Best Pillivuyt Six Serving Classic Escargot Plate and Baker, White
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Pillivuyt Six Serving Classic Escargot Plate and Baker, White Reviews
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Pillivuyt Six Serving Classic Escargot Plate and Baker, White Overview:
- Classic Six Serving Escargot Baker
- The finest culinary porcelain available today
- Uniquely fine wall construction ensures exceptionally even and efficient heat conduction and long-lasting heat or cold retention at the table
- A finish nearing diamond hardness that will not scratch or stain, is resistant to chipping, and will withstand the daily wear-and-tear of the dishwasher, oven, microwave, and freezer
- Dubbed "the original non-stick cookware" - Baked-on foods slide off easily after a short soak or a gentle scrub
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Pillivuyt Six Serving Classic Escargot Plate and Baker, White Reviews
4 of 4 people found the following review helpful 
Escargot Excellence, October 3, 2008 By Tutone "Gourmet Geek" (Newport Beach, CA USA) - See all my reviews Amazon Verified Purchase This review is from: Pillivuyt Six Serving Classic Escargot Plate and Baker, White (Kitchen) If you're a fan of classic escargot you'll love these dishes for heating up and serving the little delicacies (much easier & more sanitary than re-using shells). Here's my standard recipe: Rinse 12 large snails (Wild Burgundy are the best) Gourmet Escargot - Wild Burgundy Snails by Chefshop.com under cold running water then rinse twice more in a weak solution of vinegar and water. Drain and set aside. In a small saucepan, reduce the 1/2 cup of white wine, 2 tablespoons minced shallots, and 2 cloves minced garlic to a thick syrup. Gradually, add 3 tablespoons butter, stirring constantly to form an emulsification. Add the snails and cook gently for about 3 minutes. Divide the snails between 2 escargot dishes along with all of the cooking sauce, top with a bit of freshly grated Parmigiano Reggiano and bake in a pre-heated 350 (F) degree oven for a few minutes until bubbly. Serve immediately with plenty of French bread. Voilà!
Perfect!, October 12, 2011 By Amazon Verified Purchase This review is from: Pillivuyt Six Serving Classic Escargot Plate and Baker, White (Kitchen) This dish is perfect for stuffing 12 escargots without their shells. I have no difficulty placing 2 pieces in each pocket and still have just enough melted butter for dipping. I am very pleased with this purchase.
1 of 4 people found the following review helpful 
Too Small, July 4, 2009 By This review is from: Pillivuyt Six Serving Classic Escargot Plate and Baker, White (Kitchen) The little cups are very shallow and I felt not deep enough to hold anything of any size. I wanteed to make "shrimpcargo" and didn't think that the shallow cups would hold enough butter sauce or even a small shrimp.
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| 4 of 4 people found the following review helpful Escargot Excellence, By Tutone "Gourmet Geek" (Newport Beach, CA USA) - See all my reviews Amazon Verified Purchase This review is from: Pillivuyt Six Serving Classic Escargot Plate and Baker, White (Kitchen) If you're a fan of classic escargot you'll love these dishes for heating up and serving the little delicacies (much easier & more sanitary than re-using shells). Here's my standard recipe: Rinse 12 large snails (Wild Burgundy are the best) Gourmet Escargot - Wild Burgundy Snails by Chefshop.com under cold running water then rinse twice more in a weak solution of vinegar and water. Drain and set aside. In a small saucepan, reduce the 1/2 cup of white wine, 2 tablespoons minced shallots, and 2 cloves minced garlic to a thick syrup. Gradually, add 3 tablespoons butter, stirring constantly to form an emulsification. Add the snails and cook gently for about 3 minutes. Divide the snails between 2 escargot dishes along with all of the cooking sauce, top with a bit of freshly grated Parmigiano Reggiano and bake in a pre-heated 350 (F) degree oven for a few minutes until bubbly. Serve immediately with plenty of French bread. Voilà! Perfect!, By Amazon Verified Purchase This review is from: Pillivuyt Six Serving Classic Escargot Plate and Baker, White (Kitchen) This dish is perfect for stuffing 12 escargots without their shells. I have no difficulty placing 2 pieces in each pocket and still have just enough melted butter for dipping. I am very pleased with this purchase. 1 of 4 people found the following review helpful Too Small, By This review is from: Pillivuyt Six Serving Classic Escargot Plate and Baker, White (Kitchen) The little cups are very shallow and I felt not deep enough to hold anything of any size. I wanteed to make "shrimpcargo" and didn't think that the shallow cups would hold enough butter sauce or even a small shrimp. |
› See all 3 customer reviews...
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