I have always liked inventing things. I recently invented a new style of cooking. Steam griddling.
Lodge 17” skillet with water
Fill skillet up half way, add a Lodge pizza iron on top. Add food and whatever seasoning you wish.
Dome over both. Now water is rising up, heating pizza pan to roughly 200 degrees. Then there is steam circulating above as well.
This allows for a very delicate presentation. Look I made an egg.
Maybe I was crazy, but it tasted like the best egg I ever had. No seasoning. Just an egg. It was creamy and the yolk was dark yellow and spilled out, didn’t run. Perfectly done. You can always hammer your eggs, but coaxing them yields better flavors. They do well when you are gentle and patient.
The chicken tenderloins did well. I lacked experience with the thing, so they kind of limped across the finish line. I can see now, after this experiment, that steam and hot water can provide more than enough heat. All I need to do is control the imparted flavors on the pizza pan surface. The steam isn’t washing away anything.
The chicken had a steamed consistency. Not exactly what I wanted. Now fish, shrimp, scallops…..well I bet they will be awesome. I can spray oil on the pizza pan, add seafood and then my flavors, then steam until done, and not worry about steam flushing away flavors as with a normal steamer.
Is it worth someone going out and buying two $70 cast iron pans, a burner and a dome ? Probably not, but I did. I suspect that this technique may never take off, but all it really needs is someone to come along and do something cool with it. Like me. Steam griddling. Saw it here first. Place is great and we are lucky to hang out here.