| T O P I C R E V I E W |
| sonflowergurl |
Posted - Apr 12 2006 : 07:06:03 AM
I was doing an internet search for something to do with gardening, and hit something about "clay pots" and came across a link for Romertopf clay bakers. I have one! I got it from my grandma's stuff when she passed away and I didn't know what to do with it. (I don't think she ever used it either.) I've never used it, and wanted to know if you all have one and any recipes that you can share. Should it be cared for basically the same way as Pampered Chef stones?
I just saw on the site also, that the company has been around since 1996...my grandma passed away in 1996, so it was brand new! Wow!
Katee
The end will justify the pain it took to get us here.
"Looking Toward the Son"---- http://sonflowergirl731.blogspot.com
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| 4 L A T E S T R E P L I E S (Newest First) |
| brightmeadow |
Posted - Apr 13 2006 : 2:56:30 PM
From the Kitchen to Table web site:
Six Golden Rules for Using A Clay Baker:
Before use, soak top and bottom in cold water, for 15 minutes.
After soaking, place baker in cold oven and bring slowly to required temperature (electric ovens do this automatically; for gas ovens, turn heat to low for 10 minutes, and then increase to desired temperature).
Never put the clay baker on direct flame, stove top or electric hot plate.
Do not put a hot clay baker onto a cold surface and be sure to warm all ingredients before putting them into the hot clay baker.
When finished using your clay baker, clean with a brush in warm water; do not use soap, and never scour.
Store your clean clay baker in an airy place, with the lid resting upside down in the base.
You shall eat the fruit of the labor of your hands - You shall be happy and it shall be well with you. -Psalm 128.2
Visit my web site store at http://www.watkinsonline.com/fish or my homepage at http://home.earthlink.net/~brightmeadow |
| brightmeadow |
Posted - Apr 13 2006 : 2:42:11 PM
How cool - I just bought one of these the other day (It was half-off!) Only mine is called schlemmertopf. It gives directions for just soaking the top.
I put some chicken breasts in it and covered them with veggies (potatoes, carrots, onions, celery and asparagus), put on 450 for an hour, everything came out yummy and tender but a lot more water in the bottom of the pot than what I started with... I was surprised. Next time maybe a little flour/water to start with to get more like a gravy???
There are some recipes at http://fantes.com/schlemmertopf.htm
You shall eat the fruit of the labor of your hands - You shall be happy and it shall be well with you. -Psalm 128.2
Visit my web site store at http://www.watkinsonline.com/fish or my homepage at http://home.earthlink.net/~brightmeadow |
| sonflowergurl |
Posted - Apr 12 2006 : 07:34:41 AM
This one says "microwave safe" on the bottom, so it's from the "new" company. Their site said they moved production from Germany to Mexico, so I'm thinking it must've been a move made in 1996?
They did have a few recipes on their site, I'll continue to search.
Katee
The end will justify the pain it took to get us here.
"Looking Toward the Son"---- http://sonflowergirl731.blogspot.com
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| realme52 |
Posted - Apr 12 2006 : 07:17:53 AM
Those Roemertopfs were around for a long time. I remember my mom cooking with it in the sixties. And, of cause, they are called Roemer-Topf (meaning Roman Pot in German) because the old Romans cooked like that all the time.
I think it works simmilar to a slow cooker. But you soak the empty pot in water (submerge it completely in cold water for quite a while, for example in your sink) until it is completely saturated. Then you put your food in it and put it in your oven at a faily moderate temperature and for a fairly long time.
Important is also, that you do not clean it with soap, because the soap would soak into the porous material and then be transfered to the food.
That's how much I remember about it. Don't have any recipes. You should be able to find recipes on the net.
Think Lovingly |
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