Alexis Evans on tue 12 mar 02
I do pitfires and understand that I can cook a chicken in a covered clay pot
cooker in one corner of the fire. I searched the archives but nothing came
up on it.
What kind of clay do I use and how high to fire it? And would I glaze the
inside like some cookers I've seen in gormet stores? How thick would it be?
If anyone has done this please let me know on or off list...if this is
something that nobody else would possibly be interested in. Sure would be
nice to cook dinner with pots.
Lexxey
East GA, Pottery & Gardening
http://www.flummoxed.org/lexxey/index.htm
Stephani Stephenson on thu 27 jan 05
Lexxy ,
I use to cook poultry in a clay pottery cooker
I didn't make the cooker,
it was made of
red terra cotta clay
still somewhat porous
unglazed inside and out.
had a metal rod fitted around circumference of both the pot and the lid
and handles which opened and closed the lid.
opened and closed like bellows handles,( can't think of another visual
example)
Pot was about the size and shape of a football, but flat on top and
bottom
what was wonderful about it was you would immerse the
pot in water first, for 5-15 minutes if I remember correctly
then put the bird in the pot
(I probably put oil, garlic and seasoning in and on the bird)
then put the pot in the oven or the embers
the moisture in the clay pot
diffused into the cooking bird
though not to the extent where it steamed the bird
made for an incredibly tender ,yummy bird
great with game, especially pheasant,
and even an occasional
middle aged chicken
Stephani Stephenson
steph@revivaltileworks.com
http://www.revivaltileworks.com
steve baker on fri 28 jan 05
You reminded me of something. About 1990 I helped a ceramic shop (actually the old Nelson-McCoy group) in Roseville, Ohio make body adjustments with those Rometoff chicken cookers they were making - you know the ones with the ornate releif on the sides that say "Made in Germany". Well, in 1990 they were not. The body was a heavy Redart body, nothing at all fancy, just a simple ram press body.
Stephani Stephenson wrote:Lexxy ,
I use to cook poultry in a clay pottery cooker
I didn't make the cooker,
it was made of
red terra cotta clay
still somewhat porous
unglazed inside and out.
had a metal rod fitted around circumference of both the pot and the lid
and handles which opened and closed the lid.
opened and closed like bellows handles,( can't think of another visual
example)
Pot was about the size and shape of a football, but flat on top and
bottom
what was wonderful about it was you would immerse the
pot in water first, for 5-15 minutes if I remember correctly
then put the bird in the pot
(I probably put oil, garlic and seasoning in and on the bird)
then put the pot in the oven or the embers
the moisture in the clay pot
diffused into the cooking bird
though not to the extent where it steamed the bird
made for an incredibly tender ,yummy bird
great with game, especially pheasant,
and even an occasional
middle aged chicken
Stephani Stephenson
steph@revivaltileworks.com
http://www.revivaltileworks.com
______________________________________________________________________________
Send postings to clayart@lsv.ceramics.org
You may look at the archives for the list or change your subscription
settings from http://www.ceramics.org/clayart/
Moderator of the list is Mel Jacobson who may be reached at melpots@pclink.com.
---------------------------------
Do you Yahoo!?
Yahoo! Search presents - Jib Jab's 'Second Term'
| |
|
