Interesting article on Clay Pot cooking

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Interesting article on Clay Pot cooking

Post by Ridgerunner » Mon Mar 30, 2015 8:11 am

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Re: Interesting article on Clay Pot cooking

Post by zelph » Mon Mar 30, 2015 9:27 am

That was a nice step back in time :D

This was an interesting point made in the article:
The difference may be appreciated by thinking about cooking a chicken covered with a gallon of seasoned water in an iron pot hung over a fire, versus tucking that same chicken in a snugly fitting clay pot with a glass of wine and some salt, pasting the pot lid on with a flour and water slurry, and setting it down in the coals and ashes. Each result is excellent in its own way; it all depends on whether you are looking to make chicken in an excellent broth or an elixir of chicken. Some seventeenth-century cooks intensified this effect with a technique called “smoring”: sealing the seasoned chicken or rabbit or duck into a small clay pot and immersing that in a kettle of simmering water.

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