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Everything posted by Robenco15

  1. The E. Dehillerin copper stuff is Mauviel. They just call it cupronix. That being said, your pieces are definitely of a different era as they look similar to my Mauviel, but slightly different. Probably slight changes in manufacturing over time.
  2. I have the same 10 inch Mauviel fry pan you have Rotus. I also have a Falk Saucier 18cm piece. Love that as well. That foesn't seem to tarnish due to the finish. Kinda weird. I plan on buying Bourgeat saucepans next. No stock pot though. That isn't necessary.
  3. I understand what you are saying. In my experience with a copper saucier and fry pan, if I boil water in a copper pan and a identical non copper pan, then immediately take them both off the heat, the copper stops boilng pretty much immediately while the other pan stops boiling over the course of a few seconds. I have done that test twice and both times those were my results.
  4. ...yeah that battery analogy doesn't work for me....
  5. Oh trust me, I am not babying it at all. I just want to make sure I don't have to change anything in my switch from all clad to copper. I plan on beating the shit out of it and using for everything. It is heavy, thick copper. I don't think it needs babying, but want to make sure.
  6. Hi All, So I got a Mauviel 250c 10.2 inch fry pan for my birthday this past weekend and I had a few questions as this is my first copper piece of cookware. I've read all about how you don't need high heat, etc., etc. I have an All Clad d5 fry pan so I was used to that recommendation. I know all gas stoves are different and my 5 out of 10 on the dial is different than your 5 out of 10. I know that if I am searing a piece of meat a 7 would do it for my All Clad. Any reason to think a 5 or 6 would equate to a 7 using my copper fry pan? Right now I am sticking with 7 to sear, etc. just like my All Clad. I assumed copper would give me more evenly displaced heat and react quicker, but still heat to the same temperatures. Can't a flame only heat a pan to only so hot a temperature? Does copper get hotter than other material or just spread it out more evenly? People who use copper, do you need to be careful abou pre-heating the pan? It is a very heavy and thick pan, I can't imagine if I let it pre-heat for a few minutes I'd hurt it if I can do the same with my d5 All Clad, but wanted to be sure. Last thing, I could care less about the patina, etc. I use it as a tool, not as a piece of art. That being said, is there any color I should be worried about seeing? I have red, purple, and green/yellow right where the flame hits the pan. Would high heat damage the pan as long as there are things in the pan? Obviously an empty pan would be bad news. Thank you for all of the information! I greatly appreciate it. Loving the pan so far!
  7. Yes Mjx. Looking for photos from someone who has one. I'll try that flared tip.
  8. Picuture? What size? The prices are somewhat comparable too. Not sure if I want over 3 quarts, but the next lowest size is too low. Apparently the Bourgeat sauteuse comes in 2.75 quarts or 2.66 (which is close enough). This rolled lip for either of them doesn't really matter to me. That is more of a saucepan concern. Thanks for the continueing help and hopefully pictures!
  9. Hi All, I was hoping someone here owns this pan. I'd like to see how it looks as the stock photos make it very difficult to tell its overall shape. I'm curious how the shape of this compares to the Falk Culinair Saucier. If you own this pan, any size would work, I would greatly appreciate a picture or two! Thank you!
  10. Dover Sole, new potatoes, chanterelles, Noilly Prat sauce. Amazing fish. This is a great and simple Yannick Alleno recipe.
  11. My first attempt at a Chicken Roulade, potato noisette, morel and chanterelle mushrooms, mushroom sauce, green beans.
  12. Anybody have any experience with the le cinq cook book?
  13. Chilled Pea Soup with Ricotta and Mint
  14. Butter poached lobster, leeks, pommes maxim, orange risotto, carrot ginger puree, reduced lobster broth
  15. Does anyone have any experience and/or opinions of this book? I'm finding it appealing and it seems to be more vegetable centric which I am looking for. I appreciate anyone's responses. Thank you!
  16. Four Story Hill Farms Milk-fed Poularde with Morel mushrooms and potatoes cooked in the poularde fat and duck fat. The most amazing chicken I've ever had. Absolutely transcendant with the mushrooms.
  17. Waring Xtreme. More powerful than Vitamix and Vitaprep. Also cheaper.
  18. Had an airline chicken breast at my wedding tasting last night. It was exactly as the video describes. Very good too.
  19. Recently moved into a new apartment that has a gas range and counter top space. Before that though this was my kitchen. Sorry those burners are dirty. Took the picture right after cooking probably my last meal there. With those 2 burners and a toaster oven I did somewhere around ten or so dishes out of TFL cook book, a couple from Bouchon, Ad Hoc, Julia's Mastering, and a host more. That toaster oven just fit a 3.5 quart Le Creuset dutch oven without the lid. Making boeuf bourguignon in that kitchen was an adventure. What you don't see is that when you stood at the stove there was a wall directly behind you and to the left of the stove was a dish rack and the sink. Across from the toaster oven (which was against that wall behind you at the stove) was a small square of counter top that allowed me to cut one or two things at time. I had to put things on the floor, on the dining/kitchen table, and even on the couch that was against that wall on the other side. Smallest apartment in the world with one of the smallest whatever you'd call that excuse of a kitchen. My pots and pans had to be stored above all of it on a ledge. Wish I took more pictures of the place now that this thread is here. It was something else. Sorry if I just ruined this thread by the way. Finally found an opporunity to show it off!
  20. They are JL Coquet, "Hemisphere" pattern.
  21. This book can also get somewhat confusing as the platings of the dishes don't always seem to be final platings. There are often inedible things on the plates (like lobster tail in the shell, prawns still intact) and some of the meats look raw. Either I am way off, or this is done to provide more inspiration, etc. for someone trying to create these recipes/create a more organic/artistic aspect to the platings.
  22. This is what the recipe says in my book: Let the caramelized sugar cool briefly. Thoroughly mix it in the crumbled pate sablee. Spread this mixture over a non-stick baking sheet. Spread the nougatine between 2 sheets of parchment paper on an 8x12 in. baking sheet and reheat at 325F. When the nougatine is tender and flexible, remove it from the oven, peel off the top sheet of parchment paper, and cut the nougat into 16 rectangles, 1 1/2 x 4 1/4 in. Let cool in a dry place. As I typed that I have a feeling you have the same text as it is quite confusing. The recipe you linked too translates (according to Google Translate) as basically the same as I typed above. Somehow the nougatine gets incorporated. I can't see how exactly but it has to be considering it is in the name of the piece. It'd be harder to make that typo twice. Sorry I can't be more help and I hope someone can chime in with better answers!
  23. Where are you getting your asparagus from? Sport hill? Balducci's?
  24. Was wondering if this would be making an appearance after your last asparagus dish. I have been meaning to make this. Maybe this weekend. Doing some Parisian Gnocchi made with bone marrow butter sometime soon too so we'll see.
  25. Any issues with freezing leftover Bordelaise? Making it for a family party and going big to make sure everyone has enough but may end up with extra. Parents are hoping I could freeze it so they can have it again. Using TK's recipe from TFL, just quadrupling it. Kinda odd he doesn't use butter or bone marrow in it given the tradition of bordelaise and his dedication to perfection and refinement, but I'm sure it will blow me away. Thank you!
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