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More on this product: Features | Accessories | Similiar Products | Editorial Review | Description
Customer Reviews of Staub Mini Round Cocotte, .25 Quart 3 7/8 Inch, Pimento Red
Customer Rating:   Summary: tiny but only $5 more than Le Creuset's stoneware ramekin Comment: How's that for a spendthrift rationalization? I'm not purchasing this because of issues with spendthriftiness and hoarding. I think the brass knob with the yellow is so pretty and cheerful like a little bird. It will really dress up the table and usually I don't care but I love the combination of sturdiness and tininess. The mini cocottes sold faster than the 2 quart size. I know that some expensive restaurants are using them but I wonder what is most effectively served in them. A truly delectable glutinous rice recipe? Individual pots of melted cheese? Buy one and serve melted peanut butter at breakfast or for children's sandwiches replacing the purchase of a diablo? How about dissolving raspberry jam for a quick thin sauce to pour over aebleskiver? 1 hour at 350 degrees F if you are scared to put this on a hot stove: Cheese Fondu (From Gourmet Magazine 1966 & 2001) 1 garlic clove, halved crosswise 1 1/2 cups dry white wine 1 Tbsp cornstarch 2 tsp kirsch 1/2 lb Emmental cheese, coarsely grated (2 cups) 1/2 lb Gruyere cheese, coarsely grated (2 cups) CHEDDAR SOUFFLE (Start to finish 40 minutes) 5 tablespoons butter, plus 2 teaspoons 1/2 cup finely grated Parmesan cheese 3/4 cup rice flour 2 cups whole milk 1 1/2 cups shredded Cheddar cheese 6 egg yolks 2 teaspoons fresh thyme 2 teaspoons salt 2 pinches nutmeg 4 egg whites Preheat oven to 375 degrees. Use the 5 tablespoons of butter to grease six 6-ounce ramekins. Dust the insides of the ramekins with the Parmesan cheese, wiping away an excess from around the rim. In a small saucepan over a medium heat, melt the remaining butter. Add the rice flour and cook, stirring constantly, 2 to 3 minutes. Add the milk and whisk until thick and incorporated, about 5 minutes. Add the Cheddar cheese, egg yolks, thyme, salt and nutmeg, stirring until the cheese is melted. Remove from the heat and set aside. Use a mixer with the whisk attachment, whip the egg whites until they form stiff peaks, about 3 minutes. Using a rubber spatula, carefully fold the egg whites into the cheese and milk mixture until just incorporated. Spoon the mixture into the prepared ramekins, leaving 1/4-inch space at the top. Bake 25 to 30 minutes, or until golden brown. Makes 6 servings. (Recipe from Dina Altieri, instructor at the New England Culinary Institute in Montpelier, Vt.) More Reviews 
Choosing Appliance -> Stainless steel bowls These are the best all purpose bowls for a multitude of applications. Choose a wide range of sizes (be sure to get a large bowl for whipping egg whites and whipped cream). In general, the heavier the bowl, the higher quality. Choosing Appliance -> Ovens Most avid bakers prefer separate, even-heat double electric ovens. If that describes you - and you have the space - be sure one of the ovens is equipped with a broiler that provides at least 3,000 watts of cooking power. Also look for racks that pull all the way out and lock in place for safe, easy access to the oven. On the inside, a dark interior shows less baked-on grime, while a porcelain interior is easier to clean Staub Mini Round Cocotte, .25 Quart 3 7/8 Inch, Pimento Red
Tips How to Maintain Appliance -> Granite Care Materials NOT to be used on Granite:
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