Anyone ever cooked in a Schlemmertopff (?sp)?
- purple goddess Jun 20, 2007 08:01 PM
..now to forever be known as a "Schlarper Pott"
Just inherited one from Mater Beige, complete with dodgy German translation instructions.
I get that I have to soak it..
But then what??
It's about 30 years old and never used.
I am worried that despite soaking it first, that maybe, after 30 years of sitting in Mater Beige's Tupperware cupboard, it has soaked up grime and dust.
I have one, and can tell you that everything you make comes out incredibly tender. The absolute best potatoes you have ever had, perfectly cooked inside and out Root vegetables are particularly good in the pot. So is whole chicken, ,meatloaf and roasts.
Basically, I soak the pot for about 15 minutes in cold water, dump everthing in, and put the covered pot in a cold oven. Then, turn the heat on. Food cooks in about 20% or so less time.
I experimented with a roast chicken. The pot makes the meat incredibly tender, like no other roast chicken I have ever had. But it doesn't crisp up the skin. So, I removed the chicken the last 15 minutes of cooking and put it on a baking sheet. Turned the heat up to 500 and let the skin crisp up until dark golden. A bit of a pain, and more cleanup, but the chicken was perfectly cooked. The white meat was as tender and moist as the dark meat, which cooks perfectly and evenly.
Not sure about cleaning something that old, but I would clean it carefully with a bit of baking soda. Soak the lid for at least 30 minutes when using it the first time. Just try the potatoes with EVOO, salt, pepper, and fresh rosemary. You'll be in love!
Those clay pots, regardless of the brand, are a fine thing to own. It should clean up nicely with a plastic scrub brush and a little elbow grease. There are dozens of websites that can tell you more about what to do with a clay pot, just google "clay pot". Here is one I like because, well just because: http://www.ripegifts.co.uk/acatalog/c...