/ck/ - Food & Cooking

Used a cast iron to tenderise chicken breast to make chicken schnitzel.

>>16657296
Kek that’s hilarious

How’d it turn out?

>>16657278
>Well it roasted perfectly

So you gonna post a pic of it or not?

>>16657409
Exactly how I expected. It's a lot better than using a mallet or one of those tenderising hammers, as you can hit the entire breast with one strike.

>>16657278
gibs how-to plz

>>16657449
Cut the base and the top off of a garlic bulb. Drizzle with olive oil and season with salt. Roast.

>>16657278
I own like 80 pieces of cast iron and I use a tiny skillet like that to put my spoons on when I'm cooking stuff. I've got a square one that's about the size of a piece of bread too. I dunno what to use them for aside from decoration. I've got one that's a souvenir from the olympics as well as a handful of disney ones. so many things I just won't ever use because a normal skillet works fine

>>16657477
Square one for French toast or grilled cheese, small one for frying one or 2 eggs.

>>16657477
What Olympic event did you compete in?

>>16657499
due to the edges a piece of bread won't fit in it. it's probably big enough for a single egg. maybe it's meant for plating something in a special way but I find it pretty useless for cooking.

>>16657506
one of my mom's friends worked in the office at lodge for like 30 years. she got old and her back went out so she wanted to get rid of a lot of her cookware and one day my mom showed up with like 40+ pieces for me for free. there are a lot of unique pieces that lodge made for things. the olympic one still has the sticker on it so it has rusted because I can't season it without taking the sticker off. it's so small I don't know what you would even do with it

>>16657538
here's the inside of it. it's clearly just meant to be a decorative piece. pardon the dirty counter

>>16657538
It's an ashtray.

>>16657278
step 1 of ?

I also have a similar-sized-but-shallower cast iron to OP's pic, I've used it for small portions in the toasteroven, I think it was sold with cookie-mix. individual eggs. it's the exact size of my induction cooktop's hotspots but I'm curious for more things to do with it. that's not in this recipe though, but I am a near-daily skillet user.

>>16657576
step 2

>>16657563
>>16657554
awesome, actually. though, Salt Lake olympics, do mormons smoke?

>>16657584
this recipe turned out great but looking at the pictures now I would probably have let it gone a few more minutes. I had buttered the underside of the bacon-skillet to toast and press the sandwiches on both sides.

>>16657563
I'm surprised I never realized this. it's really obvious now that the detents are made for a cigarette

>>16657616

>>16657423
That’s interesting. I’ll have to try that sometime! Thanks anon!

>>16657623
Kek, I learned that from Jason Oliver.

>>16657576
>>16657584
>>16657616
>>16657620
That’s still really awesome! Very innovative of you anon!!

>>16657620
forget how I made this egg. think I poured off some bacongrease when flipping them partway through, and used either that or butter in my threeply-stainless on the induction hob. I must have been uncharacteristically-careful this time because it looks like I managed to avoid butchering the eggs. very easy to overheat in that one.

>>16657421
I didn’t take a picture when it was done roasting. I squeezed the cloves out to mix with my mashed potatoes.

>>16657449
Just cut the top portion off, sometimes I’ll cut it in half because some of the cloves are different heights. Drizzle with olive oil and sea salt, set in oven for 45 minutes at 375.

>>16657278
>>16657458
>>16657656
my cousin says she'll take a sweet onion, lop off the top (if you're using part of an onion for something else, you can do this with the rest) and chop into it a bit longways leaving the root intact. Melt a lump of butter in a small pan or skillet like this and put the whole onion facedown like this slow-and-low just off to the side while you're cooking everything else, at the end when it's all caramelized she cuts off the root and plates it with cinnamon and brownsugar. Probably depends on the onion but she said if you do it right, comes out tasting like a cinnamon-baked apple.

>>16657741
That sounds delicious! Thank you for sharing anon!

>>16657741
why not use an apple?

>>16657652
I found better pictures

>>16657898
why not bake an apple pie? because you have an onion

>>16657900
Why are you doing this?

>>16657900

>>16657909
because I'm bored, it's a cast-iron thread, and I just now found a collection of my old cooking pictures.

the technique here is that you sprinkle panko breadcrumbs into the preheated skillet, put cheese slices (colby-jack here) over the crumbs and crack an egg over it when it melts. the whole thing cooks into a crispy fried-cheese-and-egg patty, and the breadcrumbs keep any of the egg or cheese from burning onto the surface of your skillet.

I need friends.

>>16657909
Also here's my cat. Bump for cast-iron recipes.

>>16657905
my dad actually bought into the "as seen on /tv/" bullshit and bought some microwave onion butter thingie. he was dead set on making sure everyone enjoyed it so he used it quite often. we ate it but didn't like it much and he stopped using it eventually.

for reference my dad is full on dad core, his cooking skills include omelettes, pasta, and cherries foster so he can show off. outside of that it's literally just bullshit chili and pasta sauce. maybe a poorly cooked steak once in a while but generally he is shit at cooking

>>16657990
I miss my dad's "Dad-style" steaks. Always a side of butter-grilled onions in tinfoil next to the steaks. I should ask my mom for the recipe because it must have been some red-wine-based marinade if remember it right. I was young but I'd know it if I tasted it again. "Dad Style" also meant way crazy much coarse-ground peppercorns. What's some other Dadcore cuisine? Way-over-elaborate Shrimp Creole/Etoufee recipe (from when pre-Katrina-NOLA was in vogue) that somehow involves every single pot pan and ramekin in the house? Using so much dehydrated mushroom (deceptively potent to even an adult palate) not even mom can stomach it and has to whip something up quick for the family. What else?

>>16657278
Roast garlic looks disgusting, never post it again.

I have a little griswold that I use to toast shitty olives in oil with rosemary and chili flakes. This turns them into amazing olives hth

>>16657278
baste. i roasted some yesterday in my own pan.

>>16659664
baste roastie

>>16657538
it can be used for melting butter or making eggs like this: https://liamdempsey.com/breakfast-sandwiches-3-5-inch-pre-seasoned-cast-iron-pan/

>>16657617
>I'm surprised I never realized this.
I’m not.

>>16659760
I've actually got a 2 cup pot for butter. I also bought a 3-ply stainless one that is pretty nice

>>16659760
forgot pic

I use cast irons for basically all of my baking and roasting.

>>16657909
>why are you posting images of cast iron cooking in a cast iron thread on an imageboard?
Gee, anon, I wonder why someone might post relevant images on a fucking imageboard. Is this really the state of /ck/ these days?

Newfag to cast iron here. I got an enameled cast iron Dutch oven for $30 that I'm sure is not very good anyway, but it arrived with two small chips from the black material around the rim.
Should I be concerned about that?

>>16662104
not particularly, those things are meant to take a beating. enameled cast iron is different than cast iron in terms of how you deal with it btw, you dont need to season enameled cast iron at all.

however be weary about thermoshocking it or something, if there are already chips it could get worse. also of course watch out if it starts to chips bigger and you dont know where the chips went... it means its in your food most likely lol

>>16662248
>those things are meant to take a beating
>if there are already chips it could get worse. also of course watch out if it starts to chips bigger
Cast iron can take a beating, but enamel can't. That's my entire concern.