Kitchen emile-henry1

    Published on February 10th, 2014 | by Greg


    Housewares: Stews and Risottos With Emile Henry

    In the past couple of days, we’ve published on a few great items for the everyday chef (with dreams and aspirations of being far from ordinary). We’ve looked at a stealthy kitchen knife from France, some German-made pizza-making and garlic-handling tools, and now we return our eyes to another French manufacturer to help complete your dream kitchen. While just about anyone can use a chef’s knife, today’s pair might seem at first glance a bit more niche. Don’t make that mistake though- it’s really easy to make either of this duo into a centerpiece of your regular dinner routine.

    Let’s start with the Emile Henry Flame Stewpot. Emile Henry products are ceramic, which makes them much lighter than cast iron, while also being prettier, more colorful, and easier to clean. Made in France, this piece serves as a handy Dutch oven with a 4.2 quart capacity, and comes in a variety of hues (ours was Flame red). We used it for stews- some lentils, vegetables, and even chili- and also tried braising some thicker, fattier cuts of steak inside. We didn’t try making caramel, though we hear it works wonders for prep of that notoriously difficult item, and we look forward to trying other desserts as well. The Flame Top Round Dutch Oven distributes heat evenly for better results, and ceramics are naturally resistant to sticking without requiring as much oil or butter.

    The Flame Top Risotto Pot is fairly similar, but smaller, at 2.5 quarts, with a rounder bottom perfect for rice and rice-like dishes. We made not just risotto but a few other similar grains, and the results were very different from your average rice cooker. For best results, with a bit of texture, you want something fairly heavy, with good heat conduction to prevent those gentle grains from getting scorched. This is the perfect dish, if fairly specific. Simply brown mushrooms and maybe add a touch of truffle before adding in the rest of the ingredients like arborio rice, taking the pot from a saute in minutes to a rich and creamy risotto, and serving straight from it at the end while it kept nicely warm. Ours is black, but is available in a host of other shades including olive and figue.

    Emile Henry offers a ten year guarantee on all products, and we have always found them durable, plus attractive enough to serve from directly while on the table. Dishwasher safe, their ceramic pots can be used in the microwave, in the oven, on the stovetop- and even taken directly from the freezer into a hot oven without worrying about cracking or breaking. Try that with other glass or metal cookware! Lids always fit nicely, and handles are always present, if a bit small and non-insulated (they get hot easily during cooking). Glazes have held fast over years of use for us, and we have no hesitation about recommending Emile Henry for a perfect kitchen gift for the lucky someone in your life. The Risotto Pot runs about $125 online and in stores, while the Stewpot can be found for a very impressive $90.

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    About the Author

    Greg dreamed up the idea for the Truly Network while living in Hawaii, which began with a single site called TrulyObscure. In 2010, when advertisers and readers were requesting coverage beyond the scope of that site, TrulyNet was launched, reaching a broader audience over a variety of niche sites. Formerly the head technology correspondent for the Des Moines Register at age 16, he has since lived and worked in five states and two countries, helping a list of organizations and companies that includes the United States Census Bureau, TripAdvisor, Events Photo Group, Berlitz, and Computer Geeks. He also served as the Content Strategy Manager for HearPlanet, a multi-platform app that has reached over a million users and has been featured in the New York Times, Hemispheres Magazine, National Geographic Adventure, Fox Business News, PC Magazine, and even Apple’s own iPhone ads. Greg has written as a restaurant critic and feature journalist for a number of national and international publications, including City Weekend Magazine, Red Egg Magazine, the Newton Daily News, Capital Change Magazine, and an arm of China Daily, Beijing Weekend. In addition, he has served as a consulting editor for the Foreign Language Press of Beijing, as well as a writer and editor for the George Washington University Hatchet, the school newspaper of his alma mater. Originally from Iowa, Greg is currently living in the West Village of Manhattan.

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