she wants me to cook a six pound turkey breast in our clay pot (a Romertopf 111, if that makes a difference) so that we won't have a bunch of leftovers.<BR><BR>I've called a couple of the turkey ...

These aren't clay pots most readers have necessarily heard of - a guvec, a pignata, a Romertopf clay baker. And more than likely, these aren't clay pots most readers own. It hardly matters.

she writes. Romertopf clay baker ? The clay baker with a domed cover acts like a miniature oven. The pots are soaked in water first, so that the food steams and stays moist. ?It?s like a little ...

A variation is used by many cultures today. The Romertopf, a modern clay pot introduced in the 1960s, is enjoying a resurgence as people become more concerned about healthful cooking methods.

Clay pot lamb stew Ingredients 1 leg of lamb, deboned, the meat cubed (keep the bones to make stock) 1 red onion, diced 2 garlic cloves, chopped 5 large tomatoes, chopped 1 red bell pepper, in ...

Popular in Roman times, the interesting thing about these clay pots is that they need to be soaked in water before use. The porous clay soaks up the moisture and, during the cooking process ...

Soak the Römertopf Lid Before Using Since the Römertopf lid is made of porous, raw clay, immersing it in water for 30 minutes creates a built-in source of gentle steam within the pot ...

So there had to be fish for supper that night. So it’s been used now. If you’ve used a Romertopf clay pot you’ll know the drill: put the top and the bottom halves of the clay pot in the sink ...

In "Mediterranean Clay Pot Cooking," Wiley 2009 ... Chinese sandpots and Romertopf clay bakers. Her mantra, "Food tastes better cooked in clay," provides the foundation for 150 hearty stews ...