While all of Chasseur cast iron cookware offers excellent properties and has a cast iron Dutch oven is probably around one of the most versatile and flexible. This unique vehicle is really a jack-of-trades when it comes to preparing the main entrée of your meal is. If chicken, pork, beef or a medley of ingredients is shaped in your favorite soup, chili or stew, this is your go-to pan when preparing a meal for your family or infallible friends.
Le ChasseurOven enameled iron Dutch voted round all the beautiful appointments Chasseur other products, such as durability, even heat and corrosion resistance. And 'non-reactive with acidic foods, until the enamel is not chipped or scratched. The enamel coating also prevents the pan cooked, absorbing the smells, the taste of food in it. It also keeps chemicals for cleaning and washing. Can be used on all types of cooktops, including induction unit. It 'easy to clean andis guaranteed for 10 years.
Besides all these features, the Chasseur Round Dutch Oven is the perfect pots for boiling or stewing meat tender, juicy perfection. If you've never tried before brazing meat, you should be treated in great taste! The concept of brazing is simply the meat of your choice to fry in a small amount of fat and oil, then cook over low heat in a small amount of liquid in the pot. This is all to do! You can create an intensetasty, memorable field all in one dish.
Select a piece of meat like a roast rump roast shoulder or shank. Chicken thighs and drumsticks work well, too. Use about 1-1 ½ pounds of meat for four people. Start by adding a tablespoon of oil or fat of your choice to the Dutch oven. Turn the stove heat to medium high and brown the meat in it on all sides. Do not rush this process as a slow cooking enhances the flavor. Remember to dry theMeat with a paper towel. This will help the browning. Now, remove the meat. Add your choice of chopped aromatic vegetables such as celery, carrots, onions and garlic. A medium heat until they are tender, stirring often. Then, return the meat to Dutch oven and add your choice of liquid (s). Parts beef broth, vegetables and chicken are usually combined with the wine and the same amount recommended, if you want. Tomatoes are another popular choice because they add liquid supplement, meat, and aand a little 'thickened. Remember! He added the less liquid, more concentrated flavor, so start with about 1-2 cups total liquid.
Bring the pot to bring to a boil, then cut the heat to low. Now you can continue to cook the food on the stove, or transfer to a 300 degree oven. Slow cooking is important because it solves a toughness in the meat tissue. Check the meat every half hour, turn around as needed to absorb the juices and flavors. Will forktender, juicy and spicy, when it is finished cooking. Le Chasseur enameled cast iron Dutch oven is to produce a court swirling in a liquid rich in flavor, warming and aromatic. Have fun!
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