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Started By
Message
re: Gratin/Fond Question
Posted on 2/28/24 at 10:44 pm to KosmoCramer
Posted on 2/28/24 at 10:44 pm to KosmoCramer
quote:Yes, yes they are.
I believe this is correct, but Rat can confirm if he opens this thread
1
Posted on 2/29/24 at 6:38 am to Stadium Rat
Thanks Rat. That’s still my favorite thing about this board. 
Posted on 2/29/24 at 10:31 am to Dale Sturtevant
How much did you have in the pot? You have to put a little in at a time or else it will sort of steam in liquid and not sear right.
Posted on 2/29/24 at 10:33 am to DaBeerz
quote:
I’ve had so much fond in my le creuset, I was worried liquid wouldn’t deglaz
It always does.
Posted on 2/29/24 at 10:47 am to TackySweater
quote:
It always does.
That's wasn't the point of the post.
Posted on 2/29/24 at 10:50 am to OTIS2
I've had no problem getting gratin in an enameled dutch oven. Turn your heat up.
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