How to cook in clay pots? Recipes in clay pots.
There was a time when not every kitchenware store had an assortment of goods such as clay pots for stewing and baking, although the history of this kitchen utensils dates back thousands of years. Even in ancient times, people noticed that ceramic dishes very carefully preserve natural taste products even during heat treatment. Invented for use in stone ovens, it has perfectly adapted to modern microwaves and ovens. The women's online magazine “The Beautiful Half” talks about how to handle clay pots and what dishes can be cooked in them.
What, first of all, should you pay attention to when buying large or small clay pots intended for culinary purposes, and not for indoor flowers? By the way, I'm deviating a little from the topic, but I just remembered that the capricious indoor plant yellow phalaenopsis also prefers clay pots to all pots in the world. So, clay pots for cooking can be glazed (that is, covered with glaze) and unglazed. What follows from this?
Myths about “harmfulness” and the truth about benefits
There is still a myth that the glossy coating on the inside of pots is harmful to health. It is based on the fact that the glaze supposedly contains toxic substances. In fact, this information became obsolete 50-60 years ago. Nowadays, ceramic manufacturers use completely new, improved technologies for preparing glazes. For example, Russian ceramists apply the same edible glaze to their products that is used to treat the external and internal surfaces of traditional enameled metal utensils.
If you cook a dish in an unglazed pot, no matter how thoroughly you wash it afterwards, food particles will remain in the clay pores. Sooner or later they begin to rot and release toxic substances. So covering ceramic dishes with a layer of glaze is not a luxury, but a necessity dictated by concern for the health of consumers. The glaze is similar to a thin layer of glass, and we know that glass, according to environmental criteria, is a completely safe and clean material.
Dishes in clay pots and their features
In order to prepare delicious and healthy dishes V clay pots, you don't need to be a chef elite restaurant. Ceramic cookware has a high heat capacity and, conversely, low thermal conductivity. Heat treatment, which dishes in clay pots are subjected to is unique - it is not boiling or stewing in traditional form. We can say that the products languish in the ceramic “space”, and at the same time they retain a maximum of vitamins and nutrients.
Fans of all kinds of diets can cook for themselves in ceramic dishes. For example, a pot will be an excellent find for those who have an autumn diet on their agenda, excluding almost all fats. You can stew vegetables in pots without adding fat, and it will still turn out delicious. The same can be said about meat.
Culinary experts, and with them gourmets, often argue about how much water should be added to pots. Ideally, it should not be there at all, since both vegetables and meat usually excrete own juice and in it they reach readiness. But to calm your conscience, you can still add a little water: the main thing is that its volume does not exceed 1/3 of the volume of all other products.
It is convenient that dishes in pots do not need to be stirred during the cooking process; nothing will burn.
Safety precautions when handling clay pots
Ceramic dishes are quite delicate things. Do you want the pots you just purchased to last you as long as possible? Then don’t be lazy to care for them properly.
Ceramics, especially unglazed ones, are guaranteed to absorb all odors. Therefore it is better for individual species dishes you had “your own” pots. For example, if you start cooking fish and chicken in turn in the same clay pot, the dishes will take on an incomprehensible and bad smell. In general, you understand me: flies - separately, cutlets - separately.
When you bring the pots from the store, immediately place them in a large basin and pour cold water so that it covers them completely. Let them sit like this for an hour, then you can take them out and dry them. Before each cooking, the ceramics are simply filled to the top with cold water for fifteen minutes.
After cooking, it is not advisable to wash ceramic pots with traditional dish gels, even if they have become very greasy. It is better to pour 2-3 spoons into each of them table vinegar and fill with cold water, then put in cold oven and heat it to a temperature of 150-170 degrees. Leave the pots there for half an hour. Let them cool slowly, and only then can they be washed with laundry soap or baking soda.
Clay dishes are very fragile and are susceptible to sudden temperature changes. Therefore, pots of food are always placed only in a cold oven and heated at moderate heat. For the same reason, after removing them from the oven, it is not advisable to place them on a cold surface - take care of a wooden stand.
P.S.: You can write your opinion on how to use clay pots in the comments to this article.
What's so great about one-pot dishes? They are very quick and easy to prepare! Just put all the ingredients in a pot and bake in the oven!
Be sure to save these recipes, I’m sure they will come in handy both on weekdays and on holidays!
17 Amazing One Pot Recipes
1.Roast chicken in Russian style 1:1066
Ingredients:
Chicken weighing approximately 1 kg, 400g onions, 50g raisins, 50g kernels walnut, 50g fresh mushrooms, 15g butter, fresh herbs, salt, ground black pepper.
For the sauce: 25g flour premium, 400g sour cream, 25g butter.
2:447Preparation:
Rinse the carcass, dry it, chop it into 8 pieces, add salt and pepper, and fry until half cooked. Chop the onion into half rings and fry until golden color. Cut the mushrooms into strips and fry. Roast the nuts, peel them and chop them. Wash and dry the raisins.
Prepare sour cream sauce: melt and heat the butter in a saucepan, add the sifted flour and sauté, stirring, until fragrant. roasted nuts". Gradually, stirring continuously, dilute the sautéed flour with hot sour cream.
Place the chicken in pots (2 pieces per serving), along with raisins, mushrooms, onions and nuts. Fill everything sour cream sauce. Place in the oven and simmer for 20-25 minutes at 180 degrees. When serving, sprinkle with chopped herbs.
2:1751
2. Tomato soup baked in the oven
2:83
Ingredients for 6 people:
1 kg of tomatoes, 800 g of broth, 3 medium onions, grated Parmesan - 150 g, White bread(not a loaf, but a rough, round one), garlic, olive oil, salt, pepper.
Preparation:
Finely chop the onion with 3 cloves of garlic, fry on olive oil, add chopped tomatoes, fry with onions and add broth and three pieces of bread ( large pieces!), cut into cubes without crust, a little salt and ground pepper. Cover with a lid and leave on low heat for about 40 minutes.
Take fireproof saucepans (or pots), pour the soup into pots, put a slice of bread grated with garlic in each pot, sprinkle with cheese, sprinkle with oil and bake in the oven.
3. Chickens in a pot
3:54
4:562
Ingredients:
1 chicken (200 g), 140 g potatoes, 50 g onions, 25 g carrots, 10 g cooking oil, 5 g dried porcini mushrooms, salt, 10 g cheese, parsley. For the sauce: 75 g sour cream, 10 g flour, 75 g mushroom broth, salt.
Preparation:
Cut the processed chicken into pieces weighing 40-50 g. Cut raw potatoes, carrots, and onions into cubes. Sauté onions and carrots separately from each other. Boil the prepared mushrooms and cut into strips.
Place chicken pieces in a pot, add raw potatoes, sauteed onions and carrots, mushrooms, pour sour cream sauce and simmer in the oven for 30-40 minutes. 10-15 minutes before the end of stewing, sprinkle with grated cheese.
For the sauce, sauté flour without fat, cool slightly, pour in hot mushroom broth, stir until smooth, cook for 20 minutes. At the end of cooking, add boiled sour cream and salt, cook for another 5 minutes, strain. Serve sprinkled with parsley.
4:2193
4. Buckwheat with meat in a pot
4:66
Ingredients for 3 pots:
500 g pork
9 tbsp buckwheat
2 bouillon cubes
2 onions
1 Bay leaf
Preparation:
Cut the meat (preferably pork) into pieces, finely chop the onion, and place in pots. Pour 3 tablespoons of washed cereals (buckwheat or millet or both) into each pot, add crumbled bay leaf. Pour the contents of the pots with cubed broth (preferably chicken or mushroom). Place in the oven for an hour at medium temperature.
5. Russian roast with meat
5:1528
6:507
Ingredients for 4 servings:
650 grams of beef,
1 1/2 kg potatoes,
4 tbsp butter,
2 heads of onions,
3/4 tbsp meat broth,
1 tbsp sour cream,
bay leaf, salt, pepper, parsley and dill to taste,
100 ml dry wine
Preparation:
This is great holiday dish, for every day a little labor-intensive.
Cut the peeled potatoes into cubes and lightly fry in oil. Chop the onion into rings and fry in oil until golden brown. Lightly fry the beef, cut into small pieces, in boiling oil on all sides.
Place the meat in a clay pot, cast iron pot or saucepan, then a layer of potatoes, onions on top and sprinkle everything with salt and pepper. Place the bay leaf and pour in the broth.
Place the roast in the oven and simmer for 30 minutes. 10 minutes before the end of cooking, pour into the roast. dry wine.
Ready dish Before serving, pour sour cream and sprinkle with finely chopped herbs.
6. Potatoes with sausages in pots
6:80
Ingredients for one pot:
potatoes 2-3 pcs. sausages 1-2 pcs.
onion 1/2 pcs.
sour cream (mayonnaise) 2 tbsp. l.
mushrooms 2 tbsp. l., salt.
Preparation:
Cut the potatoes into strips, fry them a little on vegetable oil so that it browns. Pour a little water into the bottom of the ceramic pots, then lay out the potatoes, salt them, add sausages fried with onions, then mushrooms, also fried with onions. Place a tablespoon of sour cream or mayonnaise on top and place in the oven for about an hour at 150 degrees C.
7. Veal with prunes, stewed in a pot
7:100
Ingredients:
Veal - 1 kg
Potatoes - 10 pcs.
Onions - 3 pcs.
Prunes - 100 gr
Parsley, dill to taste
Frying fat
Preparation:
Cut the meat into pieces, sprinkle with salt and pepper and fry in a frying pan. Place the fried meat in pots, add fried onions, potato pieces, prunes, chopped herbs, cover with lids and simmer until done.
8. Fish in a pot Orchid style
8:1354
Ingredients:
500 g sea fish, 1 onion, butter or margarine, 2-3 potatoes, 1-2 tbsp. tomato puree, 2 small pickled cucumbers, 2-3 tbsp cream, red pepper on the tip of a knife, 2 tbsp. finely chopped green onions, 1 glass of water.
Preparation:
Finely chop the onion and fry in oil. Transfer to a pot, add red pepper, water and raw potatoes, cooked into schnitzels. When the potatoes are soft, add tomato paste, sliced cucumbers and diced fish. Add salt, pour in the cream and, closing the lid, let it simmer. Sprinkle with green onions before serving.
9. Eggplant baked with mushrooms in a pot
9:1199
10:1707
Ingredients for 4 serving pots:
4 medium eggplants
2-3 medium onions (to taste, as much as you like)
4 hard-boiled eggs
4 large boletus (or approximately the same volume of champignons)
4 dess.l. butter and vegetable oil
1 tbsp. with flour top
about 1 cup sour cream sauce
dill and parsley to taste
salt and ground black pepper to taste
Preparation:
Peel the eggplants, cut into medium cubes, lightly salt and leave for an hour. Boil fresh mushrooms, chop finely and fry on butter with finely chopped onion.
Squeeze the juice out of the eggplants and fry in vegetable oil.
Place layers of eggplants, mushrooms with onions and slices in pots hard-boiled eggs. Season with pepper and salt to taste, and place another layer of eggplant on top.
Pour in sour cream sauce (or sour cream) and bake in the oven.
When serving, sprinkle with herbs.
10. Liver stewed with mushrooms 10:71
Ingredients:
veal (beef) liver 800 g,
sour cream 1 glass,
bulbs 2,
dried mushrooms 5-6,
sugar 2 teaspoons,
tomato puree 1-2 tablespoons,
butter 50 g,
flour 1/2 cup,
salt and ground pepper to taste.
Preparation:
Cut the liver into small slices (the thickness of a finger), sprinkle with salt and pepper, roll in flour and fry in butter. In this case, after piercing with a fork, red juice should be released from a piece of fried liver. Soak the mushrooms, boil, finely chop and fry along with chopped onions.
Place the liver along with mushrooms and onions in clay pots, pour 1/2 cup of mushroom broth, 1/2 cup of sour cream, a spoonful of tomato puree into each pot and simmer until the liver is ready for 15-20 minutes in the oven.
Serve to the liver sauerkraut, salted cucumbers, fresh salad. You can also put fried potato slices in the pot.
11. American Meat Loaf in a Pot
11:87
12:595
Mix in a bowl 500 g minced beef, 500 g minced pork, 2 eggs, a handful bread crumbs. 1 finely chopped onion, 2 chopped garlic cloves and 1/2 cup ice water; season with salt and pepper. Compact into a pot.
12:1007Separately mix 1/2 cup ketchup, 2 tbsp brown sugar and 1 tsp apple cider vinegar. pour over top and bake for 1 - 1 1/2 hours at 200 degrees C.
12:1251
12. Chicken with oranges
12:1311
Rub the whole chicken with salt, pepper and crushed garlic in a garlic press. Place peeled orange slices inside. Place the chicken in the pot. Grate orange zest grate and sprinkle on top of the chicken. Add 1/2 tbsp orange juice, 1/4 tbsp soy sauce, 1 tsp grated fresh ginger, 1/2 teaspoon ground Jamaican pepper and 1 tablespoon brown sugar. Place the pot in a cold oven and bake for 90 minutes at 230 degrees C. 10 minutes before being ready, remove the lid to get a crust.
13:898
13. Halibut in a pot
13:952
Grease the bottom of the pot with oil and add 4 pieces of halibut. Mix 1/2 cup bread crumbs, 2 tablespoons chopped fresh parsley, 2 crushed garlic cloves, 4 tablespoons grated Parmesan and season with salt and pepper. Place the mixture in a pot, pour water over the fish and bake at 230 degrees C for 20-30 minutes. Serve with lemon slices.
14:2046
14. Chicken with rice in a pot
14:67
Boil 2 cups chicken broth, add 1 cup of rice and immediately reduce heat. Cook for 20 minutes until the rice is done. Melt 1 tbsp plum. oil in a frying pan, fry 1 chopped celery stick, 100 g chopped mushrooms and chopped green Bell pepper within 5 minutes. Mix rice, fried vegetables, 400 g chopped chicken fillet, 50 g chopped pimiento pepper. Add 1 can of canned cream of mushroom soup, 1 can of canned chicken soup with rice. Bake for 45 minutes at 200 degrees C. Then sprinkle with cashew nuts and bake for another 15 minutes, uncovered.
15:1642
15. Beef with onions
15:51
16:559
Cut 500 g beef into pieces, sprinkle with salt and fry until golden brown crust. Place a layer of chopped sauteed onions in a pot, pieces of fried meat on it, and another layer of onions on top. Lay 2-3 rows in this way. Then pour meat broth. Add salt, peppercorns, bay leaf and simmer in a closed pot until fully cooked.
16:1255
16. Meat in an omelet
Cut 700 g of veal into cubes, add salt and fry with onions until cooked. Beat 8 eggs with 1/2 cup milk, add salt. Place the fried meat in pots, pour in the omelette mixture and bake in the oven. Beef can be used instead of veal.
17:450
17. Pumpkin Noodle Casserole
17:522
Boil 200 g of noodles, drain the water. Finely chop 1 kg of pumpkin, add salt and fry in vegetable oil, uncovered. Then mix with noodles. Beat 4 eggs with 50 g of sugar, mix with pumpkin and noodles, add cinnamon to taste, mix again, place in a greased clay pot and bake in the oven.
18:1583 18:8 18:20Why are pots so attractive? There are situations that are familiar to any housewife: the kitchen is filled with bowls, pots, pans, you have to run from the table to the stove, turn something over, add wine somewhere, while whisking something. There's a roasted smell coming out of the oven - it's time to baste the meat. And in the evening, when the guests leave or the household go to their corners, there will be a mountain of unwashed dishes left. But if you cook the main dish in a pot, then how much effort and time can be saved 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 pots.
Whatever you decide to do, the result will exceed all your expectations. Why?
Because: cooking time (softness of meat/poultry/fish is guaranteed), abundance of ingredients (interesting and rich taste), unique presentation.
General principles for cooking recipes in pots in the oven
* Products are added simultaneously with spices and seasonings, sauce and water. The “ripening” of all ingredients should be approximately the same. If, say, the meat needs more cooking time than the vegetables included in the dish, it is pre-fried and brought to half-cooked. In any case, the meat in the pots turns out very tender and juicy.
* You can cook anything in pots: first courses, fish, meat, poultry, offal, dumplings, vegetables, cereals, desserts. Even regular potatoes in pots it turns out amazingly tasty.
*The advantage of cooking dishes in pots is their “unpretentiousness” - everything that is in the refrigerator and in household supplies can easily be put into a ceramic pot. Using traditional recipes By imagining and adding something new each time, it is not difficult to diversify the daily menu, giving it a unique individual style.
* An equally important component of the cooking process in pots is ease and speed culinary processing products. The ingredients just need to be put in a pot and put in the oven.
The benefits of dishes cooked in pots in the oven
The dishes we cook in pots have unique taste and aroma. They can be equated in benefits to steam dishes because they save everything nutritional properties products. Ceramic cookware in which dishes are prepared has a lot of technological advantages: it carefully preserves the taste of food and does not transfer it to food. harmful substances and impurities, it has much more capabilities than glass or metal cookware.
Usually in pots you get something between the first and second course, with a sufficient amount of liquid. That is why, by serving one pot per serving, you don’t have to worry about preparing other dishes - it’s nutritious and high in calories.
TAKE NOTE
A FEW RULES ON HOW TO COOK CORRECTLY ACCORDING TO RECIPES IN POTS:
1. To cook, place the pot with its contents only in a cold oven and only then turn on the heat. Otherwise, the pot may crack.
2. The pot is intended for cooking in the oven or stove only.
3. A large pot should not be placed too high in the oven, otherwise it will touch the heating contacts.
4. Cover 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 only add hot broth or water.
6. If you cook very aromatic dishes, for example, with garlic, cover the pot with baking paper, so it will not become saturated with a smell that is difficult to remove.
7. If the dish in a pot turns out to be a bit 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. You should add liquid into the pot little by little, since the food releases juice during cooking 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 of fats. Certain species oils (olive, sesame), added for taste and aroma, should be added to the dish in small quantities.
10. Remove the pots from the oven 5-10 minutes before the end of cooking.
11. A pot that has been removed from a hot oven should not be placed on a cold surface; it is better to lay a towel or place a wooden board.
WHAT IS THE ADVANTAGE OF COOKING IN POTS:
No fat is required for cooking.
You can cook almost everything in pots: from first courses to desserts.
Cooking in pots is very simple - no need to turn or stir anything. I put the pot in the oven at a certain temperature and a certain time and that’s it, you can forget about it and go about your business.
There are situations when in one family someone really likes spicy food with high content pepper, but another family member cannot eat such food. Pots solve this problem. It's very simple - add a lot of pepper to one pot, and just a little bit to the other. So you get one dish, but with everyone’s favorite taste.
dishes cooked in pots are very tasty. Food is not boiled in them, but simmered - everything turns out very tasty and retains nutrients.
WE CORRECTLY CARE FOR OUR CLAY ASSISTANTS:
1. Before you start using new pots, you need to fill them with cold water, put them in the oven, turn it on, bring the water to a boil, then turn off the oven and let the water cool. That's it, now our clay pot helpers are ready for use
2. Before loading food into the pot, it must be immersed in cold water for 15 minutes. There is no need to wipe it, put food in a damp pot. Why is that? - Water closes the pores of the pot, and when heated it does not take it away from the food. The food is cooked as if steamed, which is very healthy.
3. Place the pot in a cold or slightly warm oven. Due to a sudden change in temperature (if you put it in an oven already preheated to 200 degrees), the pot may crack.
4. Do not place the pot very high in the oven. Under no circumstances should the lid 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 wet surface, otherwise it will burst.
7. After using the pot, you need to wash it. But don’t forget: you can’t use a dishwasher or even detergents (the pores of the pot will easily absorb them). Warm water is best. If food has stuck and cannot be easily washed off, then fill the pot with water and add 1 tablespoon of soda. Leave for several hours. After this procedure, the pot can be easily washed. In addition, baking soda will remove food odors. When putting the pot away for storage, make sure it is completely dry and it is best to store them upside down.
8. If you take out the pot and find that after the last use it has not dried completely and mold has formed, then apply a paste made from equal amounts of water and soda to it and rinse it off after 30 minutes. The pot is ready to serve you again.
LET'S SMILE
Ivanushka the Fool arrived in Paris, went to a restaurant, looked at the menu: frog legs fried, baked frog legs, stewed frog legs... and thinks - “So that’s what they do with them, but I married a fool.”
Caring for pottery
Before first use A purchased or donated clay pot should be washed in soapy water. Then in large saucepan pour cold water. Place a clay dish in a saucepan, filling it with water. Place the pan on the fire, bring to a boil, and simmer for 1 hour at low simmer. Then slowly cool the water naturally and remove our dishes from the pan. Now you can cook food in a clay pot.
Avoid sudden temperature changes. Always place food in clay dishes in a cold (or low-heat) oven, only then turn on the heat.
Wash the dishes weak soap solutions, do not use aggressive chemicals. First, pour warm water into the earthenware bowl and leave it to soak for a while, letting the pieces of food come away from the walls. Rinse with a soft sponge or cloth.
Store open pottery in a dry place. To prevent dust from getting in, you can cover it with an inverted lid, leaving a crack for ventilation.
If mold appears
If the pottery has bloomed or mold has appeared inside, it should be calcined. Due to the porous structure of clay, such dishes absorb liquid well, in which spores and other bacteria can multiply. So, rinse the clay pot well and heat it in a hot oven. You may remember how in old Soviet films there were always clay pots hanging on a fence or fence. It was the housewives who baked the pottery under the rays of the scorching sun.
In the old days, clay pots were the most common utensils for cooking in a Russian oven. There have always been many of them in peasant farming. They were not covered with glaze and quickly became saturated with the smell of each dish. Therefore, each pot served only its own purpose. In one they made fresh milk, in another they cooked cabbage soup, in the third they made porridge. It was prepared as follows. The cereal poured into a pot was poured with water, salt and sugar were added, seasoned with oil or lard, and sometimes with spices. Then, after dinner, the pot was placed in the Russian oven and the crumbly and aromatic porridge was ready for breakfast.
Clay pots were taken care of, and when one cracked, it was not thrown away, but used for another purpose. For example, bulk products were stored in it. Over time, pottery utensils were replaced by metal cast iron pots, which were more practical for household use. However, the taste of the food cooked in them was already different.
Pottery is successfully used by some housewives in our time. In the summer, at the dacha, they boil “green” cabbage soup in clay pots, stew potatoes with meat, adding other vegetables from the garden. Crucian carp and other crucian carp caught by the owner of the dacha are prepared in clay trays without a lid. It tastes “smoky” and is especially good with sour cream.
We'll tell you how to properly cook food in a clay pot.
Of course, a wood stove is better suited for this. Before placing the pot in the oven chamber, you need to wait until the wood burns out, and then rake the coals around the edges. It is best to place the pottery directly in the middle on a thick ceramic tile. Since the grip can now only be seen in the local history museum, use thick mittens for this. There is no need to rush to remove the pot from the oven. Let the dish simmer longer - the clay slowly releases the accumulated heat.
Pottery can also be used for cooking in gas and electric ovens. Because clay is afraid open fire, V gas oven there must be a divider. Place the pot on a wire tray in a slightly heated oven, and then gradually increase the temperature to maximum.
If you use earthenware, you should know how to wash it properly. Since its walls are porous, detergents containing various “chemicals” are not suitable for this. Just soak the pot in hot water for 15 minutes, and then wipe it with a sponge and soda or mustard powder. For different products It is advisable to use separate dishes. If it has absorbed the smell of food, you can get rid of it by baking the pot in the oven.
Well, one last piece of advice. If you decide to have pottery in your household, then ask the seller where is the best place to use it? In an electric or gas oven or just in a wood oven. In the old days, when you bought a clay pot, you tapped it and chose the one that rang the best. They believed that the food cooked there would be the most delicious.