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babblinfish's Profile

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Le Creuset vs Emile Henry

All EH I have is from their FLAME series. The only time I've cracked a lid was when it was too hot to handle and I dropped it.
But I have used from the freezer to the direct flame of the BBQ with awesome results. After seeing the video I wanted to test the freezer to flame claim myself. ;-)
Now, with Ceramic you just need to be more careful than the enameled cast iron of the Staub or LC. Except when it comes to clean up. Soak it, scrub it, and throw the EH in the dishwasher.
I have (2) 5 qt. crock pots, (1) Braiser, (1) fondue pot, (1) wok and (1) Lasagna dish. I'm hoping to get the new plancha soon as well.
If you think you're more likely to drop the ware... go for the cast iron. If not... EH is a great alternative.
Note: my sister has all LC. It's a great product, but I got hooked on EH.

Jul 07, 2013
babblinfish in Cookware

Le Creuset vs Emile Henry

I love mine. I've fried, broiled and baked bread in each dish. The Flame top series is fantastic. Also, it's lighter to carry around the kitchen.

Feb 17, 2013
babblinfish in Cookware

Roasting a spatchcocked turkey -- approximately how long?

I followed this recipe: http://www.seriouseats.com/recipes/20...

My 14lb turkey took about 80-90 minutes. at 440(F). I didn't flip it and I had room in my oven for the final back of the stuffing and had the backbone for gravy.
Also, I put veggies on the bottom of my broiling pan to soak up the dripping from the bird and prevent smoke setting off my detectors. (Tip from the article and it worked!

)

I took it out of the oven at 152 +/-2 . Let it sit for 20-30 minutes. Carry over time brought the meat to meet USDA safety temps. It came meat was moist the skin was crisp.
I just used a "dry brine". the night before. Everything turned out great. Plus, I didn't have to house a big cooler full of turkey liquid for days.

Nov 26, 2012
babblinfish in Home Cooking

Turkey Final Temp? and How long to rest the bird?

I cooked a 14lb turkey using that exact recipe like this last night. The backbone bone gone let me use more of my oven and cook the turkey evenly. I took it out of the oven at 152 +/-2 . Let it sit for 20-30 minutes. Carry over time brought the meat to meet USDA safety temps. It came meat was moist the skin was crisp.
I used the backbone and neck for the gravy. For the stuffing I used turkey tails. Sautéed the tails and the placed them on top of the stuffing to keep it moist and flavored while it cooked in the oven. Then cut up the tails after they were cooked and put them ingot the stuffing.
I must say it was a great first time turkey experience.
Here's a pic of the bird before I put it in under the broiler to crisp the skin. (5 minutes)

Nov 26, 2012
babblinfish in Home Cooking