Cooler cooking suggestion - I've rediscovered my old friend the

I agree Melissa, I cook healthy chicken breasts and very thick center cut pork

chops on mine. Since I time them from experience, they consistently come out nice and seared but juicy inside.

 
remember it is just as easy to poach or braise in the electric skillet. . .

as well as sear and fry.

My mom used to always cook pot-roast in a big electric skillet. She seared then added water and cooked till done. Great way to make shredded beef for machaca and stuff.

 
Still have my grandmother's harvest gold model...

haven't found a reason to upgrade it though I know there have been some improvements. It's great for just about everything and it's also easy to keep things warm and not have to heat up the oven to hold them. Sort of like a crockpot - old but good!

I also do find a pressure cooker good this time of year also since it cooks quickly!

 
Yeah, I know what you mean! I have a very large electric skillet that my mother inherited . . .

from my father's grandmother! Still works fine and is great for making beignet!

 
Mine is olive green and has a crock insert that made Buffalo chicken dip beautifully.

 
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