Cooking, serving and storage in one: it can’t possibly get any easier than this. The new HOT POTS are made from heat-resistant borosilicate glass – perfect for the oven. Their lines are of classic simplicity – perfect for the table. Put the silicon lid on top – and they’re perfect for the fridge or the freezer. And as if that weren’t enough – turn the lid upside down and it doubles as a coaster. This 1 l/34 oz HOT POT will be a kitchen staple in no time. It is dishwasher safe. The silicone lid is heat resistant up to 220ºC/428ºF.
Cooking, serving and storage in one: it can’t possibly get any easier than this. The new HOT POTS are made from heat-resistant borosilicate glass – perfect for the oven. Their lines are of classic simplicity – perfect for the table. Put the silicon lid on top – and they’re perfect for the fridge or the freezer. And as if that weren’t enough – turn the lid upside down and it doubles as a coaster. These two 0.25 l/8 oz HOT POTS will be a kitchen staple in no time. They are dishwasher safe. The silicone lid is heat resistant up to 220ºC/428ºF.
The use of grains in the human diet goes back to prehistoric times, however leavened bread as we know it dates to Ancient Egypt. Bread was so important in that civilization, it was used as money to pay wages.
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To obtain perfect bread, the baking process as well as the leavening process are crucial. Traditionally, to obtain spongy bread, a container with warm water was placed in the oven at the start of the baking. The design of the Lékué bread maker prevents moisture from being released, saving us from having to humidify the oven.
The mould allows you to make the shape of the hamburger bun but, why not personalize it a little more? Can you imagine preparing your children’s afternoon snack and having them see their name or a picture on the top of the bun? You just need to make an indentation in the dough before putting it in the oven.
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The most common type of bread is made with wheat flour (high gluten content) but we find numerous types of bread that use different grains, such as rye, barley, oatmeal, soy, corn, rice, quinoa, spelt, millet... We just need to try them out one by one to discover new flavours and properties.