Chef Freddy Brooker demonstrates the multi-functional Doufeu pot. By creating two different temperatures to build up condensation (self-braising technique) within the pot, this casserole is ideal for braising, stewing and tenderizing tough cuts of meat. The versatile pot cooks on top of the stove as well as in the oven, and is attractive enough to go from oven to table. Interview at the 2009 International Home and Housewares Show by Georgia Downard.
Tags: cookware, casseroles, braisers, and, paella, pans, dutch, ovens, roasting, soup, stockpots, specialty, le, creuset, doufeu, cooking, recipes, kitchen, cooking.com, chicago, housewares
ไม่มีความคิดเห็น:
แสดงความคิดเห็น