in dijon, and flame, respectively.
Sorry for the caps, but i'm really that excited!!
Actually, bought the the french oven about a month ago, and the braiser on Dec 21, delivered to my door on Dec 23...merry christmas to me! Bought the oven from a local kitchen store (negotiated a price for $200), and the braiser from Chef's Catalog.
I cannot believe how well they brown onions! That the was first thing i did in my dutch oven. And a nice even brown. I have all clad stainless cookware, and despite my best efforts, the onions always browned on the edges to a crisp, while the innards stayed white.
In the french oven, i have cooked:
split peas soup
Julia Child's bouef bourginion (new years eve supper)
Apple Cranberry Compte
White chicken chili
numerous other things.....
Julia Child's Sauteed chicken breasts (very good and EASY)
Broccoli, rice and cheese casserole (it made its debut at my family's christmas dinner)
My initial impressions:
I was pleasantlyl surpirsed by the non-stick qualities of the enamel. I've cooked dishes with cheese in them, baked, and then sat in the braiser over night. I was able to scrap it off with a wooden spatula, and then easily took off the rest in soap and water.
The food cooks very evenly, and heats evenly. It doesn't tip on the stovetop.
It produces a BEAUTIFUL fond every time.
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