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shankerz posted:Lobster is amazing when cooked on cast iron with butter. As covered a little in the old thread. I'm curious how fish does and other shellfish like shrimp or crab? I cooked a bunch of shrimp sous-vide and then used my cast iron skillet as hot as I could get it to get a quick sear on them and they came out great. I've done the same with catfish and salmon filets. Salmon usually holds up pretty well, but catfish has fallen apart on me a few times.
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Jan 15, 2015 15:02
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| # ¿ Apr 26, 2024 14:49 |
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