Cast Iron Cooking For Dummies E-Book

Tracy L. Barr

• Herausgeber: John Wiley & Sons
• Kategorie: Lebensstil
• Sprache: Englisch

Seitenzahl: 478

Veröffentlichungsjahr: 2011

Beschreibung

In some cooking circles, cast iron gets a bad rep - people think it's old-fashioned, heavy, and hard to take care of. And really, how often do folks nowadays need to hitch up a mule and wagon and leave civilization and Teflon-coated sauté pans behind? True, cast iron is old; it's been around since the Middle Ages. And it is heavy. No one can dispute that even a small, cast-iron pot has a heft to it that no other cookware has. Nevertheless, cast-iron cookware has a place in today's kitchens, and that doesn't mean simply hanging on the wall for decoration. Cast iron has much to offer modern-day cooks; it's easy to use, easy to care for, economical, versatile, and durable, and let's face it, it has a nostalgic appeal that no other cookware has. But more compelling than all those reasons is that it's a great cookware that makes great food. In fact, most cast-iron cooks will tell you that food cooked in cast iron tastes better than food cooked in anything else! Cast-Iron Cooking For Dummies is for those cooks who may want to inject a little adventure and variety into their cooking. If you've never even thought of using cast-iron cookware, or you have a few cast-iron pots lying around, you'll discover all you need to know about making great food using cast iron. Here just a sampling of what you'll find in Cast-Iron Cooking For Dummies: * Selecting the right cast-iron cookware for you * Seasoning a new cast-iron pan * Caring for your cast-iron cookware * Discovering techniques to enhance your cast-iron cooking * Enjoying cast-iron cooking in the Great Outdoors * Tons of delicious recipes, from main and side dishes to desserts and international dishes * Top Ten lists on ways to make your cast-iron cookware last longer, the best dishes suited for cast iron, and tips for achieving success in cast-iron cooking So, whether you're a cooking novice or an experienced chef, you can find plenty of enjoyment from cooking with cast iron - and Cast-Iron Cooking For Dummies can show you the way.

Leseprobe

Cast-Iron Cooking For Dummies®

by Tracy Barr

Cast-Iron Cooking For Dummies®

Published byWiley Publishing, Inc.111 River St.Hoboken, NJ 07030-5774www.wiley.com

Copyright © 2004 by Wiley Publishing, Inc., Indianapolis, Indiana

Published by Wiley Publishing, Inc., Indianapolis, Indiana

Published simultaneously in Canada

No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Sections 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400, fax [phone]. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, 201-748-6011, fax [phone], or online at http://www.wiley.com/go/permissions.

Trademarks: Wiley, the Wiley Publishing logo, For Dummies, the Dummies Man logo, A Reference for the Rest of Us!, The Dummies Way, Dummies Daily, The Fun and Easy Way, Dummies.com and related trade dress are trademarks or registered trademarks of John Wiley & Sons, Inc. and/or its affiliates in the United States and other countries, and may not be used without written permission. All other trademarks are the property of their respective owners. Wiley Publishing, Inc., is not associated with any product or vendor mentioned in this book.

LIMIT OF LIABILITY/DISCLAIMER OF WARRANTY: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials. The advice and strategies contained herein may not be suitable for your situation. You should consult with a professional where appropriate. Neither the publisher nor author shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages.

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Library of Congress Control Number: 2003112837

ISBN: 0-7645-3714-8

Manufactured in the United States of America

16 15 14 13

About the Author

Tracy Barr has been a part of the For Dummies phenomenon for almost a decade. In that time, she has served as editor, editorial manager, writer, and consultant to folks who write and edit For Dummies books. Most recently, she helped write World War II For Dummies, with Keith D. Dickson, and Religion For Dummies, with Rabbi Mark Gellman and Monsignor Thomas Hartman. She also is the coauthor of Latin For Dummies and Adoption For Dummies. An avid cook, she was introduced to cast iron as a young girl when her mother inherited a few pieces, and she has since made cast iron the workhorse of her own kitchen.

Dedication

To my husband, Larry, who likes everything I cook, and to my children — Adam, Sarah, Mary, and Alex — who are more honest.

Author’s Acknowledgments

I would like to thank the following people: From Lodge Manufacturing in South Pittsburg, Tennessee, Jeanne Scholze and Bob Kellerman, who were very generous with their time and expertise; Gayle Allen-Grier, for the Tennessee milkshake recipe, and her husband, Robert, for the tip on how to get through Nashville without getting stuck in traffic. From Wiley: Editors Mike Baker and Esmeralda St. Clair, for the time and effort they gave to this project.

Publisher’s Acknowledgments

We’re proud of this book; please send us your comments through our Dummies online registration form located at www.dummies.com/register/.

Some of the people who helped bring this book to market include the following:

Acquisitions, Editorial, and Media Development

Project Editor: Mike Baker

Acquisitions Editor: Norman Crampton

Copy Editor:Esmeralda St. Clair

Editorial Program Assistant: Holly Gastineau-Grimes

Technical Reviewer and Nutrition Analyst: Patty Santelli

Recipe Testers: Emily Nolan, Kate Brown, and Keith Brown

Editorial Manager: Jennifer Ehrlich

Editorial Assistant: Elizabeth Rea

Illustrator: Liz Kurtzman

Cover Photos: Lodge Manufacturing

Cartoons: Rich Tennant, www.the5thwave.com

Composition Services

Project Coordinator: Courtney MacIntyre

Layout and Graphics: Joyce Haughey, Stephanie D. Jumper, Jacque Schneider, Julie Trippetti, Shae Lynn Wilson

Proofreaders: John Greenough, Nancy L. Reinhardt, Aptara

Indexer: Aptara

Publishing and Editorial for Consumer Dummies

Diane Graves Steele, Vice President and Publisher, Consumer Dummies

Joyce Pepple, Acquisitions Director, Consumer Dummies

Kristin A. Cocks, Product Development Director, Consumer Dummies

Michael Spring, Vice President and Publisher, Travel

Brice Gosnell, Associate Publisher, Travel

Kelly Regan, Editorial Director, Travel

Publishing for Technology Dummies

Andy Cummings, Vice President and Publisher, Dummies Technology/General User

Composition Services

Gerry Fahey, Vice President of Production Services

Debbie Stailey, Director of Composition Services

Contents

Title

Introduction

About This Book

Conventions Used in This Book

What You’re Not to Read

Foolish Assumptions

How This Book Is Organized

Icons Used in This Book

Where to Go from Here

Part I : Coming Around to Cast-Iron Cooking

Chapter 1: Welcome to Cast-Iron Cooking

Coming Down on the Side of Cast Iron

Showing Special Consideration to Your Prized Possession

Chapter 2: Selecting Cast-Iron Cookware

Ironing Out the Cast of Characters: Pots, Pans, and Specialty Items

What You Need to Get Started

A Shopping We Will Go

Other Items You Need If You Use Cast Iron

Chapter 3: This Little Pan of Mine, I’m Gonna Make It Shine: Seasoning Cast Iron

Seasoning a New Pan

Reseasoning a Pan

What to Do with a Preseasoned Pan

Chapter 4: Caring for Cast Iron

Cleaning Tips and Tricks

Rub-a-dub-dub, Removing the Grub

Super-Cleaning for Old — or Abused — Cast Iron

Storing Your Cast Iron

Hitting the Road with Your Cast Iron

Chapter 5: Cast-Iron Cooking Techniques

Out of the Frying Pan and into the Fire: Heat and Temperature Control

Tuning in to the Tricks and Traps

Ending the Exile of Your Metal Utensils

Part II : Main-Dish Cast-Iron Recipes

Chapter 6: It’s Meat for Dinner Tonight

Beef Tips

Holy Cow! Cooking Beef

Perfect Pot Roast

Beef Stroganoff

Corned Beef and Cabbage

Slow Brisket of Beef

Veal with Mushroom Sauce

Chisholm Trail Swiss Steak

Pan-Seared Filets of Beef with Peppercorn Sauce

Pepper-Crusted Filets of Beef Tenderloin

Pigging Out

Dutch-Oven Thyme Pork Roast

Good Ol’ Green Beans and Pork Chops

Apricot-Ginger Glazed Pork Rib Roast with Fruit Stuffing

Country Ham and Red-Eye Gravy

Something for the Kids

Corn Dogs

Carving Like a Pro

Chapter 7: Tastes Like Chicken (and Turkey)

Chicken Basics

Roasting Guidelines

Dutch Oven Chicken

Southern Fried Chicken: The Ultimate in Comfort Food

Southern Fried Chicken

Down Home Favorites

Honey Barbecued Broilers

Smothered Chicken

Country Captain

Chicken Potpie

Chicken Dishes for the Uptown Crowd

Chicken Marsala

Chicken Picata

Chicken Stir-Fry

Talking Turkey

Orange Honey Ginger Turkey Breast

Dutch Oven Turkey

Carving Made Easy

Chapter 8: One Amphibian

Gone Fishin’

Blackened Redfish

Skillet Salmon

Pan-Fried Catfish

Shellfish Galore: Shrimp, Scallops, Oysters, and More

Seafood Skillet

Pan-Fried Soft-Shell Crabs

Fried Soft-Shell Clams

Hosting a Fish (and Shellfish) Fry — Cast-Iron Style

Deep-Fried Shrimp and Oysters

Nice Legs, Baby

Fried Frog Legs

Chapter 9: One-Dish Meals

Soupy Sensations

Brunswick Stew

Louisiana Seafood Gumbo

Cajun Shrimp and Okra Gumbo

Seafood Chowder

Rallying around Rice

Gullah Rice

Pork and Sausage Jambalaya

Making Cornbread the Main Dish

Shrimp Cornbread Supreme

Hamburger Cornbread Surprise

Buffalo Chicken Cornbread with Blue Cheese Mayo

Blue Cheese Mayonnaise

Ham and Cheese Main Dish Cornbread Salad

Part III : Cast-Iron Sides and Sweet Endings

Chapter 10: Vegetables Even Your Kids Will Love

Cast-Iron Favorites: Potatoes and Beans

Skillet-Fried Potatoes

Easy Dutch Oven Potatoes and Onions

Oven-Roasted New Potatoes

Skillet Yum-Yum Sweet Potatoes

Herb Roasted New Potatoes

Southern Green Beans

Slow-Simmered Black Beans

Squash Anyone?

Acorn Squash with Sugar and Cranberries

Patty Pan Squash and Vidalia Onion

Skillet Squash Casserole

Enjoying Corn On and Off the Cob

Creamy Corn Pudding

Corn Maque Choux

Fried Corn

Loading Up on Southern Staples

Pan-Fried Okra

Spicy Stir-Fried Okra

Turnip Greens Southern Style

Fried Green Tomatoes

Basic Veggie Crowd-Pleasers

Surprise Veggies for a Crowd

Cornbread Salad

Deep-Fried Veggies

Seasoning Mix

Fried Eggplant

Chapter 11: Cornbread and Biscuits

You’re Cookin’ Cornbreads Now

Real Southern Cornbread

Yankee Cornbread

Spoon Bread

Hushpuppies

Broccoli Cornbread

Sour Cream Cornbread

Mexican Cornbread

Cheesy Green Pepper Corn Muffins

Raspberry Dazzler Cornbread

Simple Cornsticks

Buttermilk Cornsticks

Dilly Cornsticks

Ain’t Nothin’ Better Than Biscuits

Baking Powder Biscuits

Buttermilk Biscuits

Buttermilk Drop Biscuits

Cornmeal Biscuits

Drop Biscuits

Bacon Biscuits

Cheese Biscuits

Chapter 12: Pancakes, Muffins, and More

Baking Easy Yeast Breads

Savory Dill Bread

Sheepherders Bread

Spoon Rolls

Setting the Pace with Quick Breads and Muffins

Old-Time Banana Bread

Breakfast Muffins

Chocolate Muffin Cakes

Mini-Muffins

Pumpkin Muffins

Lemon Glaze

Sugar Muffins

Flipping Over Pancakes and Popovers

Buttermilk Pancakes

Corncakes

German Pancakes

Basic Popovers

Breads at Home on the Range and in the History Books

Skillet Bread

Hoecakes (Johnnycakes)

Scalded Hoecakes

Chapter 13: Delectable Desserts

Having Your Cake and Eating It, Too

Almond Star Cakes

Almond Cake Glaze

Double Cherry Tea Cake

Orange Glaze

Nutty Funnel Cakes

Pineapple Upside-Down Cake

January 1900 Jam Cake

Old-Time Icing

Skillet Caramel Frosting

Perfectly Easy Pastries and Other Super Sweets

Skillet Chocolate Pie

The Best Meringue

Apple Maple Tart Tatin

Dough for Apple Maple Tart Tatin

Blueberry French Toast Cobbler

North Carolina Hillbilly Apple Sonker

Dough for North Carolina Hillbilly Apple Sonker

New Orleans Pralines

Part IV : Cast-Iron Cooking for the Great Outdoors — and Beyond

Chapter 14: Cooking Around the Campfire

Roundin’ Up the Outdoor Hardware

Temperature Control

Finding Other Folks Who Like to Cook Outdoors

Dutch Oven Main Dishes

Pork Chops ’n Potato Sauce

Enchilada Casserole

Campsite Beef Stroganoff

Mountain-Man Breakfast

Sides: Always the Bridesmaid, Never the Bride

Dutch Oven Veggies

Creamed Corn Cornbread

Baked Pears

Dutch Oven Desserts

Apple Crisp

Lazy Cobbler

Baked Stuffed Apples

Almost Pumpkin Pie

Easy Pineapple Upside-Down Cake

Chapter 15: Anyone Game?

Establishing the Game Rules

Watching the Birdie

Dutch Cornish Hens

Fried Duck Tenders

Pheasant Faisan

Love That Dove

Game Animals

Hunter’s Venison Bourguignon

Baked Rabbit

Chapter 16: Going Global with Recipes from Around the World

Pizza: An All-American Italian Favorite

Homemade Cheese Pizza

Quick Pizza Dough

Pizza Sauce

Chicken Parmigiana

Classic Chicken Parmigiana

A Vegetable Soufflé

Calabasa Skillet Soufflé

Famous Rice Dishes: Arroz con Pollo and Paella

Arroz con Pollo

Paella del Caribe

Fabulous Fajitas

Marvelous Fajita Marinade

Pico de Gallo

Guacamole

Fabulous Fajitas

Feeding That Sweet Tooth

Beignets

Aebleskiver (Pancake Balls)

Part V : The Part of Tens

Chapter 17: Ten Ways to Make Your Cast Iron Last a Lifetime (or Longer)

Reseasoning After Each Use

Never Put Cold Water in a Hot Pan

Don’t Use Soap

Don’t Even Think about Using the Dishwasher

Keeping Water Away

Using It Often

Don’t Let Teens Threaten Each Other with It

Storing Appropriately

Avoiding Acidic and Alkaline Foods at First

Appreciating Its True Value

Chapter 18: Ten Dishes Best Suited to Cast Iron

Biscuits

Cornbread

Fried Chicken

Fried Eggs

Fried Potatoes

Game — Any Kind

Old-Fashioned Green Beans

Pineapple Upside-Down Cake

Steak

Stew — Any Kind

Chapter 19: Ten Tips for Surefire Success

Seasoning and Reseasoning

Preheating Your Pan

Using the Right Size Pan

Controlling Your Temperature

Modifying Cooking Times

Coating with Oil or Cooking Spray

Cooking with Quality Cast Iron

Using Quality Ingredients

Sticking Around

Having Fun

: Appendix

Metric Conversion Guide

Introduction

In some circles, cast iron has a bad reputation. It’s old-fashioned, heavy, and hard to take care of. And really, how often do folks nowadays need to hitch up the mule and wagon and leave civilization and Teflon-coated sauté pans behind?

True, cast iron is old. It’s been around since the Middle Ages. And it is heavy. No one can dispute the fact that even a small pot made of cast iron has a heft to it that no other cookware has. It’s also true that most people who set out for parts unknown today are more interested in packing swimsuits, scuba gear, or snow skis than the pots and pans from their kitchens.

Nevertheless, cast-iron cookware has a place in today’s kitchens, and I’m not talking about hanging from a wall as a decoration. Cast iron has much to offer modern-day cooks. It’s easy to use, easy to care for, economical, versatile, and durable, and let’s face it, it has a nostalgic appeal that no other cookware possesses. But more compelling than all those reasons is that it’s a great cookware that makes great food.

About This Book

For as simple as cast-iron cooking is, it remains an enigma to many modern cooks. To clear up the mystery, this book tells you just what you need to know. Each chapter contains information about cooking in general and cast-iron cooking in particular, like

When and how to season a cast-iron pan