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Seven Reasons Why I Love Cooking in an Electric Skillet

It may sound a tad artificial when I say that I love my electric skillet, but I do. Once I tell you the reasons, I am sure you will want to hurry and get one for yourself. I purchased a big, quality brand electric skillet, complete with a domed glass lid that allows for viewing of the food as it cooks, without having to lift the lid and thereby losing the steam or heat. And, with the nonstick finish, cleaning up afterwards is a breeze.

This is my list of seven factors that I enjoy about using an electric skillet.

1. I'm able to prepare cooked fish, cabbage, and any "smelly" foods in my electric skillet, outside of the house on the patio. I'm able to relish these wholesome yet "smelly" meals, and not have my whole house smelling too.

2. When a large meal around Thanksgiving or Christmas is being prepared, the electric skillet saves space in the kitchen, thereby giving you a greater area in which to work. An electric skillet can be used any place you can plug it in, and it can have a big amount of dressing in it without struggling for space in the oven with the turkey.

3. Instead of baking small roasts in the oven, I save electricity by using my electric skillet. The roast is perfectly moist and browned every time, due to the temperature control keeping the heat levels even and the lid letting the juices be absorbed back into the meat throughout the cooking process.

4. My electric skillet has a dual purpose since it's pretty to look at but big enough to feed everyone a casserole right from the skillet. It makes an attractive sight on a buffet table and conserves time since you are spared the additional cleanup of serving platters.

5. When the food is done but waiting to be eaten, the electric skillet's "Warm" setting maintains its temperature.

6. I have two words for you, fried chicken. It's true; not only the Colonel and his staff make fried chicken these days. Set the temperature at 350 degrees and let the half inch of oil get hot prior to adding your breaded chicken pieces. It isn't necessary to have one of those familiar buckets to get fried chicken that'll make you to lick your fingers.

7. And my favorite reason, due to the non-stick surface, is that I can prepare an upside-down pineapple cake in the electric skillet, and when it is finished cooking, I simply flip it onto a plate. It is wonderful, and I am constantly being asked to make it at gatherings with family and friends.

There it is, the top seven reasons why I love my electric skillet. Do you have one yet? If not, I bet you will soon.

About the Author

Using first-rate replacement mixer, slicer, and Hobart replacement parts is a must for Chef Rodger Haroar. Rodger gets his replacement parts from National Band Saw, knowing they carry leading brands like Hobart, Berkel, and Hobart replacement parts for a reasonable price.

I have 2 lbs of cheap beef. What can I do with it?

I have been cutting it very thin in a slicer and making steak sandwiches out of it but I am out of cheese, bread and onions at the moment. I have some jalepeno peppers, a few cherry tomatoes and a couple of potatoes. I have to feed a family of 4 dinner with this. Any help please?

How about beef medallions with roasted potatoes? And maybe a jalepeno / tomatoe glaze. Read all of this because you may want to change the order in which you do them.

Depending on the thickness of the hunk of meat, you can cut the meat into medallions. Sear them in a hot skillet with a little oil to prevent sticking. Place them into a shallow baking dish and season with the normall seasonings such as salt, pepper, onion powder, and garlic powder. If you have some soy sauce sitting around, that would be great too. If you dont have any of these, salt and pepper will do.

I am sure you'll have scraps of meat left over. You can place them into a small pot of boiling water and boil the crap out of it. eventually it will break down and give you a good broth. (you may want to do this before you seer the meat, becuase it takes time.)

Cut your potatoes into bit size chunks and surround the medallions with them. Add a small amount of water (just enough to cover the bottom. Also add some of your broth.

Set your oven to "broil" and place the baking dish on the middle shelf. It wont take long to cook. Don't over cook the meat.

Puree the tomatoes and jalepenos in a blender or food proccessor, or with a sharp knife. Try and keep all of the juices with the vegetables. Add a small amount of oil (olive oil is best) to the mix. You can use this to garnish or glaze the beef, or on the potatoes.

If your beef is already all cut up, I dont know what to say and I am sorry I wasted your time. Try fajitas, or stir fry.