Re: [gardeners] Aubergine & Clay bakers
Margaret Lauterbach (gardeners@globalgarden.com)
Sat, 20 Jun 1998 07:23:30 -0600
At 12:50 AM 6/20/98 +0000, you wrote:
>Ginny wrote:
>
>> [snip]. Seal the lid and cook in a slow oven
>> for a couple of hours. This is wonderful for any kind of a cheap cut,
>> or stewing beef.
>
>Many thanks for posting this. I have had a clay baker for years and have
>never used it....I'd lost the instruction book and figured I'd probably
>blow up the kitchen if I tried to use it without "lessons."
>
>Now I will give it a try.
>Catharine
>
If it's a Romer topf or something like that, I have one, and you have to
immerse the lid in water for 10 minutes first, then start cooking in a cold
oven. Don't turn on the heat until the frotz pot or whatever is in the
oven. Margaret
>