Happy New Year! Here’s hoping your 2013 is off to a good start. For most of us, January is a time for lighter and healthier eating, a nice change of pace from the heavy holiday goodies in December. So if you’re looking for something that’s nutritious but also filling, how about Coriander Black Pepper-Crusted Tuna with Orange Shallot Vinaigrette? It’s the latest and final recipe in the Technique Series with Michael Ruhlman, a six-part video series that shares the best tips and techniques for cooking with cast iron. Watch the Grilled Tuna installment below, and be sure to check out previous videos here.
Tags: enameled cast iron, Partners, recipe
The the recipe and video for french bread in a french oven lists 20 ounces of flour or 4 cups. 20 ounces is 2 1/2 cups. I’m confused how much is correct to use for this recipe. On the video Michael says 20 ounces as well but the dough seems to sticky. Help????
Hi Sonya. Use 4 cups of all-purpose flour. The key here is ounces by weight, not fluid ounces. A cup is 8 fluid ounces by volume, but a cup of all-purpose flour is 5 ounces by weight. That should make the dough less sticky. Sorry for the confusion, and happy baking!