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Dutch Oven

post #1 of 3
1/27/07 at 4:00pm
Thread Starter 
I received a dutch oven (3qt round Le Creuset) for Christmas. It's and awesome piece... but I'm not sure if I'm using it to it's full capacity. So far, I've only used it for brazing and stewing... I'm sure it can be much more useful around the kitchen... any suggestions?

I've also herd of them being referred to as a Rondue (SP?) is that correct?

I'm sure there are 1000's of uses... would it be a good pot to use for a demi-glace reduction?
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post #2 of 3
1/27/07 at 5:10pm
It's a classic for soup as well. Chili, though whether that's a soup or stew I've never been entirely sure.

Some other hidden stews would be curries, gumbo, chile verde.

It wouldn't be my first pick for reduction. Sidewalls are too high. Why it's good for braising, soups and stews is why it's not ideal for reduction.

Phil
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post #3 of 3
1/31/07 at 6:07am

No-Knead bread

NY Times Mark Bittman had a good recipe for no-knead bread which bakes in a dutch oven. I've tried it a couple of times in my 5 1/2 qt Le Creuset and that's a little big, although the bread was great. I think a 3 qt. might be just right. The Bittman article was in December '06

Froggy
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