Why Cast Iron? Five Reasons
February/01/2010 09:39 AM Filed in: Instructional/How
To
Posted by Rick Mansfield
Every now and then, someone asks me--“So what’s the big deal about cast iron?” There are plenty of other pans around. Plenty of other ways to cook. Why should someone entertain the use of cast iron cookware to begin with?
Here are a few reasons to use cast iron. Maybe you’ve been toying with the idea of cooking in cast iron for a while, and this will help to push you over.
(1) Cooking in Cast Iron Makes Food
Tastes Great. It’s easy to talk about food
that tastes good, but I only hear about
cookware that makes food taste better from
folks who have switched to cast iron. Cast iron
distributes heat evenly over the cooking surface,
second only to copper pans. But cast iron has an
advantage because its unique properties affects the
texture of food cooked in it. Anyone who’s ever eaten a
properly cooked piece of cornbread from a cast iron
skillet can testify to this. Maybe it’s true that
copper conducts heat better, but I never hear anyone
bragging about cornbread made in a copper pan! I’ve
begun cooking casseroles in cast iron for this very
reason, but even sauteed vegetables and meats cooked
with a light amount of olive oil produce results that
pans of other materials simply cannot match.
(2) Cooking in Cast Iron Is
Healthy. This is true for a number of reasons.
First, cast iron pans are a great way to get trace
amounts of iron into your diet (see the first question
and answer here). Many have pointed to the
rise of other materials for cookware (aluminum,
chemically treated non-stick pans, etc.) in the
mid-twentieth century as a direct correlation to
the rise in people being diagnosed with iron
deficiencies today.
There are also serious questions raised about the danger of cooking surfaces such as teflon when used at high temperatures (see MSNBC: “Teflon Chemical Cancer Risks Downplayed”). It is well known that fumes from teflon pans (and possibly other chemically treated non-stick surfaces) can cause the death of birds kept as family pets (see “The Silent Killer” by Joanie Doss).
Aluminum pans aren’t necessarily safe either. Though a definite causal relationship has not yet been established, a common factor seen in Alzheimer’s patients are aluminum strands found in the brain (see Alzheimer’s Society: “Aluminum and Alzheimer’s Disease”). Whether aluminum cookware is one of the factors in this is yet unknown, but some believe that heating foods at high heat in aluminum pans causes the metal to leech into foods. Note also that aluminum pans are almost universally used in restaurants where food is usually cooked quickly at very high temperatures.
On the other hand, cooking in cast iron negatively affects only an extremely small portion of the population--those who suffer from too much iron in the blood. This condition is referred to as hemochromatosis. This is not an issue for the average person, and for those who suffer from too much iron in the blood, I’d still recommend enameled cast iron for all the other reasons mentioned here.
Another healthy aspect of cooking in cast iron is that it is so enjoyable, you will be encouraged to cook at home more often, which is always healthier than eating out or warming up pre-packed foods in the oven.
(3) Cooking in Cast Iron is
Versatile. Not only that, it’s durable as
well. What other kind of cookware can move so
effortlessly between the stove top and the campfire?
Today, cast iron can be found in use from all sorts of
people--from the gourmet chef to the campfire cook.
Although cast iron is making a strong return to America’s kitchens, it never left the campsite. It was cast iron that sustained America from the earliest pilgrims to the pioneers who traveled west. Cast iron is hardy and very difficult to permanently damage unless it’s downright abused. I’ve easily used some of the same pans in my kitchen when we’ve gone camping as well. Although most campers will want to obtain dutch ovens specific to the campfire, a lot of us can confess to throwing regular dutch ovens in the fire, too, with no harm coming to them because of it.
(4) Cooking in Cast Iron Is
Responsible. You’ll want to see my post
“Green Iron: The Environmental
Benefits of Cooking in Cast Iron,” but
needless to say, cast iron is perhaps the most
environmentally friendly kind of cookware
available. When treated well (and often even when
not!) cast iron can last for generations. I
regularly use my grandmother’s skillets (one of
which is pictured to the right) which are at least
70 years old, but that’s nothing. There are cast
iron pans from the 19th century still in regular
use today! Older pots than that are around, too,
and if most of them weren’t in museums, they would
still cook just fine.
Before we started using cast iron as our main cookware, there’s no telling how many other pans we eventually wore out and then threw out. Non-stick heating surfaces on those other pans eventually started flaking, so we’d throw them out. But after switching to cast iron a few years ago, I fully expect to be using the same pans--including my grandmother’s--for at least another three or four decades (assuming I live that long). After that, I will pass them on to others, which leads to the next benefit of cooking in cast iron...
(5) Cooking in Cast Iron Creates a
Legacy. In his book Dutch Ovens
Chronicled, John Ragsdale points out that Mary
Washington (the mother of George Washington) included
her cast iron collection in her will (see p. 28). I’ve
already mentioned that I regularly use two of my
grandmother’s skillets and still assume I will be doing
so when they are well over a century old.
We also have a couple of cast iron chicken fryers left to us from Kathy’s grandmother that I’m in the process of restoring. According to Kathy’s mother, her father used to often clean these pans by throwing them into a fire in the back yard!
Now think about it for a second. Do you really think that your aluminum pans, your chemically-treated non-stick pans, or your electric skillet will be in use too many years from now? Is there any chance you'd be able to will them to your family members? Would you even want to?
With cast iron, it's a different story.
When done with thought and care, the preparation and eating of meals together can be very intimate and memorable occasions. In today’s busy society, too often people don’t take the time to make a meal from scratch and sit around the table together. When I make my grandmother’s cornbread (see recipe here) in her skillet, I think of all the times I sat at her table eating her wonderful foods. That skillet is forever tied to her memory. I can’t use it without thinking of her. If I had to only keep one item in my cast iron collection, I would choose that one.
One day I will pass on my cast iron to others. I hope that when they use them, they will think of me and the good times we had sitting around the dinner table.
Perhaps you have a cast iron pan or pot from a family member who has now passed on. Take that pan down, relive some memories and create some new ones.
Feel free to leave your thoughts or ask questions in the comments below, or you can contact Rick directly at rick@cookingincastiron.com.
Every now and then, someone asks me--“So what’s the big deal about cast iron?” There are plenty of other pans around. Plenty of other ways to cook. Why should someone entertain the use of cast iron cookware to begin with?
Here are a few reasons to use cast iron. Maybe you’ve been toying with the idea of cooking in cast iron for a while, and this will help to push you over.
There are also serious questions raised about the danger of cooking surfaces such as teflon when used at high temperatures (see MSNBC: “Teflon Chemical Cancer Risks Downplayed”). It is well known that fumes from teflon pans (and possibly other chemically treated non-stick surfaces) can cause the death of birds kept as family pets (see “The Silent Killer” by Joanie Doss).
Aluminum pans aren’t necessarily safe either. Though a definite causal relationship has not yet been established, a common factor seen in Alzheimer’s patients are aluminum strands found in the brain (see Alzheimer’s Society: “Aluminum and Alzheimer’s Disease”). Whether aluminum cookware is one of the factors in this is yet unknown, but some believe that heating foods at high heat in aluminum pans causes the metal to leech into foods. Note also that aluminum pans are almost universally used in restaurants where food is usually cooked quickly at very high temperatures.
On the other hand, cooking in cast iron negatively affects only an extremely small portion of the population--those who suffer from too much iron in the blood. This condition is referred to as hemochromatosis. This is not an issue for the average person, and for those who suffer from too much iron in the blood, I’d still recommend enameled cast iron for all the other reasons mentioned here.
Another healthy aspect of cooking in cast iron is that it is so enjoyable, you will be encouraged to cook at home more often, which is always healthier than eating out or warming up pre-packed foods in the oven.
Although cast iron is making a strong return to America’s kitchens, it never left the campsite. It was cast iron that sustained America from the earliest pilgrims to the pioneers who traveled west. Cast iron is hardy and very difficult to permanently damage unless it’s downright abused. I’ve easily used some of the same pans in my kitchen when we’ve gone camping as well. Although most campers will want to obtain dutch ovens specific to the campfire, a lot of us can confess to throwing regular dutch ovens in the fire, too, with no harm coming to them because of it.
Before we started using cast iron as our main cookware, there’s no telling how many other pans we eventually wore out and then threw out. Non-stick heating surfaces on those other pans eventually started flaking, so we’d throw them out. But after switching to cast iron a few years ago, I fully expect to be using the same pans--including my grandmother’s--for at least another three or four decades (assuming I live that long). After that, I will pass them on to others, which leads to the next benefit of cooking in cast iron...
We also have a couple of cast iron chicken fryers left to us from Kathy’s grandmother that I’m in the process of restoring. According to Kathy’s mother, her father used to often clean these pans by throwing them into a fire in the back yard!
Now think about it for a second. Do you really think that your aluminum pans, your chemically-treated non-stick pans, or your electric skillet will be in use too many years from now? Is there any chance you'd be able to will them to your family members? Would you even want to?
With cast iron, it's a different story.
When done with thought and care, the preparation and eating of meals together can be very intimate and memorable occasions. In today’s busy society, too often people don’t take the time to make a meal from scratch and sit around the table together. When I make my grandmother’s cornbread (see recipe here) in her skillet, I think of all the times I sat at her table eating her wonderful foods. That skillet is forever tied to her memory. I can’t use it without thinking of her. If I had to only keep one item in my cast iron collection, I would choose that one.
One day I will pass on my cast iron to others. I hope that when they use them, they will think of me and the good times we had sitting around the dinner table.
Perhaps you have a cast iron pan or pot from a family member who has now passed on. Take that pan down, relive some memories and create some new ones.
Feel free to leave your thoughts or ask questions in the comments below, or you can contact Rick directly at rick@cookingincastiron.com.
|
New to Cast Iron (A Guest Post)
January/24/2010 01:40 AM Filed in: Experiences
Guest Post from Chris Morin
[Note from Rick: Today’s post is from Chris Morin, who discovered the benefits of cast iron in recent months. Chris and I had corresponded a few times, and I asked him if he would write down some of his thoughts about being a brand new cast iron aficionado. Below he describes how his discovery of cooking on a cast iron grill led him to the discovery of the benefits of the cast iron skillet and other cookware.]
About one year ago, my wife and I talked about
activities we could do together. We have three
wonderful children ranging in age from six to sixteen.
Most of our activities revolve around them. After
discussing some alternatives, we settled on cooking
together. Throughout our marriage, my wife has done the
lion’s share of the cooking. My part was outside on the
grill. Like most suburbanites, my affiliation with the
grill had been recreational at best; and my wife’s
cooking compensated for my occasional burnt offerings.
If we were to cook together, I had some learning to do.
Since the bulk of my cooking experience was outside, I started educating myself on grilling. That led us to buy a new grill. Our old Weber kettle grill was way past its prime. I purchased it used from a family member about twelve years earlier and it was already fifteen years old. I was not going to just head down to the local big box chain store and buy the first grill I saw; so it was time to do some research.
My research resulted in out purchasing a grill with cast iron grates. I read in various online forums people’s love of these grills. They raved about how well cast iron seared the meat, retained heat and was naturally non-stick. Neither my wife nor I had any experience with cast iron, but the enthusiasm of other owners sold us. We made our purchase. I had some initial trepidation with the grill as I had to season the grates. Once again, I turned to the online forums for instructions. After a few blazing fires and a few applications of oil, my grates had a deep, even black patina and the interior of the grill had a nice mahogany color. I had done my job and done it well.
We started cooking in earnest. Steaks, chops, chickens, burgers, brats and hot dogs all went on the grill. Soon, I was also raving about the virtues of cast iron. I was also paying closer attention to how I was grilling the meat. Direct heat, indirect heat, and Mesquite wood chunks soaked in water became part of our vocabulary. Now my contributions to our meals were more enjoyable. The real proof was in the comments from my family and requests for more food from outside.
That led us to consider other foods we could prepare outside using charcoal and fire. The cast iron grates got us thinking about other cast iron tools. If we were to cook things like eggs and pancakes, we needed other cooking surfaces. Once again, I turned to the Internet to research the best cast iron.
Some explanation about how I interact with my tools is in order. I am someone who needs to be as passionate about the tools I use as I am about the activity in which they are used. My work is all on computers and I am passionate about computers from Apple. I also have a passion for writing, so I am equally passionate about the pens and journals I use. My new passion for cooking required tools that would complement and not hinder that passion.
My research resulted in finding Rick Mansfield’s site Cooking in Cast Iron. There I saw he used quite a few pieces from Lodge Manufacturing. Other reading confirmed Lodge to be a quality brand of cast iron that had the bonus of being American made and environmentally friendly.
Our first purchase was a cast iron griddle. Soon, we were enjoying more than lunch and dinner prepared with charcoal and cast iron. Breakfast was even more enjoyable when prepared with these elemental tools. My wife and I have since added several pieces of cast iron to our arsenal of cookware. Old copper-bottom and artificial non-stick cookware was retired. In their place, we are discovering the added taste benefits provided by cast iron. Almost everything we make tastes better when prepared in cast iron cookware. Our family finds new enjoyment in old standby recipes. Pot roast tastes better from a cast iron Dutch oven than it did in our old aluminum pot. Cornbread is much, much better from a cast iron skillet than our non-stick cake pans. The list goes on and on.
My wife and I found an added bonus. Not only are we spending more time together cooking but also we are learning together. We ask, “What about this recipe,” or “What about that recipe?” Invariably, we just try it and discover one more meal that tastes better when prepared in cast iron. When we went on vacation to Michigan’s Upper Peninsula, we took our cast iron with us. We were so excited to plan all the meals we would cook outside using only the utensils we took with us. Everything turned out wonderfully delicious.
Needless to say, my wife and I are now cast iron converts and look forward to new culinary discoveries with great anticipation.
Feel free to interact with Chris in the comments below.
[Note from Rick: Today’s post is from Chris Morin, who discovered the benefits of cast iron in recent months. Chris and I had corresponded a few times, and I asked him if he would write down some of his thoughts about being a brand new cast iron aficionado. Below he describes how his discovery of cooking on a cast iron grill led him to the discovery of the benefits of the cast iron skillet and other cookware.]
Since the bulk of my cooking experience was outside, I started educating myself on grilling. That led us to buy a new grill. Our old Weber kettle grill was way past its prime. I purchased it used from a family member about twelve years earlier and it was already fifteen years old. I was not going to just head down to the local big box chain store and buy the first grill I saw; so it was time to do some research.
My research resulted in out purchasing a grill with cast iron grates. I read in various online forums people’s love of these grills. They raved about how well cast iron seared the meat, retained heat and was naturally non-stick. Neither my wife nor I had any experience with cast iron, but the enthusiasm of other owners sold us. We made our purchase. I had some initial trepidation with the grill as I had to season the grates. Once again, I turned to the online forums for instructions. After a few blazing fires and a few applications of oil, my grates had a deep, even black patina and the interior of the grill had a nice mahogany color. I had done my job and done it well.
We started cooking in earnest. Steaks, chops, chickens, burgers, brats and hot dogs all went on the grill. Soon, I was also raving about the virtues of cast iron. I was also paying closer attention to how I was grilling the meat. Direct heat, indirect heat, and Mesquite wood chunks soaked in water became part of our vocabulary. Now my contributions to our meals were more enjoyable. The real proof was in the comments from my family and requests for more food from outside.
That led us to consider other foods we could prepare outside using charcoal and fire. The cast iron grates got us thinking about other cast iron tools. If we were to cook things like eggs and pancakes, we needed other cooking surfaces. Once again, I turned to the Internet to research the best cast iron.
Some explanation about how I interact with my tools is in order. I am someone who needs to be as passionate about the tools I use as I am about the activity in which they are used. My work is all on computers and I am passionate about computers from Apple. I also have a passion for writing, so I am equally passionate about the pens and journals I use. My new passion for cooking required tools that would complement and not hinder that passion.
My research resulted in finding Rick Mansfield’s site Cooking in Cast Iron. There I saw he used quite a few pieces from Lodge Manufacturing. Other reading confirmed Lodge to be a quality brand of cast iron that had the bonus of being American made and environmentally friendly.
Our first purchase was a cast iron griddle. Soon, we were enjoying more than lunch and dinner prepared with charcoal and cast iron. Breakfast was even more enjoyable when prepared with these elemental tools. My wife and I have since added several pieces of cast iron to our arsenal of cookware. Old copper-bottom and artificial non-stick cookware was retired. In their place, we are discovering the added taste benefits provided by cast iron. Almost everything we make tastes better when prepared in cast iron cookware. Our family finds new enjoyment in old standby recipes. Pot roast tastes better from a cast iron Dutch oven than it did in our old aluminum pot. Cornbread is much, much better from a cast iron skillet than our non-stick cake pans. The list goes on and on.
My wife and I found an added bonus. Not only are we spending more time together cooking but also we are learning together. We ask, “What about this recipe,” or “What about that recipe?” Invariably, we just try it and discover one more meal that tastes better when prepared in cast iron. When we went on vacation to Michigan’s Upper Peninsula, we took our cast iron with us. We were so excited to plan all the meals we would cook outside using only the utensils we took with us. Everything turned out wonderfully delicious.
Needless to say, my wife and I are now cast iron converts and look forward to new culinary discoveries with great anticipation.
Feel free to interact with Chris in the comments below.
Smothered Cooking in Cast Iron (Louisiana Cookin' - February, 2010)
January/21/2010 08:53 AM Filed in: Miscellaneous
I’m very pleased to announce that the current (Feb. 2010) issue of Louisiana Cookin’ contains an article I wrote, “Smothered Cooking in Cast Iron.” The article discusses the history and method of smothered cooking, and I also included five recipes written by myself, family, and friends.
Recipes included:
- Pointe Coupee Smothered Potatoes
- Uncle Larry’s Smothered Deer Steak
- Smothered Chicken and Andouille Sausage
- Hamburger Steak
- Queenie’s Smothered Steak
The article begins on p. 28 and concludes on p. 33. As you can see below, there are a number of very professional photographs of my recipes that accompany the article:
The February issue of Louisiana Cookin’ is now on sale at most major national book chains. If you’re visiting our website for the first time because you discovered us in Louisiana Cookin’, we hope you’ll come back regularly and visit us.
Feel free to leave your thoughts or ask questions in the comments below, or you can contact Rick directly at rick@cookingincastiron.com.
Mamme's Chicken & Dressing (modified for cast iron!)
December/27/2009 01:54 PM Filed in: Experiences
| Recipes
Posted by Rick Mansfield
A Yes, I know that the holidays are now behind us, so who wants to talk about dressing? Well, I’m going to post this recipe anyway because it’s something that some of you might want to experiment with during the year before the holidays are upon us again. Frankly, I don’t know why more people don’t use cast iron to make their Thanksgiving or Christmas dressing. Think about that wonderful crust that comes from cornbread in a cast iron skillet. What’s the main ingredient in dressing--cornbread! It’s time to rethink how we make this dish.
A few months back, I shared my maternal
grandmother’s cornbread recipe. With the
holiday season square upon us, I want to share my
paternal grandmother’s (pictured on right)
dressing recipe. This is an interesting recipe
because rather than a dressing that can be served
with a turkey, this dressing can be served as a
main course since it has chicken in it already. Or
the chicken can be left out and it can be served
traditionally with turkey. I made this dressing
recipe from my paternal grandmother using my
maternal grandmother’s cornbread recipe. To me,
this brought together traditions from both sides
of my family into one dish.
I don’t know a whole lot about the history of this recipe, but I find it unusual that it already has chicken in it--similar to something you might find in a cafeteria. My grandmother was a single mother of three children working on a teacher’s salary in Arkansas during the mid-twentieth century, so this may have been a recipe designed to fit with a modest budget. However, this makes it a great dish to take to a potluck this time of year because it is complete in itself. My memories of my grandmother making this particular recipe are starting to fade--she died in 1988--so I was very glad to get a copy of it from a family member. It is still being made annually by my relatives as a way to keep my grandmother’s memory alive.
My grandmother’s name was Maureen Mansfield, but we simply called her “Mamme.” Even though she’s been gone over two decades, I can still remember her voice and the distinct way she would tilt her head upwards and close her eyes when she laughed. The picture of her that I have in this post would probably date from the early 1960s I would guess.
I was very excited to get my grandmother’s recipe, so that I, too, could continue the tradition of making her dressing. But as mentioned earlier, I wanted to try it in cast iron. To me it only seems to make sense that a dressing recipe would be made in cast iron; yet I don’t know anyone who does it. This is probably because most people don’t have cast iron casserole pans (which I highly recommend). I used a Lodge enameled roaster pan
and the recipe came out absolutely perfect with a
nice crispy texture on the outer edges, just like
perfectly cooked cornbread. If you don’t have a
cast iron casserole pan, you might try a couple of
cast iron skillets or a large dutch oven. However,
if using a dutch oven, you’ll want to make certain
that the dressing is done in the middle.
Technically, you can make the gravy for this dressing in any regular pan and transfer it to a gravy boat on the table. However, I used a Lodge 2 qt. serving pot
which was very nice looking on the table without
even needing a separate gravy boat.
So you’ve got plenty of time to experiment. Try making this dressing recipe or any other in cast iron in the coming months so you can perfect your method by Thanksgiving. Then, don’t be surprised if you like it cooked in cast iron so much that you don’t ever go back to those old pans again!
Mamme’s Chicken and Dressing
(modified for cast iron)
Cast iron required:
After cooking chicken breasts, debone if necessary, and chop up into bite-size pieces.
Sauté onions and celery in a cast iron skillet.
Mix together crumbled cornbread, sautéed celery and onions, 10 crumbled crackers, 4 crumbled slices of toasted bread.
Add 1 can of cream of mushrooms soup, beaten eggs, black pepper, poultry seasoning, chicken broth, and cooked chicken pieces. Chill overnight.
Set out in the morning and let sit for a couple of hours to get some of the chill off. Pour into a casserole pan (preferably cast iron or a large cast iron dutch oven). Cook at 350° uncovered for approximately 45 minutes or until the center is set and dressing is slightly brown.
To make the gravy, combine 1 can of cream of chicken soup with 1 cup of chicken broth, chopped eggs and 1 to 2 tbsp of cooked dressing. Heat in over a medium heat. I use a Lodge 2 quart serving pot, but a sauce pan works, too. When thoroughly heated, it's ready. If you have the Lodge cast iron pot, serve it in that. Otherwise, pour into your favorite gravy boat.
MacGourmet users, click image to
download recipe (or simply drag image to your
MacGourmet recipe box).
Feel free to leave your thoughts or ask questions in the comments below, or you can contact Rick directly at rick@cookingincastiron.com.
A Yes, I know that the holidays are now behind us, so who wants to talk about dressing? Well, I’m going to post this recipe anyway because it’s something that some of you might want to experiment with during the year before the holidays are upon us again. Frankly, I don’t know why more people don’t use cast iron to make their Thanksgiving or Christmas dressing. Think about that wonderful crust that comes from cornbread in a cast iron skillet. What’s the main ingredient in dressing--cornbread! It’s time to rethink how we make this dish.
I don’t know a whole lot about the history of this recipe, but I find it unusual that it already has chicken in it--similar to something you might find in a cafeteria. My grandmother was a single mother of three children working on a teacher’s salary in Arkansas during the mid-twentieth century, so this may have been a recipe designed to fit with a modest budget. However, this makes it a great dish to take to a potluck this time of year because it is complete in itself. My memories of my grandmother making this particular recipe are starting to fade--she died in 1988--so I was very glad to get a copy of it from a family member. It is still being made annually by my relatives as a way to keep my grandmother’s memory alive.
My grandmother’s name was Maureen Mansfield, but we simply called her “Mamme.” Even though she’s been gone over two decades, I can still remember her voice and the distinct way she would tilt her head upwards and close her eyes when she laughed. The picture of her that I have in this post would probably date from the early 1960s I would guess.
I was very excited to get my grandmother’s recipe, so that I, too, could continue the tradition of making her dressing. But as mentioned earlier, I wanted to try it in cast iron. To me it only seems to make sense that a dressing recipe would be made in cast iron; yet I don’t know anyone who does it. This is probably because most people don’t have cast iron casserole pans (which I highly recommend). I used a Lodge enameled roaster pan
and the recipe came out absolutely perfect with a
nice crispy texture on the outer edges, just like
perfectly cooked cornbread. If you don’t have a
cast iron casserole pan, you might try a couple of
cast iron skillets or a large dutch oven. However,
if using a dutch oven, you’ll want to make certain
that the dressing is done in the middle.
Technically, you can make the gravy for this dressing in any regular pan and transfer it to a gravy boat on the table. However, I used a Lodge 2 qt. serving pot
which was very nice looking on the table without
even needing a separate gravy boat.
So you’ve got plenty of time to experiment. Try making this dressing recipe or any other in cast iron in the coming months so you can perfect your method by Thanksgiving. Then, don’t be surprised if you like it cooked in cast iron so much that you don’t ever go back to those old pans again!
Mamme’s Chicken and Dressing
(modified for cast iron)
Cast iron required:
- Cast Iron Skillet
- Any cast iron roaster/casserole pan or try two skillets or one large (9 quarts or larger) dutch oven.
- 6 chicken breasts, chopped into bite-size pieces
- 1.25 quarts broth from cooking chicken, separated
- 2 tbsp butter
- 1 skillet cornbread, (not sweet)
- 10 saltine crackers, crumbled
- 4 celery stalks
- 1 onion
- 4 slices toasted bread, crumbled
- 2 can cream of chicken soup
- 4 eggs, beaten
- black pepper, to taste
- 2 tsp poultry season, (or to taste)
- 2 boiled eggs, chopped
After cooking chicken breasts, debone if necessary, and chop up into bite-size pieces.
Sauté onions and celery in a cast iron skillet.
Mix together crumbled cornbread, sautéed celery and onions, 10 crumbled crackers, 4 crumbled slices of toasted bread.
Add 1 can of cream of mushrooms soup, beaten eggs, black pepper, poultry seasoning, chicken broth, and cooked chicken pieces. Chill overnight.
Set out in the morning and let sit for a couple of hours to get some of the chill off. Pour into a casserole pan (preferably cast iron or a large cast iron dutch oven). Cook at 350° uncovered for approximately 45 minutes or until the center is set and dressing is slightly brown.
To make the gravy, combine 1 can of cream of chicken soup with 1 cup of chicken broth, chopped eggs and 1 to 2 tbsp of cooked dressing. Heat in over a medium heat. I use a Lodge 2 quart serving pot, but a sauce pan works, too. When thoroughly heated, it's ready. If you have the Lodge cast iron pot, serve it in that. Otherwise, pour into your favorite gravy boat.
MacGourmet users, click image to
download recipe (or simply drag image to your
MacGourmet recipe box).
Feel free to leave your thoughts or ask questions in the comments below, or you can contact Rick directly at rick@cookingincastiron.com.
Don't Mess with My Tabasco
November/16/2009 10:33 PM Filed in: Tabasco
Posted by Rick Mansfield
If you know me, you know that I have a "thing"
for Tabasco. Normally if I were grading one of my
student's papers, I'd count off for using the word
thing because it is vague and nondescript, but
it seems fitting for the first sentence of my post.
I've written about my predilection (perhaps a better
word) for Tabasco before (see
"Confessions of a Tabasco Addict
Aficionado").
I always feel the need to defend my Tabasco habit. People who see me carrying my own personal Tabasco bottles usually assume two things: (1) I like my food really hot, and (2) I must not really be able to taste my food at all with all that Tabasco on it.
Well, these assumptions are simply unfounded. First, I really don't like my food too hot. Really. I simply use Tabasco instead of the black pepper you sprinkle on your food. You'll never see me adding both to my plate. It's about flavor--flavor with a little bit of a kick.
And, for what it's worth, I don't actually put Tabasco on everything. But see, there are some foods that simply go with Tabasco. I can't imagine eating eggs without Tabasco. Tunafish without Tabasco? Unfathomable.
As I said, I carry a bottle with me. I'm trying to eat a bit healthier these days, so Kathy and I mostly cook at home. But occasionally, when I need to grab something quick, such as a night like tonight when I'm teaching in Louisville, I usually pick up a tunafish sandwich on 9 grain honey oat bread at Subway. There are actually two Subways that I frequent. One is in Simpsonville where I live, and the other is in Louisville close to where I teach. At both of these locations, I don't even have to ask anymore. After the person behind the counter puts the tuna on the bread, he or she will reach across the counter so that I can hand over my 2 oz bottle of Tabasco. Tunafish and Tabasco were simply made for each other.
Now, I know what you're thinking. You're thinking, Why don't you just put your own Tabasco on the sandwich later when you eat it? Well, I could do that, but most of the time I'm taking the sandwich with me. The Tabasco and tuna will taste best together if the two have had a few moments by themselves, to get to know each other better.
So tonight, I'm at the Subway counter getting my tunafish sandwich. I should really get to know this fellow who's making my sandwich. He's made so many of them for me. I should ask him his name. I assume he's either the manager or the owner since he's always there. He's been making me sandwiches for at least two years. He's of Indian (as in India) descent, always very nice, and, of course, he humors my Tabasco thing. I don't have to ask anymore. He simply reaches out his hand. I give him the bottle noticing tonight that there's very little left. I'll definitely have to buy some more before I travel later this week.
As he sprinkles the Tabasco on my sandwich--I don't even have to tell him when anymore; he just knows at what point to stop--I notice a new employee leaning against the door frame that leads to the back room. She's new; I've never seen her before. A lot of these folks come and go. All except my friend behind the counter who knows how to make my sandwich. He's always there.
In hindsight, I heard what she said. But I was so taken aback when she said it, I simply had to make her repeat it.
"I beg your pardon?" I said in a tone that sounded mildly offended, or possibly even insulted. She said it again, in that same matter-of-fact, I-need-to-set-you-straight tone: "You know, it's really against health department codes for you to pass an edible substance over the counter like that."
What? I knew she really said it because I made her say it twice. Did she know who I am? Did she realize that I have an "I love Tabasco" bumper sticker on my truck's rear bumper? Didn’t she know that my Indian friend and I had been following this same ritual for almost two years?
I did not lose my cool. I did not do anything unchristian. But I looked at her and said very seriously, "Well, there are plenty of Subways in this town. If this one won't put my Tabasco on my sandwich, I can easily go to another store that will."
The manager was red-faced at this point, but trying to keep his cool. He looked at me with an apologetic countenance. "It's okay," he said.
As I left, I saw him take her into the back room. There were other customers eating after all. Nevertheless, as I walked out the door, I couldn't make out anything being said, but I could clearly hear his raised voice--something I'd never, ever heard from this gentle, normally quiet man. The bumper sticker on my truck caught my eye as I rounded my way to the driver side door. Yeah, it's love.
Don't mess with my Tabasco.
Feel free to leave your thoughts or ask questions in the comments below, or you can contact Rick directly at rick@cookingincastiron.com.
I always feel the need to defend my Tabasco habit. People who see me carrying my own personal Tabasco bottles usually assume two things: (1) I like my food really hot, and (2) I must not really be able to taste my food at all with all that Tabasco on it.
Well, these assumptions are simply unfounded. First, I really don't like my food too hot. Really. I simply use Tabasco instead of the black pepper you sprinkle on your food. You'll never see me adding both to my plate. It's about flavor--flavor with a little bit of a kick.
And, for what it's worth, I don't actually put Tabasco on everything. But see, there are some foods that simply go with Tabasco. I can't imagine eating eggs without Tabasco. Tunafish without Tabasco? Unfathomable.
As I said, I carry a bottle with me. I'm trying to eat a bit healthier these days, so Kathy and I mostly cook at home. But occasionally, when I need to grab something quick, such as a night like tonight when I'm teaching in Louisville, I usually pick up a tunafish sandwich on 9 grain honey oat bread at Subway. There are actually two Subways that I frequent. One is in Simpsonville where I live, and the other is in Louisville close to where I teach. At both of these locations, I don't even have to ask anymore. After the person behind the counter puts the tuna on the bread, he or she will reach across the counter so that I can hand over my 2 oz bottle of Tabasco. Tunafish and Tabasco were simply made for each other.
Now, I know what you're thinking. You're thinking, Why don't you just put your own Tabasco on the sandwich later when you eat it? Well, I could do that, but most of the time I'm taking the sandwich with me. The Tabasco and tuna will taste best together if the two have had a few moments by themselves, to get to know each other better.
So tonight, I'm at the Subway counter getting my tunafish sandwich. I should really get to know this fellow who's making my sandwich. He's made so many of them for me. I should ask him his name. I assume he's either the manager or the owner since he's always there. He's been making me sandwiches for at least two years. He's of Indian (as in India) descent, always very nice, and, of course, he humors my Tabasco thing. I don't have to ask anymore. He simply reaches out his hand. I give him the bottle noticing tonight that there's very little left. I'll definitely have to buy some more before I travel later this week.
As he sprinkles the Tabasco on my sandwich--I don't even have to tell him when anymore; he just knows at what point to stop--I notice a new employee leaning against the door frame that leads to the back room. She's new; I've never seen her before. A lot of these folks come and go. All except my friend behind the counter who knows how to make my sandwich. He's always there.
In hindsight, I heard what she said. But I was so taken aback when she said it, I simply had to make her repeat it.
"I beg your pardon?" I said in a tone that sounded mildly offended, or possibly even insulted. She said it again, in that same matter-of-fact, I-need-to-set-you-straight tone: "You know, it's really against health department codes for you to pass an edible substance over the counter like that."
What? I knew she really said it because I made her say it twice. Did she know who I am? Did she realize that I have an "I love Tabasco" bumper sticker on my truck's rear bumper? Didn’t she know that my Indian friend and I had been following this same ritual for almost two years?
I did not lose my cool. I did not do anything unchristian. But I looked at her and said very seriously, "Well, there are plenty of Subways in this town. If this one won't put my Tabasco on my sandwich, I can easily go to another store that will."
The manager was red-faced at this point, but trying to keep his cool. He looked at me with an apologetic countenance. "It's okay," he said.
As I left, I saw him take her into the back room. There were other customers eating after all. Nevertheless, as I walked out the door, I couldn't make out anything being said, but I could clearly hear his raised voice--something I'd never, ever heard from this gentle, normally quiet man. The bumper sticker on my truck caught my eye as I rounded my way to the driver side door. Yeah, it's love.
Don't mess with my Tabasco.
Feel free to leave your thoughts or ask questions in the comments below, or you can contact Rick directly at rick@cookingincastiron.com.
Interview with Joanna Pruess, Author of The Griswold & Wagner Cast Iron Cookbook
Joanna Pruess
The Griswold & Wagner Cast Iron Cookbook
2009 Skyhorse Publishing
I first heard of Joanna Pruess' new book, The Griswold and Wagner Cast Iron Cookbook
,
about two weeks ago. While it's always
questionable as to whether we need yet
another cookbook around our house, this
one seemed too good to resist. And I was right. I
have a number of cast iron related cookbooks, and
this one may already be my favorite.
This volume is a really nice, high quality hardbound book with a stitched spine. It lays flat on the counter which makes using it while cooking very easy. You can't begin to imagine the quality of the pictures until you see them. They were taken right in Pruess' home by a professional photographer as she prepared the recipes.
Pruess herself is no stranger to the culinary world. She has written for The New York Times Sunday Magazine, The Washington Post, Food Arts, Saveur, Food & Wine and more. Her most recent cookbooks before her cast iron book include Mod Mex: Cooking Vibrant Fiesta Flavors at Home and Seduced by Bacon: Recipes & Lore about America's Favorite Indulgence. Pruess even has her own Wikipedia entry! She is married to restaurant critic, Bob Lape.
Having been so impressed with her new cast iron cookbook (only released November 1), I contacted Joanna Pruess asking her for an interview and she graciously agreed. I've inserted page numbers from the book to go with a number of the recipes that are mentioned below.
I’ve noticed that most cast iron “aficionados” have a story to tell about how they came around to embracing cooking in cast iron. For some, it was after going through multiple sets of chemically treated non-stick pans and then remembering that pan that mom or grandma used that never wore out. What about you? How long have you been cooking in cast iron?
My earliest memories are from my mom making her potted chicken [p. 102]. The smell of that dish, like no other, takes me back to my childhood and happy, simpler times. I also remember a dish that was among my favorites as I was growing up--tamale pie [pp. 145-147]--and then updated it with ingredients that probably weren't available back then, like chipotle chiles. My mom's mac and cheese [pp. 33-34] was totally beloved in our house. With at least seven at the dinner table, it was a boisterous, fun event.
The topping is what made it special. I added the panko and while her Parmesan was most probably from a green cylinder, I use Parmigiano-Reggiano. I love touching old recipes from our families and friends. It connects us to our past. What I said last night is what Adele Davis said: "We are what we eat; I like to add that we are also the product of those we have eaten with...our relatives and friends who color and infuse our life with special meaning."
You’ve been writing about food and cooking for a while. You’ve previously written other cookbooks. Why did you think it was the right time to write a cast iron cookbook?
Because we all need comfort--both emotionally and economically. Many of these recipes are inexpensive and easy to make and appeal to a huge audience of all ages. Also, cast iron endures: it's good for our environment and even good for our bodies since the small amount of iron that is leached from the pots prevents anemia. Did you ever hear of anyone in our grandparents' generation with iron-poor blood? Nope. Also, some of the chicest chefs in town are now using cast-iron pots.
You're exactly right. I've said that I believe we're going through a bit of a cast iron "renaissance."
Also, the way home entertaining has evolved, the area of the kitchen and dining room has morphed into a great room. Cast-iron goes directly from the stove to the table.
I agree about that renaissance. We are discovering that after all those fancy pans have been used and/or abused and thus discarded, cast-iron is still viable. It can almost always be reconditioned. On that score, I was so fortunate to have the advice of David G. Smith, a.k.a. "The Pan Man," who is a real expert on caring for the pans.
Who, would you say, is this book for?
So far I am amazed at how many people tell me they adore reading it...the history, the old stories and that they LOVE the food. There seems to be a connection to both young and old; sophisticated and novice cooks. Everyone finds something they can take away because the food is really tasty, yet it doesn't take intellectualizing to appreciate it.
Your book is simply gorgeous. It can just as easily sit on a coffee table as it could sit on a kitchen counter. One of the elements of your book that really rings true to me are the pans you’ve used in the pictures. When I see, for instance, the picture of the skillet in the oven on p. 88, I notice the pan has carbonization building up on the inside. In other words, this is a pan that gets regular use and has been used for quite a while. I can relate to it because it looks like my primary cast iron skillet. This is really in contrast to some cast iron books I’ve seen in which a marketing department simply went and bought pre-seasoned pans from the store and prepared a few of the recipes in them. I can even think of one cast iron book that actually has food sitting in a gun-metal gray unseasoned cast iron Dutch oven. So, what about the pans in your book? Were they all yours? Were some of them borrowed?
I did cook in much-used pans. The food was all cooked and shot in our kitchen as it actually was prepared. I have worked as a food stylist and know that many food pictures are staged. I wanted people to see how it really looks. I have used that 13-inch skillet for at least 25 years, since my kids were young and I made pancakes. A griddle would have been great but that one was also my "showcase" pot for big parties. People always "ooh" and "ah" about it. Besides, the pictures tempt people to try dishes.
The fun thing was borrowing a chef-friend's pile of small cast-iron skillets for mini cornbreads and those to-die-for chocolate chunk-pecan cookies topped with ice cream and salted caramel sauce.
You're making me hungry! How extensive is your own collection of cast iron? What’s your oldest piece of cast iron? What’s your favorite or most used pan?
I have that 13-inch skillet (25 years old), a Dutch oven and a 10-inch skillet. Unfortunately, my mom's Dutch oven got lost. To me the lesson is "less is more." You can do almost all your cooking, with the exception of microwaving, in a few pots, including induction cooking. I also think that people should look for cast-iron at yard sales. There are lots of pots waiting to be adopted. And as you said they almost always come with a story or favorite recipe.
Agreed. And "adopting" pots is a great way to recycle and give life to these old pans. Which leads me to my next question: Why Griswold and Wagnerware? Why not simply write a general book about cooking in cast iron?
[Griswold and Wagner] were the first companies that produced and sold cast-iron cookware exclusively. Also, through Dave Smith and Joel Schiff (also a fine dealer in old cast-iron ware), I had access to their old ads and printed information which is in the public domain, but both had great collections which gives the book a lot of its charm and old fashion feeling.
When we previously corresponded, you suggested that I try out “Mom’s Mac and Cheese with Bacon” [pp. 33-34] and the “Clam-and-Corn Fritters” [pp. 52-53]. These were both exceptional recipes. What are some of the other “star” recipes in the book?
That's like asking which is your favorite child...to a mother who has a bunch. Anyway, I love the zucchini pancakes [pp. 67-68], Steak 'n' Stout [p. 138], Salted Caramel [p. 202] on anything, Raspberry-Blackberry Crisp [p. 187] is to die for, Shrimp Posole (a real surprise and from Native Americans) [p. 180], My Favorite Chile [pp. 142-143], Tamale Pie [pp. 145-147], Oven Roasted Chicken [pp. 89-90]...and the shockingly better asparagus [pp. 74-75] cooked in cast-iron. I could continue to effuse since I adore this food.
Some of these recipes, such as the previously mentioned “Mom’s Mac and Cheese” have been adapted by you. I believe you mentioned that your mom didn’t include panko bread crumbs, and my mom would have never paid for Parmigiano-Reggiono cheese as I so happily did. What other kinds of adaptations did you make to “classic” recipes?
Good question. In my mom's Potted Chicken, she used Lawry's salt, introduced in 1938 by the eponymous restaurant in Los Angeles. It had MSG in it, so I discovered a deconstructed version of the seasoning [p. 103] online and combined it with her other seasonings, and it took me immediately back to her kitchen. I took out artificial ingredients wherever I could.
Rick, I want to add that cooking and serving in cast-iron seems to be a great "ice breaker" at a meal. It's so homey and unthreateningthat people just relax and get into the food.
I agree. We love to have folks over and cook for them in cast iron. We have a baker's rack in the kitchen where some of it is displayed, and it's always great for conversation. Usually someone's grandmother and her cooking comes up in the conversation. We've also converted many of our friends to cooking in cast iron.
Another thing I think that is important is the connections between Old and New World. For example, I love my short ribs but also a Korean friend gave me her version [pp. 136-137] that spins a thread between cultures. Same can be said of paella [pp. 176-177] and jambalaya [pp. 178-179].
I agree about converting people. Last night I made 30 new converts.
Where do you live?
I live in Simpsonville, Kentucky, not too far from Louisville, but I was born and grew up in Louisiana.
Wow, that's far away but prime cast-iron country for fried chicken (read the funny story about the cornflake crusted version [p. 98]) and all those good desserts.
I think we've done it...except it's not only a way to connect with the past, it's a great legacy to pass on to future generations (hopefully with this book included).
In addition to lots of great history and recipes, Joanna Pruess also includes instructions for care and restoration of cast iron pans in her book. It would make a great addition to your own collection of cookbooks and as a gift for your special someone this Christmas.
Feel free to leave your thoughts or ask questions in the comments below, or you can contact Rick directly at rick@cookingincastiron.com. Joanna Pruess has agreed to answer any questions readers might leave in the comments as she has opportunity.
General Tso's Chicken
November/04/2009 12:43 AM Filed in: Recipes
Posted by Rick Mansfield
When I was a kid, we had one Chinese restaurant
in the small Louisiana town in which I grew up. It was
a nice restaurant. The food was good. It
wasn't fast food, and it wasn't an
all-you-can-eat buffet.
These days there's a Chinese restaurant in every strip mall. Most are buffets. Mostly mediocre food. It seems as if there's so much potential, but so very little followthrough in these kinds of places. Really, it's difficult to find even a really good Asian restaurant anymore because of all the competitions of the strip mall variety. I've seen very good Chinese restaurants close their doors because of the cheap Chinese buffet two blocks down cutting into their business.
But there are a few good ones still out there. And I tend to judge any ethnic restaurant of any kind by whether or not I'm the minority nationality when I'm there. If I find that I'm one of the few Westerners in the place, I can generally always expect the food to be not just authentic, but very good as well.
However, as is the case nearly every time I eat out--even at good restaurants--I inevitably think to myself, I could make this taste even better if I made it myself at home.
So shortly after I got my second wok (reviewed last May), I decided I wanted a Chinese cookbook. Well, not exactly a fully authentic mainland Chinese cookbook, but more of the kind that represented the American Chinese cuisine I was used to. Yes, I know, I know, General Tso's Chicken was probably never made in China. But, hey, let me start with what I'm familiar and then I'll later branch out.
In my quest for an American Chinese cookbook, I settled on The Everything Chinese Cookbook
by Rhonda Lauret Parkinson. No, Parkinson is not
Asian herself, but she's spent a good bit of time
in Asian circles and has studied the cuisine. For
an American, she knows her stuff. I was already
familiar with her egg drop soup, which I featured
in the earlier review of the cast iron wok. So I
figured I'd give her book a try, too. The General
Tso's Chicken featured here was good, but I think
it could be improved upon. I'm going to present
Peterson's recipe pretty much as it is in her book
(with the addition of my photographs) and then add
some comments at the end. You'll want to
especially pay attention to these parting thoughts
because they might help you make this dish even
better if you decide to make it.
General Tso's Chicken
Cast Iron Required:
Directions
Cut the chicken into cubes. Mix in the soy sauce, 2 teaspoons of the rice wine, white pepper, and the cornstarch, adding the cornstarch last. Marinate the chicken for 30 minutes.
Combined the dark soy sauce, sugar, sesame oil and 1 teaspoon rice wine. Set aside. Cut the red chiles in half and remove the seeds. Chop and set aside.
Heat the oil to 350° F. When the oil is hot, add the chicken cubes and deep-fry until they are lightly browned. Remove from the wok and drain on paper towels.
Raise the temperature of the wok to 400° F. Deep-fry the chicken a second time briefly, until the chicken turns a golden brown. Remove from the wok and drain on paper towels.
Drain the wok, leaving 2 tablespoons of oil for stir-frying. When the oil is hot, add the garlic, ginger, and green onions. Stir fry briefly until aromatic.
Add the chiles and cook for 1 minute. Add the sauce in the middle of the wok and bring it to a boil. Add the chicken and mix through.
Suggestions for improvement:
MacGourmet users, click image to
download recipe (or simply drag image to your
MacGourmet recipe box).
Feel free to leave your thoughts or ask questions in the comments below, or you can contact Rick directly at rick@cookingincastiron.com.
These days there's a Chinese restaurant in every strip mall. Most are buffets. Mostly mediocre food. It seems as if there's so much potential, but so very little followthrough in these kinds of places. Really, it's difficult to find even a really good Asian restaurant anymore because of all the competitions of the strip mall variety. I've seen very good Chinese restaurants close their doors because of the cheap Chinese buffet two blocks down cutting into their business.
But there are a few good ones still out there. And I tend to judge any ethnic restaurant of any kind by whether or not I'm the minority nationality when I'm there. If I find that I'm one of the few Westerners in the place, I can generally always expect the food to be not just authentic, but very good as well.
However, as is the case nearly every time I eat out--even at good restaurants--I inevitably think to myself, I could make this taste even better if I made it myself at home.
So shortly after I got my second wok (reviewed last May), I decided I wanted a Chinese cookbook. Well, not exactly a fully authentic mainland Chinese cookbook, but more of the kind that represented the American Chinese cuisine I was used to. Yes, I know, I know, General Tso's Chicken was probably never made in China. But, hey, let me start with what I'm familiar and then I'll later branch out.
In my quest for an American Chinese cookbook, I settled on The Everything Chinese Cookbook
by Rhonda Lauret Parkinson. No, Parkinson is not
Asian herself, but she's spent a good bit of time
in Asian circles and has studied the cuisine. For
an American, she knows her stuff. I was already
familiar with her egg drop soup, which I featured
in the earlier review of the cast iron wok. So I
figured I'd give her book a try, too. The General
Tso's Chicken featured here was good, but I think
it could be improved upon. I'm going to present
Peterson's recipe pretty much as it is in her book
(with the addition of my photographs) and then add
some comments at the end. You'll want to
especially pay attention to these parting thoughts
because they might help you make this dish even
better if you decide to make it.
General Tso's Chicken
Cast Iron Required:
- Wok (I used a
Lodge cast iron wok
. Any carbon steel wok will work just as well. You could even substitute a Dutch oven, remember what A. D. Livingston
said: "If you've got a Dutch oven, you don't need no damn wok!"
- 1 pound dark chicken meat
- 2 tablespoon soy sauce
- 3 teaspoons Chinese rice wine or dry sherry, divided
- 1/2 teaspoon white pepper
- 1 tablespoon corn starch
- 4 tablespoons dark soy sauce
- 2 tablespoons sugar
- 1/2 teaspoon seasame oil
- 6 dried chiles
- 4-6 cups oil for deep frying
- 1 large clove garlic, minced
- 1 teaspoon minced ginger
- 2 green onions, thinly sliced
Directions
Cut the chicken into cubes. Mix in the soy sauce, 2 teaspoons of the rice wine, white pepper, and the cornstarch, adding the cornstarch last. Marinate the chicken for 30 minutes.
Combined the dark soy sauce, sugar, sesame oil and 1 teaspoon rice wine. Set aside. Cut the red chiles in half and remove the seeds. Chop and set aside.
Heat the oil to 350° F. When the oil is hot, add the chicken cubes and deep-fry until they are lightly browned. Remove from the wok and drain on paper towels.
Raise the temperature of the wok to 400° F. Deep-fry the chicken a second time briefly, until the chicken turns a golden brown. Remove from the wok and drain on paper towels.
Drain the wok, leaving 2 tablespoons of oil for stir-frying. When the oil is hot, add the garlic, ginger, and green onions. Stir fry briefly until aromatic.
Add the chiles and cook for 1 minute. Add the sauce in the middle of the wok and bring it to a boil. Add the chicken and mix through.
Suggestions for improvement:
- Double the recipe. Kathy and I have been paying close attention to portion size lately. The recipe says that this makes four servings. This is what we were hoping for since we usually like to take leftovers for lunch the next day. This was realistically only two portions--even when trying to keep portions withing a reasonable range. The entire result would equal the average General Tso's ordered from a menu at most Chinese restaurants. I used four cups of oil for the frying. I believe this would be enough even if two pounds of chicken were cooked.
- Use honey instead of sugar. I mean, why not? Honey would give a better, more natural flavor.
- Watch your peppers. The recipe calls for six dried chile peppers. Our dish was very hot, and I was very careful to remove the seeds. Therefore, I'd scale it down to at least four peppers, and maybe even two for mixed company.
- The dish is a bit salty. Mixing it with a bit of rice helps. Most of the salt comes from the soy sauce, so compare sodium levels if you have access to different kinds of soy sauce.
MacGourmet users, click image to
download recipe (or simply drag image to your
MacGourmet recipe box).
Feel free to leave your thoughts or ask questions in the comments below, or you can contact Rick directly at rick@cookingincastiron.com.