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The Ultimate Guide to Cast Iron Cooking: Unlock Over 25 Cast Iron Skillet Recipes - The Only Cast Iron Cookbook You Will Ever Need

The Ultimate Guide to Cast Iron Cooking: Unlock Over 25 Cast Iron Skillet Recipes - The Only Cast Iron Cookbook You Will Ever Need

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The Ultimate Guide to Cast Iron Cooking: Unlock Over 25 Cast Iron Skillet Recipes - The Only Cast Iron Cookbook You Will Ever Need

Lunghezza:
43 pagine
31 minuti
Editore:
Pubblicato:
Mar 23, 2020
ISBN:
9780463896556
Formato:
Libro

Descrizione

If you have a cast iron skillet and have been looking for some of the most delicious cast iron skillet recipes, then look no further! With the help of this cast iron skillet cookbook, Cast Iron Cooking-Unlock over 25 Delicious Cast Iron Skillet Recipes: The Only Cast Iron Cookbook You Will Ever Need you will have your own step-by-step guide to cast iron cooking.

Inside not only will you discover over 25 delicious and mouthwatering cast iron skillet recipes, but these are recipes that you will not find in any other cast iron skillet cookbook anywhere!

So, what are you waiting for?

If you are tired of the same boring old cast iron cookbook, then download your copy of Cast Iron Cooking-Unlock over 25 Delicious Cast Iron Skillet Recipes: The Only Cast Iron Cookbook You Will Ever Need and start cooking in your cast iron skillet today!

Editore:
Pubblicato:
Mar 23, 2020
ISBN:
9780463896556
Formato:
Libro

Informazioni sull'autore

Hello my name is Ted Alling,For as long as I can remember, I have always loved cooking and spending time in the kitchen. I honestly thought that my mother had dedicated her life to cooking, but later on in life, I came to understand that she was just a great stay at home mom of 4. Although I was a boy, I was always the only one interested in helping my mom make pancakes, fried eggs, and bratwurst. She proceeded to teach me how to make pasta, to cook chicken, stuff cabbages, and even how to make a pretty good risotto.Life in Germany was wonderful as a kid, but my parents decided to move to the United States, or more specifically to the state of Illinois, in 1990. When I moved out to go to college in Georgia, not only was I able to make some delicious dishes, but I was a very popular roommate to have—I was one of the very rare ones who could prepare something other than mac & cheese from the box. The other students from the dorm really dug my special fried rice. Until this day, I won’t give out the secret ingredient that makes it unique...I graduated from college with honors and an accounting degree in 1995, and soon after started working in a firm in downtown Atlanta. All I could think about all day was what I would make for my girlfriend for dinner. She obviously did not mind that I had taken over the kitchen early on in our relationship. She is a nurse, and often has to work long hours and comes home exhausted and hungry.However, food had become much more than a hobby or necessity for me...it was actually closer to an obsession, but I prefer to use the term passion. I was spending most of my weekends visiting fresh local markets and discovering new produce and herbs. After working as an accountant for 5 years, I realized that life was far too short to continue missing out on my true calling: cooking.I applied as a part time cook at a local diner about 10 minutes from home, and the rest, as they say, is history. Three years later I was opening my own restaurant with my wife as my main partner. All my ex-fellow accountants now come in to eat at lunch time. We have been serving our clientele my famous fried rice, and many more dishes that I will be glad to share with you over the future weeks.What makes me a good chef? My passion for food, and the fresher the ingredients, the better. I love to experiment with flavors and I dare you to do the same. Sure, we all have our favorites, but don’t settle in your ways. Be creative. Play with the colors, the herbs, the spices, the types of meat, fruits, and vegetables. Grow your own garden and talk to your butcher about trying different cuts of meat that he has to offer on a weekly basis.Now, I have to go back to the kitchen, but next time you feel like preparing a mouthwatering dish, please stop by, and I will make sure to share “most” of my secrets.

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The Ultimate Guide to Cast Iron Cooking - Ted Alling

Author

Introduction

Cooking in a cast iron skillet is one of the easiest and most versatile things that you can do. You can easily use your own cast iron skillet to make delicious recipes right on your stove or even in your oven. Regardless, there are many different ways that you can cook your favorite dishes using a cast iron skillet and in this book you will discover a few of those ways for yourself.

Inside of this book you will find some of the most delicious cast iron skillet recipes that you will ever come across. Best of all these dishes that you will discover can be made in a variety of ways, making it perfect to fit your specific cooking needs.

So, let’s not waste any more time!

Let’s get to cast iron cooking!

Cast Iron Style Chicken Piccata

Here is a filling cast iron dish that I know you and your entire family will fall in love with. Feel free to serve this dish with whatever side you wish to make it truly delicious.

Makes: 4 Servings

Total Prep Time: 30 Minutes

Ingredients:

Directions:

1. First place each of your chicken cutlets between two pieces of plastic wrap and flatten with a meat mallet until at least a quarter inch in thickness.

2. The stir together your flour, salt and pepper until thoroughly combined. Then dip your chicken into your egg white and dredge in your flour mixture, making sure to shake off the excess flour.

3. Next melt your butter and olive oil together in a large sized cast iron skillet placed over medium to high heat. Once hot enough add in your chicken cutlets and cook for at least 2 to 3 minutes on both sides. Remove from your skillet and set aside.

4. Then add in your broth, lemon juice and capers to your cast iron skillet and bring this mixture to a boil over high heat, making sure to stir thoroughly.

5. Next reduce the heat to low and whisk

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