[CnD] Grilling Question

Mike and Jenna schwaltze at gmail.com
Sun May 22 12:18:52 CEST 2016


I've done it in my dutch oven bu its not good to do tomato based stuff in them so I've always been told.

-----Original Message-----
From: Becky McCullough via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
Sent: Saturday, May 21, 2016 11:38 PM
To: cookinginthedark at acbradio.org
Cc: Becky McCullough <misscoffee at neb.rr.com>
Subject: Re: [CnD] Grilling Question

Can you bake casseroles in a cast iron skillet?
Becky
----- Original Message ----- 
From: "Kimberly via Cookinginthedark" <cookinginthedark at acbradio.org>
To: <cookinginthedark at acbradio.org>
Cc: "Kimberly" <kimbersinbox1963 at gmail.com>
Sent: Saturday, May 21, 2016 7:07 PM
Subject: Re: [CnD] Grilling Question


> Cast-iron is an investment but is well worth the cost imo. I have a couple 
> of skillets and just got a Dutch-oven and they are my favorite cookware.
>
>
> Sent from Kimber's iPhone
>
>> On May 21, 2016, at 10:45 AM, Nicole Massey via Cookinginthedark 
>> <cookinginthedark at acbradio.org> wrote:
>>
>> One thing the chef at the latest Cutco cooking event I went to last 
>> Tuesday said was that if you find your meat gets too dry on the grill you 
>> can grill the outside for a short time, then move it to the oven to 
>> finish cooking the insides. This will give you a more tender result with 
>> more juice in it. He was pretty vague about times, so I'll get more 
>> detail from him next time. He also mentioned that this will give you the 
>> color you get from grilled foods with baked tenderness.
>> On a related note, he mentioned that using non-stick pans will also rob 
>> the food of some color thanks to the nature of non-stick surfaces, and 
>> that if you're going to make gravy or sauce from the drippings it's 
>> better to use a multi-layered metal pan, preferably one that distributes 
>> heat real well -- aluminum core or cast iron are the best. That way you 
>> get more drippings and from them more flavor in your gravy or sauce.
>>
>> -----Original Message-----
>> From: Mike and Jenna via Cookinginthedark 
>> [mailto:cookinginthedark at acbradio.org]
>> Sent: Saturday, May 21, 2016 9:21 AM
>> To: cookinginthedark at acbradio.org
>> Cc: Mike and Jenna <schwaltze at gmail.com>
>> Subject: Re: [CnD] Grilling Question
>>
>> Hi,
>>
>> You can but I find it drys out the chicken
>>
>> -----Original Message-----
>> From: Victoria E Gilkerson via Cookinginthedark 
>> [mailto:cookinginthedark at acbradio.org]
>> Sent: Thursday, May 19, 2016 10:47 PM
>> To: cookinginthedark at acbradio.org
>> Cc: Victoria E Gilkerson <vegilkerson at gmail.com>
>> Subject: [CnD] Grilling Question
>>
>>
>>
>> Is it possible to grill chicken parts that have bones in them on grills 
>> such as the George Forman Grill and such as that?
>>
>>
>>
>>
>>
>>
>>
>> Victoria E Gilkerson
>>
>>
>>
>>
>>
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