@Robin
My cast iron isn't a grill pan but I can still acieve a properly-cooked burger. The trick is getting the heat right. I like getting the pan pretty hot, putting the burger on, and then turning down the head to medium/medium-high pretty quickly. This gets a bit tedious if you're doing more than two burgers, but for small batches, I find it produces the best results.
And one more thing after re-reading the recipe: When does the chicken stock come in? I presume it's added after reducing the vermouth the first time, but, as I have often done before, it's easy to forget if it's not in the procedure.
Hmm. I am a starving college student, which is somewhat inconvenient because I love good food. I've started experimenting with pan sauces and I have always avoided making them in my cast iron skillet. My worry is that the sauce will pick up an iron-ey taste. Is this worry unfounded?
Also, I am quite fond of boneless, skinless chicken breasts simply for their ease of use. I try to brine them beforehand which dramatically increases their tastiness, but often forget. Is there a simple way to remove the bone from a skin-on, bone-in chicken breast after cooking? I hate having to cut around it on the plate.
I love my cast iron skillets and always cook my eat on them. Burgers, steaks, chicken - doesn't matter.
What I do to make burgers cook evenly - I like mine around 6 oz's. Shape the burger and then make a donut hole in the center. It will cook the burger much more evenly and the hole will close as it cooks. For some strange reason it doesn't make it well-rare-well, which one would think. It just makes it even, and is a perfect (for me) way of making thick burgers.
I always thought you couldn't make a good hamburger at home unless you did it outside on the grill (where it is hard to go wrong), until I got a cast iron skillet.
I mash the meat thin between wax paper and pressing down on a plastic cutting board. I splash on Worcester sauce, teryaki sauce (that's the salt) and pepper.
They are really good doing the White Manna method. You slap it in the skillet and cover with onions. Just before flipping, mash in the onions and flip. Add cheese to melt.
I like the What-A-Burger stacking method. Mustard on the buns. Lay out the top bun then put on the lettuce, then the tomatoes, then the pickles, then I like jalapenos. Take the burger off the skillet and lay the cheese side on top of the vegetable. Then the bottom bun. Flip over.
I inherited that plastic hamburger shaping device! I haven't used it yet because last time I made hamburgers I cheated and made Central Market pre shaped ones from their meat section! Anyway, I'll let you know how it works 20 something years later! I always thought that was SO cool!
mrestko: Opps, my bad. Add the chicken stock along with the vermouth.
my surefire trick for keeping boneless skinless breasts juicy is to marinate them in plain yogurt or buttermilk. an hour is fine, overnight is heavenly.
And one more thing after re-reading the recipe: When does the chicken stock come in? I presume it's added after reducing the vermouth the first time, but, as I have often done before, it's easy to forget if it's not in the procedure.
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