Cooking with a skillet- Is there any point?

[Melinda]

Oooh you have me tempted now! To jerk or not to jerk!
I was going for ginger, lime, onion and chilli with coconut milk.

Just brush with oil and lay them straight on? I dont want to lose any fish skin, so I may still use foil. Im sure the snapper will still char through the foil.

 

[tarannau]

A Griddle doesn't necessarily have ridges.

I am intrigued now, what's the real difference between a griddle and a skillet then? Many of the griddles I see are in a different shape to the 'round' descriptor hinted at in dictionary definitions

And what the hell do you call a ridged griddle pan? Is there any specific culinary term.

Where's an urban cookware expert when you need one. Where's Mrs M and her supply of kitchen-based trivia when you need her?

 

[Structaural]

I've done a red snapper on one, I think the skin survived and I do a lot of salmon steaks with the skin on - just move it ever so slightly a couple of times while cooking to stop it sticking. Won't foil steam it too much? I like my fish a bit creamy and sushi in the middle.

 

[Structaural]

I am intrigued now, what's the real difference between a griddle and a skillet then? Many of the griddles I see are in a different shape to the 'round' descriptor hinted at in dictionary definitions

And what the hell do you call a ridged griddle pan? Is there any specific culinary term.

Where's an urban cookware expert when you need one. Where's Mrs Ma and her supply of kitchen-based trivia when you need her?

I'm confused as well, I think the american's call things differently than here but I don't really know. But I think a griddle is either ridged or not. So maybe you call it simply a ridged griddle?

 

[Xanadu]

I am intrigued now, what's the real difference between a griddle and a skillet then? Many of the griddles I see are in a different shape to the 'round' descriptor hinted at in dictionary definitions

And what the hell do you call a ridged griddle pan? Is there any specific culinary term.

Where's an urban cookware expert when you need one. Where's Mrs M and her supply of kitchen-based trivia when you need her?

Fucked if I know...

 

[Hocus Eye.]

It is the burning oil that creates the smoke. You need less oil or none at all. Perhaps you are leaving the steak in the pan too long. Three minutes a side should be enough. Cast-iron cookware is a pleasure to use.

 

[Melinda]

Cheers Hocus. Loads of really helpful tips on here.

Question to anyone: Can I do sweet potato discs on the skillet? If I brush lightly in oil?

Im annoyed because I was going to do snapper but its £11 a kilo in Woking Morrisons- and there is no independent fishmonger in town. £11!! for Snapper you can get for a £5 a bag in Lewisham?

So now Im doing sardines which are less firm and more likely to break up in the pan. Im going to try them wrapped in the foil first.

 

[tarannau]

ah, get the sardines out of the foil. They'll probably stick a little, but the charred goodness will make up for it.

Sweet potato will probably work just fine. I'd parboil first, if only to cut down on the griddling/smoke your whole house out time.

 

[Melinda]

Thanks

The poratoes are now parboiled and Im ready to griddle!

Thanks x