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The Ten Most Recent Posts By empath

Questions about French/Dutch ovens.

Posted by empath, November 9, 2007 at 9:05 PM

Ok, so I just bought a very lovely Staub dutch oven. I chose the Staub 8qt round over the equivalent Le Creuset version, because of the matte black enamel interior that does not show stains like the LC, and because of the stainless steel knob that can sustain higher oven temps. The "basting spikes" on the inside of the lid were interesting, too. The pot seems very well made, but the top does not fit as tightly as I expected. When boiling or even simmering water with the lid on, a fairly large about of steam escapes from the pot.
Is this normal? Should I be concerned enough to take the pot back? Does anybody have any opinions about Staub versus Le Creuset Dutch ovens?

8 Comments

The Ten Most Recent Comments By empath

From Talk

homemade pasta: worth the time, trouble and storage space?

I'm glad to see this thread, since my wife and I made pasta for the first time last night, after buying a traditional roller atlas pasta machine. We went to Babbo for the first time on Friday night and it inspired us. The results were great and well worth the effort, and the machine itself is much smaller than I thought it would be and is easy to store in a small space. Maybe you more experienced pasta-makers can help me with a couple of questions I have:

I know you can freeze the finished products that you make, but can you freeze or refrigerate the dough itself for any length of time and have the results still be good?

If i were to freeze it, what should I do to defrost it? Should I leave it out at room temp, or should it be more gently defrosted in the fridge?

empath at 11:31AM on 07/14/08

From Required Eating

Full English Breakfast

The best place to get the "full English" here in NYC is at Tea and Sympathy on the weekends. It really is a perfect version of the classic, and is probably a little better than the version in the picture. Plus, you can get it with the baked beans and/or mushrooms that are necessary for some people.

empath at 11:27AM on 06/26/08

From Talk

_________ gives me heartburn

Lots and lots of things give me heartburn, but I can generally deal with the effects with mild medication. The only thing that really kills me is liquor. I love to mix drinks, I love straight-up tequila and various whiskies, but the older I get, the more impossible it becomes for me to enjoy these things without instant discomfort. I can survive most mixed drinks, and wine and beer aren't much of a problem, but my days of enjoying a straight-up liquor are coming to an end. -sigh-

The sad thing is that I almost never drink to excess, either, even the tiniest amount is a problem.

empath at 1:28PM on 03/18/08

From Talk

Need a new Dutch Oven

Dutch ovens are braising machines, whereas crock pots can only perform half of the necessary steps. Say you are making a pot roast: a good dutch oven allows you to brown the roast first on all sides, flavoring the meat and creating a great fond that helps build a flavorful braising liquid for the long, slow cook ahead. Crock pots are excellent for chili's and soups and things like that, but a great big dutch oven is essential for a really great braise.

empath at 8:39AM on 02/02/08

From Serious Eats: New York

Does the World Need More Fancy-Pants French Restaurants?

Sure, New York will take any kind of restaurants it can get, as long as the quality's there. If the place is good, it should be welcomed. I love restaurants that make me comfortable while I enjoy great food(the places you mentioned are favorites of mine), but sometimes I like to go to someplace that is trying to elevate the experience. If there's room in NYC for every ethnic food under the sun, every goofy gimmick, and every restaurant that one large orange-clogged, red-headed Italian man and his apostles can dream up, I see no reason why we shouldn't welcome something more elegant and theatrical. Even as a casual New Yorker I don't think that the Rolling Stones are an appropriate soundtrack for every meal.

empath at 4:24PM on 01/09/08

From Required Eating

In Gear: Ice Cream Ball

We gave one to my wife's family last year for Christmas. I have yet to experience it myself, but the reports from them are very positive. Apparently makes decent ice cream and it doesn't take an unreasonable amount of time and energy to do it. I'm seriously considering getting one of my own.

empath at 3:31PM on 01/03/08

From Serious Eats: New York

Mike Huckabee May Not Be the Serious Eater's Choice

So, do you think that's real, or do you think it's some PR move designed to appeal to the tourist Middle America demographic? I can't imagine that TGI Friday's and the incredibly cheese sauce heavy Olive Garden are really favorite restaurants of a man who is famous for losing so much weight.

He's just like us! He loves the all-you-can eat salad and bread bar, and the self-serve alfredo sauce waterfall!

empath at 9:05AM on 12/17/07

From Talk

In the kitchen, what's your least favorite sound to hear?

Smoke detector for me. I live in a small apartment with no ventilation to speak of, so even searing a steak can set off the alarm. We are on constant alert in our kitchen. That piercing sound drives me nuts.

empath at 4:51PM on 11/10/07

From Talk

Homemade salad dressing... ideas?

this is my favorite - a mustard balsamic vinaigrette. i think it was from cook's illustrated. i've made it so often that i have it memorized, and i always make sure i have the ingredients on hand.

1/4 c good olive oil
1 tbsp balsamic vinegar
2 tsp dijon mustard
about a tsp of chopped shallot
salt and pepper
snipped chives

i usually make it in a 2-cup measure and whisk it. it should emulsify nicely.

empath at 4:20PM on 11/10/07

From Talk

Let's talk Deep Fryer

Wow, a deep fryer is definitely something I fantasize about having, but given my NYC-style space I just don't have room. Plus I'd be afraid that I'd abuse my deep frying privileges and use it far too often.

I'm open for convincing though.

empath at 3:25PM on 11/10/07

Responses to Comments by empath

From Talk

homemade pasta: worth the time, trouble and storage space?

I make fresh pasta regularly, using a hand-cranked machine. As long as you're not making stuffed pasta, it's about as time-consuming as baking a cake.

thebasilqueen at 12:30PM on 07/16/08

From Talk

homemade pasta: worth the time, trouble and storage space?

@empath, the only pastas I freeze are the filled ones, and I just cook them from the frozen state. I think if you try thawing first, they'd sweat and then stick together.

Hmm...actually, I also will freeze gnocchi when I make that. But for stranded noodles, it's such a fast process, I don't see any reason to make so much of it that I'd want to freeze it.

dbcurrie at 2:09AM on 07/15/08

From Talk

homemade pasta: worth the time, trouble and storage space?

YES!!!

simon at 3:30PM on 07/14/08

From Talk

homemade pasta: worth the time, trouble and storage space?

When I was a kid I helped my dad make fresh pasta. I was scarred for life. I'd definitely have to watch someone do it to decide if I wanted to try myself. Generally, rolling stuff out is on my list of things I avoid in recipes. *shudder*

DJ Dedd at 3:18PM on 07/14/08

From Talk

homemade pasta: worth the time, trouble and storage space?

We enjoy the fresh pasta I can make with my manual machine, you won't buy dry lasagna pasta once you've made lasagna with fresh. We also still use dried pasta, fresh isn't always the best type for certain recipes.

kathyvegas at 3:14PM on 07/14/08

From Talk

homemade pasta: worth the time, trouble and storage space?

I use the pasta attachment for my Kitchen Aid stand mixer about once a week--it was well worth the investment and makes making fresh pasta so fast that it's almost mindless. I use a simple recipe from the Italian bible, aka the Silver Spoon. 1 1/2 cups flour (I use Italian 00, but AP works too), a pinch of salt and two lightly beaten eggs. I don't have much counter space so I've ditched the well method and have moved on to the paddle attachment on my mixer just until the dough comes together, then I knead it with the dough hook for 10 minutes. Then I let it rest for 15 minutes and start rolling. If you don't have a mixer, you can make pasta by hand, with a cutting board and a rolling pin. Just as easy, just a little more time-consuming. And the best part? For $10 I can make fresh ricotta and enough ravioli to feed 6 people. You can't buy anything as good for that price.

Leah Greenstein at 1:38PM on 07/14/08

From Talk

homemade pasta: worth the time, trouble and storage space?

If you have a KitchenAid stand mixer it's almost a crime not to have the pasta roller attachment. Once you make fresh pasta a few times and get the feel for it I swear you will never want to buy dried strand pasta ever again. I can have the pasta made and rolled out before my water is up to temp, call it 10-15 minutes. It's so easy, cheap and satisfying. Even if you have a cheap hand crank roller - do it.

Bunnyman at 12:06PM on 07/14/08

From Required Eating