Recent content by silconecook

can anyone tell me what are the duck cooked terms such as for meat it is bleu saignant a point etc. what is it for duck? bleu saignant rose a point bien cuit or.... how do i ask can i try both of the wines? thanks much. happy cooking

I made the gratin turned out fine even with the creme legere, the lowfat creme. It was tasty just not enough lardons. here is a photo. thanks everyone.

thanks everyone. well, i'm going to try to make a gratin with this creme legere semi epaisse. it's only 18%fat but it seems really quite thick. will post to let you guys know:)

thanks everyone. no manufacture name on it. thanks for the suggestions. i've put it into the oven before. no problems. just small. so i guess maybe small plate food :)

i was trying to make a gratin and american recipes ask for heavy cream but i don't know what is heavy cream in france. tried google but it made me even more confused:rolleyes: what is creme legere semi epaisse? is this heavy cream? what is creme entier? thanks for your help.

The 2nd photo is the silcone lid and an insert(on the 3rd photo,too, the back of it). the insert, i can't figure out, it's ridge and rigid and a bit heavy. unfortunately, none of pan itself is removable. i tried to roast a chicken in it but it is too small, had to cut up the chicken. It's about...

i got this from a friend as she knows i enjoy cooking. But i have no idea what it is for!! any info greatly appreciated.:yum: the lid and sides are silconey. the feet are silcone. the ridge part is not steel, feels like hard plastic. but don't know for sure.