Meatballs "Hedgehogs"
Do you think that banal hedgehogs will not surprise anyone? Cook our hedgehogs with a secret: a small piece of cheese will give the meat a special juiciness and tenderness!
Necessary:
Vegetable sauce:
1 medium carrot
1 medium onion
1 tbsp olive oil
1 tbsp tomato paste
100 ml water
3 tbsp sour cream
salt, pepper - to taste
Hedgehogs:
3 tbsp long grain rice
1 small onion
500 g minced meat (beef or pork and beef)
1 egg
0.5 tsp paprika
0.5 tsp oregano
150 g Adyghe cheese
salt, pepper - to taste
How to cook:
1. For gravy, grate the carrots, finely chop the onion.
2. Heat the olive oil in a frying pan. Saute vegetables for a few minutes until browned. Add tomato paste and fry for 1 more minute.
3. Pour in water and evaporate half of the liquid.
4. Add salt, pepper, sour cream and cook over low heat for another 1 minute. Remove from fire.
5. For hedgehogs, boil rice until half cooked, rinse under cold water. Cool slightly.
6. Grate the onion or chop it very finely.
7. In a large bowl, mix minced meat, grated onion, egg, cooled rice and spices, salt and pepper.
In a large bowl, mix minced meat, grated onion, egg
Knead for a minute.
8. Cut the cheese into small cubes.
9. Form small hedgehogs, put a piece of cheese in the center of each.
10. Spread the hedgehogs in a pot, layering with vegetable gravy.
Spread the hedgehogs in a pot, layering with vegetable gravy
Chicken legs in orange marinade
A traditional Chinese dish is introduced to the comforts of a Russian pot. Sweetish chicken with a slight aroma of garlic in a thick orange sauce turns out so tender that the meat literally melts in your mouth.
Necessary:
6 chicken legs
1/4 st. soy sauce
1/2 st. orange juice
2 tbsp Sahara
1 tsp tomato paste
half an orange
2 garlic cloves
salt - to taste
flour
How to cook:
1. Clean the legs of skin and excess fat, roll in flour.
2. Mix soy sauce, orange juice, sugar and tomato paste. Cut half an orange into cubes along with the peel. Crush garlic.
3. Put chicken legs and orange slices in a pot, pour over orange sauce, add crushed garlic and salt. To cover with a lid.
4. Place in a cold oven and set the temperature to 200°C.
5. Cook for 30 minutes, then remove the lid and cook for another 15-20 minutes. The sauce should evaporate slightly and thicken, and the chicken should easily fall off the bone.
6. Serve with plain rice.
Meat stew
Hearty meat stew with vegetables cooked in a pot is a favorite dish of many. It is valued for its simplicity and rich taste, and thanks to the preliminary frying, the vegetables remain whole and juicy even with prolonged languishing in the oven.
Necessary:
500g lean beef or pork goulash
1 medium carrot
1 medium red bell pepper
2 large potatoes
1 medium onion
150 g frozen green beans
1 tbsp olive oil
1 Bay leaf
1 tsp thyme
salt - to taste
1 st. water
How to cook:
1. Cut carrots and bell peppers into strips, potatoes into large slices, onions into half rings.
2. Rinse the meat and pat dry with paper towels.
3. In large frying pan warm up the oil. Add meat and sear on all sides for 1-2 minutes.
4. Then gradually introduce all vegetables, starting with onions and ending with beans. Stirring constantly, fry for a few minutes until a crust forms, this will help keep the vegetables whole and juicy. Salt.
5. Put the meat and vegetables in a pot, add spices and pour water.
Put the meat and vegetables in a pot, add spices and pour water
Pork in soda
The long soaking process and the acid in the soda turn the familiar pork into a melt-in-your-mouth delicacy with a unique, slightly sweet taste and spicy mustard notes.
Necessary:
500 g lean pork
1 tsp mustard seeds
1 bay leaf
black peppercorns - to taste
salt - to taste
1 st. soda
How to cook:
1. Rinse the meat and dry it on a paper towel. Cut into small pieces.
2. Fry the mustard in a dry frying pan until a pleasant aroma appears.
3. Put the meat in a pot, add spices, salt and pour soda.
Put the meat in a pot, add spices, salt and pour soda
Fish under a crispy cap
Red fish baked in sour cream with cheese and dill. A crunchy dough cap will be a great addition to creamy salmon or trout. The dish tastes best hot right out of the oven.
Necessary:
Dough:
1-1.5 st. flour
1 tsp Sahara
a pinch of salt and soda
1 egg
1-3 tbsp sour cream
Fish:
400-500 g salmon or trout fillet without skin
1/4 lemon
small bunch of dill
2-3 tbsp sour cream (20%)
100 g parmesan or other hard cheese
salt, white pepper- taste
How to cook:
1. For the dough, in a large bowl, mix flour, sugar, salt and soda.
2. Break the egg into a bowl and shake it with a fork. Pour a quarter into a cup and leave to lubricate the dough. Mix the rest with sour cream and add to the flour mixture.
3. Knead a dense dough like dumplings. You may need more flour or a little water. Roll the dough into a ball.
4. Cover with a towel and leave to "rest" for 10-15 minutes.
5. Preheat the oven to 100°C.
6. Rinse the fish, dry and cut into large pieces. Put in a pot.
Rinse the fish, dry it and cut into large pieces. Put in a pot
Squeeze the lemon over the fish and place the lemon peel in the pot.
7. Add chopped dill, sour cream, salt, pepper and mix everything. Sprinkle with grated cheese.
8. Pinch off a small piece of dough for decoration. Roll out the rest into a circle with a diameter wider than the neck of the pot. Cover the pot with dough, decorate as desired and brush with egg.
Cover the pot with dough, decorate as desired and brush with egg
beef in beer
A popular dish from Western Europe is beef stewed in dark beer with vegetables. A couple of hours in a pot at a moderate temperature, and a juicy stew with the most tender meat in a thick, aromatic sauce is ready! The dish tastes even better the next day.
Necessary:
500 g lean beef
1/4 st. flour
2 large carrots
1 stalk celery
1 large onion
1 small potato
2 garlic cloves
2 tbsp olive oil
1 tbsp tomato paste
salt, peppercorns - to taste
1 bay leaf
1 bottle of dark beer
fresh parsley - for serving
How to cook:
1. Rinse the meat and dry thoroughly. Roll in flour.
2. Cut carrots and celery into rings, onions into half rings, potatoes into large cubes, finely chop the garlic.
3. Warm up 1 tbsp. oil in a large skillet. Fry the meat in small portions and transfer to a paper towel to drain excess fat.
4. In the same pan, heat the remaining oil and fry the onion for a couple of minutes until golden brown. Add carrots, celery and potatoes, fry for 2 more minutes. Add garlic, sauté for 1 more minute, stirring constantly. Add tomato paste and fry for 30 seconds, season with salt. Remove from fire.
5. Put meat, bay leaf, peppercorns in a pot.
Necessary:
1 st. barley groats
1 large apple
a handful of raisins (gold and dark)
1 tsp cinnamon
2-3 tbsp brown sugar (you can substitute white)
1 lemon wedge
2.5 st. water
150 ml cream (20-30%)
How to cook:
1. Rinse the cereal in cold water.
2. Cut the apple into cubes, rinse the raisins.
3. Place half of the apples in a pot, add half of the cinnamon and sugar.
4. Then pour in the cereal, raisins, remaining apples, cinnamon, lemon wedge and sugar.
Then pour the cereal, raisins, remaining apples, cinnamon, lemon wedge and sugar
Many housewives were presented as a gift with a set of ceramic or earthenware for baking or stewing food. However, not everyone has enough time, strength and patience to master the recipes in pots in the oven and pamper their loved ones amazingly. delicious meals. It's actually pretty easy to make dinner this way. Check out our tips and instructions for making delicious pot food.
Dish recipes
Food familiar to many can become incredibly tasty if cooked in an oven in earthenware. Study the following recipes in pots in the oven, and positive feedback from your family and guests will not be long in coming.
To cook amazingly tender, you will need:
Pork must be cut into small cubes, lightly fried in a pan, put in pots. Potatoes are peeled, cut into slices, salted and placed on top of the meat. Then cut the rest of the vegetables, send them to other ingredients. Each serving is flavored with mayonnaise, salt and pepper, and you can put a layer of grated cheese on top. Food in pots is placed in an oven preheated to 190-200 degrees and languishes there until cooked.
Turn any dinner into a celebration. To prepare it, you will need the following ingredients:
The meat is rinsed, slightly dried with a paper towel, cut into small pieces. Onions are cut into rings, and mushrooms into neat slices. After that, the onions are sautéed, and then champignons are added to it and stewed for another 5 minutes. The potatoes are peeled, cut into small cubes. Do the same with carrots.
The prepared ingredients are left for a while to make a creamy sauce. To prepare it, you need to take enamelware, pour 400 ml of boiling water into it and dissolve the cream in it. Add salt, pepper and other spices to the mass.
All the components of the dish are laid out in a baking dish in layers - first potatoes, then chicken, onion-mushroom mixture, carrots. Everything is poured from above cream sauce and topped with grated cheese. After that, the pots are covered with lids, put in an oven preheated to 180 degrees and baked for 1–1.5 hours. Fragrant and with mushrooms is ready!
The indicated amount of ingredients is enough for 4-5 servings of the dish.
You can also cook in the oven, which will surprise guests at any family celebration. To prepare the dish you will need:
Ingredients listed are for 1 serving.
The meat must be cut into small pieces and fried until cooked in a pan. Chop the onion into half rings and sauté until golden brown. Separately, fry the carrots, and then mix it with the finished onion. We distribute the meat in pots, spread a layer of onion-carrot mixture on top, pour rice, pour boiling water and pour seasoning. We heat the oven to 180 degrees, put pilaf in it for an hour.
The perfect dinner is ready!
Delicious and light in pots, the recipes of which can be both dietary and high-calorie, can be prepared in 30-40 minutes. For the dish you will need the following ingredients:
Cabbage must be finely chopped, boiled in salted water for 10-15 minutes. Onion should be finely chopped, lightly fried, added to it, stewed a little and transferred to earthenware. Bake the ingredients in the oven for 10 minutes at a temperature of 180 degrees. When the dish is ready, add sour cream on top and serve.
Enjoy your meal!
These ingredients are enough to make 5 servings.
Another tasty and satisfying one can be cooked in the oven. Required Ingredients:
We clean the fish from scales, get rid of the bones, wash thoroughly and cut into pieces. We clean the potatoes and carrots, cut them coarsely (you can cube them). It is better to cut the onion into rings or half rings. We put the ingredients in a baking dish in layers - first potatoes, then onions, carrots and pollock, add a drop of oil.
To prepare the sauce, dilute sour cream with a small amount of boiled water, add spices to it to taste and mix well. Pour the sauce over the stacked ingredients, preheat the oven to 200 degrees. We cook the dish in pots for an hour, after which we serve it to the table with a side dish (boiled rice).
You can make it incredibly tasty if. For this dish you will need:
Boil dumplings slightly in a saucepan (they should not float), at the same time preheat the oven to 200 degrees. We shift the semi-finished products into pots, add sour cream and butter. We mix flour and eggs, make a homogeneous mass out of them, pour it on dumplings. We put grated cheese on top of the pots and send everything to the oven for 25-30 minutes. Serve on the table, after decorating with finely chopped greens.
As you can see, even the most ordinary dishes can become original and incredibly tasty if cooked in clay pots. Do not be afraid to experiment, and then rumors about your culinary skills will surely spread among your friends and relatives. Enjoy your meal!
We value your opinion and would appreciate your feedback. Your comments and suggestions will be taken into account in our work.
Every hostess knows that the success of a cooked dish depends not only on the quality of its ingredients and cooking technology, but also largely on the way it is served on the table. Sandwiches look best on small skewers, cocktails in crystal glasses, and baked foods in ceramic pots. Earthenware not only enhances the taste of prepared dishes, but also preserves useful material and micronutrients.
To prepare a hearty baked meat or vegetable dish, decide on its pleasant taste with the type and capacity of the dishes in which it will be cooked. Pottery, especially those made by hand, can become cracked, chipped, discolored, or even break if not properly maintained.
Immerse the pots in cold water for 5-10 minutes or rinse the clay sides thoroughly under cold running water - this is what needs to be done before putting the ingredients inside. Then the moisture will slowly evaporate, preventing the ceramic from drying out and creating the effect of a double boiler inside the pot. With this method of cooking, vitamins are preserved twice as much as with traditional baking. And the dishes retain their original appearance and integrity longer.
Anything can be cooked in pots. Even sweet pastries will not be devoid of sophistication, but it will turn out to be too satisfying for a bite of coffee or tea. Traditionally baked in clay:
The peculiarity of cooking any roast at home is the preliminary frying of some of the ingredients. But during baking, the oil can not be used at all. It will not affect the juiciness in any way. Natural vegetable juices, fish and meat fats will mix during the baking process, and limited air access will make the dishes more rich.
If you cook in pots without a lid, a crispy crust will form on the surface of the products and on the sides, as during roasting on a fire.
Very often, housewives choose pork for its pleasant taste. In addition, it goes equally well with potatoes, mushrooms, zucchini, peppers, carrots, onions and herbs.
For the pot roast, cut the pork into cubes, lightly salt and fry in a skillet over medium heat for no longer than seven minutes so that the meat just seizes. Do the same with mushrooms and zucchini if you are going to add them.
Potatoes, peppers and onions can be added without pre-cooking. It is enough to rinse well and cut as the soul asks: circles, stripes, squares or triangles. Everything will bake in the oven anyway. For the same reason, it is not advisable to lay the ingredients in strictly even rows as on a baking sheet. The sequence, of course, will remain, but the smells and juices will mix.
Beef before laying in a pot must be cut into strips or cubes, salt and fry over moderate heat with onions and carrots.
Carrots in the roast are allowed in two types - both chopped on a grater and sliced in circles, depending on the preferences of the hostess. Wherein grated carrot it is better to pre-fry with onions until a juicy orange hue appears. Circles are best put raw directly into the pot. They need very little time to fully prepare.
When it comes to vegetables that go best with beef, potatoes come out on top. Young tubers, combined with leeks, sweet carrots and fresh beef, are good for making a rustic French roast that few people can resist.
When combining beef with other vegetables, care must be taken. Beef can turn out dry due to the fact that it is cooked without oil, because it has less fat than pork. But this is easy to fix by adding sweet and sour sauce during cooking or directly at the table.
Chicken meat is a universal product. Any vegetable can be added to the roast, in any quantity, with or without pre-roasting. To prevent the chicken from getting dry, you can add a few tablespoons of sour cream or kefir to the pot before going to the oven. So the meat will become a little softer and juicier, but at the same time it will not cease to be dietary.
For those who eat exceptionally healthy food, you can offer a recipe for roast chicken with pumpkin in a pot. Here it is not necessary to pre-boil the vegetable. It is enough to lightly fry chicken fillet and circles of onions, and then put in pots on top of chopped pieces of raw pumpkin. Even if you do not add spices and herbs, due to the sweetness and softness of the gourd, the dish will come out very satisfying and tasty.
It turns out very rich soup in pots, which tastes like the first one cooked on a fire.
Ingredients for 4 servings:
How to cook:
First, clean and cut the fish into small pieces. We remove small bones. We put in pots. Finely chop the potatoes, squeeze the garlic and add in portions. Fill everything to the top with water or broth. Add salt and other spices, distribute the "lavrushka" and pour the vodka. In pots, it will evaporate longer than in a saucepan, and will make the fish soup more rich. Put on a baking sheet and put in the oven for half an hour. We exhibit average temperature. The readiness of fish soup is easiest to determine by smell. Before taking out, finely chop green onion and throw it into a container. If you add it at the very beginning, the greens will acquire a characteristic boiled flavor. Connoisseurs of the dish can be served with a wooden spoon for fish soup.
Video recipe
Ingredients for 3 servings:
Cooking:
First, fry the onions and carrots in a heated frying pan until golden. Then cut sausages or ham into cubes and fry there. At the same time, you can wash and peel the potatoes, cut into small circles. In a pre-soaked pot, first put the roast, then chopped potatoes on top and peas swollen overnight. Pour water on top, leaving 5-10 cm for the lid. We put on a baking sheet in the oven and bring to a boil at 180-190 degrees. Reduce the heat to 150 ° C and cook for about 45 minutes more. We let the finished soup brew for 20-25 minutes, and then serve with herbs and breadcrumbs.
Unusual for most, but very simple and healthy dish.
Ingredients:
Cooking:
Cut the fish into medium-sized portions. Pepper and salt to taste. We make small cuts 2-3 cm wide and season with lemon for juiciness. Randomly chop the onion, carrot and fry for 1-2 minutes. We shift into pots, put fish on top. My pepper, cut into half rings, add to the pot. We don't interfere. Top with a small amount of sour cream, close the lid and put in the oven for 25-30 minutes until cooked. Serve with rice or potato garnish.
Ingredients:
Cooking:
At the bottom of the pot we put cauliflower inflorescences and asparagus. Finely chop the carrots on a grater and tamp everything in a bowl. Then, if necessary, clean the silver carp, cut into large pieces, pepper and salt to taste. We spread it on top of the carrots and cover everything with green peas. Melt the butter in a frying pan, add sour cream and hold for no longer than two to three minutes. Pour the resulting dressing on top into a pot. We send it to the oven at 200 degrees for 45 minutes. Carefully remove and sprinkle with chopped parsley or dill. Serve hot.
The dish is not only rich in vitamins, but also very satisfying.
Ingredients:
Cooking:
Fry thawed or fresh chicken fillet in a pan for 5-7 minutes along with onions. In parallel, buckwheat, cleaned of debris and husks, fry in a separate pan for 1-2 minutes. This is necessary to better reveal the aroma of cereals. Lay the fried fillet with onions at the bottom of the pot. We put crispy buckwheat on top and pour cold water in a ratio of 2: 1. We send it to the oven for half an hour, we wait for the buckwheat to be fully cooked. Before serving, you can add 50 g of butter and mix right in the pot for better flavor disclosure.
If you want something sweet and baked, but healthy, millet porridge with pumpkin - the best option. The only thing you need to make the dish right is to choose good pumpkin. sweet pumpkin, as a rule, oblong, pale on the outside, with bright orange contents. A round vegetable with a greenish or reddish tint often has a tart flavor and is more suitable for Halloween celebrations than for making sweet porridge.
Ingredients:
Cooking:
We wash the millet first in warm and then in cold water to remove excess debris and astringent aftertaste. Add it to boiling milk and cook over low heat, stirring occasionally, for 7-10 minutes. Cut the pumpkin into medium or small pieces, add to the pan and cook for another 3-4 minutes. Lubricate the bottom of the pot with warm oil and pour the contents there. We send it to the oven without a lid for 35-40 minutes at a temperature of 180 degrees. We check the readiness of the pumpkin with a skewer or toothpick. Linden or herbal honey can be added to the finished dish.
Ingredients:
Cooking:
If you wanted stewed cabbage, there is no need to deny yourself. There is no special recipe or technology here. Just chop or finely chop the cabbage, salt it well and put it in a pot. Wash and peel the potatoes, randomly chop and add to the cabbage.
Why are pots so attractive? There are situations that are familiar to any housewife: the kitchen is full of bowls, pots, pans, you have to run from the table to the stove, turn something over, pour wine somewhere, while whisking something with a whisk. The oven smells of roasting - it's time to water the meat. And in the evening, when the guests leave, or the households go to their corners, there will be a mountain of unwashed dishes. But if you cook the main dish in a pot, then how much time and effort you can save for your corner. You just need to put all the ingredients in a pot in advance, put it in the oven, and when everyone sits down at the table, just remember to turn it on. And you will spend a minimum of time washing the pots.
Whatever you decide to do, the result will exceed all your expectations. Why?
Because: the duration of cooking (softness of meat/poultry/fish is guaranteed), the abundance of ingredients (the taste is interesting and rich), a peculiar presentation.
General principles for cooking recipes in pots in the oven
* Products are laid simultaneously with spices and seasonings, sauce and water. "Maturation" of all ingredients should be approximately the same. If, say, the meat needs more cooking time than the vegetables that make up the dish, it is pre-fried, brought to half-cooked. In any case, the meat in the pots is very tender and juicy.
* You can cook anything in pots: first courses, fish, meat, poultry, offal, dumplings, vegetables, cereals, desserts. Even ordinary potatoes in pots turn out amazingly tasty.
* The advantage of cooking in pots is their "unpretentiousness" - everything that is in the refrigerator and in home stocks can easily be folded into a ceramic pot. Using traditional recipes, fantasizing and adding something new every time, it is easy to diversify the everyday menu, giving it a unique individual style.
* An equally important component of the cooking process in pots is the ease and speed of cooking products. The ingredients just need to be folded into a pot and put in the oven.
The benefits of dishes cooked in pots in the oven
The dishes that we cook in pots have a unique taste and aroma. They can be equated in terms of benefits to steam dishes, since they retain all the nutritional properties of the products. Ceramic dishes in which dishes are cooked have a mass technological advantages: it carefully preserves the taste of food, does not transfer harmful substances and impurities into food, it has much more possibilities than glass or metal utensils.
Usually in pots it turns out something in between the first and second course, with a sufficient amount of liquid. That is why, serving one pot per serving, you can not worry about preparing other dishes - nutritious and high-calorie.
TAKE NOTE
A FEW RULES FOR COOKING CORRECTLY ACCORDING TO RECIPES IN POTS:
1. For cooking, put the pot with the contents only in a cold oven and only then turn on the heat. Otherwise, the pot may crack.
2. The pot is designed for cooking in the oven or oven only.
3. The large capacity pot must not be placed too high in the oven, otherwise it will touch the heating contacts.
4. Close the pot with a layer of dough or a clay lid.
5. During cooking, you must carefully monitor the amount of liquid in the pot. If it is not enough, then you can add only hot broth or water.
6. If you are cooking very fragrant dishes, for example with garlic, cover the pot with baking paper so that it does not become saturated with a smell that is difficult to remove.
7. If the dish in the pot turns out to be dry and you need to add liquid, it is better to use broth or wine, which, after evaporating the alcohol, will give the sauce a pleasant flavor.
8. Add liquid to the pot little by little, as the products in the process of cooking release juice and the amount of liquid may be excessive and begin to splash out of the pot.
9. Cooking in a pot does not require additional use fats. Certain types of oil (olive, sesame), added for taste and aroma, should be put in a dish in a small amount.
10. Remove the pots from the oven 5-10 minutes before the end of cooking.
11. A pot that is taken out of a hot oven should not be placed on a cold surface, it is better to spread a towel or put a wooden board.
WHAT IS THE SUPERIORITY OF COOKING IN A POT:
cooking does not require fat.
in pots you can cook almost everything: from first courses to desserts.
cooking in pots is very simple - you do not need to turn or stir anything. Put the pot in the oven at a certain temperature and certain time and that's it, you can forget about it and go about your business.
there are situations when in one family someone loves spicy food with a lot of pepper, but another family member cannot eat such food. Pots solve this problem. It's very simple - add a lot of pepper in one pot, and just a little bit in the other. So you get one dish, but with a favorite taste for everyone.
dishes cooked in pots are very tasty. The food in them is not boiled, but languishes - everything turns out to be very tasty and retains useful substances.
CORRECTLY CARE FOR OUR CLAY ASSISTANTS:
1. Before using new pots, you need to fill them with cold water, put in the oven, turn it on, bring the water to a boil, then turn off the oven and let the water cool. Everything, now our clay pot helpers are ready to use
2. Before loading the food into the pot, it must be dipped in cold water for 15 minutes. You do not need to wipe it, put food in a wet pot. Why is that? - Water closes the pores of the pot, and when heated, it does not take it from the products. Food is cooked as if steamed, which is very useful.
3. Put the pot in a cold or slightly warm oven. From a sharp temperature drop (if you put it in an oven already preheated to 200 degrees), the pot may crack.
4. Do not put the pot in the oven very high. The lid must never touch the heating elements.
5. Do not pour liquid (water, broth), to the top - it will definitely run away. The pot should be ¾ full.
6. Before you take the pot out of the oven, think about where you will put it. Do not place the pot on a very cold or damp surface, otherwise it will burst.
7. After using the pot, it must be washed. But remember, you can't use either dishwasher, not even detergents(the pores of the pot will easily absorb them). Warm water is best. If the food sticks and is not easily washed off, then fill the pot with water and add 1 tablespoon of baking soda. Leave for how many hours. After this procedure, the pot is easily washed off. In addition, baking soda will get rid of food odors. When storing a pot, make sure it is completely dry and it is best to store them upside down.
8. If you took out the pot and found that after the last use it was not completely dry, and mold had formed, then apply a paste made from an equal amount of water and soda on it and wash it off after 30 minutes. The pot is ready to serve you again.
SMILE
Ivanushka the Fool came to Paris, went to a restaurant, looked at the menu: fried frog legs, baked frog legs, stewed frog legs .. and thinks - “So this is how they treat them, but I got married a fool”
Dishes in clay pots are especially juicy, fragrant and tasty. Almost the same as dishes cooked in a Russian stove.
In such dishes you can cook fish, meat, vegetables, cereals and more. You can also reheat already prepared food in such pots. In order for the dishes to come out very tasty, it is important to remember a few secrets of clay pots.
1. Having bought such a container, do not rush to immediately try to cook something in it. The pot must first be soaked in water. The container is immersed in cold water and left for an hour. If the pot is glazed, then you just need to boil it in a saline solution with vinegar (take 100 ml of vinegar per tablespoon of salt).
2. Each time before starting cooking, the pot must be kept in cold water for 15 minutes. The walls will absorb the liquid, and the dish will turn out especially juicy.
3. Do not put pottery in a hot oven. sharp drop temperatures can cause the pot to crack. The best place for a pot in the oven - the bottom shelf.
4. Use clay pots on an open fire or on hob electric stoves are strictly prohibited. After removing the pot from the oven, it should be placed on a wooden surface. If a hot pot is placed on a cold base, it may crack.
5. After use, the pot must be washed and dried. It must be kept open so that an unpleasant odor does not appear inside.
6. When appearing in ceramic pottery bad smell, you can remove it with ordinary soda. To do this, pour water into the container and dissolve a couple of tablespoons of table soda in it. The mixture is left in the pot overnight. In the morning, the water is simply poured out, and the dishes are rinsed.
7. If the preparation of the ingredients from which the dish is cooked requires approximately the same time costs, then they are placed raw in the dishes at the same time. If the cooking time is different, then some of the components are pre-cooked. For example, when cooking potatoes with meat in a pot, the last ingredient is lightly fried beforehand.
8. In order for meat and potatoes to reach readiness at the same time, they are put raw in a pot and poured with tomato juice.
9. An ordinary soup warmed up in a pot will turn out to be very tasty if you use a flat cake instead of a lid. The edges of the pot are greased sunflower oil so that the dough does not stick tightly, and put the dish in the oven. As soon as the cake is browned, the soup can be taken out and eaten.
As you can see, cooking in clay pots is a very tempting activity. 🙂
Enjoy your meal!
.jpg)
