About andrew rosenberg Expertise I have 15 Years experience in many types of foodservice operations. I have supervised and trained cooks, maintained inventory and placed orders with purveyors. I have opened new restaurants. I have researched and written sanitation and training manuals.
Experience
Education/Credentials 6 years of post-secondary education; I majored in microbiology and food chemistry.
University of WI 1982-85,
University of MN 1990-93
Question I recieved a piece of crockery made by Romertopf ,distrubeted by Reco out of Mexico, my friend gave it to me, as it is too big for her, it would hold a large size roast, it has been used , how do I cook with it and how do I clean it? thanks Barb
Answer hello-
I have cooked with one of these, if it is the same product it should be 2 pieces, glazed on the inside and unglazed clay on the outside. they are a excellent way to cook just about anything I am particularily fond of roasted chicken in one of these 'pots'.
A few pointers:
1) never place in a pre-heated oven, always fill the pot with meat or vegies and place in a cold oven.
2) soak the romertopf in the sink completely covering it for
1/2 hour
3) don't wash it with soap or in a dishwasher since the unglazed clay with absorb the flavor.
A recipe;
roasted chicken in a clay pot
soak romertopf and fill with;
diced onion, carrot, celery
one whole frying chicken(3-5 lbs)
feel free to stuff the cavity of the chicken with fresh or dried herbs, garlic(I've used a head or two of garlic)or fresh or dried fruit. not a bread or grain stuffing please.
cover and place in a cold oven and set temperature for 375 degrees F. and cook until internal temperature is above 165 degrees F.(1-2 HOURS). the bird will be juicy and succulent and browned if you leave the cover off for the last 1/2 hour of cooking.
