavy.

 

[Scoresman]

There are two lasagna recipes that I consider to be the best lasagna.  One is my lasagna Bolognese recipe.  It's just Bolognese sauce, fresh noodles and béchamel.  

Pioneer Woman's "Best Lasagna Ever" is the other.  More of a traditional lasagna, the ingredients are simple, but holy hell is it ####### delicious.  

 

[Chemical X]

been making pasta e ceci lately... will post recipe tomorrow.

 

[Mister CIA]

I know.  I'm half joking.  But I see and hear "oh you have to get a cast iron skillet".  I want to know what to cook in it first that is going to blow my socks off.

Ribeye

Have not cooked this yet, but this chef rules.

 

[Hastur]

Right.  I want to know what the "must do" cast iron skillet recipes are.

Dutch baby!

 

[Hastur]

Braised short ribs by Gordon Ramsay

My butcher didn't have short ribs on hand, so I had him cut a tri-tip into steaks and used them instead of the ribs.  Did everything else the same. So good!

 

[heckmanm]

Today: Kenji’s cassoulet

@mr. furley

 

[James Daulton]

Got a stand mixer for Christmas that I'd like to try out.  Does anyone have any go-to recipes.  Also, would the pasta making attachment be something worthwhile to buy if one enjoyed pasta very much?

 

[RC94]

Got a stand mixer for Christmas that I'd like to try out.  Does anyone have any go-to recipes.  Also, would the pasta making attachment be something worthwhile to buy if one enjoyed pasta very much?

The pasta making would be the main reason I would buy the mixer, so IMO it's definitely worth it.

 

[mr. furley]

Today: Kenji’s cassoulet

@mr. furley

YES!

so salty, but so freaking delicious. leftovers for days.

 

[Mr. Ected]

Got a stand mixer for Christmas that I'd like to try out.  Does anyone have any go-to recipes.  Also, would the pasta making attachment be something worthwhile to buy if one enjoyed pasta very much?

Do you bake?

 

[James Daulton]

Do you bake?

Sometimes 

 

[Drunken knight]

Got a stand mixer for Christmas that I'd like to try out.  Does anyone have any go-to recipes.  Also, would the pasta making attachment be something worthwhile to buy if one enjoyed pasta very much?

if you like making pasta then yes.  good for sheets (lasagna, to stuff- ravioli, tortellini, agnolotti, etc), fettuccini, linguini, pappardelle.

i do not bake often.  when i do use the mixer i typically make pizza dough, biscuits, etc

 

[James Daulton]

if you like making pasta then yes.  good for sheets (lasagna, to stuff- ravioli, tortellini, agnolotti, etc), fettuccini, linguini, pappardelle.

i do not bake often.  when i do use the mixer i typically make pizza dough, biscuits, etc

Just ordered the pasta attachment should be arriving today.  Should I get my heart set on making pasta for dinner tomorrow?

 

[Drunken knight]

Just ordered the pasta attachment should be arriving today.  Should I get my heart set on making pasta for dinner tomorrow?

sure.  fresh pasta is fantastic. i tend to prefer northern to southern and would gravitate towards a carbonara, pesto, or if i had the time a braised ragu of some sort (boar, beef, veal, pork).  or maybe a creamy mushroom sauce.  all could be converted for ravioli (other options- roasted chicken, pancetta, prosciutto, cheeses, basil, etc)

it is easy to directly get your mind on italian....do not forget your asian noodles!

edit: can't forget truffles and truffle oil

 

[heckmanm]

YES!

so salty, but so freaking delicious. leftovers for days.

I use unsalted chicken stock, so the only salt in it is the salt pork (and whatever the beans absorb from the soak).

 

[cosjobs]

not a skillet guy cuz i like to shake & flip and fuss, but i shorely do love skillet cornbread. i throw everything - bacon chunks, can o cream corn, maple syrup, green chilies into it and use the fat from frying the bacon to line the pan before poring in the batter to give it that great crust

Yes, for most saute's an iron skillet is too cumbersome. Searing flesh and panfrying work great. The iron's heat retention allows you to put more stuff in the pan to fry without cooling off the oil.And the best cornbread comes from an iron skillet. Don't be stingy with the bacon grease and preheat it in the oven until almost smoking before you add the batter for optimal crispy crust.

 

[cosjobs]

Thanks buddy, I"ve made it before and it turned out great.  But I lost that recipe and just figured I'd try here.  I've got it down I think and yes, I'll be letting the meats simmer in tomato goodness for quite some time.  In fact, I'm going to prepare everything the night before and bake it the following day, right before guests show up.  My wife makes an artichoke heart/spinach lasagna that we eat quite often, but on my birthday, we're eating a bunch of meats!!!!!

Also going to dice up some pepperoni and add it to the cheese mix WITH EGG!

Imo, lasagna is always much better the second day, so I'd cook it the day before.

 

[wikkidpissah]

Dont have a lasagna recipe, but i SERiously want to eat this (3:45) lasagna (tho i think i'd have to add a green layer to break it up)

 

[Drunken knight]

for you lasagna lovers you might want to try a white, seafood lasagna.... with a basil/garlic bechamel.  i use scallops, shrimp, and crab for it

 

[RC94]

My mom makes the best lasagna ever, anywhere.

 

[Dan Lambskin]

Got a stand mixer for Christmas that I'd like to try out.  Does anyone have any go-to recipes.  Also, would the pasta making attachment be something worthwhile to buy if one enjoyed pasta very much?

Got my wife the pasta attachment I think she used it once

 

[John Bender]

We got a Le Creuset for Xmas - wife is going to make slow braised short ribs tomorrow in it and we want to serve it over polenta.

What's the most luscious way we can make polenta that will counter the richness of the short ribs?  Just lots of butter?

 

[Drunken knight]

been a while since i made polenta, but i recall using stock, then adding parm, cream, and  butter to finish

 

[mr. furley]

My mom makes the best lasagna ever, anywhere.

my mom would like a word

 

[John Bender]

been a while since i made polenta, but i recall using stock, then adding parm, cream, and  butter to finish

Is Creme Fraische a ridiculous addition?  I feel I would prefer that over regular cream to give it some body and thickness to stand up to braised short ribs

 

[RC94]

Is Creme Fraische a ridiculous addition?  I feel I would prefer that over regular cream to give it some body and thickness to stand up to braised short ribs

Creme Fraische is a perfectly cromulent substitution.

 

[Drunken knight]

creme fraische will work.  it may turn out a little more stiff though.

generally i prefer creme fraische to sour cream (and uses are more comparable than to cream)

 

[Mister CIA]

We got a Le Creuset for Xmas - wife is going to make slow braised short ribs tomorrow in it and we want to serve it over polenta.

What's the most luscious way we can make polenta that will counter the richness of the short ribs?  Just lots of butter?

Hope this does not come across as shtick, posting recipes from the same chef. Outside of my simple Tex-Mex go-tos, this is where I go to.

Fried Polenta w/Mushrooms.

For something slightly different, try the Cachapas.

 

[John Bender]

Hope this does not come across as shtick, posting recipes from the same chef. Outside of my simple Tex-Mex go-tos, this is where I go to.

Fried Polenta w/Mushrooms.

For something slightly different, try the Cachapas.

I actually like polenta cakes more - its honestly my favorite food on the planet, but I can't make them for ####.

And for 3 hour braised short ribs, I was looking for just the regular type of recipe but kicked up.  

 

[Binky The Doormat]

I actually like polenta cakes more - its honestly my favorite food on the planet, but I can't make them for ####.

And for 3 hour braised short ribs, I was looking for just the regular type of recipe but kicked up.  

hey, uh, I don't want to insult anyone around here, but the family and I have come to really like this slice and bake/fry ...whatev ...polenta roll.  

 

[Hastur]

I actually like polenta cakes more - its honestly my favorite food on the planet, but I can't make them for ####.

And for 3 hour braised short ribs, I was looking for just the regular type of recipe but kicked up.  

I linked a video of Gordon Ramsay cooking braised short ribs earlier(previous page).  A real difference maker was the bacon/mushroom topping.  I highly recommend.

 

[Instinctive]

for you lasagna lovers you might want to try a white, seafood lasagna.... with a basil/garlic bechamel.  i use scallops, shrimp, and crab for it

Recipe?

 

[Drunken knight]

Recipe?

i'll post tomorrow.  conceptually it is a lot like traditional lasagna where you are layering with herbed ricotta, seared seafood, shredded cheese, and basil bechamel.

 

[skycriesmary]

I guess the Alton Brown steak thing is a good choice.  But even then, it gives you a very good steak done indoors (and only if you have the ventilation to handle it).  If the weather is nice enough to grill the steak, you might not be inclined to go to the trouble.  

Seems silly to tell someone "you have to try a cast iron skillet" for something as simple as this, but I must say that I do really like mine for making grilled cheese sandwiches.  

I also like mine for frittatas if I'm making something for more than two people.  But that's mostly a function of size.  Any oven-safe pan is fine for that. 

This is why I bought mine, and haven't went back to the grill since. Evenly cooked, seared to perfection, and all the juices locked inside. It's just about idiot proof. Top it off with some blue cheese butter, and your  golden. 

 

[skycriesmary]

One of the nice things about being a white man is that if there is any unfounded assumption people have regarding my capability, it's usually a positive assumption. With one notable exception. The asian food store.

I know where most things are I usually get there, but when I need help finding something new there's always the look in my cart at fresh vegetables, a sort of surprised look, a question as to what I'm making, and then a response that I liken to being really excited that your toddler is doing something not that impressive but hey, it's progress. Only instead of "Who's a big boy using the big boy potty? Is that you? Such a good job!" I get a smile and "Wow, you're making Khao Soi? With actual ingredients? So cool!"

One of my favorite dishes, and to make, but man does the curry paste take awhile. I was just in Bangkok, and saw a Khao Soi curry paste packet. I'm going to see how cheating turns out. 

 

[James Daulton]

Used the new stand mixer to make mashed potatoes and then got the attachment and made pasta.  The pasta was fun to make and surprisingly good for my first time.  It leaves a bit of a mess in the kitchen and takes some time, but I will experiment with some recipes (I just used a very basic recipe) to see if I can amp up the pasta a bit.