• Complain

Daniel Shumski - Will It Skillet?: 53 Irresistible and Unexpected Recipes to Make in a Cast-Iron Skillet

Here you can read online Daniel Shumski - Will It Skillet?: 53 Irresistible and Unexpected Recipes to Make in a Cast-Iron Skillet full text of the book (entire story) in english for free. Download pdf and epub, get meaning, cover and reviews about this ebook. year: 2017, publisher: Workman Publishing, genre: Home and family. Description of the work, (preface) as well as reviews are available. Best literature library LitArk.com created for fans of good reading and offers a wide selection of genres:

Romance novel Science fiction Adventure Detective Science History Home and family Prose Art Politics Computer Non-fiction Religion Business Children Humor

Choose a favorite category and find really read worthwhile books. Enjoy immersion in the world of imagination, feel the emotions of the characters or learn something new for yourself, make an fascinating discovery.

No cover
  • Book:
    Will It Skillet?: 53 Irresistible and Unexpected Recipes to Make in a Cast-Iron Skillet
  • Author:
  • Publisher:
    Workman Publishing
  • Genre:
  • Year:
    2017
  • Rating:
    5 / 5
  • Favourites:
    Add to favourites
  • Your mark:
    • 100
    • 1
    • 2
    • 3
    • 4
    • 5

Will It Skillet?: 53 Irresistible and Unexpected Recipes to Make in a Cast-Iron Skillet: summary, description and annotation

We offer to read an annotation, description, summary or preface (depends on what the author of the book "Will It Skillet?: 53 Irresistible and Unexpected Recipes to Make in a Cast-Iron Skillet" wrote himself). If you haven't found the necessary information about the book — write in the comments, we will try to find it.

Discover a new world of cast-iron cooking. From Dan Shumski, who last applied his out-of-the-box food-loving sensibility to Will It Waffle?, here are 53 surprising, delicious, and ingenious recipes for the cast-iron skillet. Savor the simplicity of Toast with Olive Oil and Tomato, because you just cant achieve that perfect oil-toasted crust in a toaster. For Homemade Corn Tortillas, no special equipment requireduse the pan to flatten and cook them. (Then serve your tortillas with Single-Skillet Carnitas or Charred Tomato Salsaor make Chilaquiles.) Take popcorn to another level with clarified butter. Enjoy a Spinach and Feta Dip that stays warm from the residual heat of the pan. Plus pastas that come together in one skilletno separate boiling required; perfectly charred roasted vegetables; beautiful breads and pizzas; and luscious desserts from a giant chocolate chip cookie to the sophisticated Layered Crepe Torte with Dark Chocolate and Raspberry Jam. Includes detailed information on buying, seasoning, and caring for your cast-iron skilletand turning it into a nonstick kitchen workhorse.

Daniel Shumski: author's other books


Who wrote Will It Skillet?: 53 Irresistible and Unexpected Recipes to Make in a Cast-Iron Skillet? Find out the surname, the name of the author of the book and a list of all author's works by series.

Will It Skillet?: 53 Irresistible and Unexpected Recipes to Make in a Cast-Iron Skillet — read online for free the complete book (whole text) full work

Below is the text of the book, divided by pages. System saving the place of the last page read, allows you to conveniently read the book "Will It Skillet?: 53 Irresistible and Unexpected Recipes to Make in a Cast-Iron Skillet" online for free, without having to search again every time where you left off. Put a bookmark, and you can go to the page where you finished reading at any time.

Light

Font size:

Reset

Interval:

Bookmark:

Make
Will It Skillet 53 IRRESISTIBLE AND UNEXPECTED RECIPES TO MAKE IN A - photo 1

Will It Skillet 53 IRRESISTIBLE AND UNEXPECTED RECIPES TO MAKE IN A - photo 2

Will It Skillet?

53 IRRESISTIBLE AND UNEXPECTED RECIPES TO MAKE IN A CAST-IRON SKILLET Daniel - photo 3

53 IRRESISTIBLE AND UNEXPECTED RECIPES TO MAKE IN A CAST-IRON SKILLET

Daniel Shumski

Workman Publishing New York

To Bryan Acknowledgments M y thanks to those who bought my first book and - photo 4

Picture 5Picture 6Picture 7

To Bryan

Acknowledgments

M y thanks to those who bought my first book and made possible this second book. Those who read and supported the succession of blogs I did before that will always have my gratitude; following a story with no discernible middle or foreseeable conclusion isnt for the faint of heart or attention span. (Say what you will about my books, but at least you know when they will end.) Thank you to my editor, Megan Nicolay, for the inspiration and to my agent, Stacey Glick, for the encouragement. I am also very grateful for the efforts of Selina Meere, Jessica Wiener, Lauren Southard, Chloe Puton, Rachael Mt. Pleasant, Beth Levy, Anne Kerman, JeanMarc Troadec, Barbara Peragine, Doug Wolff, and the rest of the team at Workman Publishing, who have been known to work miracles. To Kerrie Ahern and the small cadre who tested these recipes, thank you for your perseverance and your dedication to saving me from myself. Finally, my moms feedback has always been valuableshe taught me how to drive, for example, and then continued to provide feedback on my driving for many years afterwardbut her comments on the recipes in this book were particularly helpful and made them that much better.

Contents

Chapter 2:

Chapter 3:

)

Chapter 4:

Chapter 5:

Developing Your Own Skillet Recipes

Introduction

I n my first book I took a look at the waffle iron and elevated it from - photo 8

I n my first book, I took a look at the waffle iron and elevated it from single-purpose appliance to everyday multitasker. But I heard from a lot of people who didnt have a waffle iron.

And I thought about what is truly indispensable in a kitchenthought about which single piece of equipment is uniquely versatile and remarkably durable. And I arrived at the cast-iron skillet: that rare cooking implement that is equally at home on the stovetop or in the oven, in a restaurant kitchen or over a campfire.

Lets think about it another way: You are going to a desert island. You can take one piece of cooking equipment. Do you take your saucier? Your slow cooker? A crepe pan, a cake pan, a casserole dish? The tart pan with the fluted edges? No. You take your skillet.

We know its versatile. But is it even more versatile than we might have thought? This cookbook you hold in your hands answers that question. (At the risk of blowing the big reveal, the answer is yes .)

Of course, this book is more a beginning than an end. As you see what your skillet is capable of, youll find yourself reaching for it more and more. And your skillet will reward that loyalty by becoming more beautiful and useful. Soon, you may find yourself asking and answering the question Will it skillet? Family recipes, ideas floating around the internet, dishes from favorite cookbooksall of them can be sources of inspiration and all of them just may find a new home in your skillet.

I cant wait to see what you cook up.

Chapter 1

Before You Begin

B efore we dive into the recipes, lets consider a few tips, techniques, and strategies. Maybe youve heard about seasoning cast iron and you get the idea its something you should do. But what is it exactly? Youre in luck! I will answer that question. Maybe youre wondering what shape and size your skillet should be. That is here, too.

I also delve into ingredients. Is a cup of flour always the same? Does the size of the eggs you use matter? Butter is butter and yeast is yeast, right? One-word answers: No, yes, no, and no. Now allow me a few more words and Ill lay it all out for you.

Choosing Your Skillet

Whats So Special About Cast Iron?

If youre not accustomed to cooking with cast iron, you should be aware of some of its unique properties.

First, lets talk heat. Cast iron is a relatively poor heat conductor compared to, say, aluminum. This means that the heat will travel relatively slowly and perhaps unevenly through a cast-iron skillet, especially as it begins to warm. That said, it stores heat very well, so it will take longer to cool down than other materials.

Next, theres the brute strength of cast iron. It is possible to crack it. Leaving it empty on the stovetop over high heat could cause this to happen eventually, but heres the thing: I cannot confirm this from personal experience, because in my decades of using cast iron, this has never happened to me. Youre more likely to hurt something (or, I suppose, someone be careful!) with a cast-iron skillet than you are to damage the skillet itself.

Cast iron also holds incredible value. The racks of cookware stores are lined with pots and pans, some of which cost an astonishing amount of money and are far less versatile than cast iron. Is there a place for them? Maybe. If pressed, I will admit that I do own cookware beyond my cast-iron skillet. And yet what do I reach for most consistently? What has held up the best? What was among the least expensive pieces? My cast-iron skillet. (Well, skilletsI have six.)

Skillet Size

The recipes in this book were developed and tested using 10-inch skillets, as measured from outer rim to outer rim. A small variation shouldnt cause a problem, but beyond that the volume of the skillet can change quite a bit. Consider that a skillet 10 inches in diameter with a depth of 2 inches has a volume of about 10 cups, while a 12-inch skillet with the same depth has a volume of about 14 cups. Thats a 40 percent increase, which means those 2 inches make a big difference. That difference, in turn, will have a big impact on cooking time and temperature. Some thingsstir-fries, crepes, grilled cheesewill be forgiving of the size difference. Other thingscakes, muffins, pizzawill either not fit properly or require a different baking time or temperatureor some combination of both. The bottom line: For best results, stick to a 10-inch skillet at first; the experimentation can follow.

Manufacturers often assign a number to indicate the size of the skillet, but that number should not be confused with the measurement in inches. In many cases, for instance, a No. 8 skillet is about 10 inches across.

Shape and Materials

When it comes to skillet shape, its useful to have handles on two sides. An empty cast-iron skillet is heavy enough. When its full of food, having an extra spot to grab on to is handyparticularly when dealing with something hot from the oven.

The skillet should be all cast ironno wooden handles or plastic knobs or anything else that wont withstand high heat.

The Bottom Line The recipes in this book were developed for and tested in - photo 9

The Bottom Line

The recipes in this book were developed for and tested in 10-inch cast-iron skillets. Some recipes are more flexible than others. While using a skillet of another size or material may work in certain cases, it may also affect recipe results.

Next page
Light

Font size:

Reset

Interval:

Bookmark:

Make

Similar books «Will It Skillet?: 53 Irresistible and Unexpected Recipes to Make in a Cast-Iron Skillet»

Look at similar books to Will It Skillet?: 53 Irresistible and Unexpected Recipes to Make in a Cast-Iron Skillet. We have selected literature similar in name and meaning in the hope of providing readers with more options to find new, interesting, not yet read works.


Reviews about «Will It Skillet?: 53 Irresistible and Unexpected Recipes to Make in a Cast-Iron Skillet»

Discussion, reviews of the book Will It Skillet?: 53 Irresistible and Unexpected Recipes to Make in a Cast-Iron Skillet and just readers' own opinions. Leave your comments, write what you think about the work, its meaning or the main characters. Specify what exactly you liked and what you didn't like, and why you think so.