Heat the avocado oil and bacon grease in
large rondeau pot or dutch oven over medium - high heat.
In a large
rondeau on medium - high heat, brown ground beef and pork; drain fat.
Thanks to All Clad for sponsoring this post and sending me this gorgeous stainless
steel rondeau from the new TK collection.
In a medium -
sized rondeau, add two quarts of whole milk and add cauliflower florets.
Add the oil to a large saute pan or high -
sided rondeau over medium - high heat.
Poached eggs: Bring water to a simmer in a
small rondeau or pot, and add the vinegar.
Brown the lamb shoulder well on all sides in a
hot rondeau with a glug of blended oil.
I've got just over 5 pounds of short ribs here, 8 pieces and they all fit beautifully in
my rondeau.
Put 4 (6 - ounce) custard cups in a 6 - quart deep, straight - sided saute pan or
rondeau.
Cover with parchment round cut to exceed the circumference of
the rondeau so that it really seals in the steam.
Brown one at a time, giving them room to lie open and flat in
the rondeau.