I was in the market to purchase a new electric skillet. I came across several brands, but it seemed to me that Presto had the largest variety to choose from at decent prices. Here's what they have:
Presto Electric Skillet 11 Inch
Presto Electric Skillet 16 Inch
Presto 12 Inch Electric Stainless Steel Skillet
Presto Electric Skillet 16 Inch with Glass Cover
They are all very nice looking but the one that interests me the most is the 12 Ince Stainless Steel. The first reason is because it is shiny and I love shiny things, my personal opinion is that it looks more expensive and attractive than the others, but it doesn't matter about that when your cooking...anyway it has such a smooth surface, the food just slips and slides with ease no sticking! Also, because it is stainless steel, I don't have to worry about that nonstick stuff flaking off in my food and while washing. It even says in the description that it is fully immersible with the heat control removed and dishwasher safe, easy to take care of. It fries, grills, roasts, stews, bakes, makes casseroles and one-dish meals (with your help of course...). This particular one that impressed me because it has a glass cover so that I can keep an eye on it easier than needing to lift the lid every time. The Control Master heat control keeps accurate cooking temperatures automatically, Neato!
I also found that Presto makes a cookbook that is called Presto Eclectic Electric Skillet Cookbook (that name is easy enough to remember, by the way I bought it). It has well over 200 different recipes and one of my favorites English Trifle! Here is the recipe if you want it:
English Trifle
Ingredients:
1/2 cup sugar
3 tablespoons all-purpose flour
1/8 teaspoon salt
2 cups half and half or milk
3 egg yolks, beaten
1/2 teaspoon vanilla or almond extract
3/4 cup sliced almonds
1 10 and 3/4 ounce frozen pound cake, thawed
1/2 cup almond flavor liqueur
2/3 cup raspberry preserves
1 cup whipping cream
1/4 cup powdered sugar
1/4 teaspoon vanilla
Mix sugar, flour, and salt in skillet. Stir in half and half gradually until blended; cook at 200 degrees until thickened, about 4 minutes, stirring constantly. stir about 1/2 cup half and half mixture into egg yolks. stir yolk mixture into skillet; cook until thickened, about 4 minutes, stirring constantly. stir in vanilla. remove cream mixture to bowl; cool to room temperature, stirring occasionally. Refrigerate until chilled, about 2 hours. Clean skillet.
Heat skillet at 300 degrees. Add almonds; heat until almonds begin to brown, stirring occasionally. Remove and reserve.
Cut pound cake lengthwise into halves; cut into 1/2 inch slices. Arrange half the cake slices on bottom of straight-sided glass bowl or souffle dish, cutting pieves, if necessary, to fill spaces. Sprinkle cake with 1/4 cup liqueur; spread with 1/3 cup preserves and 1 cup cream mixture. Sprinkle with 1/4 cup almonds. Repeat layers, reserving remaining 1/4 cup almonds. Refrigerate, covered, 4 hours or overnight.
Whip cream until stiff peaks form, gradually adding powdered sugar and vanilla. Spread over trifle; sprinkle with reserved 1/4 cup almonds.
Makes 6 to 8 servings.
I did not think of it until now, but if you are looking to purchase a skillet also and you want this book you may want to buy an eleven inch because that is what the recipes in the Presto Eclectic Electric Skillet Cookbook were tested in. Just a thought if you don't want too large of a pan for the recipes, I am going to get the 12 inch stainless steel presto skillet, one inch shouldn't matter too much. I'm so excited!
- Roxanne Brisco.
Also See:
A Guide to Choosing an Electric Skillet
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