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- It's a great way to cook. I'd seen these Romertopfs at sales for years. One day, probably because picking were slim which particular day,
- I bought onea nice big one which will hold a small turkey. I had been missing out. They aren't just fad items. They produce excellent dishes. Meats cooked in 'em do not dry out.
- HOW IT WORKS:Clay is a porous material. When the pot is saturated with water and put into the oven, there is a slow evaporation of steam from within the pores of the clay itself. During the cooking process, the food forms its own juices. These juices can't escape till the pot is completely dry.
- Fortunately, when the pot becomes dry, the food is cooked!
- Because wet clay does not become as warm as metal, it is necessary to cook at a higher temperature than is usual, (450F rather than the customary 350F). However, in spite of this high temperature, the danger of burning is minimal and can only take place if the food is cooked for too long a period of time.
- As a general rule, if you add in 100 degrees F. and 30 min to the cooking time of any recipe, it can be adapted for use in a clay pot.
- For instance, if you normally cook a 3 lb. chicken at 350F for 1 hour, you will need to cook it in a clay pot at 450F for 1 1/2 hrs.
- The manufacturers of clay pots recommend which they always be placed in a cool oven. However, in an emergency, I have occasionally put the pot into a pre-heated 350F oven and it did not crack nor did the food come to any harm. It is also possible to reheat food in a clay pot.
- Soak the lid in cool water for 10 min, cover the pot and pop it back into a 350F oven for 30 min.
- CLEANING THE POT:As you discover the almost miraculous results of cooking in clay, you will be using your pot with greater and greater frequency and it will quickly lose its brand new appearance. Though the pot goes through a short period of adolescence when it looks slightly mottled, it eventually acquires a character of its own and you begin to find yourself less concerned about the odd blemishes that refuse to budge in spite of the most desperate scrubbing.
- The pot is, in fact, very easy to clean because food won't stick to the surface (unless, of course, you burn it on). Simply let the pot cold after it has been taken from the oven and soak it in hot water for a few min. Sprinkle the pot with salt and scour it with a stiff brush. Rinse the pot and let it drain till it is dry.
- (As clay is porous, it is not wise to clean it with detergents or possibly scouring pwdr.)
- I have heard it said which you need a separate clay pot for cooking fish, but I have not found this to be so, in fact I have been unable to detect any lingering flavors or possibly odors even after it has been used for the spiciest of recipes. However if you do feel any concern over the matter, you can soak the pot in warm water adding three Tbsp. of baking soda to each qt of water. This will clean it very thoroughly and even small black scorch dots can be coaxed from the clay with the minimum of effort.
- Store the pot as you would any other utensil. It is considerably less fragile than it appears, and unless you drop it on the floor, it will survive many accidental knocks and bumps without complaint. Do take the precaution of storing the lid alongside, rather than on top of the pot. This eliminates the risk of the development of mold inside the pot in case it was not completely dry.
