Coq Au Vin
The stove was the first thing we purchased for the new kitchen and it was the last thing we put in.
After standing back and admiring its beauty, I couldn’t wait to start cooking on it. The dish I chose to break it in was a coq au vin. I was able to do some serious searing and braising. I was also able to test out the downdraft and it did a fair job sucking the smoke from the 15,000 btu’s at full blast. The burners were powerful enough to leave a nice fond in the pan and the result was a nice coq au vin.
We have a few adjustments left: painting, caulking, tweaking one cabinet door, and adjusting the stainless steel countertop. After everything is completed, I’ll post some pictures and hopefully a video. I’ll also go into more detail about the range we chose.
This project has been going on so long that I can’t remember what the old kitchen looked like. We managed to accomplish our goal of creating a professional working kitchen, without it looking like an industrial or commercial kitchen.