Search results
Results from the WOW.Com Content Network
We spoke with a food scientist to find out which foods you should always cook in cast iron. Meet Our Expert Bryan Quoc Le, Ph.D., food scientist and author of 150 Food Science Questions Answered
Yellow onions are similar, although slightly sweeter than white onions, and they are great for caramelization. Red onions are a bit more sharp and somewhat spicy, and they are best when cooked.
These pasta dinners also come together quickly, most of them in 45 minutes or less, so you can get a hearty supper on the table even on the busiest weeknights. Our Best Cast-Iron Skillet Pasta Recipes
The slow cooking of the onions is especially important for the sauce's flavor, [10] and is facilitated by incremental additions of white wine, stock, or both. [3] [5] Genovese is typically served with the large, cylindrical pasta paccheri, but also rigatoni, ziti or candele—all favored because their shape can hold the sauce. [3] [4]
Recipes for stir-fried chicken and zucchini in ginger sauce; stir-fried tofu, snow peas, and red onion in hot and sour sauce; and stir-fried shrimp, asparagus, and yellow pepper in lemon sauce. Featuring an Equipment Corner covering chef's knives and a Tasting Lab on soy sauce.
An American cast-iron Dutch oven, 1896. In Asia, particularly China, India, Korea and Japan, there is a long history of cooking with cast-iron vessels. The first mention of a cast-iron kettle in English appeared in 679 or 680, though this wasn't the first use of metal vessels for cooking.
French onion soup – Soup based on onions and meat stock or water; Fried onion – A method of cooking onions; Kachumbari – Tomato-onion salad; Liver and onions – Prepared dish [5] Mujaddara – Dish of lentils, rice and sautéed onions; Musakhan – Palestinian bread and chicken dish; Onion cake – Cake made with onion; Onion chip
For premium support please call: 800-290-4726 more ways to reach us