I made this recipe in a Dutch oven and it turned out great, one of the comments mentions a time for Dutch oven baking, which was about what I used (I can’t remember if I halved or thirded for a single loaf):
https://cooking.nytimes.com/recipes/1018203-simple-crusty-bread
You picked the wrong kind of dutch oven for bread, you want one like pic related. You see the problem is after you heat it up in the oven it's going to be difficult to put the bread dough without touching the sides, so you're gonna have to drop it in from pretty high up which is not ideal. With a dutch oven like pic related the bottom half is shallow, so it's easy to place the bread dough in it.
>validate your parking
is this a real thing because you always hear it in movies and stuff so I asked the lady at the counter one time and she looked at me like I was speaking a foreign language
I guess...
They would be great for fall...But I'm not gay...
I mean, I don't refer to clothes as "Fun"
either, but that's some nice cookware for table service.
>I'd never get a pumpkin pot because I don't wanna seem GAY... I just can't stop thinking about COCKLUSTING HOMOS when I see it
ease up a little man, most people would just say 'oh hey nice pot lol'
>$400 for a pot
lol
I'm literally too stupid to make money because I never would have considered ordering $1 pots from Bangladesh and marking them up 40000% to western house wives.
I'm that kinda 'Tarded too.
Too much Boy Scout motto left in me..
Clean and reverent to a hit tho.
Let's be fair. There ARE a few companies who are still making their own quality shit, and "in-house"
Le creuset has some great shit made in France as well >pic
These things AREN'T from a disposable society mindset. I have a few of my gran's pieces, they work great and I bet they will for my great grandchildren as well.
>What is even disposable about pots, pans and most "dumb" cookware? Even if it was 10 dollars instead of 300.
If you are like me, and can keep a $20 set of cheap non-stick for 15 years, GREAT.
But I've seen tons of other people, members of my family included, get $40-$60 even $100 dollar cookware, and because either they treat it badly, or it's cheap chinesium, badly engineered, or both, their shit lasts 3-4 years MAX. >handle snaps off >"Granite" non-stick scratched to hell >runs cookware and knives through the dishwasher--usually permaFUCT after the 3nd time.
I've found most people don't give enough of a shit about their cookware to treat it as if it's going to last a lifetime-Or 3. Planned obsolescence is a real thing, and most people have the "Just throw it out and get a new one" mentality. They are designed that way now.
Boomers were the test market for this bullshit, and they fully embraced it in their own business practices. You can see where it's gotten us. >Buy used Pre-1985 washer and dryer set for $200 - runs for decades with only a spare belt or switch replacement for $15 >Buy brand new E-Star, SmartTard, High-Efficiency Washing machine only that tells your phone when it's time to buy more pods-- Has a weird stink after 3 months, Bleach burns out the $300 sensors, and then destroys it's own control board. Replace after 3 years, anon.
Same thing with almost everything else.
Meanwhile, my great grandmothers enameled cast iron cookware is still chugging along with NO issues whatsoever.
I also have a few other choice serving pieces
and cookware.
did you do the threat last week? great purchase, as i said then i use mine all the time. a good recipe for a ragu adjacent thing i like to make:
350gr fennel salsiccia
350gr Peperoncino salsiccia
1 onion
1 carrot
1 bulb of fennel
tomatopaste mutti triple concentrate
800gr Pellati good quality
400gr polpa mutti
water to rinse out the cans
bottle of drinkable white wine
garlic
bay leaf
salt peeper eevo
cut sausage and veggies smallish but rustic
saute in evoo
add tomato paste
add garlic
sauter a bit more till fragrant
deglace with a glas of wine, drink the rest
let wine cook of almost cometely
add tomato products
rinse out cans add water
add bayleaf(s), pepper, chili if you like
cook on stovetop low heat for about 2 hours
or put in oven (150c) for 1 hour with lid, 0,5 without
what size is this, 24cm? $80 is a fair price especially if it's america where staub is like twice as expensive as in europe especially when it's a rare color like this. I don't think I could get this color for under 200€
>lid
much juicier meat because of better moisture retention >thickness
better heat retention (the whole point of dutch ovens) >enamel coating
it's not nearly as fragile as Le Creuset enamel and it won't look like shit in a few years because it's black
Le Creuset is actually cheaper by $30 list price.
OPIE got a hell of a deal. >Don't make me tap the ScreenCap
not him but Le Creuset is worse in almost every way
IDK about now, and the last 20 years, but both those Brands are renown for being the highest quality, and being made in France FOR cooks, not consooomers.
le creuset is only popular among women because of prettier colors. some effeminate "men" unironically got memed into thinking that le creuset is on the same level as staub but that's never been the case
Whatever...As I said, I inherited my Grams' yellow #28 gratin.
I get what you are trying to imply, but Le Creuset was the first ever to enamel cast iron like this...in 1925.
IDGAF what you like to suck on, I'm just here for the cookin'
bread
anything for braising (made this yesterday https://www.sipandfeast.com/red-wine-braised-short-ribs/)
jambalaya/dirty rice
soups (french onion especially)
ragu alla genovese, any ragu really
Bolognese
etc.
I love my dutch oven but I really wish I'd ponied up the extra cash and got an enamelled one. I don't care what anyone says, maintaining a cast iron one is a pain in the ass.
You got scammed anon
How it’s brand new
But I want to make bread
Get a bread pan then
Head to the bread thread, Ted
I made this recipe in a Dutch oven and it turned out great, one of the comments mentions a time for Dutch oven baking, which was about what I used (I can’t remember if I halved or thirded for a single loaf):
https://cooking.nytimes.com/recipes/1018203-simple-crusty-bread
Also great deal on that, I’m jealous lol.
go make sourdough
You picked the wrong kind of dutch oven for bread, you want one like pic related. You see the problem is after you heat it up in the oven it's going to be difficult to put the bread dough without touching the sides, so you're gonna have to drop it in from pretty high up which is not ideal. With a dutch oven like pic related the bottom half is shallow, so it's easy to place the bread dough in it.
Place it on wax paper and lower it in while holding the paper by opposite sides.
Take any piece of meat, chuck it in there with some Hispanices and stock, chuck it in the oven at 300F, check back on it in 8 hours
Did this overnight yesterday with some lamb chunks, cumin, chicken stock and white wine and it was finger licking good
If you find after 8 hours its still wet/not broken down enough, you can finish it on stove top with high heat stirring so the meat falls apart
Welcome to the dutch oven chad club.
Don't make bread like a fag and do what this anon said
8hrs could be too much depending on the fat and gelatine in the cut, so it would be a good idea to check up on it occasionally as an amateur
i can only validate your parking
OOOF!
Truly--I Don't think Opie got scammed.
Take care of it, don't drop it an' shit, and it's an lifetime inbestment
>checked
>$80 for a $400 dutch oven.
I thank ya dun gud.
That small Latino man does not seem to be pleased with what he sees
>validate your parking
is this a real thing because you always hear it in movies and stuff so I asked the lady at the counter one time and she looked at me like I was speaking a foreign language
Yeah, usually it's for people on a location for business so they don't have to pay for parking.
OOPS!
Eh..The other pic's just as fitting.
cute pumpkins
I guess...
They would be great for fall...But I'm not gay...
I mean, I don't refer to clothes as "Fun"
either, but that's some nice cookware for table service.
>I'd never get a pumpkin pot because I don't wanna seem GAY... I just can't stop thinking about COCKLUSTING HOMOS when I see it
ease up a little man, most people would just say 'oh hey nice pot lol'
SHhhh..
Hey man, I think it's a grrrl.
They ARE cute though.
WOULD serve in.
>$400 for a pot
lol
I'm literally too stupid to make money because I never would have considered ordering $1 pots from Bangladesh and marking them up 40000% to western house wives.
I'm that kinda 'Tarded too.
Too much Boy Scout motto left in me..
Clean and reverent to a hit tho.
Let's be fair. There ARE a few companies who are still making their own quality shit, and "in-house"
Le creuset has some great shit made in France as well
>pic
These things AREN'T from a disposable society mindset. I have a few of my gran's pieces, they work great and I bet they will for my great grandchildren as well.
>Clean and reverent took a hit tho
What is even disposable about pots, pans and most "dumb" cookware? Even if it was 10 dollars instead of 300.
>What is even disposable about pots, pans and most "dumb" cookware? Even if it was 10 dollars instead of 300.
If you are like me, and can keep a $20 set of cheap non-stick for 15 years, GREAT.
But I've seen tons of other people, members of my family included, get $40-$60 even $100 dollar cookware, and because either they treat it badly, or it's cheap chinesium, badly engineered, or both, their shit lasts 3-4 years MAX.
>handle snaps off
>"Granite" non-stick scratched to hell
>runs cookware and knives through the dishwasher--usually permaFUCT after the 3nd time.
I've found most people don't give enough of a shit about their cookware to treat it as if it's going to last a lifetime-Or 3. Planned obsolescence is a real thing, and most people have the "Just throw it out and get a new one" mentality. They are designed that way now.
Boomers were the test market for this bullshit, and they fully embraced it in their own business practices. You can see where it's gotten us.
>Buy used Pre-1985 washer and dryer set for $200 - runs for decades with only a spare belt or switch replacement for $15
>Buy brand new E-Star, SmartTard, High-Efficiency Washing machine only that tells your phone when it's time to buy more pods-- Has a weird stink after 3 months, Bleach burns out the $300 sensors, and then destroys it's own control board. Replace after 3 years, anon.
Same thing with almost everything else.
Meanwhile, my great grandmothers enameled cast iron cookware is still chugging along with NO issues whatsoever.
I also have a few other choice serving pieces
and cookware.
My dishwasher has a knife rack though. It works great.
they're made in france
i want a pumpkin pot
did you do the threat last week? great purchase, as i said then i use mine all the time. a good recipe for a ragu adjacent thing i like to make:
350gr fennel salsiccia
350gr Peperoncino salsiccia
1 onion
1 carrot
1 bulb of fennel
tomatopaste mutti triple concentrate
800gr Pellati good quality
400gr polpa mutti
water to rinse out the cans
bottle of drinkable white wine
garlic
bay leaf
salt peeper eevo
cut sausage and veggies smallish but rustic
saute in evoo
add tomato paste
add garlic
sauter a bit more till fragrant
deglace with a glas of wine, drink the rest
let wine cook of almost cometely
add tomato products
rinse out cans add water
add bayleaf(s), pepper, chili if you like
cook on stovetop low heat for about 2 hours
or put in oven (150c) for 1 hour with lid, 0,5 without
serve with pasters of choice.enjoy
It looks good, my lad
nice op getting this 6.5 qt for christmas im probably gonna use it to make a nice braised pot roast with a red wine gravy
Braised short ribs with red wine gravy was one of the best braises I ever did.
Tell me how do you cook a nice braised pot roast with a red wine gravy and keep the cocotte so clean ?
Nice try
what size is this, 24cm? $80 is a fair price especially if it's america where staub is like twice as expensive as in europe especially when it's a rare color like this. I don't think I could get this color for under 200€
>he couldn't afford Le Creuset
not him but Le Creuset is worse in almost every way
name 1(one) way that isn't price/value
the lid
>lid
much juicier meat because of better moisture retention
>thickness
better heat retention (the whole point of dutch ovens)
>enamel coating
it's not nearly as fragile as Le Creuset enamel and it won't look like shit in a few years because it's black
Le Creuset is actually cheaper by $30 list price.
OPIE got a hell of a deal.
>Don't make me tap the ScreenCap
IDK about now, and the last 20 years, but both those Brands are renown for being the highest quality, and being made in France FOR cooks, not consooomers.
le creuset is only popular among women because of prettier colors. some effeminate "men" unironically got memed into thinking that le creuset is on the same level as staub but that's never been the case
Whatever...As I said, I inherited my Grams' yellow #28 gratin.
I get what you are trying to imply, but Le Creuset was the first ever to enamel cast iron like this...in 1925.
IDGAF what you like to suck on, I'm just here for the cookin'
there's nothing wrong with a free le creuset especially when it's grandmas. pretty based actually because it proves that it's quality stuff
just stop acting like it's superior when it's objectively not
This is actually true. Women chose le creuset because pretty colors.
bread
anything for braising (made this yesterday https://www.sipandfeast.com/red-wine-braised-short-ribs/)
jambalaya/dirty rice
soups (french onion especially)
ragu alla genovese, any ragu really
Bolognese
etc.
James is that you?
>not le creuset
Yikes.
cassoulet
That's truly a feast for the eyes.
I'd imagine the taste is comparable.
I love my dutch oven but I really wish I'd ponied up the extra cash and got an enamelled one. I don't care what anyone says, maintaining a cast iron one is a pain in the ass.
Just buy one on ebay, pic related.