Pre-soaking, refrigerating Romertopf?
Is it OK to soak a Romertopf in water, put in the chicken, etc., put it all in the fridge, and then bring it out later in the day to bake, starting with a cold oven? Or must I soak the pot in water shortly before cooking? Thanks!
Somehow I couldn't see myself moving this pre-prepped Römertopf from a cold fridge directly in the oven, even if one starts out in a cool oven.
This whole procedure just sounds cumbersome. I would always soak the pot in water shortly before using it and setting it up then. I stack vegetables underneath and around the bird and add fresh herbs etc. so it simply wouldn't be practical to do it a day earlier.