Cook's Country

Skimmed carefully March 2021. I got my first ever cast-iron and wanted to know what to do with it. This is the third book that I got from the library and probably the most useless. I did make note of their seasoning tips as it seems everyone has different ways to do it, and, hello, this is after all Test Kitchen, so I know that their way is probably the best place to start.

I also liked that they experimented with tomato to test resistance to acidity, and, basically, something like shakshuka show more is fine if you don't let it sit in the pan but serve it promptly and quickly wipe the pan down while the food is cooling enough to eat (well, that's my takeaway note).

But the only recipe I collected is the nachos - I like the idea of serving them from the pan used to cook the topping (beef in their case) because, as they point out, cast iron retains heat, so the nachos will stay hot enough to enjoy until they're gone.

Far too many meat recipes for me. Too many recipes were things that I make already, either in a steel skillet, in the toaster oven or regular oven, or even in the microwave. I guess that this is a good book for a carnivore who wants to do as much as possible in one favorite skillet? show less

I've made about seven assorted recipes from this book and I've been pleasantly surprised at how well they have turned out. Maybe I just follow directions really well, but the people at America's Test Kitchen have transformed me into a serious cook and my family is grateful for that.

Last night I made the glazed root vegetables and was so proud at how I successfully used parsnips and turnips. Even my toddler gobbled them up. That's a win in my book.

Some of the recipes feel a little repetitive but I still want to try all of them...

Totally enjoying going thru this cookbook. Useful information on recipes and cooking equipment.