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From: Deborah (
Subject:         Le French Oven -- Ideas
Date: July 16, 2010 at 8:14 am PST

In Reply to: Re: French Oven -- Ideas posted by Crab on July 15, 2010 at 12:53 pm:

Always make rice in a pot/pan/bowl large enough for expansion. The rice will double in volume!


Check baked rice after 30 minutes for doneness (chew a grain or two and see if it is tender).
There is a lot of variance in how fast it will cook, based on the age/type/condition of the rice.

Overcooked baked rice can be way too tough or chewy, but if it isn't done yet, you can just bake it some more. Add more liquid if it has been absorbed before the rice is done.


To use the French oven on the stovetop, treat it as you would any heavy cooking pot.

Bring a small amount of water (about 2") to boil.
Add potatoes, celery, peppers, etc.
Bring to boil again.
Turn heat to medium simmer (light bubbling).
Cover, and cook until potatoes are tender (poke with fork).

To use in regular oven, do the same, but bake at 350 - 400 F until done (check at 30 mins, and every 15 mins thereafter).


If you want to dry-bake potatoes, I would recommend you use a regular baking pan in the regular oven.

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