casimir's Profile
Mauviel Saute pan
Many thanks politeness,rgc and cheese for your comments. I don't need Mauviel but I badly want it. The 11.5inch 4.9qt Mauviel saute pan (in my opinion), would be ideal for sauces and risotto. The price is astronomical ...around $590 US online. Maybe the 3qt would be more practical,and cheaper!
What is the benefit of brass handles? What is the most usable handle stainless or brass?
Mauviel Saute pan
I'd appreciate any users' comments on the Mauviel Saute pan and or Mauviel in general.
Homemade Stock Not "Gellied" and ?'s
I always add white wine to my chicken stock to help bring out the gelatin and use best quality chooks.
I need a birthday cake in Coogee!!!
If it's still there go to Sweet Kiss in Coogee. If you want par excellence ...go to The Paris Cake Shop on Bondi Rd.
Which nice foodie gifts did you get?
Hello Cpt Wafer. Could you tell me about your Ruffoni risotto pan? I'm thinking of buying one and would appreciate your experiences with it.
Ruffoni Hand Hampered Risotto Pan
I saw this on the Williams- Sonoma site and would appreciate if anyone has used this for risotto ,and if so, comment on the quality of the product and effectiveness for cooking risotto.Many thanks.
All- Clad Large Paella Pan for risotto?
Many thanks to all your comments! I think I was bewitched by the beauty of the AC paella pan. I will go with the AC Saucier instead and see how that goes. Once again many thanks.
All- Clad Large Paella Pan for risotto?
Hello all,
I'm new to this site and thought I would ask your learned advice.
I'm passionate about cooking risotto and have been searching for the best cookware. I have a Le Creuset French Oven ,Spring fry pan and have always found them to wonderful and reliable. I recently bought the Raco Risotto pan. I was happy with it until I saw AC Paella Pan and thought it would be a better instrument for risotto.I thought the width and simplicity of the AC would perform better due to the better quality of stainless steel and the larger area for the rice to evaporate.I know AC suggests using the Saucier Pan but my instincts told me that the risotto would become too cramped .
I'd appreciate any thoughts or experiences you may of had.
Thank you
