Lotus Rock en Cocotte
As was noted in this blog post, a Lotus Rock pan is excellent for braising meats or vegetables that need to be seared quickly in the open pan and then covered with a lid to cook slowly in their liquid and the moisture that is created. For this type of cooking method the whole process is done over the stove. However if a Professional Forged Stainless Steel handle is used, then braising can also be done in the oven as well.
One way to use a Lotus Rock Braiser in the oven is to cook en cocotte, or otherwise known as casserole roasting. This is a common cooking method in France that is typically used for chicken and lamb. It is similar to braising in that it:
- Utilizes a covered pot,
- Low oven temperature,
- Extended cooking time to yield tender, flavorful meat.
However, there is one big difference – with en cocotte no liquid is added!
With the en cocotte cooking method, juices are drawn from the meat into the pot. These juices create a moist-heat environment, so that the meat cooks gently – in effect braising it its own juices. The result is unbelievably tender and flavorful meat undiluted by additional liquid.
