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BECAUSE CAST IRON SKILL LETS
ARE INEXPENSI AND PRACTICALLY
INDESTRUCTIBLE.
THEY ARE PERFECT FOR MANY TYPES
OF COOKING.
DENISE RICHARDSON IS HERE TO
SHARE A RECIPE FROM THE LATEST
EDITION OF FINE COOKING
MAGAZINE.
TELL US ABOUT THESE SKILLETS.
THESE ARE MY FAVORITE PAN AT
HOME.
IT STAYS OUT ON MY STOVE.
I NEVER PUT IT AWAY, FIRST OF
ALL, BECAUSE IT'S REALLY HEAVY.
IT'S A GO-TO SKILLETS SKILLET.
YOU CAN GET A 12-INCH FOR $35.
IT WILL LAST YOU A LIFETIME.
THEY ARE INDESTRUCTIBLE.
THE BEST THING ABOUT THEM IS
THAT THEY HOLD THEIR HEAT SO
WELL.
ONCE THEY HEAT UP, THEY HOLD
THAT HEAT.
YOU CAN ZERO A STEAK
BEAUTIFULLY.
YOU CAN SIMMER, DO A BRAISE.
YOU CAN BAKE IN THEM, CORN
BREAD.
IN THE OVEN?
THEY ARE PERFECT THAT WAY.
ONE OF MY FAVORITE THINGS TO DO
IN A CAST IRON SKILLET IS TO
TRY.
NOT DEEP FRY.
IF YOU HAVE LESS THAN AN INCH OF
OIL, YOU'RE GOING TO FRY
BEAUTIFULLY.
IT'S GOING TO KEEP THE OIL AT
THE REGULAR TEMPERATURE.
WITH A REGULAR PLAN, YOU THROW
THE FOOD IN AND THE OIL
PLUMMETS.
THIS WAY, THE HEAT STAYS EVEN,
SEALS THE FOOD.
DARE I SAY IT'S A SLIGHTLY MORE
HEALTHY WAY TO FRY.
THIS IS PEANUT OIL, DON'T USE
*** OLIVE OIL, BECAUSE IT HAS
A LOW SMOKE POINT.
THIS IS BEER BATTERED COCONUT
SHRIMP.
I LOVE THAT.
THIS IS SO DELICIOUS.
THESE ARE GOING TO KNOCK OUR
SOCKION OFF.
START WITH THE BATTER, A HALF
CUP OF FLOUR.
WE'VE GOT THESE BOWLS, A LITTLE
BIT OF SALT, A LITTLE BIT OF
SUGAR, WHICH HELPS THE BREADING
BROWN WHEN YOU FRY IT, A LITTLE
BIT OF CAJUN SEASONING FOR A
SPICY KICK, WHICH IS ALWAYS
NICE.
FIRST WE DO THIS, THEN GRAB THAT
BEER.
IT'S A LITTLE BIT OF CORONA.
IT'S A BEER BATTER.THE CARBONAT.
THEN HOT SAUCE, USE YOUR
FAVORITE.
SMELL IT!
IT'S GREAT!
TH HOT SAUCE IS GOING TO
PLAY OFF THE SWEETNESS OF THE
SHRIMP.
THAT'S IT, THAT'S YOUR BATTER.
THIS IS PANKO BREADCRUMBS,
THEY'RE A JAPANESE STYLE COURSE
BREADCRUMBS.
WHEN YOU FRY IT, THEY'RE GOING
TO BE REALLY CRISPY.
AND USE UNSWEETENED COCONUT AND
PANKO.
TAKE THESE GORGEOUS SHRIMP.
THESE ARE CALLED COLOSSAL.
THERE'S ONLY 13-15 PER POUND.
KEEP THE TAIL ON.
IT'S LIKE A LITTLE HANDL
YOU DIP IT IN THE BATTER, SHAKE
OFF THE EXCESS AND PUT IT IN
THIS GORGEOUS MIXTURE AND PUT
THEM ON A PLATE.
CAN I TRY ONE?
WHILE YOU DO THAT, I'LL START
FRYING THEM.
THAT SOUNDS GREAT.
IT IS SO EASY.
YOU DON'T EVEN GET THAT MESSY.
YOU HAVE THE TAIL.
YOU HOLD ON TO THE TAIL.
YOU LAY IT INTO THE OIL, LOOK
HOW BEAUTIFUL THAT'S ALREADY
SIMMERING.
WHAT TEMPERATURE DO WE WANT
THE OIL AT?
AT 360, WHICH IS WHERE IT'S
AT NOW.
THIS IS ONLY GOING TO TAKE ONE
THREE MINUTES.
SHRIMP ONLY NEEDS A COUPLE
MINUTES.
WE CAN FIND THIS RECIPE IN
THIS MONTH'S MAGAZINE.
EXACTY, THE OCTOBER ISSUE IS
ON LINE.
THERE'S LOTS OF OTHER RECIPES
FOR COOKING IN CAST IRON.
IT'S A GREAT PAN.
YOU CAN BAKE IN IT?
YOU CAN!
YOU CAN DO CORN BREAD.
THEY HAVE A NON-STICK SURFACE.
THE MORE YOU COOK WITH THEM, THE
OIL THAT YOU COOK WITH SETTLES
INTO THE MICRO STOIC CRACKS OF
THE PAN.
THE MORE YOU USE IT, THE MORE
NON-STICK IT'S GOING TO BE.
CAN YOU EASILY FRY AN EGG IN
IT, TOO?
I FRY SCRAMBLED EGGS IN MINE.
THE MORE YOU USE IT, THE MORE
NON-STICK IT'S GOING TO BE.
ANYTHING YOU CAN THINK OF I DO
IN HERE.
RECIPES FOR THE HOLIDAYS ARE
IN THERE?
THIS ISSUE IS CRAMMED.
WE HAVE A BEAUTIFUL SMOKED
TURKEY.
WE HAVE MAKE-AHEAD THANKSGIVING
DESSERTS.
PEOPLE JUST THROW THE TURKEY
ON THE BARBECUE.
YOU KIND OF SMOKE IT OVER THE
BARBECUE, AND IT'S WRAPPED IN
BACON.
OOH!
THERE ARE GREAT RECIPES IN
THIS ISSE.
YOU'VE GOT TO CHECK IT OUT.
KEEP FRYING THOSE UP.
I WILL.