- 6.25 x 13.25 x 2 inch
- Sear and cook up to 22 jumbo shrimp in a pool of flavor with the superior heat retention of cast iron. 100% pure cast iron ensures your food is cooked evenly and will stay warm even after the skillet is removed from the cook top.
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The Most Interesting Man in the World Steals My Date at SolToroMarch 12, 2018 - Hartford Courant
Do you know at which Mohegan Sun restaurant "the most interesting man in the world" recently appeared? Jonathan Goldsmith, the actor who played "the most interesting man in the world" in the popular Dos Equis beer commercials that ran from 2006-16...
8 Minute Meals: Cadillac Margaritas and Margarita Grilled ShrimpFebruary 22, 2018 - WTNH Connecticut News (press release)
(WTNH) — February 22nd is National Margarita Day! Chef Robert Landolphi, Culinary Operations Manager at UCONN, pairs Cadillac margaritas with margarita grilled shrimp. Cadillac of Margaritas. · 1 1/2 ounces tequila (100% Agave Tequila)) · 1 ounce lime...
How to Grill Shrimp
Get tips for prepping, cooking, and serving juicy grilled shrimp. Perfect for a fast, healthy dinner or appetizer, shrimp takes just minutes on the grill. In this video, you'll learn how...
The Best Way to Grill Shrimp
Find hundreds of grilling recipes: http://www.myrecipes.com/summer-grilling/ Discover the way to grill the juiciest shrimp with tips from Jamie Purviance. Skewer from the tail end through...
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The Food Lab: Better Home Cooking Through ScienceW. W. Norton & Company. 2015
A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind...