Aunt Besya
I was convinced today that a seemingly useless little thing, like this cocotte maker, which I don't even know why it was bought, can be very useful under certain circumstances. It is inconvenient to hold a ladle with syrup in your hands, it is quite heavy, and the hole in the lid of the bowl is small, you can miss, and you need to pour into the proteins in a thin stream. So the cocotte came in handy, and even like a light, thin trickle Still to know what it is actually intended for ???
Cocottes for julienne
B.T.I.


However, a good manicure!
I think that julienne is baked in cocotte makers.
dopleta
Quote: Aunt Besya

Still want to know what it is actually intended for ???
Aunt Besya, and I have cocotte makers very much even in use. And of different types. I like to serve in them, in addition to julienne, various delicious snacks. By the way, I am quoting: "The cocotte (from the French cocotte - chicken) is a small metal ladle for serving julienne. A type of metal dish, a small saucepan with a long handle.
Used for baking and serving snacks with sauces. Capacity - 100 ml. "
Cocottes for julienne
Aunt Besya
O darkness and dullness! For some reason I bought it, but if for a julienne, whom I have never made, then why one? Riddle ...
Panevg1943
Aunt Besya, I also often use cocotte makers for all types of julienne: mushroom, chicken, ham and others. Cocotte makers are perfectly cleaned in a dishwasher and do not lose their appearance from use. On special occasions, when serving, a cuff is usually put on the handle. It looks very beautiful on the table, and the person feels like in a restaurant.
Aunt Besya
I already read today on the net what julienne is, and I thought, why am I not doing this? It seems like nothing complicated: mushrooms or meat + bechamel. I have always heaps of white mushrooms, but it turns out that there is such a wonderful dish. Probably, I must buy such cocotte makers, and start
Hairpin
Quote: Aunt Besya

I already read on the net today what julienne is, and I thought, why am I not doing this? It seems like nothing complicated: mushrooms or meat + bechamel. I have always heaps of white mushrooms, but it turns out that there is such a wonderful dish. Probably, I must buy such cocotte makers, and start
a new julienne theme (if not already). We're running in a herd here ...
Mams
Quote: Aunt Besya

I already read today on the net what julienne is, and I thought, why am I not doing this? It seems like nothing complicated: mushrooms or meat + bechamel. I always have a lot of white mushrooms, but it turns out that there is such a wonderful dish. I must probably buy more such cocotte makers, and even start

What if shrimp + cream + cheese? my kids love it! If the cream is thinner, then it will already be shrimp soup - very much even for Sunday lunch. By the way, I bought ceramic ones - I like them more than metal. In ceramics, an omelet is obtained quite unusually. The most ordinary omelet baked in the oven (or microwave on convection) is something! If you also sprinkle cheese on top ... Breakfast - 5+
Tanyusha
Previously, I also made julienne only in cocotte makers, but now in a ceramic saucepan of 1.5 liters, since my family has become large and they no longer have enough cocotte makers. In cocotte makers I make only for guests.
Panevg1943
Quote: Mams

By the way, I bought ceramic - I like it better than metal.
One does not interfere with the other (if, of course, the kitchen allows). You can also use ceramic pots for roasts under julienne, but it looks prettier in portions.
Chantal
there are portioned ceramic cocotte makers in the form of such cute jugs .. vases .. I don’t know what to call the pots, but very cute, I’ll buy - I will boast

PS: I got Teskomovsky clothespins - immediately the whole pack was used
dopleta
Quote: Panevg1943

One does not interfere with the other (if, of course, the kitchen allows). You can also use ceramic pots for roasts under julienne, but it looks prettier in portions.
One thing does not interfere with either the other or the third - for example, I also serve julienne to the guests inside a loaf of yesterday's bread (I wrote in the topic "what to do with yesterday's bread") and cover it with a cut roof. Everyone likes .
Caprice
Quote: Mams

By the way, I bought ceramic - I like it better than metal
I also have ceramic cocotte makers And for the omelet, I also have a ceramic form in the form of a frying pan
sneguro4ka
Good time of the day! Help, somebody: tell me how to choose a cocotte - this is such a thing for making julienne. from my friend a stainless steel cocotte maker, but I wanted to buy ceramic ones - these are: 🔗] But I don’t know if they will make good julienne? who has experience, share, pliz!
julifera
Cocottes from the Italian company De Silva are definitely good and tested, they are on sale in Russia and Ukraine, in different sizes for every taste. The clay is thick, well calcined, I even put on gas and nothing. True, we quickly snapped up all the average sizes of cocotte makers, only the smallest remained, grams per 100

Cocottes for julienne

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