Comments on: comfort en cocotte

By: Anonymous

Anonymous — Mon, 12 Dec 2011 18:19:53 +0000

Cooked at 250 F for 1 hr 15 mins, came out excellent.

By: Anonymous

Anonymous — Wed, 07 Dec 2011 19:13:02 +0000

This sounds good but 250 seems barely warm enough to cook anything. I’ll give it a go though. Thanks for the post.

By: simple roast chicken « Fresh Cracked Pepper

simple roast chicken « Fresh Cracked Pepper — Fri, 11 Nov 2011 21:57:19 +0000

[...] on a daily basis, and subscribe to (and yes, read) Cook’s Illustrated. I even made their chicken once. Baking and cooking used to play a much more central role in my life. I even started this [...]

By: Jen

Jen — Mon, 04 May 2009 12:15:52 +0000

Always Fahrenheit, these old ovens are old-school! It’s what I grew up using and how most recipes I read are measured.

By: Boz

Boz — Mon, 04 May 2009 09:58:14 +0000

Are you measuring temperatures in Celcius or Farenheit?

By: Bill Kalenborn

Bill Kalenborn — Sun, 25 Jan 2009 07:23:23 +0000

The temp went up faster than I expected with the capon in my magnalite oval roaster; and I didn’t use the foil. Got overdone. Roasters were %$1.49/lb yesterday; so I tried again with a 6-pound roaster in my 7qt Copco cast iron/porcelain DO tonite, watched the temp better, and it was as nice and juicy as advertised. I wonder how it would be with more lemon and Greek seasoning?

By: Bill Kalenborn

Bill Kalenborn — Thu, 01 Jan 2009 07:42:54 +0000

I read it in Cook’s Illustrated, too. I’m trying it tomorrow with an 8 pound capon.

By: Fresh From the Farmer's Market Blog Carnival #3 | Modern Beet

Fresh From the Farmer's Market Blog Carnival #3 | Modern Beet — Tue, 06 May 2008 14:47:53 +0000

Thanks for being part of the farmer’s market carnival!