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By Claude Serre

Claude Serre a inventé un variety dhumour où lobservation du comportement est dune redoutable efficacité et le dessin dune diabolique précision. Véritable entomologiste du savoir rire, Serre traque les travers de lhomme moderne avec une jubilation contagieuse. Réunis en ouvrages thématiques, les dessins de Serre, dont plus de seven hundred ont été publiés aux variants Glénat, sont emprunts dun humour absurde et ravageur, et en disent lengthy sur notre société, sur les manies et les défauts de chacun. Sans jamais donner de leçon, Serre vise juste et bien, et nous invite à rire de nous mêmes.

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In time, ovens became large, freestanding units that could fit whole roasts, and eventually they took preference over the fireplace for roasting meat, largely because ovens did not require constant tending. Since then, the terms “roasting” and “baking” have become confused. For my purposes (aside from doughs, batters, and casseroles, all of which I “bake”), I “roast” whole meats and “bake” smaller cuts. ” But these distinctions are barely consistent. Like many other people, I “roast” vegetables even though they are almost always cut up, probably because they are cooked at a high enough temperature to scorch the edges, a traditional mark of roasting rather than baking.

Except for its flatter, wider shape, the two pots perform identically and require the same care to prevent rusting. Dutch Oven The Dutch oven is the most versatile piece of slow-cooking equipment you can own. It can be used on a stove top, in an oven, on a grill, or in an open fire, for sautéing, braising, stewing, baking, roasting, frying, and steaming. A Dutch oven is an all-purpose cooking pot (usually made of iron) with a tight-fitting lid and protrusions on either side of the rim that can either be used as handles or as anchors for a hanging (bail) handle.

Season inside and out with salt and pepper and insert 2 of the rosemary sprigs inside the body cavity; set aside. In a Dutch oven or other large, ovenproof pot with a lid, heat the olive oil over medium heat. Add the onion and sauté until tender and turning golden in spots, about 5 minutes. Add the garlic and sauté until aromatic, about 3 minutes. Add the wine, bring to a boil, and simmer until the alcohol aroma dissipates, about 2 minutes. Add the mushrooms, tomatoes, and boiling water and stir to mix well.

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