#5 qt saucier

[dinosaurwithablog]

I am sooooooo excited!!!! I got a great gift today... a Made In saucier!! This is one of the best professional cookware products anywhere in the world. They are used by many great restaurants. They will last a lifetime, if cared for properly. And now I have a Made In 5 quart saucier!!! I can't wait to cook with it!!! Even Petey is excited, as you can see in the photo above. This is a great day in culinary history!!! Thank you for sharing it with me! 😊😁😍🙏🏼 I am very, very, very thankful to have been given such a fantastic gift! I was told that I was a great dental patient so I deserved a gift. That works for me. Yippee cayay motherfucker!!!

[eifort-alchimique]

Winter Blend Broccoli Bake

2 cups Cut Broccoli

2 cups Cut Cauliflower

4 quarts Pentawater

⅓ cup Cheddar Chive Sauce

¼ cup Specially Selected Garlic Vinaigrette

5 slices Pepper Jack, pastuerized cheese

1 slice Swiss, pasteurized cheese product

1 TBS Ripple Unsweetened Original Milk

1½ LBS Pulled Rotisserie Chicken

1 cup Long Grain Wild Rice

2 cups Pentawater

Or Prepared Jovial Egg Tagliatelle

In a 6qt Wayfair add 4 quart Pentawater in base pot add steamer basket and broccoli ad cauliflower. Steam approximately 10-15 minutes on Medium High. Great for cold winter nights. Next, prepare cheese sauce starting with the Cheddar Chive, left over from the Smelt Dish, in a 2 qt Saucier. Then, three slices Pepper Jack, the Vinaigrette, stirring frequently on Medium heat and the other two Pepper Jack and one piece Swiss with just a splash of Ripple, for smoothness. Let rest when fully cooked. Texture should be creamy. Next, take a rotisserie chicken and pull breast meat. Now, slice into ⅛ of an inch strips. Should look like stir fry material. Next take each strip and gently pull strands away from the breast meat until muscle is neatly severed. In a 13x9 inch Baking Dish, toss pulled chicken with steamed vegetables and sauce. Starting with the vegetables. Cover and Bake in 350° oven for 30 minutes. Serve with prepared rice or noodles. Enjoy.

[recetariocasera]

Green Beans & Bechamel Casserole

INGREDIENTS

2 pounds green beans

Kosher salt

2 tablespoons olive oil, divided

1 pound cremini mushrooms, sliced, divided

6 tablespoons unsalted butter, divided

4 large sprigs thyme

2 tablespoons all-purpose flour

1¼ cups whole milk

1 cup heavy cream

4 garlic cloves, finely grated

½ cup grated Parmesan

Freshly ground black pepper

¾ cup French’s fried onions

RECIPE PREPARATION

Preheat oven to 375°. Working in batches, cook green beans a large pot of boiling salted water until bright green and halfway to tenderness, about 3 minutes per batch. Drain and let cool; trim stem ends.

Heat 1 Tbsp. oil in a large skillet over medium-high. Cook half of mushrooms, without stirring, until golden brown underneath, about 2 minutes. Toss and continue to cook, tossing occasionally, until browned on both sides, about 3 minutes more. Add 2 Tbsp. butter and 2 thyme sprigs to pan. Cook, tossing occasionally, until butter browns and mushrooms are dark brown and very tender, about 4 minutes longer. Season with salt and transfer to a plate. Repeat with 2 Tbsp. butter, salt, and remaining oil, mushrooms, and thyme.

Melt remaining 2 Tbsp. butter in a large saucepan over medium-low. Whisk in flour and cook, whisking occasionally, until roux is golden brown and smells mildly nutty, about 4 minutes. Whisk in milk and cream. Increase heat and bring to a simmer, whisking often, and cook until béchamel sauce is thick and bubbling, about 5 minutes. Remove from heat and whisk in garlic and Parmesan; season with salt and pepper.

Arrange green beans and mushrooms in a 2-qt. baking dish. Pour sauce over (it may not look like enough, but it will get saucier as it bakes). Cover tightly with foil and bake until sauce is bubbling, 25–30 minutes. Uncover and continue to bake until casserole is lightly browned on top and around the edges, 15–20 minutes longer. Top with fried onions and continue to bake just until onions are slightly darker and fragrant, about 3 minutes. Let sit 10 minutes to set before serving.

[thesoggychef-blog]

All-Clad 6213 SS Copper Core 5-Ply Bonded Dishwash...

New Post has been published on https://simpleeasycooking.com/all-clad-6213-ss-copper-core-5-ply-bonded-dishwash/

All-Clad 6213 SS Copper Core 5-Ply Bonded Dishwash...

Price: (as of Jan 01,1970 00:00:00 UTC – Details)

YouTube Video

Shallower than a classic sauce pan, the saucier is designed for foods requiring frequent stirring or whisking, including creamy sauces, risotto, polenta and custards. The pan’s wider mouth allows for sauce reduction, while its curved sides allow for easy incorporation of ingredients.3 Qt. saucier with shallow sides and wide mouth – perfect for making sauces or risottos 5-ply bonded construction with stainless steel, aluminum, and a thick copper core for even heating, warp-free strength, and reliable responsiveness Highly polished 18/10 stainless steel interior with starburst finish offers superior stick resistance and easy maintenance, plus won’t react with food Riveted stainless-steel handles with venting and contoured for a comfortable grip; stainless-steel lids; flared edges; capacity etched on base Oven safe and broiler safe up to 600 degrees F; optimized for induction; dishwasher-safe; limited lifetime warranty; made in USA

amzn_assoc_placement = "adunit0"; amzn_assoc_tracking_id = "thesoggychef-20"; amzn_assoc_ad_mode = "search"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_default_search_phrase = "Cook book"; amzn_assoc_default_category = "All"; amzn_assoc_linkid = "7687f0a409a2a1d4bc785464e4a8293f"; amzn_assoc_design = "in_content";

[codymobiletools]

All-Clad Copper Core 5-Ply Bonded Dishwasher Safe Saucier Pan with Lid / Cookware, 2-Quart, Silver

All-Clad Copper Core 5-Ply Bonded Dishwasher Safe Saucier Pan with Lid / Cookware, 2-Quart, Silver

All-Clad Copper Core 5-Ply Bonded Dishwasher Safe Saucier Pan with Lid / Cookware, 2-Quart, Silver. 

2 Qt. saucier with shallow sides and wide mouth – ideal for making sauces or risottos

5-handle reinforced development with stainless steel, aluminum, and a thick copper center for warming, twist free quality, and solid responsiveness

Highly cleaned 18/10 stainless steel inside with starburst…

[awells933-blog]

Le Creuset of America Flame Red 2-1/4 Qt Saucier P...

New Post has been published on http://mycookingzone.net/le-creuset-of-america-flame-red-2-1-4-qt-saucier-p/

Le Creuset of America Flame Red 2-1/4 Qt Saucier P...

Price: (as of Jan 01,1970 00:00:00 UTC – Details)

amzn_assoc_placement = "adunit0"; amzn_assoc_tracking_id = "mycooking1-20"; amzn_assoc_ad_mode = "search"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "Shop Related Products"; amzn_assoc_default_search_phrase = "cooking"; amzn_assoc_default_category = "Kitchen"; amzn_assoc_linkid = "51fe4d035c7af8dc5928e6f5e5b79c4e"; amzn_assoc_default_browse_node = "284507"; amzn_assoc_rows = "4"; amzn_assoc_design = "text_links";

YouTube Video

Le Creuset of America Flame Red 2-1/4 Qt Saucier PanModeled after soup and bouillabaisse pots, this classic saucier pan by Le Creuset offers the even heat distribution provided by cast iron. The pan’s wide, shallow shape facilitates easy stirring, making it great for delicate sauces and gravies. This pans works on any stovetop, and the tight sealing lid keeps flavors in.Enameled Cast Iron Color: Flame Red Hand Wash Recommended Dish is Oven Safe to 350° Phenolic Stay-Cool Knob Tight-fitting Lid Long Cast Iron Handle Capacity: 2-1/4 qt Length: 16-1/2″ Width: 8-4/5″ Height: 5″ Weight: 7.5 lbs Ship Weight: 8 lbs Limited Lifetime Warranty Model: L2557-21-02 174493Enameled Cast Iron Color: Flame Red Hand Wash Recommended Dish is Oven Safe to 350° Phenolic Stay-Cool Knob

amzn_assoc_placement = "adunit0"; amzn_assoc_search_bar = "true"; amzn_assoc_search_bar_position = "bottom"; amzn_assoc_tracking_id = "mycooking1-20"; amzn_assoc_ad_mode = "search"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "Shop Related Products"; amzn_assoc_default_search_phrase = "cookware"; amzn_assoc_default_category = "All"; amzn_assoc_linkid = "b45319dac495d29e17b5eff312392025";

[eifort-alchimique]

Eifort's Easy Potato Soup

1 (4.1 oz) Idahoan Buttery Golden Potatoes

2.5 cups PentaWater

1 cup Ripple Unsweetened Original Milk

1 tsp. Howard's Onion Juice

1 tsp. Ground Black Pepper

1 tsp. Paprika

1 TBSP. Garlic Powder

Add 2 cups water to a 3 qt. saucier. Heat water on high and bring to a boil. Remove water from heat and add potatoes. Mix thoroughly. Let stand covered 5 minutes. Warm milk in microwave. Uncover potatoes and add onion juice, pepper, paprika, garlic, warm milk and remaining ½ cup of water. Mix ingredients over medium high heat approximately 7 minutes. Remove from heat. Stir well and Serve. Garnish with Parsley.

[eifort-alchimique]

Eifort's 4 Cheese Tuscan Riced Side

2 12oz Seasons Choice Riced Broccoli & Cauliflower Blend (milk is not cheese).

4 oz Sargento Shredded Colby Jack

2 slices Borden's American Processed Cheese Food Product (thickening)

1 tsp Mrs Dash Extra Spicy Seasoning

1 tsp McCormick Ground Black Pepper

1 tsp Spice World Minced Garlic

1 tsp Frontier Minced Onion

1 tsp Frontier Italian Seasoning

½ tsp McCormick Garlic Powder

½ tsp McCormick Onion Powder

½ tsp A1 Steak Sauce

½ tsp Cholula Original Hot Sauce

Defrost Seasons Choice in Microwave @100% power for 8 minutes. Remove from Microwave and Packaging and place in a Bialetti 3 qt Saucier. Using a Lenox Serving Spoon scrape edges of plastic bag to remove any residuals. Turn on medium high heat. Next add cheeses, Cholula, A1, Mrs. Dash, minced garlic, and minced onion. Bring to a simmer. Stirring Continuously about 5 minutes. Reduce heat to medium low and add garlic powder, onion powder, pepper and Italian seasoning. Simmer another 5 minutes. Remove from Heat and Let Stand another 5 minutes. Serves 4.