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Staub en France, available at Kitchen Kapers in north Wilmington, makes an enameled cast-iron “cocotte” with “selfbasting” properties. Rounded spikes on the inside of the flat lid encourage moisture to drip back down on the food. A clay tagine’s steamy advantages come from its shape. The lid, which resembles a pointed birthday party hat, lets steam circulate above and around the food. Many people think the pot is only used to make tagine (also tajine), a Moroccan stew; but you can use it for most slow-cooked foods, says McCormick, who offers tagine cooking classes at Pro Kitchen. You can also use the tagine for searing. Take advantage of the novel shape and bring it right to the table to serve. “It has a great presentation,” McCormick says.
TRIED AND TRUE Special devices or pots are nifty, but not necessary. You can simply use your oven. Eric Huntley, executive chef of
Redfire Grill & Steakhouse in Hockessin, loves to make duck confit, which cooks overnight at 200 degrees. “Pat it dry and finish it in a hot pan to crisp the skin,” he says. “Fabulous!” While there are dedicated roaster pans, your choice should be dictated by what the pan needs to hold and how much liquid, if any, is in it, McCormick says. Robert Lhulier, executive chef of University & Whist Club, initially cranks the heat up to cook chicken, pork or beef and then turns it down to let it slow cook. “The thicker the roast, the lower the heat,” he says. So how do you know which method to choose? Big, juicy, and higher quality meats can dry-roast in the oven. (Use a meat thermometer to make sure it’s done.) Less expensive cuts or items with a sauce work well in a lidded pot or slow cooker, where excess steam tenderizes the meat. Even with a slow cooker, you’ll need to plan ahead. But when you serve a savory stew or carve a whole chicken, you’ll taste why patience is a virtue.
LET US CATER TO YOU. From dinner parties to office get-togethers to weddings, let Janssen’s make your event special. We offer full-service catering, event planning, party rentals, floral arrangements, and more. Contact our catering director today at (302) 654-9941 x3.
WWW.JANSSENSMARKET.COM 3801 KENNETT PIKE, GREENVILLE, DE 302.654.9941
SEPTEMBER 2013 | OUTANDABOUTNOW.COM
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