There are days when you want to surprise your household with something delicious. But at the same time, I want the dish to be not only tasty, but also healthy, and not cause any difficulties during preparation. In this case, the housewife can help out with julienne, and for its preparation there will be a special utensil - a cocotte maker. With its help, each portion of the dish is prepared and served in it. This can surprise not only family members, but also guests. You can find out what kind of cocotte makers there are and how to choose them correctly by reading our article.
A little bit of history
Such interesting dishes appeared in France more than 300 years ago. Translated, the word “kokot” means chicken. And this item appeared due to the fact that cooks wanted to preserve as many useful things as possible in vegetables during cooking.
The first cocotte maker was a ceramic saucepan into which cooks placed finely chopped vegetables with broth or sauce. This way the dish was prepared very quickly, while preserving the maximum of useful ingredients. Later, masters of their craft began experiments with other products. Here they began to bake meat, chicken, and mushrooms.
Although initially such dishes were not intended for serving dishes in portions, later their volume was reduced and dishes began to be served in small portions directly from the cocotte maker. Also, many people mistakenly assume that only julienne can be cooked in a cocotte maker. Yes, this is the main dish for which the cookware is intended, but you can also bake other food options in it. And some housewives even use such equipment for steaming dishes.
Modern products have a volume of about 100-200 ml, the cup diameter is about 7 cm, and the height varies between 4-5 cm. They also have a small handle to make it convenient to serve the dishes to the table. In cafes and restaurants, this handle is wrapped in a paper napkin, which is called a papillotka. This will prevent you from getting burned while eating. Since julienne is quite filling, this volume of product will be enough to relieve hunger in an adult.
Reviews
Svetlana Nikolaenko, Krasnoyarsk region
A couple of years ago, my mother gave me a set of tiny saucepans. At that time I didn’t know the name “cocotte maker”, but my plans were to master the technology of making julienne. As they say, the stars aligned. Now not a single holiday in the house is complete without cute little cocotte makers. And my friends consider my julienne a signature dish.
Alexey Tyurin, Kemerovo
I tried this hot appetizer for the first time in a restaurant. Now for every holiday I ask my wife to cook her favorite dish. I bought a couple of sets of cocotte makers - ceramic, with plates for a stand and forks. I learned to make papillottes myself. The dish became the highlight of the family feast, and I now call my wife the goddess of julienne.
What types of cocotte makers are there?
Such dishes differ in volume and material of manufacture. In addition, certain models can come with or without covers. Everything will depend on what dish this product is intended for.
There are several materials from which cocotte makers are made, but the common feature of any product is the absence of a non-stick coating. There is no need for such a coating, since baking will require a minimum of time, since all products will initially be fried. During this time, nothing can burn or stick to the walls of the cup.
So, first of all, it’s worth considering ceramic options, because this material is considered a classic. Such dishes can be used in any oven, microwave oven and even in a wood-burning oven. Ceramic products, as a rule, do not have a lid, but despite this, the products will not burn or lose their juiciness. In addition, the dish will not cool for a long time due to the thick walls of the product. But such dishes require careful handling. It should not be placed in a preheated oven, as a sudden temperature change will lead to cracks on the walls of the dish.
Also, this version of cocotte makers can be divided into two types. Products glazed and not glazed. If the dishes do not have a glazed layer, then after firing they remain porous, which means that they can absorb excess moisture or, conversely, if there is not enough, they can release moisture from their walls. This option will absorb fats and odors, which reduces its hygiene and complicates maintenance. Cups covered with a layer of glaze will look more advantageous on the holiday table. Also, thanks to this layer, they will not absorb fat and odor, which is very convenient when washing dishes.
Ceramic cocotte makers can be sold either individually or as a set. Ceramic products go well with porcelain or earthenware dishes. Thanks to this, they will be an excellent decoration for the holiday table.
The next type is stainless steel products. This material for making jugs began to be used relatively recently. It is distinguished by its high strength and practicality. But such dishes are not suitable for use in microwave ovens. The main advantage of steel products is that they are not afraid of sudden temperature changes. Therefore, they can be placed in a very hot oven or oven. If any food sticks to the walls of the cookware during cooking, you can use any cleaning agent. This will not affect the quality of the cookware in the future. It is worth noting that steel products are not afraid of shocks or other mechanical impacts, and in addition they can be washed in the dishwasher.
Steel jugs will look great both on a festive table and are suitable for everyday use. Although they do not have additional decorative elements, this does not make them less stylish.
The cast iron option will be universal. Such products can be used not only in the oven or oven, but also directly on the stove itself in the form of a small frying pan. Items may have a non-stick coating, but this is not necessary as the cookware will naturally become non-stick after a few uses. But before the first use, such mini-frying pans should be well heated. To do this, the inner surface of the product is lubricated with vegetable oil and placed in the oven for a certain time. But cast iron cocotte makers also have several disadvantages. For example, heavy weight and lack of decorativeness. In addition, if you do not dry such a trick well, a rusty stain may form. Also, such hot products should not be filled with cold water, as this can lead to damage to the coating.
The next type is products made from silicon alloys, which are called silumin and glass-ceramic. Silumin models have aluminum additives; for this reason, such dishes cannot be used in a microwave oven. The second option is considered heat-resistant glass, which is durable and resistant to mechanical stress. They can be used in a microwave oven if there is a special marking.
If we talk about the volume of products, most models have a volume of 100 or 150 ml. In addition, there are small scam bottles with a volume of 50 ml. But in most cases these are one-time options. There are also roomy options, their volume reaches 250 ml.
How to choose a good cocotte maker
Here, as when choosing any other cookware, you must first of all pay attention to the material of manufacture. The practicality and durability of the product will depend on this. Ceramic options will always look good on the table, but they will require careful handling. If you need to purchase a cheater for more than one year, then you should pay attention to a product made of steel or cast iron. Although such models will not look so festive on the table, their practicality will cover this point.
The volume of dishes should also not be ignored. Since the dish will be served in portions, it is better not to take large-volume models. If you do not plan to serve a portioned dish to each family member, then you can take a couple of larger models. This will allow each family member to place the dish on a plate.
It wouldn't hurt to have a lid. This will allow you to cook a wider variety of dishes in such dishes, for example, omelettes, puddings, and various casseroles. But if the chosen model comes without a lid, you can make it yourself from foil.
Since different models of cheaters have different lengths and shapes of handles, you should also pay attention to this point. The ease of grip will depend on the shape and length of the handle. Utensils with small handles can easily fall out of your hands when carrying them.
What is a chill mold
The pot is a small product, shaped like a ribbed mollusk shell. This dish also comes from France and literally translates as “shell”. What is the difference between a cocotte maker and a cold form? First of all, form and purpose. To the question “why do we need a cold form?” The chefs answer unequivocally: hot dishes and snacks, mainly fish and seafood.
There are products with and without support. They are often used at buffets and social events. Fish dishes are baked in the oven and served in cold metal forms. Some of these dishes, such as those made from fine china or silver, are not suitable for baking. Caviar or seafood is served in these cold forms.
Cold silver form
The best ceramic cocotte makers for julienne
Elan gallery 110770
This model is available in several colors: green, yellow, orange and red. Such bright colors will lift your spirits on a weekday or become a wonderful decoration for a holiday table.
“Elan gallery 110770” has thick walls, which will allow the dish to remain hot for a long time. There is a small rounded handle for easy carrying. This dish is suitable for baking meat and vegetable dishes, as well as for serving sauces or desserts. “Elan gallery 110770” heats up quickly, which will allow you to prepare the necessary dish in a short time.
The volume of “Elan gallery 110770” is 260 ml. The diameter of the cocotte maker is 10 cm, and the height is 6 cm. The weight of the product is 180 grams.
The average cost is 200 rubles.
Elan gallery 110770
Advantages:
- Design;
- Volume;
- Thick walls;
- Affordable price.
Flaws:
- Lack of cover.
Borisov ceramics No. 1 Rainbow
Such a small and bright cocotte maker will become an indispensable attribute during a lunch or dinner party. Although it comes in a bright red color, it will certainly complement any tableware. The neat miniature shape and small handle of the product will be convenient both when carrying and while eating. The manufacturer also thought about caring for the crook, for this he made a glossy coating. Thanks to this, washing dishes will not be difficult.
“Borisov Ceramics No. 1 Rainbow” will be a universal dishware. It can be used both in the oven and used as a mini frying pan on an electric stove. The bottom of the product is made in such a way that it will accumulate heat during the cooking process, which will allow you to avoid adding large amounts of oil or water to the food. This way you can prepare healthy food without any extra effort. Due to double firing, such a cocotte will manifest itself as a durable piece of utensils that will not lose its presentable appearance over time.
The volume of “Borisov Ceramics No. 1 Rainbow” is 180 ml. In this case, the height of the juggernaut is 5 cm, and the diameter is 12 cm.
The average cost is 250 rubles.
Cocotte maker Borisov ceramics No. 1 Rainbow
Advantages:
- Beautiful design;
- Optimal volume;
- Comfortable handle;
- Can be used as a frying pan;
- Glossy surface;
- Domestic manufacturer.
Flaws:
- Not detected.
Le Creuset 61901107640034
This ceramic jug is available in more than 10 color options. Unlike other models that only have one handle, this one has two. Thanks to this, the user will have more convenience when using such utensils.
“Le Creuset 61901107640034” resembles a small saucepan in its appearance. And for its manufacture, the manufacturer used ceramics of the highest quality. This material is non-porous, resistant to delamination and therefore will last in the kitchen for many years. There is a glaze coating on top, this will not allow the walls to be scratched, and will also create protection against the absorption of the smell or color of the products. The glaze will also protect the scammer from stains.
“Le Creuset 61901107640034” can be used not only for preparing julienne, you can also prepare bread, soup or rillette here. The set includes a lid, which will allow for more culinary experiments. The volume of “Le Creuset 61901107640034” is 250 ml and the diameter is 10 cm.
The average cost is 2300 rubles.
]Le Creuset 61901107640034
Advantages:
- Convenient shape;
- Large volume;
- Availability of a cover;
- Quality.
Flaws:
- High price.
Preparation
Prepare the chicken
Boiled chicken - minced meat: YouTube / Kushnir TV
Pour 1.5 liters of water into a saucepan and bring to a boil. Rinse the chicken fillet with cold water and place in boiling water. Reduce heat and cook for 30 minutes. Place the finished fillet in a bowl of very cold water to cool.
Instead of breast, you can use chicken legs. They prepare it the same way. Remove the skin from the finished thighs, otherwise it will spoil the julienne.
Cut the cooled chicken into small pieces, then separate into fibers and place in a separate bowl.
Prepare the onions, cheese and mushrooms
Finely grated cheese: YouTube / Kushnir TV
Peel the onion. Cut in half and cut into thin half rings or cubes. Place chopped onion in a separate bowl.
Place the mushrooms in a sufficiently sized bowl, cover with cold water and sprinkle with a spoonful of flour. Rinse the mushrooms thoroughly without removing them from the water. Flour acts as a mild abrasive: it removes dirt without damaging the delicate structure of the mushrooms. When the crushed water turns grey, drain it and rinse the mushrooms under the tap.
Cut the mushrooms into as thin slices as possible. We first cut large hats in half. Place the chopped mushrooms in a separate bowl.
Grate the cheese on a fine grater. Instead of cheddar, you can use any hard cheese that melts well: Maasdam, Russian, Dutch, Gouda and even Parmesan. It is best to take just a little of the last cheese (a pinch for each serving of julienne), otherwise it will drown out the aroma of the dish.
Fry mushrooms and onions
Fried mushrooms with onions: YouTube / Kushnir TV
Place a heavy skillet over medium heat. When the pan is hot, pour all the sunflower oil into it.
Place the onion in the hot oil. Leave until translucent and add mushrooms. Add heat and cook until moisture disappears. Remove the finished champignons and onions from the pan.
Combine the ingredients
Chicken reheated with onions and mushrooms in cream: YouTube / Kushnir TV
Place the frying pan over medium heat. Melt half the butter. Pour in the cream. Instead, you can use 15% sour cream or even milk. When the cream starts to boil, add the shredded chicken and stir.
Heat the fillet pieces for a minute, then add the mushrooms and onions and the remaining spoonful of flour. Continue cooking, stirring vigorously, until the cream thickens. Season with salt and pepper.
Bake the julienne
Julien Format: YouTube / Wrong Mom: In the Kitchen
Turn the oven on to 150°C. While it is heating, form the julienne. Use portioned cocotte makers (small metal pots with handles). If you don't have a cocotte machine, you can use disposable aluminum muffin cups, ceramic pots, or small sandwiches.
Divide the hot chicken and mushroom mixture between the casseroles, making sure everyone gets their own portion. It is important that the julienne does not reach the edge of the coconut by at least 7 mm.
Sprinkle each serving with grated cheese. Place a small piece of butter on top. Transfer the stuffed cocotte to a baking sheet and bake for 10 minutes over high heat.
Once the cheese has browned, remove the julienne and serve immediately. To prevent dishes from breaking due to heat, place a paper towel on a plate under the cocotte maker. If the appetizer is not served immediately, leave it in a hot oven. To prevent the julienne from drying out, pour a glass of boiling water over the baking sheet and close the door tightly.
Try not to use julienne for future use, as it loses its flavor when cooled. If there is chicken with mushrooms left, put the food in the refrigerator: the next day you will make fresh julienne. A piece will last up to five days in the refrigerator.
The best cast iron cocotte makers
Le Creuset 21001100000461
This model from the famous French brand “Le Creuset” is made of cast iron with high heat capacity. This allows the cocotte maker to warm up quickly, which reduces the cooking time of any dish. It is worth noting that all parts of the cookware, as well as the lid and handles, will have the same heating, this avoids additional mixing of products during the cooking process.
The inner and outer sides of “Le Creuset 21001100000461” are coated with enamel. It will prevent food acids from being absorbed into the product. Therefore, such a jug is also suitable for pickling foods or storing them raw. Le Creuset 21001100000461 can be washed either by hand or in a dishwasher, using only liquid detergent. To extend the life of your cookware, avoid sudden heating or cooling.
The volume of “Le Creuset 21001100000461” is 300 ml, while the height is 8 cm and the diameter is 10 cm. The cocotte maker can be used not only in the oven, but also on the stove or grill.
The average cost is 10,800 rubles.
Le Creuset 21001100000461
Advantages:
- Enameled coating;
- Easy care;
- Convenient shape;
- Fast heating.
Flaws:
- High price.
Lodge cocotte pan
American has long established itself in the market as a reliable manufacturer of tableware. This cocotte pan will be an excellent option for preparing julienne or other portioned dishes, as well as for frying nuts, seeds or cooking scrambled eggs.
“Lodge Cocotte Frying Pan” has a comfortable handle, as well as a recess for draining, which simplifies the process of use. All parts are made of high quality cast iron. During the cooking process, you can use metal accessories to stir food. Since the product does not have an enamel coating, it is not dishwasher safe. To create non-stick properties, the pan should be heated in the oven for one hour.
The average cost is 1000 rubles.
Lodge cocotte pan
Advantages:
- Convenient size;
- The presence of a recess for draining;
- Affordable price.
Flaws:
- Not detected.
Features of choice
When choosing a coconut manufacturer, you need to pay attention to the following characteristics:
- Material. The taste of the finished dish will depend on what the container is made of. It also depends on the material and what kind of care the dishes need.
- Heat resistance. The process of using cocotte makers by manufacturers involves heat treatment at high temperatures, so they must be made of heat-resistant material.
- Design. External features are not new to many housewives.
- Non-stick properties. When purchasing products, you should make sure that they have a non-stick layer, otherwise you will have to remove the remains of the dishes from the bottom and from the walls. Pans without a non-stick coating are more difficult to maintain. This also negatively affects the taste of the finished dish, as it will not cook evenly.
- Dimension. Depending on the purpose of the cocotte machine, choose a smaller or larger container.
- Resistant to strong odors. Mushrooms, meat, and vegetables are cooked in a cocotte maker, often with the addition of garlic, onions and various spices, so it is important that the material of the product is odor-resistant. It is also important that the containers do not absorb fat and do not react with the ingredients of the dish.
- Brand. Buy products from famous brands. To avoid buying a fake, choose a manufacturer's cocotte in a specialized store.
How to replace cocotte with julienne if you haven’t had time to buy them yet? Housewives use fireproof ceramic mugs or pots. In addition, they take baskets or tartlets (both puff pastry and shortcrust pastry). Some people remove crumbs from the bread and place the ingredients of the dish into the resulting container.
The best julienne cocotte makers made of stainless steel
Amet 1s336
This model from a domestic manufacturer will become a reliable kitchen assistant for any housewife. “Amet 1s336” is distinguished by its ease of maintenance, practicality and durability.
This model has low thermal conductivity, which will allow the product to heat up quickly and maintain the temperature of the cooked product for a long time. “Amet 1s336” has a mirror polish, this will prevent food from sticking during the cooking process, and will also create a presentable appearance when serving.
The volume of “Amet 1s336” is 100 ml. Dishwasher safe. It is not recommended to use metal sponges for cleaning, as well as products containing chlorine.
The average cost is 250 rubles.
Amet 1s336
Advantages:
- Comfortable handle;
- Keeps warm for a long time;
- Fast heating;
- Affordable price.
Flaws:
- Not found.
Regent inox 93-100
This model from an Italian manufacturer is characterized by high strength, durability and low weight, which makes the product convenient to use. The small volume of Regent inox 93-100 allows you to serve the dish individually. And to make it convenient for the housewife to remove the cocotte maker from the oven, the manufacturer installed a long handle.
High quality stainless steel was used to manufacture Regent inox 93-100. The model also has a mirror polish, which will prevent food from sticking to the wall or bottom of the dish. The volume of “Regent inox 93-100” is 100 ml.
The average cost is 270 rubles.
Regent inox 93-100
Advantages:
- Long handle;
- Modern design;
- Optimal volume;
- Workmanship;
- Affordable price.
Flaws:
- Not detected.
Fissman 5279
This is not the first year that it has been pleasing housewives with high-quality dishes at an affordable price. So the new model of the cocotte maker did not stand aside. For its manufacture, 18/10 steel is used. Thanks to this, the product will be durable, strong, and will not absorb the odors of food and spices. Also, this material will not deform when hit or dropped.
"Fissman 5279" has a volume of 100 ml, which will be optimal when serving a la carte dish. The product can be used both in the oven and on the stove. This cheater does not require special care; it can be washed in the dishwasher.
The average cost is 600 rubles.
Fissman 5279
Advantages:
- Convenient handle shape;
- Possibility of hanging storage;
- Mirror polishing;
- Verified manufacturer.
Flaws:
- Not detected.
Miniature gratin
We will surprise seafood gourmets with an exquisite fish gratin with a cheese crust. The main ingredient here will be any red fish of your choice. If you bake the fillet in cocotte makers, it is guaranteed to retain its tenderness, juiciness, and most importantly, its unique noble taste.
Cut 300 g of red fish fillet into strips, sprinkle with salt and black pepper, sprinkle with lemon juice, and leave to marinate for 15 minutes. Meanwhile, sauté a finely chopped purple onion in olive oil. Then add 1-2 crushed cloves of garlic and chopped chili pepper into rings. Continue frying for a couple more minutes.
Place the spicy onion mixture in the cocotte makers and place the fish slices on top. Fill everything with cream with a fat content of at least 33% so that it covers the filling. Sprinkle everything with cheese and place the cocotte makers in the oven at 200°C for 10–12 minutes. In bright, elegant cocotte bowls, fish gratin will look especially impressive on the table.
Ingredients for “Creamy Cocotte Eggs”:
- Chicken egg
- 4 pcs - Green onion
- 1 bunch. - Tomato
(small, you can take cherry tomatoes) - 3 pcs. - Cream
(8 tbsp - for the tomato-onion mixture, 4 tbsp - for 4 molds (1 tbsp in each)) - 12 tbsp. l. - Butter
- 3 tbsp. l. - Dutch cheese
- 50 g - Salt
(to taste) - Pepper mixture
(to taste) - Spices
(to taste, I used a mixture of Mediterranean herbs)
Cooking time: 35 minutes
Number of servings: 4
