I would like to start a thread where we all can discuss cookware and techniques used by professional chefs and amateur cooks in their kitchen.
I would like to start by sharing this video with you, where 2-Michelin star chef Edouard Loubet is making his Provençal Lamb using a classic roasting technique first in the pan, using a 30 cm Mauviel M250c frying pan, which he then puts into a hot oven and finally placing the lamb in a 32 cm Le Creuset roasting cocotte in the oven.
This is the quite rare Le Creuset ECI roasting pan with the Staub like dark enamel, which I also happen to own. It’s sort of a fusion between a round cocotte and a wok shape. It’s a big vessel - 7.2 liter.
Chef Edouard Loubet then makes a sauce reduction in the big Mauviel M250c frying pan ending a quite simple yet delicious looking lamb dish.
The side looks like a mashed potatoe also finished in the oven.
Link to video:
Who’s next ?
Please chime in with other videos you would like to comment on.
by Jen Wheeler | It's fall, which means its time to pay tribute to that iconic mascot of the season. As a food, as...
by Pamela Vachon | These healthy fall salad recipes will keep you eating well all autumn, and cast your favorite fall...
by Jen Wheeler | Never underestimate the power of a one pot meal (or one pan, as the case may be). This easy sheet...