I don't have an oven-proof pot with a lid (NYC probz); can I prepare and caramelize on a skillet/pan and then transfer to a baking or roasting dish and cover with foil? If yes, can I use a pyrex dish and should I pre-heat it? Thanks in advance!
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Michael is a food critic and established cookbook author -- Ruhlman's Twenty and Egg: A Culinary Exploration are the most recent additions to his vast body of work.
best thing to do is make a parchment paper lid. I made a video showing how easy it is. http://ruhlman.com/2010... but you can cover with foil as well or pyrex dish works great too, no need to preheat!
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