Southern Cast Iron

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I like to (semi)jokingly refer to myself as a fairy, given my penchant for wild mushrooms and secret acts of mischief kindness. I also have what I refer to as a curse when it comes to cast iron. Ergo, I am a fairy. QED. My logic is flawless.

Cast iron cooking is really yummy, so I’ve decided to make peace with my skillet. Yes, I know, I gave up on you and put you away in storage for a long time, but I couldn’t figure out why your seasoning kept flaking up. No, we aren’t going to talk about what happened to your predecessor.

I settled on this book, because I LOVE Southern cooking. I learned how to cook in the South.

The intro gives a basic rundown of cast iron care, and might have said some other stuff that I didn’t read, because nobody reads the intros. I found all of the recipes to be approachable as an amateur chef, though they definitely require more investment than mixing frozen foods with pre-made sauces.

I made the chicken pot pie.

I didn’t follow the recipe exactly. I brined my chicken before baking it, then used the meat drippings in the gravy. It turned out exquisite, but I definitely used a skill set that was not discussed anywhere in the book.

My complaint is that, although it’s supposed to be heirloom cooking, it calls for shortcuts like using frozen pie crusts. I would have liked to see recipes for pie crusts, biscuits, etc., considering that these are essential elements and have a huge impact on flavor. Seriously, pie crust only takes a few minutes, and Southern cooking is about feeding the soul. You don’t want a frozen soul, do you?

The desserts are even worse, using boxed mixes in lieu of any actual recipe at all.

3/5 starz

At this point, it’s still up in the air if I’ll manage to get along with my cast iron.

[Ed. note: the curse appears to be very real – somehow the contents of this (scheduled) post were transplanted onto a preexisting post, and retrieving it became quite the adventure.]

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