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Cast Iron Cooking For Dummies - Tracy L. Barr

Cast Iron Cooking For Dummies

(Autor)

Buch | Softcover
368 Seiten
2003
For Dummies (Verlag)
978-0-7645-3714-1 (ISBN)
CHF 26,90 inkl. MwSt
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Most cast-iron cooks will tell you that food cooked in cast iron tastes better than food cooked in anything else! This book covers topics such as: selecting the right cast-iron cookware for you; caring for your cast-iron cookware; discovering techniques to enhance your cast-iron cooking; and more.
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.

Tracy Barr is the coauthor of Adoption For Dummies and Latin For Dummies. Lodge Manufacturing is America's oldest family-owned cookware manufacturer and the sole domestic cast-iron cookware foundry.

Introduction 1

About This Book 1

Conventions Used in This Book 2

What You’re Not to Read 4

Foolish Assumptions 4

How This Book Is Organized 4

Part I: Coming Around to Cast-Iron Cooking 5

Part II: Main-Dish Cast-Iron Recipes 5

Part III: Cast-Iron Sides and Sweet Endings 5

Part IV: Cast-Iron Cooking for the Great Outdoors — and Beyond 5

Part V: The Part of Tens 6

Icons Used in This Book 6

Where to Go from Here 7

Part I: Coming Around to Cast-Iron Cooking 9

Chapter 1: Welcome to Cast-Iron Cooking 11

Coming Down on the Side of Cast Iron 11

’Til death do us part 12

Growing old gracefully 13

Making dollars and sense 14

Offering versatility and variety 16

Experiencing Americana 17

Here’s to your good health 18

Showing Special Consideration to Your Prized Possession 19

Chapter 2: Selecting Cast-Iron Cookware 21

Ironing Out the Cast of Characters: Pots, Pans, and Specialty Items 21

Skillets 22

Fry pans 24

Griddles and grill pans 24

Dutch ovens 25

Specialty items and accessories 27

What You Need to Get Started 29

A Shopping We Will Go 30

Evaluating quality 30

Buying used cast iron 32

Features to look for (or avoid) 34

Other Items You Need If You Use Cast Iron 35

Chapter 3: This Little Pan of Mine, I’m Gonna Make It Shine: Seasoning Cast Iron 37

Seasoning a New Pan 38

What you need: Supplies and a little time 38

Step 1: Preparing the new pan for seasoning 39

Step 2: Seasoning your new cast iron 40

Protecting your seasoning 41

Reseasoning a Pan 41

What to Do with a Preseasoned Pan 42

Chapter 4: Caring for Cast Iron 43

Cleaning Tips and Tricks 43

Rub-a-dub-dub, Removing the Grub 44

Getting stuck-on food off 45

When you can skip cleaning altogether 46

Super-Cleaning for Old — or Abused — Cast Iron 46

Removing rust 47

Removing old seasoning, leftover gunk, and mysterious chunks 48

Storing Your Cast Iron 49

Hitting the Road with Your Cast Iron 49

Chapter 5: Cast-Iron Cooking Techniques 51

Out of the Frying Pan and into the Fire: Heat and Temperature Control 51

Getting the temperature right 52

Getting the cooking time right 53

Warming up to the advantages of preheating 53

For cowboy cooks and campfire folks 55

Tuning in to the Tricks and Traps 55

Brand spankin’ new cast iron 55

Other dos and don’ts 56

Ending the Exile of Your Metal Utensils 57

Part II: Main-Dish Cast-Iron Recipes 59

Chapter 6: It’s Meat for Dinner Tonight 61

Beef Tips 62

Holy Cow! Cooking Beef 63

Making tougher cuts tender 64

Making the most of good cuts 70

Pigging Out 73

Where the meat comes from 74

Cooking methods 76

A recipe no cast-iron cookbook should be without 80

Something for the Kids 81

Carving Like a Pro 82

Carving a brisket 83

Carving a pot roast 84

Carving a pork roast 84

Chapter 7: Tastes Like Chicken (and Turkey) 85

Chicken Basics 86

Roasting Guidelines 87

Southern Fried Chicken: The Ultimate in Comfort Food 90

Down Home Favorites 93

Chicken Dishes for the Uptown Crowd 97

Talking Turkey 100

Carving Made Easy 103

Chapter 8: Fish, Shellfish, and One Amphibian 105

Gone Fishin’ 105

Basic cooking and handling techniques 107

Warming up to salmon 109

Pan-frying fish 112

Shellfish Galore: Shrimp, Scallops, Oysters, and More 115

Shrimp-ly amazing 116

Scallops: Sea or Bay, sweet anyway 118

Oysters aren’t only for Rockefeller 121

Soft-shell crabs 123

Soft-shell clams 125

Hosting a Fish (and Shellfish) Fry — Cast-Iron Style 126

Nice Legs, Baby 128

Chapter 9: One-Dish Meals 131

Soupy Sensations 131

Warming up to stew 132

Firing up great gumbos 134

Talkin’ chowdah 137

Rallying around Rice 139

Making Cornbread the Main Dish 142

Part III: Cast-Iron Sides and Sweet Endings 147

Chapter 10: Vegetables Even Your Kids Will Love 149

Cast-Iron Favorites: Potatoes and Beans 150

This spud’s for you 150

Beans, beans, a wonderful fruit 154

Squash Anyone? 156

Enjoying Corn On and Off the Cob 159

Loading Up on Southern Staples 162

O-K-R-A-H-O-M-A, Okrahoma, Okay! 163

Going for the gold er greens 164

Frying green tomatoes 166

Basic Veggie Crowd-Pleasers 167

Chapter 11: Cornbread and Biscuits 173

You’re Cookin’ Cornbreads Now 173

Basic cornbread recipes 175

Flavored cornbreads 178

Cornsticks 183

Ain’t Nothin’ Better Than Biscuits 185

Cutting to the biscuit basics 185

Whipping up traditional biscuits 186

Flavored biscuits 191

Chapter 12: Pancakes, Muffins, and More 193

Baking Easy Yeast Breads 193

Setting the Pace with Quick Breads and Muffins 196

Flipping Over Pancakes and Popovers 203

Breads at Home on the Range and in the History Books 208

Chapter 13: Delectable Desserts 213

Having Your Cake and Eating It, Too 213

Perfectly Easy Pastries and Other Super Sweets 221

Part IV: Cast-Iron Cooking for the Great Outdoors — and Beyond 229

Chapter 14: Cooking Around the Campfire 231

Roundin’ Up the Outdoor Hardware 231

Cookware: Anything you want 232

Going for convenience and comfort 232

Temperature Control 234

Number and placement of coals 235

Making adjustments for weather conditions 238

What a hole in the ground! Outdoor cooking techniques 239

More tips for the outdoor cook 240

Finding Other Folks Who Like to Cook Outdoors 241

Dutch Oven Main Dishes 242

Sides: Always the Bridesmaid, Never the Bride 246

Dutch Oven Desserts 250

Chapter 15: Anyone Game? 255

Establishing the Game Rules 255

Getting game 256

Scoring general cooking points 258

Watching the Birdie 259

Duck for dinner 261

Pheasant: A pleasant repast 263

Cooing for dove cooked in cast iron 264

Game Animals 265

Venison: It’s more than deer, dear 266

Wascally wabbits 268

Chapter 16: Going Global with Recipes from Around the World 271

Pizza: An All-American Italian Favorite 271

Chicken Parmigiana 274

A Vegetable Soufflé 275

Famous Rice Dishes: Arroz con Pollo and Paella 276

Fabulous Fajitas 279

Assembling the parts 279

Making the fajitas 282

Putting it all together 284

Feeding That Sweet Tooth 284

Part V: The Part of Tens 287

Chapter 17: Ten Ways to Make Your Cast Iron Last a Lifetime (or Longer) 289

Reseasoning After Each Use 289

Never Put Cold Water in a Hot Pan 289

Don’t Use Soap 290

Don’t Even Think about Using the Dishwasher 291

Keeping Water Away 291

Using It Often 291

Don’t Let Teens Threaten Each Other with It 292

Storing Appropriately 292

Avoiding Acidic and Alkaline Foods at First 293

Appreciating Its True Value 293

Chapter 18: Ten Dishes Best Suited to Cast Iron 295

Biscuits 295

Cornbread 296

Fried Chicken 296

Fried Eggs 297

Fried Potatoes 297

Game — Any Kind 297

Old-Fashioned Green Beans 298

Pineapple Upside-Down Cake 298

Steak 299

Stew — Any Kind 299

Chapter 19: Ten Tips for Surefire Success 301

Seasoning and Reseasoning 301

Preheating Your Pan 302

Using the Right Size Pan 302

Controlling Your Temperature 303

Modifying Cooking Times 303

Coating with Oil or Cooking Spray 303

Cooking with Quality Cast Iron 304

Using Quality Ingredients 304

Sticking Around 304

Having Fun 305

Appendix: Metric Conversion Guide 307

Index 311

Erscheint lt. Verlag 31.10.2003
Sprache englisch
Maße 188 x 234 mm
Gewicht 499 g
Einbandart Paperback
Themenwelt Sachbuch/Ratgeber Essen / Trinken Grundkochbücher
ISBN-10 0-7645-3714-8 / 0764537148
ISBN-13 978-0-7645-3714-1 / 9780764537141
Zustand Neuware
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