Le Creuset L9403-45 Stainless-Steel 2-Inch Replacement Knob
Le Creuset L9403-45 Stainless-Steel 2-Inch Replacement Knob
- 2-inch replacement knob for use with all Le Creuset cookware
- Durable 18/10 stainless-steel construction; assembly screw included
- Wide, flattened shape and thick rim allow for a secure grip
- Remains cool to the touch on the stovetop; oven-safe at any temperature
- Measures 2 by 2 by 1-2/5 inches
French Ovens a Cooks best friend
Article by Keith Jones
French Ovens
A French Oven is known in France as a Cocotte or is usually called a Dutch Oven..
It is not the traditional idea of an oven at all but is in fact a type of cooking pot..
You may well have seen one of these in your local Kitchen Goods store or supermarket.
The main manufacturer in France is Le Creuset which still manufactures French ovens in Northern France in the town of Fresoy-le Grand.
However Dutch Ovens have a much older history – going back to at least the late 17th Century. They were used commonly at least 300 years ago.Originally Dutch Ovens were fairly plain and made of molded Cast Iron. Very early versions had a molded cast iron lid with a handle and hung from a heavy handle. Pots made of cast iron when full were very heavy and needed a strong handle to stop food falling in the fire. Early Ovens sometimes were made with legs to keep the pot out of the coals.Some ovens even had a flange to hold coals above the pot and to keep the coals off the food.
A Shropshire businessman named Abraham Darby (Who built the first cast Iron bridge in the world at Coalbrookdale over the River Severn) went to The Netherlands to investigate these handy cooking vessels. which were made there in dry sand molds and which gave a much superior finish to their cooking pots.
Darby patented his own version and sold the Dutch Ovens (as he named them) both in Britain and in British Colonies (including America). Before that these ovens were very roughly finished.
Dutch Ovens were an essential in all homes at the time as they were (and still are) used mainly for roasts, stews, casseroles and other dishes which needed long slow cooking over various heat sources.A Dutch Oven was a very much prized possession and appears in wills specifically left to favourite sons or daughters for use in their kitchens.
It was normal for any house with a large kitchen to be equipped with several of these pots. They were handy because they could then be stacked and several used to cook over the same fire.
In fast it formed such a basic necessity that almost every Prairie Wagon crossing America had one of these inside (and certainly inside the Chuck Wagon on Cattle drives). It even became the Official cooking pot of Utah.
In Australia the Dutch Oven became known as a bedourie camp oven but was made of steel instead of breakable cast iron.South Africa had its own version with three legs to use over a camp fire. This was commonly used by the Voortrekkers as they explored the wilder areas of Southern Africa and they called it a potjie (a litte pot)
Cowboys also commonly used these for cooking and it was only in the early 20th Century that Le Creuset brought out their version which was colourfully enamelled.This was the first major change in French ovens – because they are enamelled inside and outside, they are easy to clean (the inside is usually enamelled in a cream colour to make cleaning easier)
Although the Americans use to season their pots before use, the French Enamelled versions needed no such seasoning.
French Ovens are not really suitable for frying or other oil based cooking but should be kept for water based recipes.
Similarly, French oven are not really suited for very high temperature cooking – long and slow cooking is the rule with these ovens
Although Le Creuset was the originator of enamelled French ovens and have a range of distinctive very bright colors usually in oval or circular designs, they now have several competitors such as Lodge
The main advantage of Le Creuset over their competitors is that Le Creuset is fired twice and so it has two coats of enamel and each French Oven is rigorously inspected for defects
You should always dry these ovens after cleaning and they should be stored with the lid in place after you have put a piece of kitchen roll inside to absorb any damp.
About the Author
Keith Joneshttp://www.frenchovens.org
For good information about French Ovens and Other French Baking productsYou may freely print this article provided that this author box is attached and is complete
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What is a good dutch oven recipe?
Question by N_K_C: What is a good dutch oven recipe?
I want a good dutch oven recipe that is not a dessert. and is hopefully good for you. i also want a recipe that can feed a lot of people. can someone help.
Best answer:
Answer by icybicycle
Easy Cheesy Meat And Potatoes
Dinner Sauce
2 lbs. extra lean ground beef (2) 10 ½ oz. can cream of mushroom soup
1 large yellow onion; diced (1) 10 ½ oz. can cream of chicken soup
7 cloves garlic; minced 1 1/2 cup sour cream
salt and pepper to taste 2 Tbs. worcestershire sauce
2 bags frozen tater tots 1 Tbs. soy sauce
4 cups colby jack cheese; shredded 1 1/2 tsp. thyme
1 1/2 tsp. marjoram
salt and pepper to taste
Heat a 14″ Dutch oven using 22-24 briquettes bottom until oven is hot. Add ground beef, onions, and garlic to hot oven, season with salt and pepper, and fry until beef is brown and onions are translucent. Remove the ground beef and onion mixture from the oven and place in a large bowl. To the bowl add all the sauce ingredients and stir to mix.
Layer 1 bag of tator tots in bottom of oven. Spoon one half of the ground beef sauce mixture over the the tater tots. Sprinkle one half of the cheese over the sauce. Layer again with the second bag of tater tots, the rest of the remaining sauce, and the remaining cheese.
Cover and cook 90 minutes using 12-14 briquettes bottom and 14-16 briquettes top heat rotating oven and lid every 10-15 minutes.
Serves: 15-20
Chicken Pot Pie
4 boneless, skinless chicken breast halves; diced 2 (10.5 oz.) cans cream of chicken soup
3 Tbs. bacon grease or olive oil 1/2 cup evaporated milk
4 cloves garlic; minced 1 1/2 tsp. poultry seasoning
1 yellow onion; diced 1 Tbs. Worcestershire
4 medium potatoes; diced salt and black pepper to taste
1 (16 oz.) bag frozen mixed vegetables; thawed 1 can refrigerated crescent rolls
Heat a 12″ Dutch oven using 20-22 briquettes bottom until hot. To hot oven add bacon grease, chicken and garlic; season with salt and black pepper to taste. Cook chicken stirring frequently until chicken is no longer pink. Add onions and potatoes and continue cooking until onions are translucent but still firm. Stir in mixed vegetables, soup, evaporated milk, poultry seasoning and Worcestershire; season with salt and pepper. Let mixture come to a low boil. Unroll the crescent rolls and create a top crust by layering flat rolls across the top of ingredients.
Reduce the heat on bottom to 8-10 briquettes and add 14-16 briquettes to the lid. Bake for 25-30 minutes until the rolls are golden brown and flaky. Check to make sure potatoes are cooked through. If not, then remove all briquettes from the lid and continue to cook maintaining bottom heat to keep pie bubbling an additional 15 minutes until potatoes are cooked through.
Serves: 6
Easy Baked Pork Chops
6 pork chops; center cut, bone in 1 (20 oz.) can sliced peaches
salt and pepper to taste 1/4 cup apricot preserves
1 box stove top stuffing for pork 1 Tbs. dijon mustard
4 Tbs. butter; melted 1 Tbs. dry minced onion
1 1/4 cups hot water
To a 12″ Dutch oven add stuffing mix (including seasoning packet), butter, hot water and juice from canned peaches; stir to mix then spread evenly. Season pork chops with salt and pepper and arrange over top of stuffing. In a small bowl mix together preserves, mustard and minced onion. Spoon preserve mixture over top of chops and spread to coat. Arrange sliced peaches over the top.
Cover oven and bake using 8-10 briquettes bottom and 16-18 briquettes top for 60 minutes.
Serves: 6
Add your own answer in the comments!
7 Easy Tips for the Perfect Fried Chicken Recipe
Article by Recipes Writer
There is no need to be an expert chef to get your fried chicken to come out just right. Discover the secrets and tricks experienced cooks use to get their fried chicken extra crispy on the outside, and soft and juicy on the inside.Fried chicken is commonly considered Southern fare; however the crispy appetizer is enjoyed the world-over. From olive-oil fried “healthy” versions in South Korea to the crunchy ‘Chicken Chipees’ of Australia, fried chicken has made it the world over as a popular finger food.
For truly American fried chicken, there are 7 easy guidelines to follow for the perfect crispy finish. Spoil your family and guests with juicy chicken fried to golden perfection.
1. Easy Recipes: Choosing the Chicken
Avoid the common mistake of choosing pieces that are either too large or too small. Large cuts will result in the outside being over-fried and the inside remaining undercooked. Cuts that are too small will lose their juice quickly. Strive for the golden middle and choose medium-sized chicken pieces. Aside from improving the taste of you chicken recipe, these cuts will be easier to handle when eating.
2. The Skillet
For best frying results, a cast iron skillet is the optimal choice for creating an even heating temperature. Oil warmed in a cast iron skillet will take longer to warm up, so be sure to test the temperature of the oil before starting the first batch. If you are preparing an extra-large batch, you may want to consider deep-frying the chicken. Oil temperature is easiest to regulate in a deep-fry setting, and you can get more done at once.
3. The Oil Makes a Difference
It is recommended to use fresh oil for each frying session. A trick of the trade is to add a few pieces of diced celery to the oil. The celery will enhance the flavor of the chicken and give a beautiful golden color to the fried pieces. Although it is less healthy than other oils, peanut oil can be used for additional flavor enhancement.
4. The Temperature
Frying at the right oil temperature is critical for good results. If you choose to use a thermometer, the ideal temperature of the oil should be just around 375 degrees. Be aware that once chicken pieces are added to the oil, the temperature drops significantly. It is therefore recommended to fry in smaller batches. For best results, make sure the temperature of the oil does not drop below the 350 degree mark.
A food thermometer is recommended for a greater precision in temperature control. If you do not have a thermometer at hand, the temperature can be tested simply by dropping a pinch of flour into the oil. When the temperature is right, the flour should fry well upon contact without turning black too quickly.
5. Brining
Many cooks will credit the juicy texture of their fried chicken with their brining technique. Brining requires soaking the chicken pieces in the refrigerator for up to 8 hours prior to preparation. The classic brine mixture contains buttermilk, finely minced garlic, paprika, sugar and salt.
6. The Batter
No matter what recipe you are using, be sure to include baking powder in the batter mixture. Baking powder will give the fried chicken a crispier, crunchier crust.
7. Cooling Tips Once the chicken pieces are removed from the oil, place them on a brown paper bag to cool off. This method will allow extra oil to drain off, while preserving the crispy texture of the chicken. Cooling on paper towels is not recommended for any fried fare, as this can decrease the crispiness of the food. Do not cover the chicken while cooling.
About the Author
Article courtsey of the cooking site Fast Recipes
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