White, Joanna (1995). Cooking in clay. San Leandro, Calif.: Bristol Pub. Enterprises. ISBN 1-55867-118-8. OCLC 32511101.

10 Deliciously Simple Clay Pot / Romertopf Recipes

Cooking in unglazed clay pots which are first immersed in water dates at least to the Etruscans in first century BC but likely dates to several centuries earlier. [1] The Romans adapted the technique and the cooking vessel, which became known as the Roman pot, a cooking vessel similar to those made since April 1967 by the German company Römertopf. [1] [2] According to Paula Wolfert, "all Mediterranean food used to be cooked in clay." [3] The Römertopf company have been producing clay cookware since 1967, sourcing its all natural clay from the Ransbach-Baumbach region of Germany. Surprisingly, cleaning by hand afterwards is quite easy. I am sure that there are some alternatives out there – I can only vouch for what I have used and see no point in looking elsewhere. After all, it has lasted nearly 30 years and shows no signs of giving up the ghost. Me, on the other hand is another story – if my recent cycling accident is anything to go by – I was introduced to a whole new world of pain and two weeks later have started to feel ‘me’ again. The Romertopf clay pot #111 is a three quart clay pot and will hold four to six pounds of meat. The recipes included feed anywhere from two to six people but it would be easy enough to adapt to create just about any recipe in it.

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Wenn du den Topf etwa hundert Mal zum Kochen benutzt hast, lohnt sich eine Intensivreinigung, damit die Tonporen wieder frei werden. Dazu stellst du das mit Wasser und einem großzügigen Schuss Essig gefüllte Unterteil etwa dreißig Minuten zum Kochen in den Ofen. The Romertopf will not overcook or burn any dish, so you can put it in the oven, go out and run errands, and come home to a delicious meal without worry. Do I have to soak Romertopf? Wash your Romertopf with water and a nylon brush. No soap is needed and it may actually seep into the terracotta, causing it to give your food a soapy flavor. Baking soda can be used for tough spots as needed.

Romertopf pot - Sourdough Cooking bread in Romertopf pot - Sourdough

Dishes commonly prepared in clay pots include ribollita. [9] :36–37 In South American cuisines [ edit ] Wolfert, Paula (2009). Mediterranean clay pot cooking: traditional and modern recipes to savor and share. Hoboken, N.J.: John Wiley & Sons. pp.xiv–xv. ISBN 978-0-7645-7633-1. OCLC 298538015. Transferring the bread to the (very hot) romertopf was a little challenging. I put the romertopf bottom on a board, transferred the first piece of dough carefully in. The second piece did, I confess, get dropped a bit - but that didn't seem to matter. (Burnt fingers the first time I did it though). It may be easier if there is just one piece of dough to transfer. Slashed the dough, put the lid on, and popped it in the oven. No need for ice or water to create steam - the dough itself is wet enough to create steam within the romertopf.

Die Etrusker sollen das Dampfgaren angeblich 800 Jahre vor Christi Geburt erfunden haben. Sie haben ihre Lebensmittel mit Ton und Lehm ummantelt, um sie ins Feuer zu geben. Die Römer haben dann bereits einen Tontopf zum Garen, Schmoren oder Braten von Fisch, Fleisch und Gemüse verwendet. Snij vervolgens de citroen in kwarten en pak nu de kip erbij, vul de holle kip met de rozemarijn takjes en 3 kwarten citroen. Pak nu de römertopf erbij en leg in de onderkant een bedje van krieltjes, sjalotjes, knoflook en koolrabi. Leg hierop de hele kip. Rondom de kip vul je hem aan met de rest van de groenten die over zijn. Knijp 1 kwart citroen uit over de kip en sluit hem af met het deksel. Common Ground's Bean Hole Beans". Mofga.org. Archived from the original on 7 March 2013 . Retrieved 2 November 2012.