|Pot Number Three
||[Apr. 12th, 2010|02:25 pm]
Today's stove-top test of pot number three of the Pot-buying Extravaganza has already proven the 8 quart stockpot a huge success. I'm glad I didn't go home without it!
What's on is a tough chunk of homegrown beef, in homemade beef stock, with onions, garlic, and carrots (so far) and added dollops of barbecue and Worchestershire sauce. What's going to be added when the grocery run returns is potatoes, celery, tomatoes & green chilis, and whatever else seems like a good idea. Mushrooms, probably, and capers.
All three pots are scored WIN at this point.
I love my All-Clad cookware. I've had my 8 qt stockpot for 25 years, and use it often. Le Cruset is my second-favorite. I got a smaller stockpot last time I was in Maine, at an outlet store, and my latest acquisition was a lasagna pan, on big-dog sale, which made a truly lovely, crusty potato kugel at Passover.
Having good tools is sometimes just a pure joy.
Your braised beef sounds wonderful. Mushrooms are ALWAYS a good idea.
I think I'd seen you mention All-Clad before, so you were a data point in my decision. So glad to know you find the 8 quart size handy--I was wishing they made a 6 quart, but I'm certainly lovin' this today. Wish husband would get home from the grocery, though. You're right, the good tools ARE a joy.
I have a LeCreuset lasagna pan that I've used for giant pumpkin pies and brownie batches...and various other things. Have never made a potato kugel--what's your recipe? "Crusty" is always a draw.
I did finally ditch all my old cookie/baking sheets, except the two things that fit in the small side oven, for three lovely "half-sheet" size baking sheets from a restaurant supply store. Big enough so I can make the two loaves of challah and they don't necessarily grow into one.
Mmm, challah. I love visiting friends in east London, they have a Jewish bakery in walking distance, I often go home with a couple of bagels (with lox and schmeer) and several challah rolls...
I can't tell you how hungry you are making me! I also lust after those pots. I have to walk away from them in stores.
It sure is. One reason for making (approximately) the same things I made in the old pots was to feel out the difference with familiar territory. In every new pot, an improvement was noticeable (not the same improvement in all, because fried eggs are a whole different ballgame from chicken/tomato/chili/rice soup or beef sorta-stew. Of them all, I think the 8 quart pot made the biggest difference. I know this meat (we've been eating this bull for months now) and I know every other ingredient I put with it. This was definitely better. I think part of it was the much more precise control of temperature in the pot itself and the tighter-fitting lid, so that I got a truly VERY slow simmer when I wanted it. But the eggs were much better than I usually achieve, and the chicken dish had more chicken flavor.
LJ still seems to be unable to allow uploading images to my scrapbook (I wish they'd quit bragging about new themes and fix the basic infrastructure) so I can't show a picture of the new pots (or the old blue oval LeCreuset pot I found again today.) It's a small thing, with a capacity of under 2 quarts (1.5 is about the right amount) but now I usually make things in larger batches. I may start using it for scalloped potatoes or something.
New cookware is always a good thing. I need to get some more Le Creuset items- a stockpot, especially.