I am a loyal Le Creuset customer. For many years now, these enameled cast-iron pans have formed the backbone of my kitchen equipment. I havenumerous Dutch ovens, saucepans, trivets, pate terrines, frying pans, and au gratin dishes. I have purchased many of these new, received them as gifts,or found them at estate sales. I visit the Le Creuset website often because I am always interested in what's new or soon to be released.
Earlier this week, I was quite thrilled to discover that they recently launched a very informative and well done video techniqueseries featuring Michael Ruhlman. Ruhlman is a well-known cookbook author and in the first episode, "Bread Baking," he does a nice job of demonstrating how to use a Le Creuset Dutch oven in order tomake a fabulous loaf ofFrench bread.
In the video, Ruhlman discusses Jim Lahey's groundbreaking technique first featured in The New York Times in 2006and then goes on to demonstrate his own technique for baking a big beautiful loaf in one of the signature Le Creuset Dutch ovens. While watching the video, I really got the sense that the video was about the customer and the cook, NOT the chef. Ruhlman clearly explains how and why he does things and he does it in a sincere fashion that is not at all flashy or flamboyant. That's my kind of teaching!
I was quite excited about the quality of the videos, so I contacted Ruhlman directly via email. He responded quickly and graciously via email, explaining that he was thrilled to be working with Le Creuset and that the videos help him to achieve his goal of getting more people to cook.
Indeed,Ruhlman's culinarygoal worked on me because Iprinted the recipe and am readyto give his method a shot in my treasured Dutch oven!
For Ruhlman's "back story" on the project, click here.
--Melissa A. Trainer
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