58759Re: [Authentic_SCA] Re: using clay cooking pig
- Jun 29, 2011The directions on mine say to "soak in tepid water for a least one hour. Then
take out of water and dry off with a towel. Pot is ready for cooking". It also
has all of the same warnings associated with clay pot cooking. Wonderful in the
oven. I broke the only one I took to a camping event. It got broken in transit!
We had the use of an iron dutch oven someone gratefully was not using for
Saturday nights feast.
From: Wyrd <susanne_dancer@...>
Sent: Wed, June 29, 2011 7:15:42 AM
Subject: [Authentic_SCA] Re: using clay cooking pig
With clay pigs or other non-glazed pottery used for cooking - I have seen people
who use them all the time - especially those who use tajines they soak the pot
in water and then use it to cook. Again do not use it over a naked flame.
My two cents worth.
--- In Authentic_SCA@yahoogroups.com, "Kender" <lilkender@...> wrote:
> I found this information for reenactors in a search:
> From personal experience:
> Make sure there is food or liquid in the pot when you put it over the fire, so
>the heat will be distributed into the food/liquid, or the pot can crack. If you
>want to pre-heat it, put water or oil in it, pre-heat and then dump it out
>before you add your food. Hang it above the fire or pull coals under it; do not
>set it directly in the fire. Do not pour something cold into a hot, dry clay
>pot, or it will crack.
> My living history group has gone through a bit of cookware figuring this out
>:-/ Good luck!
> -Kunigunde von Darmstadt
> --- In Authentic_SCA@yahoogroups.com, "Terri" <auntiegertus@> wrote:
> > I was just gifted with an unglazed cooking pig for use in campfire cooking.
>Does anyone out there know how to use it?
> > Thanks
> > Baroness Alinor, Ol
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