Staub Mini .25 Quart Round Cocotte, Royal Blue

Buy Cheap Staub Mini .25 Quart Round Cocotte, Royal Blue

Buy Low Price From Here Now
The Staub journey begins in Alsace, France. Rich in history, food, and craft, it is a region renowned for hearty one-pot recipes. Staub has been producing the best cast iron products for professional and aspiring cooks since 1974. Staub’s French oven is a timeless standby for stews, roasts, soups, casseroles and other one-pot classics. Staub has perfected this tradition in our signature "La Cocotte" French Oven, the choice of some of the world's best chefs. La Cocotte moves beautifully from the stove to your table.
Readmore

Technical Details

- Tight fitting flat lid features self-basting spikes for continuous, even distribution of juices throughout cooking, so food is moist and flavorful.
- Interior black matte enamel finish produces a natural non stick surface that is more resistant to scratches and chips. It won¿t discolor or rust and never needs seasoning.
- Brass or Nickel plated knobs that are heat resistant up to 500ºF
- Smooth bottom is suitable for use on any cooking surface, including induction.
- Made in France and developed in conjunction with France¿s most celebrated, world renowned chef Paul Bocuse
See more technical details

 "tiny but only $5 more than Le Creuset's stoneware ramekin" 2007-01-16
By Dwight (USA)
How's that for a spendthrift rationalization? I'm not purchasing this because of issues with spendthriftiness and hoarding.





I think the brass knob with the yellow is so pretty and cheerful like a little bird. It will really dress up the table and usually I don't care but I love the combination of sturdiness and tininess.



The mini cocottes sold faster than the 2 quart size. I know that some expensive restaurants are using them but I wonder what is most effectively served in them. A truly delectable glutinous rice recipe? Individual pots of melted cheese? Buy one and serve melted peanut butter at breakfast or for children's sandwiches replacing the purchase of a diablo? How about dissolving raspberry jam for a quick thin sauce to pour over aebleskiver?







1 hour at 350 degrees F if you are scared to put this on a hot stove:



Cheese Fondu

(From Gourmet Magazine 1966 & 2001)

1 garlic clove, halved crosswise

1 1/2 cups dry white wine

1 Tbsp cornstarch

2 tsp kirsch

1/2 lb Emmental cheese, coarsely grated (2 cups)

1/2 lb Gruyere cheese, coarsely grated (2 cups)











CHEDDAR SOUFFLE



(Start to finish 40 minutes)



5 tablespoons butter, plus 2 teaspoons



1/2 cup finely grated Parmesan cheese



3/4 cup rice flour



2 cups whole milk



1 1/2 cups shredded Cheddar cheese



6 egg yolks



2 teaspoons fresh thyme



2 teaspoons salt



2 pinches nutmeg



4 egg whites Preheat oven to 375 degrees. Use the 5 tablespoons of butter to grease six 6-ounce ramekins. Dust the insides of the ramekins with the Parmesan cheese, wiping away an excess from around the rim.



In a small saucepan over a medium heat, melt the remaining butter. Add the rice flour and cook, stirring constantly, 2 to 3 minutes.



Add the milk and whisk until thick and incorporated, about 5 minutes. Add the Cheddar cheese, egg yolks, thyme, salt and nutmeg, stirring until the cheese is melted. Remove from the heat and set aside.



Use a mixer with the whisk attachment, whip the egg whites until they form stiff peaks, about 3 minutes. Using a rubber spatula, carefully fold the egg whites into the cheese and milk mixture until just incorporated.



Spoon the mixture into the prepared ramekins, leaving 1/4-inch space at the top. Bake 25 to 30 minutes, or until golden brown.



Makes 6 servings.



(Recipe from Dina Altieri, instructor at the New England Culinary Institute in Montpelier, Vt.)


Images Product

Buy Staub Mini .25 Quart Round Cocotte, Royal Blue Now