If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed. To start viewing messages, select the forum that you want to visit from the selection below. |
|
|
Thread Tools | Display Modes |
#11
|
|||
|
|||
Röhmertopf?
"dkat" wrote in message ... They are not supposed to be glazed. They are supposed to be soaked in water before putting food in them and then put in the oven. It is part of the cooking method. The food is steamed and then dry roasted which is a bit odd. I found that I wasn't fond of mine. I have heard good things about the tagines mentioned. Donna Yeah I prefer the tagines. ) They look really cool too and are fun to throw. |
Ads |
#12
|
|||
|
|||
Röhmertopf?
"Xtra News" wrote in message ... "dkat" wrote in message ... They are not supposed to be glazed. They are supposed to be soaked in water before putting food in them and then put in the oven. It is part of the cooking method. The food is steamed and then dry roasted which is a bit odd. I found that I wasn't fond of mine. I have heard good things about the tagines mentioned. Donna Yeah I prefer the tagines. ) They look really cool too and are fun to throw. Do you use yours in the oven or on the stove top? What clay body do you use? I assume they are glazed inside and out... |
#13
|
|||
|
|||
Röhmertopf?
"dkat" wrote in message ... "Xtra News" wrote in message ... "dkat" wrote in message ... They are not supposed to be glazed. They are supposed to be soaked in water before putting food in them and then put in the oven. It is part of the cooking method. The food is steamed and then dry roasted which is a bit odd. I found that I wasn't fond of mine. I have heard good things about the tagines mentioned. Donna Yeah I prefer the tagines. ) They look really cool too and are fun to throw. Do you use yours in the oven or on the stove top? What clay body do you use? I assume they are glazed inside and out... In the oven, terracotta, glazed inside, with some glazed decoration out so that the natural terracotta clay shows. I have seen some made in quite grogged terracotta, I guess that would cope with heat changes easier, but mine survived the oven ) |
#14
|
|||
|
|||
Röhmertopf?
http://www.tagines.com/cat_tagine_recipes.cfm
You may have started something. I am now very much intrigued. The recipes on the above are for stove top. I wonder if they would work just as well in the oven. Has anyone used the fireclay that works on the stove top and has it been successful? Donna "Xtra News" wrote in message ... "dkat" wrote in message ... "Xtra News" wrote in message ... "dkat" wrote in message ... They are not supposed to be glazed. They are supposed to be soaked in water before putting food in them and then put in the oven. It is part of the cooking method. The food is steamed and then dry roasted which is a bit odd. I found that I wasn't fond of mine. I have heard good things about the tagines mentioned. Donna Yeah I prefer the tagines. ) They look really cool too and are fun to throw. Do you use yours in the oven or on the stove top? What clay body do you use? I assume they are glazed inside and out... In the oven, terracotta, glazed inside, with some glazed decoration out so that the natural terracotta clay shows. I have seen some made in quite grogged terracotta, I guess that would cope with heat changes easier, but mine survived the oven ) |
#15
|
|||
|
|||
Röhmertopf?
"dkat" wrote in message ... http://www.tagines.com/cat_tagine_recipes.cfm You may have started something. I am now very much intrigued. The recipes on the above are for stove top. I wonder if they would work just as well in the oven. Has anyone used the fireclay that works on the stove top and has it been successful? Donna I haven't used them on the stove top as I just used terracotta, they work well in the oven. I gave one to friends and they invited us for dinner, it was very yum. ) |
#16
|
|||
|
|||
Röhmertopf?
In article ,
dkat wrote: http://www.tagines.com/cat_tagine_recipes.cfm You may have started something. I am now very much intrigued. The recipes on the above are for stove top. I wonder if they would work just as well in the oven. Has anyone used the fireclay that works on the stove top and has it been successful? Donna I've made a tagine, several soup pots, tea kettles and a wok from flameware claybody and they've all been` successful. The glaze choices are limited and the clay is a little strange to work with--I found it to be uncomfortable on my hands, but it was an interesting project. I guess the flameware clay is controversial because some people have had accidents with it exploding on the stove, or developing cracks, but I've had neither of those things happen to my pots. They're kind of heavy though, so I don't tend to use them as much as I hoped. Deb R. |
#17
|
|||
|
|||
Röhmertopf?
After looking into it I decided I would rather go with the oven version
(exploding clay shards sound deadly). I'm glad to hear that there are other reasons not to use it. "Deborah M Riel" wrote in message ... In article , dkat wrote: http://www.tagines.com/cat_tagine_recipes.cfm You may have started something. I am now very much intrigued. The recipes on the above are for stove top. I wonder if they would work just as well in the oven. Has anyone used the fireclay that works on the stove top and has it been successful? Donna I've made a tagine, several soup pots, tea kettles and a wok from flameware claybody and they've all been` successful. The glaze choices are limited and the clay is a little strange to work with--I found it to be uncomfortable on my hands, but it was an interesting project. I guess the flameware clay is controversial because some people have had accidents with it exploding on the stove, or developing cracks, but I've had neither of those things happen to my pots. They're kind of heavy though, so I don't tend to use them as much as I hoped. Deb R. |
#18
|
|||
|
|||
Röhmertopf?
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! |
#19
|
|||
|
|||
Röhmertopf?
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 |
#20
|
|||
|
|||
Röhmertopf?
"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. |
Thread Tools | |
Display Modes | |
|
|