Clay Pot Cooking

Clay pots are congenial inventions when it comes to cooking. You do
not need any extra fat, the food stays moist and tender, and all the
nutrients and flavors of the ingredients are preserved. You not only
save nutrients and flavors when choosing clay pots for cooking; you
save time and energy and it cooks in the oven without any supervision
except timing. You may serve the meal directly from the clay pot; no
extra platters are needed.

Clay pot meals are ideal when serving many guests. They can be kept
warm in the oven until ready to serve without any loss of flavor or
appearance. Herbs and aromatic spices enhance the flavor of dishes
and are not diluted, since you only need a fraction of liquid when
cooking.

Invest in at least 2 clay pots, one for fish and one for meat, vegetables
and poultry.

GENERAL RULES:

1. Always soak clay pot in water at least 15 minutes before using.

2. Always place the clay pot filled with the food in a cold oven. Turn on
heat to desired temperature and cook according to recipe directions.

3. Never place the clay pot over a gas burner or on a hot electric burner.

4. Never ever place a hot clay pot on a cold surface. The pot will crack
because it cannot withstand rapid changes in temperature.

5. Never pour cold liquid into a hot clay pot.

6. Rinse and wash pot after using. Do not use soap or other dish
washing detergent. Keep in an airy place.

WHAT TO PREPARE IN A CLAY POT

Almost any food can be prepared in a clay pot--fish, poultry, meat,
vegetables, fruit and soups.

You may even bake bread in a clay pot. First soak the pot in water,
then brush it with oil before adding the dough. Let bread rise in the pot,
covered.

Fish can be cooked in the pot either whole or cut into steaks or fillets.
Add herbs, a little butter and lemon, and cook, covered.

For pot roast or other roasts, place meat on a layer of sliced
vegetables and potatoes. Add spices and herbs, if used. A little warm
liquid can be added at the end of cooking time for a juicier roast.

Poultry, like chicken or Cornish hens, may be stuffed before cooking.
Brush with a little soy sauce at the end of cooking time for color.

Also Known As Earthenware

Clay bake ware that is glazed with a hard, nonporous coating. If high-
fired, the earthenware is hard; low firing produces soft, fragile ware.
Because of its inherent ability to release heat slowly, earthenware is
favored for dishes requiring lengthy cooking such as baked beans and
stews. Care must be taken to cool earthenware slowly and completely
before washing in order to prevent the glaze from cracking. Once the
glaze cracks, the exposed surfaces can adversely affect the flavor of
foods cooked in the container.