How do you Romertopf?
- meatn3 Feb 9, 2012 09:58 PM
I purchased one years ago and my initial forays were not too successful.
I had a huge bone from a pic-nic shoulder. It was too big for my soup pot so I fetched down the clay pot. I soaked red beans over nights, rinsed and drained them. Added some diced yellow onion and water. And let it cook for 3 hours, turning (did I say massive) bone midway.
Wow. This was much better than cooking it in a soup pot. The flavors intensified, the meat on the bone fell off yet crisped into tasty, crunchy bits. Added a touch of salt and Pirates Bite (not as hot they they indicate, but very delicious) and it was a wonderful meal on a chilly night!
So what do you cook in your clay pot? Recipes wanted!
I had one for years, until it finally cracked last year, and I have yet to replace it. :(
I think it made the best roasted chicken. Some citrus in the cavity, sprinkle with herbs, bake an hour or so, defat and thicken the pan juices for gravy.
I looked at the companies website and they recommend a dedicated pot for each variety of dish. I can see having a dedicated pot for fish, but not sure I see a need (flavor-wise, not dietary issues) to have different pots for beans vs chicken/pork/beef.
I tend to be a little anal, so I used baking soda and a scrubby pad to work on the really dark areas after washing with just hot water. The soup bone had a bit of fat which splattered the interior pretty intensely. I'm assuming that a desired seasoning develops over time?