thanks everyone
same sort of response at the other forums... Le Creuset wins by a massive margin for what I need.
Now just a matter of deciding on which colour..
Any serious cooks out there to recommend some good cookware..?
- Thread starter Harris
- Start date
thanks everyone
same sort of response at the other forums... Le Creuset wins by a massive margin for what I need.
Now just a matter of deciding on which colour..
Harris you are probably aware of that but there is a fantastic Middle Eastern food shop on North Rd called "Oasis". They make one of the best Turkish bread around and their pitas are also fantastic. It looks more like a Juice Bar from the outside but do yourself a favor and go have a look if you've never been.
They also sell clay tagines and every spice and ingredients you need to cook up a storm.
Color.....my preference Red! I don't think food look good in blue
They also sell clay tagines and every spice and ingredients you need to cook up a storm.
Color.....my preference Red! I don't think food look good in blue
Thanks for the info soyabean.
I am becoming more fascinated by this type of cooking particularly from a nutritional point
Where do you get your recipes? Do you time by trial and error? Can a crock-pot book be easily substituted if you need a recipe?
I am considering a 6 litre pot or an 8 litre.
Is there a rule of thumb you have in terms of cooking food normally compared to a thermo pot?
Would food tend to be luke warm after 10 hours?
Is it helpful to have a glass lid as I saw on another brand?
Thanks again
been there heaps of times for lunch
There is also a morroccon restaurant in Brunswick "La Paela" that have the best range of clay Tangines/ pots for sale.. its just the finding the whole range together that was becoming a problem... not anymore though !
There is also a morroccon restaurant in Brunswick "La Paela" that have the best range of clay Tangines/ pots for sale.. its just the finding the whole range together that was becoming a problem... not anymore though !
Harris you are probably aware of that but there is a fantastic Middle Eastern food shop on North Rd called "Oasis". They make one of the best Turkish bread around and their pitas are also fantastic. It looks more like a Juice Bar from the outside but do yourself a favor and go have a look if you've never been.
They also sell clay tagines and every spice and ingredients you need to cook up a storm.
Color.....my preference Red! I don't think food look good in blue
thanks everyone
same sort of response at the other forums... Le Creuset wins by a massive margin for what I need.
Now just a matter of deciding on which colour..
Harris
There IS only one colour - RED!
Cheers
LynnH
P.S. Harris, if you do find a place that sells large tagines, could you please let me know! My largest one will only cater for a meal for 6 people.
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Pushka
LOL! How much faster???
Tagines are used in Moroccan cooking, and can be used on the stovetop, over coals or in the oven. They produce dishes which are similar to stews or casseroles (the conical lid allows the food to steam and simmer slowly) except that they seem to have a more intense flavour and are simply out-of-this-world scrumptious!!! (The dish used to cook in and the food produced are both called 'tagines'). A casserole dish can be used instead of a tagine, but, IMHO, I think the tagine produces a better flavour.
Cheers
LynnH
LOL! How much faster???
Tagines are used in Moroccan cooking, and can be used on the stovetop, over coals or in the oven. They produce dishes which are similar to stews or casseroles (the conical lid allows the food to steam and simmer slowly) except that they seem to have a more intense flavour and are simply out-of-this-world scrumptious!!! (The dish used to cook in and the food produced are both called 'tagines'). A casserole dish can be used instead of a tagine, but, IMHO, I think the tagine produces a better flavour.
Cheers
LynnH
Ladies don't you think Harris should have us over to taste test a few dishes in his new RED Le Creuset set
I have heard that it takes Le Creuset 4 years of solid use over low flame to start cooking the perfect food..!
and I wouldn't want to have anything less than perfect for fellow forumites..!
so yeah.. anytime is good
I think that is right. We bought one of those electrical pizza ovens (the portable kind, not a built in one, unfortunately) and the first few pizza's were OK, but I guess disappointing. Now it is black from use (originally it is a beige colour) and it cooks the perfect pizza. And I have also discovered Bazaar pizza bases - the best! Damn, now I am hungry.....
Lynne, will take a further look at those tagines!
Alrighty, That thermo pot sounds cool........but my vote is for good old stainless steel. You dont want the kind thats been hand rubbed by flaxen haired virgins, made from the same stuff the space shuttle is made out of, or with a heat "dot" so you know when the temp is perfect. If you cook a lot, you'll know anyway.
So my vote is for Profiline. It's pretty minimal, very commercial and available at a shop called Cuisine World in Melbourne, near the Vic market, in Exhibition st (I think).
I have not bought anything from them for a while, but in 2002, I got a 15 litre stock pot for around $120. It also has great fitting lids and a lifetime guarantee. 5 years on it still looks the business and gets used nearly every week. In fact we liked it so much we bought more Profiline brand saucepans.
I also have a shallow Le Chausser saucepan, in red, which also rocs, we use this for braising and slow cooking. We also have a massive Le Chausser Lasagne pan. Keep your eye on House when they have a sale. I have also found that Le Chausser is often cheaper then Le Crueset (spelling), but hey cast iron, is cast iron and enamel is enamel.
Also worth getting a good cast iron griddle pan for steaks or toasting bread, we have one of these and use it at least 5 times a week. After you build up a good bit of seasoning on it (you dont wash them with soap) the taste it gives steak is amazing. After 10 minutes on full whack on the gass cooktop the thing is near white hot, so nothing ever sticks and you get that great "crust" on steaks with a rare middle, my BBQ can't get hot enough to do this, make sure you have a good "externally ventialted" extractor, otherwise your house will get a bit smokey
So my vote is for Profiline. It's pretty minimal, very commercial and available at a shop called Cuisine World in Melbourne, near the Vic market, in Exhibition st (I think).
I have not bought anything from them for a while, but in 2002, I got a 15 litre stock pot for around $120. It also has great fitting lids and a lifetime guarantee. 5 years on it still looks the business and gets used nearly every week. In fact we liked it so much we bought more Profiline brand saucepans.
I also have a shallow Le Chausser saucepan, in red, which also rocs, we use this for braising and slow cooking. We also have a massive Le Chausser Lasagne pan. Keep your eye on House when they have a sale. I have also found that Le Chausser is often cheaper then Le Crueset (spelling), but hey cast iron, is cast iron and enamel is enamel.
Also worth getting a good cast iron griddle pan for steaks or toasting bread, we have one of these and use it at least 5 times a week. After you build up a good bit of seasoning on it (you dont wash them with soap) the taste it gives steak is amazing. After 10 minutes on full whack on the gass cooktop the thing is near white hot, so nothing ever sticks and you get that great "crust" on steaks with a rare middle, my BBQ can't get hot enough to do this, make sure you have a good "externally ventialted" extractor, otherwise your house will get a bit smokey
A quick google for "thermo pot recipes" yields this.
http://www.recipesecrets.net/forums/recipe-exchange/21900-thermal-pot-recipe.html
They claypot chicken rice sounds pukka!........but sorry, not vego
http://www.recipesecrets.net/forums/recipe-exchange/21900-thermal-pot-recipe.html
They claypot chicken rice sounds pukka!........but sorry, not vego
