What is Clay Cooker
A clay cooker is a single pot or vessel that can serve as a vegetable steamer, stew pot, soup kettle, fish poacher, brick oven and roaster. Clay is a porous material which, when saturated with water and heated in the oven, provides slow evaporation of steam from the pores. This creates a moist enclosed environment that results in increased flavor, very tender meats and healthier foods. Clay pots require less fat, use less liquid, require little tending and can even brown meats.
Stewing-Definition
A long, slow method of cooking where food is cut into pieces and cooked in the minimum amount of liquid, water, stock or sauce. The food and the cooking liquid are served together
Advantages
The meat juices are retained as part of the stew
Correct slow cooking results in very little evaporation
It is economic on fuel
Nutrients are conserved
Tough foods are tenderised
Economical in labour because foods can be bulk cooked
Advantages of using Clay Cookers
Food cooks with a minimum of liquid
and no additional fat.
Food browns in clay, even with the lid on.
More of the essential nutrients and vitamins are retained in foods cooked in clay pots because food cooks in a closed environment with limited liquids.
The ridges on the bottom of clay cookers elevate the contents to help the steam encircle the food and assist in totally browning the meat.
As long as you don’t overfill the
cooker, your oven will remain clean.
Clay cookers may be used in the microwave very successfully. It is best to use lower power settings.
Food can be kept warm by leaving the lid on the cooker after removing it from the oven without overcooking.
Meats cook especially well in clay cookers because they have a tendency to stay moist and juicy.
No more harmful chemicals that stick to the food.
