A roux in Britain is what you in the States call a roux. Paul W will be delighted to hear said skillet is made of cast iron.A few mintes ago, I wrote:. . . I usually make a roux in a skillet or similar.
Campbell Ritchie wrote:Is a cup 8floz?
Campbell Ritchie wrote:A Dutch oven is a (??cast iron) casserole dish. I usually make a roux in a skillet or similar.
You're welcomeBear Bibeault wrote:Thanks for the translations, Campbell!
I would call that a casserole dish. I presume from its appearance that it is enamelled cast iron.Yes. In fact, here's mine:
Campbell Ritchie wrote:Many readers from non‑English‑speaking countries will never have heard of °F.
I would call that a casserole dish. I presume from its appearance that it is enamelled cast iron.
At least you can choose what size dish to cook pies in. I am forever disagreeing with Ruth because I cook my Kate and Sidney pie in a 3″ deep dish (very similar shape to yours but made of heat‑resistant glass) and she complains there is too high a pastry‑to‑meat ratio.
Campbell Ritchie wrote:Ruth never makes pastry, saying that life is too short to make your own puff pastry, which is what your picture appears to show.
Horrible stuff, which turns into a gooey mess when I try to roll it.
At least you aren't doing what I tried yesterday. Cooking a Christmas Pudding aided and abetted by two three‑year‑old boys. It will be even more interesting next year when the little sister of one of them is a bit bigger
See where your hand is? Not there. It's next to this tiny ad:
a bit of art, as a gift, that will fit in a stocking
https://gardener-gift.com
|