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#21
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Röhmertopf?
wrote in message oups.com... As a former chef ( now pottery nut and teacher) I found this whole subject very interesting and thought I might add my 'two peneth' of knowledge: The idea behind all of these 'oven used' cooking vessels is that the whole process of cooking is slow, and the effect on the food might be compared to that of 'heat work' on pots in a kiln. The heat of the oven will kill most germs (but I can understand peoples' dislike/distrust of the patina or 'seasoning' that appears on the cooking vessel); normal cleanliness aplies to these pots as it does with cast iron, stove top, cooking pans and woks that have 'seasoning', if in doubt slowly heat the pots (empty and dry) in the oven when using the oven to do a high temp roast! Low temperature glazes will not make the vessels more hygenic to use as eventualy all such glazes will have some (albeit microscopic) crazing which can harbour debree/dirt, more so than if left unglazed. This method of cooking does add something to the flavour and texture of the food; it used to be a great way to cook mutton (a tough but flavoursome meat) but it's rare to find mutton anymore as most suppliers sell only year old lamb. Sincere apologies to any vegetarian readers! In New Zealand you can still get mutton and hogget regularly. It does have more flavour. One of our supermarkets sells goat which benifits from long slow cooking too ) |
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#22
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Röhmertopf?
Hi all, I think that slow cooking would work just as well with the tin
foil option, but as Xtra News mentions there are subtle differences; (apologies if this next bit sounds a bit gross) the porous nature of these pots means that, with fatty foods such as mutton and goat, some of the unwanted fat is taken up by the pot. I havn't had goat for ages, the last time was when an African friend made me a goat curry, delicious! My mother tells me that during WW2 it was not unknown for people to build slow cookers using a crate and bails of straw, I think that once well heated the pot was placed in the straw and allowed to continue cooking on the residual heat! |
#23
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Röhmertopf?
In article .com,
plodder writes Hi all, I think that slow cooking would work just as well with the tin foil option, but as Xtra News mentions there are subtle differences; (apologies if this next bit sounds a bit gross) the porous nature of these pots means that, with fatty foods such as mutton and goat, some of the unwanted fat is taken up by the pot. I havn't had goat for ages, the last time was when an African friend made me a goat curry, delicious! My mother tells me that during WW2 it was not unknown for people to build slow cookers using a crate and bails of straw, I think that once well heated the pot was placed in the straw and allowed to continue cooking on the residual heat! As a matter of interest I have a book dating from the wartime/post-war period which contains details of the straw oven and various other traditional/scarcely old-fashioned tips and wrinkles. -- Steve Mills Bath UK |
#24
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Röhmertopf?
"Xtra News" wrote in message ... "Bubbles" wrote in message ... Interesting that you say unglazed is better than glazed, since crazing actually seems to retain bacteria better than unglazed pottery. Also, I am wondering if the slow-cooking can just as well be done in a normal open "pot" with aluminium foil over it at a lower heat? The benefits of cooking over time are great, that I know. But need we insulate the food with a röhmertopf in order to get the same effect as simply lowering the temperature and waiting an hour extra? My topf is still leatherhard and it can go either way - keep wet, finish and fire - or wet thoroughly and recycle. I would appreciate your input on the usefulness of this pot - as compared to the power usage, heavy cleaning job and storage space required. Thanks! Marianne Apparently the shape of the Rohmertopf makes the steam circulate differently which creates more tender moist food. Ah bugger, I meant to say the shape of the tagine, with the cone ) |
#25
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Röhmertopf?
"Steve Mills" wrote in message ... As a matter of interest I have a book dating from the wartime/post-war period which contains details of the straw oven and various other traditional/scarcely old-fashioned tips and wrinkles. -- Steve Mills Bath UK When doing my search for fireclay to use on the stove top I came across how to make brick for a stove that was really rather neat. The brick is made with half clay and have sawdust (actually that was one of many recipes). I had remember reading about using this mixture for building kilns as well. So much to play with... so little time... Donna http://www.repp.org/discussiongroups...e/vcstove.html |
#26
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Röhmertopf?
"Xtra News" wrote in message ... Apparently the shape of the Rohmertopf makes the steam circulate differently which creates more tender moist food. Ah bugger, I meant to say the shape of the tagine, with the cone ) All the ones I saw on the net had the cone on. I am supposing it is about the same shape inside? Marianne |
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