Zojirushi Gourmet d’Expert Electric Skillet!
Sunday, February 7th, 2010
What a fun, easy to use and convenient piece of cookware the new Zojirushi’s Gourmet d’Expert Electric Skillet is. I have steamed mussles (after mussles are done, I removed them and heated tomato sauce in the same skillet), fish and vegetables, and grilled wagyu beef steak (raised in America), pork chops and chicken with the very handy, easy to use and flexible applicance. Flexibility does not usually come with Japanese way of thinking and products, so this is a big thing. Judith Jones, my editor of The Sushi Experience, enjoyed cooking sukiyaki (thinly sliced beef and vegetables cooked together with a little sugar, sake, shoyu and water) in this skillet with me the other day, and she was in the heaven.
