Andrew Clift on thu 25 nov 99
Hello Folks,
I am Cooking my first Turkey for my Mother and Step
Father who coming to my home here in southern
California. They are coming all the way from Des
Moines Iowa.
I know you can make some great Turkey by covering it
with aluminum foil and then clay. Since I am a clay
freak I want to cook the turkey using clay. I am sure
someone on the list has done this before. I was just
wondering if there is anyone out there with a few
helpful suggestions.
Now lets bow our heads and give Thanks to the ClayART
list. Amen...
=====
Andy Clift
Redlands CA
(909) 307-4643
ClayStation.com cyberspace's Grand Central Station for
Ceramic Arts. The home page is at http://www.claystation.com
To read Andy's Online Ceramic Art newsletter The ClayStation
Conveyor go to http://www.claystation.com/conveyor.html
__________________________________________________
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Kelley Webb Randel on fri 26 nov 99
Hey Andy! It may be too late for me to help you in any way, but I have
cooked clay chickens, and it can't be too different with turkey. You can
stuff the cavity with whatever you want, butter the outside of the bird and
salt it if you like, then wrap it twice in heavy duty foil, and then use
clay to wrap around that. You get a nice seal and a juicy succulent bird!
Now, I have only fired them with the pots outside in a pit, but i would say
a 350-400 degree oven for one or two hours would work. The cool think about
clay is you can decorate it with designs and logos. It's extremely
creative!
Good luck with your first Thanksgiving, and have a wonderful day!
kelley
-----Original Message-----
From: Andrew Clift
To: CLAYART@LSV.UKY.EDU
Date: Thursday, November 25, 1999 3:29 PM
Subject: Cooking Turkey with Clay ?'s
----------------------------Original message----------------------------
Hello Folks,
I am Cooking my first Turkey for my Mother and Step
Father who coming to my home here in southern
California. They are coming all the way from Des
Moines Iowa.
I know you can make some great Turkey by covering it
with aluminum foil and then clay. Since I am a clay
freak I want to cook the turkey using clay. I am sure
someone on the list has done this before. I was just
wondering if there is anyone out there with a few
helpful suggestions.
Now lets bow our heads and give Thanks to the ClayART
list. Amen...
=====
Andy Clift
Redlands CA
(909) 307-4643
ClayStation.com cyberspace's Grand Central Station for
Ceramic Arts. The home page is at http://www.claystation.com
To read Andy's Online Ceramic Art newsletter The ClayStation
Conveyor go to http://www.claystation.com/conveyor.html
__________________________________________________
Do You Yahoo!?
Thousands of Stores. Millions of Products. All in one place.
Yahoo! Shopping: http://shopping.yahoo.com
flyifr on sat 27 nov 99
If you still need a recipe for cooking a turkey in clay I will send it!
Stephen Mills on sat 27 nov 99
Andy,
Being something of a foody (!) I keep an eye on our UK cooking programs.
Go to http://www.bbc.co.uk/food&drink The last program featured cooking
a chicken in a salt pastry case, very similar to recipes I used to see
on a newsgroup called rec.cooking.recipes that featured the sort of
thing you are after.
Steve
Bath
UK
In message , Andrew Clift writes
>----------------------------Original message----------------------------
>Hello Folks,
>I am Cooking my first Turkey for my Mother and Step
>Father who coming to my home here in southern
>California. They are coming all the way from Des
>Moines Iowa.
>
>I know you can make some great Turkey by covering it
>with aluminum foil and then clay. Since I am a clay
>freak I want to cook the turkey using clay. I am sure
>someone on the list has done this before. I was just
>wondering if there is anyone out there with a few
>helpful suggestions.
>
>Now lets bow our heads and give Thanks to the ClayART
>list. Amen...
>
>=====
>Andy Clift
>Redlands CA
>(909) 307-4643
>ClayStation.com cyberspace's Grand Central Station for
>Ceramic Arts. The home page is at http://www.claystation.com
>To read Andy's Online Ceramic Art newsletter The ClayStation
>Conveyor go to http://www.claystation.com/conveyor.html
>__________________________________________________
>Do You Yahoo!?
>Thousands of Stores. Millions of Products. All in one place.
>Yahoo! Shopping: http://shopping.yahoo.com
>
--
Steve Mills
Bath
UK
home e-mail: stevemills@mudslinger.demon.co.uk
work e-mail: stevemills@bathpotters.demon.co.uk
own website: http://www.mudslinger.demon.co.uk
BPS website: http://www.bathpotters.demon.co.uk
Tel: **44 (0)1225 311699
Fax: **44 (0)870 0526466
Martin Howard on sat 27 nov 99
The emission of green house gasses during the enforced growth to oven size
of a Turkey is roughly equal to the gasses emitted from an average car while
driving 60 miles.
1 Turkey = 60 miles.
Just a thought for Thanksgiving and Christmas.
Martin Howard
Webbs Cottage Pottery
Woolpits Road
Great Saling
BRAINTREE
Essex CM7 5DZ
martin@webbscottage.co.uk
Jinjer Stanton on sat 27 nov 99
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
Andy,
Gypsy's in England would bake a hedgehog by covering it with clay until
the spines were completely covered. They would put it into the coals of
the fire to cook and then break the ball of clay open once it was ready
and the skin and spines would come away with the clay leaving the
succulent, moist flesh ready to eat. I have no idea whether you'd cook a
turkey the same way.
Jinjer
----------------------------Original message----------------------------
Hello Folks,
I am Cooking my first Turkey for my Mother and Step
Father who coming to my home here in southern
California. They are coming all the way from Des
Moines Iowa.
I know you can make some great Turkey by covering it
with aluminum foil and then clay. Since I am a clay
freak I want to cook the turkey using clay. I am sure
someone on the list has done this before. I was just
wondering if there is anyone out there with a few
helpful suggestions.
Now lets bow our heads and give Thanks to the ClayART
list. Amen...
Jeanne Wood on sun 28 nov 99
I've cooked chicken in a similar way but haven't tried
the pit fired chicken yet, But I will :)
I used the Frugal Gourmet's Chicken in Clay
recipe (which was fabulous). I prepared chicken
breasts, put it in a small lunch sack, refrigerated
and cooled them. Went to the studio threw (about) six
fairly heavy bottoms of pots pulling them up about
three inches but leaving plenty of clay. Let them sit
a little until somewhat stiffened. One at a time I
took the sealed chicken sacks one by one out of the
fridge sat it in the middle of the partialy thrown pot
and carefully pulled the walls up making a (heavy)
bottle. Took it back to the fridge, repeated the
process until all were finished. Let them sit there
until somewhat dried out (in a fridge in took awhile).
Then baked them in the oven VERY slowly until the
chicken was cooked.
I made them for a banquet and had fun with
another person pretending to "fight" over the first
bottle and "accidently" breaking it to reveal the
dish. Which stayed sanitary in the sack.
I did a similar thing once for a very small ham
for my son to take to a Halloween potluck when he went
as Salvador Dali. (He was, however, prevented from
breaking the pot by another party-goer dressed as a
S.W.A.T. Team). I've also tried baked apples.
-Jeanne
--- Kelley Webb Randel
wrote:
> ----------------------------Original
> message----------------------------
> Hey Andy! It may be too late for me to help you in
> any way, but I have
> cooked clay chickens, and it can't be too different
> with turkey. You can
> stuff the cavity with whatever you want, butter the
> outside of the bird and
> salt it if you like, then wrap it twice in heavy
> duty foil, and then use
> clay to wrap around that. You get a nice seal and a
> juicy succulent bird!
> Now, I have only fired them with the pots outside in
> a pit, but i would say
> a 350-400 degree oven for one or two hours would
> work. The cool think about
> clay is you can decorate it with designs and logos.
> It's extremely
> creative!
> Good luck with your first Thanksgiving, and have a
> wonderful day!
> kelley
> -----Original Message-----
> From: Andrew Clift
> To: CLAYART@LSV.UKY.EDU
> Date: Thursday, November 25, 1999 3:29 PM
> Subject: Cooking Turkey with Clay ?'s
>
>
> ----------------------------Original
> message----------------------------
> Hello Folks,
> I am Cooking my first Turkey for my Mother and Step
> Father who coming to my home here in southern
> California. They are coming all the way from Des
> Moines Iowa.
>
> I know you can make some great Turkey by covering it
> with aluminum foil and then clay. Since I am a clay
> freak I want to cook the turkey using clay. I am
> sure
> someone on the list has done this before. I was just
> wondering if there is anyone out there with a few
> helpful suggestions.
>
> Now lets bow our heads and give Thanks to the
> ClayART
> list. Amen...
>
> =====
> Andy Clift
> Redlands CA
> (909) 307-4643
> ClayStation.com cyberspace's Grand Central Station
> for
> Ceramic Arts. The home page is at
> http://www.claystation.com
> To read Andy's Online Ceramic Art newsletter The
> ClayStation
> Conveyor go to
> http://www.claystation.com/conveyor.html
> __________________________________________________
> Do You Yahoo!?
> Thousands of Stores. Millions of Products. All in
> one place.
> Yahoo! Shopping: http://shopping.yahoo.com
>
__________________________________________________
Do You Yahoo!?
Thousands of Stores. Millions of Products. All in one place.
Yahoo! Shopping: http://shopping.yahoo.com
Susan Fox on mon 29 nov 99
Jeanne - This chicken-cooking process sounds like fun ! But how did you
know when the chicken was done? And didn't the broken clay make a mess
when you opened them? Were you outdoors? Tell me more! ---Thanks -
Susan
___________________________________________________________________
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Jeanne Wood on mon 29 nov 99
hi Susan,
It was lots of fun.
Watching people's faces while you break pots in a
"fight" is priceless.
Yes it made a bit of a mess, but just the broken
shards of the clay. After the initial "fight" we broke
the rest of the bottles open over plates and unwrapped
the paper lunch sacks to reveal the chicken. We were
indoors and just about 30 feet from the kitchen so I
could keep a close eye on the temperature.
I knew it was done because I first experimented with
one at home and had a pretty good idea when it would
be cooked since the chicken breasts were about the
same size.
I called the County Home Extension Agent before I
began but didn't get any usefull information as it was
out of her realm of experience.
-Jeanne
--- Susan Fox wrote:
> ----------------------------Original
> message----------------------------
> Jeanne - This chicken-cooking process sounds like
> fun ! But how did you
> know when the chicken was done? And didn't the
> broken clay make a mess
> when you opened them? Were you outdoors? Tell me
> more! ---Thanks -
> Susan
>
>
___________________________________________________________________
> Get the Internet just the way you want it.
> Free software, free e-mail, and free Internet access
> for a month!
> Try Juno Web: http://dl.www.juno.com/dynoget/tagj.
>
__________________________________________________
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Thousands of Stores. Millions of Products. All in one place.
Yahoo! Shopping: http://shopping.yahoo.com
Andrew Buck on tue 30 nov 99
Hi All,
I think it worth mentioning that the below mentioned lunch sack should be
a paper sack, not plastic.
Andy Buck
Raincreek Pottery
Port Orchard, Washington
On Sun, 28 Nov 1999, Jeanne Wood wrote:
> ----------------------------Original message----------------------------
> I used the Frugal Gourmet's Chicken in Clay
> recipe (which was fabulous). I prepared chicken
> breasts, put it in a small lunch sack, refrigerated
> and cooled them. Went to the studio threw (about) six
> fairly heavy bottoms of pots pulling them up about
> three inches but leaving plenty of clay. Let them sit
> a little until somewhat stiffened. One at a time I
> took the sealed chicken sacks one by one out of the
> fridge sat it in the middle of the partialy thrown pot
> and carefully pulled the walls up making a (heavy)
> bottle. Took it back to the fridge, repeated the
> process until all were finished. Let them sit there
> until somewhat dried out (in a fridge in took awhile).
> Then baked them in the oven VERY slowly until the
> chicken was cooked.
Khaimraj Seepersad on wed 1 dec 99
Would it hurt to say that this clay technique was for yard fowl /
free range / slowly grown birds . Where the older , tougher flesh
gives more flavour and is better tenderised by the intense heat
held in the clay .
Not sure what forced fed would taste like .
A sometime Yard Fowl eater .
-----Original Message-----
From: Andrew Buck
To: CLAYART@LSV.UKY.EDU
Date: 30 November 1999 7:32
Subject: Re: Cooking Turkey with Clay ?'s
----------------------------Original message----------------------------
Hi All,
I think it worth mentioning that the below mentioned lunch sack should be
a paper sack, not plastic.
Andy Buck
Raincreek Pottery
Port Orchard, Washington
On Sun, 28 Nov 1999, Jeanne Wood wrote:
> ----------------------------Original message----------------------------
> I used the Frugal Gourmet's Chicken in Clay
> recipe (which was fabulous). I prepared chicken
> breasts, put it in a small lunch sack, refrigerated
> and cooled them. Went to the studio threw (about) six
> fairly heavy bottoms of pots pulling them up about
> three inches but leaving plenty of clay. Let them sit
> a little until somewhat stiffened. One at a time I
> took the sealed chicken sacks one by one out of the
> fridge sat it in the middle of the partialy thrown pot
> and carefully pulled the walls up making a (heavy)
> bottle. Took it back to the fridge, repeated the
> process until all were finished. Let them sit there
> until somewhat dried out (in a fridge in took awhile).
> Then baked them in the oven VERY slowly until the
> chicken was cooked.
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