Cocott’ derives from the French word cocotte /kô’kôt/. It designates a pot in which food can be both cooked and served. It is often made of cast-iron, and first originated from the Netherlands in the 17th century as the English name (Dutch oven) indicates it.
Cocottes are widely used in France and associated to hearty food as they are particularly well suited for long, slow cooking, like roasts, stews, and casseroles, linking it to traditional dishes such as beef bourguignon, pot-au-feu and roast chicken.
To check out more information, visit http://eRayn3.com/french-cuisine-with-malaysian-flavours
Cocottes are widely used in France and associated to hearty food as they are particularly well suited for long, slow cooking, like roasts, stews, and casseroles, linking it to traditional dishes such as beef bourguignon, pot-au-feu and roast chicken.
To check out more information, visit http://eRayn3.com/french-cuisine-with-malaysian-flavours
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