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October 2006 Cookbook of the Month: Please post your full-length reviews of beef and veal recipes from Molly Stevens'...
Hi all, I made a brisket. When it went in the oven 5 hours ago, the liquid came up to level with the top of the meat...
October 2006 Cookbook of the Month: Please post your full-length reviews of vegetable recipes from Molly Stevens' Al...
Just thought I'd bump some prior threads with different methods used over the past few years...with pictures. Oven, S...
I've had an idea flowing across my brain waves over the last few months. It's on every channel and I'm getting ready...
My girlfriend would like the Le Creuset 30cm/3.5 qt braiser, because she was told it's great for risotto, braising la...
I think I need a Dutch oven. For Christmas Eve we cooked 10 pounds of French fries and on Christmas Day, we fried 10 ...
Currently, I only own a LC Skillet and a LC Saucepan. I was set on buying the LC Dutch Oven until I learned about Pre...
I've wanted one of these animals since the first time I saw a photo in a French cookbook back in the '80s. Now that I...
Life at 8500'! I am planning to cook Coq au Vin for a Holiday Party for 18. The oven temperature states 350℉. I kn...
I purchased a 14 pound (prime) packer brisket, which I plan to braise for pot roast. I'm thinking I will braise it fo...
Hello All, I have a recipe for short ribs that calls for 6 (16 oz) ribs which will serve 6 people. I have 8 people ...
Last night I made a recipe from epicurious that I've made many times, and it's spectacular: braised lamb with star an...
Well, I got the Ruffoni Symphony Cupra pieces, not as impressed as I expected to be, but me thinks this is due to it ...
I recently grabbed an older enameled cast iron brasier pan by descoware on Craigslist. This means I now need a stack ...
Well my 20 qt. Thermalloy brazier arrived today, within 20 minutes and I had it unwrapped, washed and heating peanut ...
October 2006 Cookbook of the Month: Please post your full-length reviews of pork and lamb recipes from Molly Stevens'...
I've been using my dutch oven to do a braised pulled pork for a couple of years now, but I've also simmered it on the...
I'm starting with http://www.epicurious.com/recipes/food/views/red-braised-pork-em-hong-shao-rou-em-51147410 I add...
Recipes commonly call for browning beef. Does it matter if during the browning process the meat is cooked through? If...
Chicken is always having a moment, so what's more gratifying on a crisp autumn evening than a hearty...
4th of July