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Il Profuma del Chianti

A friend of mine brought some of this salt back from Dario Cecchini's restaurant in Tuscany and it was delicious. I have found a few places that would ship it to me, but I was hoping to find a place in Los Angeles where I could pick it up. Anyone every come across it here?

Thanks.

Jun 01, 2012
eps1977 in Los Angeles Area

Why do I own my All-Clad stainless saute pan?

Yes, definitely want to deglaze. The reason this question came about was because I tried to brown some chicken in the stainless and it burned within 30 seconds of touching the pan. Heated the pan up and the oil before the chicken touched the surface, so I thought I would be safe, but the opposite happened. The chicken was ruined and it took oven cleaner to get the burnt stain off the pan. Always have great browning in my cast iron before I braise, so I thought a cast iron saute pan would be a good choice. Advice on browning in a stainless so it doesn't stick or burn? Thanks in advance. All the posts are very helpful.

May 30, 2012
eps1977 in Cookware

Why do I own my All-Clad stainless saute pan?

Very helpful. Thank you. I wanted to brown some chicken and finish it off in the oven. Can my stainless do that?

Again, thanks for the knowledge.

May 30, 2012
eps1977 in Cookware

Why do I own my All-Clad stainless saute pan?

I already own a dutch oven for braising, but I was thinking of buying an enameled cast iron saute pan to replace my stainless pan. Is there anything my stainless can do that my potentially new cast iron saute pan can't?

Thanks.

May 30, 2012
eps1977 in Cookware

A braising question -- how much time in the oven?

Thanks, everyone, for the help! Much appreciated! Will give it a try.

Mar 28, 2011
eps1977 in Home Cooking

A braising question -- how much time in the oven?

Might be a simple answer. Thanks in advance...

All my recipe books say to braise a chuck roast for around 3 hours at 300 degrees, but the recipe calls for 6 pounds of chuck. If I'm cooking only 2 pounds, should I be cutting the time down? 2 pounds at 300 degrees for 3 hours seems to dry it out.

Thanks.

Mar 28, 2011
eps1977 in Home Cooking

Newbie braising question

Okay, so much the same (disappointing) result last night. Started it on the stove and brought to a simmer/almost boil where there was condensation. Put the top on and into the oven at 300. When I went to rotate the food 1.5 hours later, with the exception of the braising liquid, the pot was bone dry (the underside of the lid and sides). No condensation.

Had bought an oven thermometer and the oven temp is calibrated. And I know the seal on the DO is fine because I get condensation on the stove.

Any thoughts on this? Maybe the pot is too big? Thanks

Jul 03, 2010
eps1977 in Home Cooking

Newbie braising question

Not very actually. Moved into this new place a few months ago and never thought to test the oven. Will give it a test. Thanks for the advice.

Thanks for everything, Everybody. Will let you know how the next meal turns out!

Jul 02, 2010
eps1977 in Home Cooking

Newbie braising question

So helpful, thanks. Will give it a try tonight, and I'm sure I'll be happy with the results. Much much appreciated. Will let you know how it turns out.

Jul 02, 2010
eps1977 in Home Cooking

Newbie braising question

Not rude at all. I would absolutely do that, but I've been told by many (and so says the manual if I remember correctly) to not put the DO in the oven above 350.

And here's something weird. I took it out of the oven to let cool down on the stove. After about 30 minutes of cooling down, I took the lid off and there was condensation on the inside. Now I'm at a loss.

Jul 01, 2010
eps1977 in Home Cooking

Newbie braising question

That is about correct. The liquid was hot with the oven at 300 but certainly nowhere close to bubbling. When I took off the lid, I would say it wasn't steam coming out, but almost just like smoke from the water -- if that makes sense. I put my hand over the steam/smoke coming out and my hand was still dry. Whereas, when I use the stovetop, take off the lid, and put my hand over the pot, my hand gets damp from the steam coming out. Whaddya think?

Doing lamb shanks tomorrow. Will try what jaykayen says; see if it works.

Thanks all.

Jul 01, 2010
eps1977 in Home Cooking

Newbie braising question

Hey all,

Just got the Le Creuset round 5.5 qt. dutch oven. Tried to braise a roast at 300 degrees and it was very hot inside the DO, but the braising liquid never simmered. No condensation anywhere, very dry. Tucked a piece of parchment paper in there with the same negative result. No condensation - which I think was the reason for my somewhat tasty but definitely dry roast. As a test the next day, just put water in the dutch oven and set the oven to 350. Still nothing. Any suggestions? Thanks.

Jul 01, 2010
eps1977 in Home Cooking