gail sheffield on thu 29 oct 98
I assume that cooking in a romertopf would be the equivalent to the sealed =
clay
container. If you are not familiar with that cookware, a romertopf is an
unglazed clay pot, with cover, that one soaks in water before putting in the
ingredients, then puts in a cold oven and bakes. Since it's made for =
cooking,
there are presumably no health concerns. There are probably lots of web =
sites
about it under the search term =22romertopf.=22
Gail Sheffield
Ponchatoula, LA
Judith Enright on thu 29 oct 98
I know that the clay pots can be purchased in the houswares departments of many
stores. They're terra cotta -- I'm not sure if they're cured with oil, or what.
However, on a similar note, I found a recipe in the paper today which styles
itself as "Roast Pork Roast in Clay", and calls for 'homemade baker's clay."
The 'clay' is made from flour, salt, and cumin worked with water, then wrapped
around the roast and sealed. It hardens while baking, creating a virtual steam
environment. One is supposed to bring the whole shebang to the table and,
"using a hammer or a mallet, tap the clay in several places; it should shatter
like pottery."
Sounds like fun!
Judith Enright @ Black Leopard Clayware
email: Bleopard@ricochet.net
This email may contain confidential and privileged material for the sole use of
Pearl Joseph on mon 2 nov 98
Somewhere I have a recipe for Turkey that also uses "homemade Clay using flour
and water and spices. It also had a very elaborate stuffing and took a loooong
time to prepare. I only tried it once. It was good but not worth the prep.
time.
Pearl in White Plains,NY
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