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Clay-pot tips and hints
• Clean the clay dust from a new cooker with hot water and a stiff brush.
• Invest in a good pair of asbestos kitchen gloves to handle removal of the hot pot from the oven.
• Be sure to use a thermometer to test for doneness, and remove the pot from the oven about 5 to 10 minutes before it reaches optimum doneness as it will continue to cook. You will want to let it rest about 5 to 10 minutes before serving.
• For leaner meals, trim off all excess fat or you will end up with a fatty sauce.
• If you need to add a little liquid, use broth or wine (the alcohol will cook out but will give the sauce a nice flavor).
• If you add liquid, do it sparingly. Remember that the food will also release its own juices. You don't want the claypot to bubble over.
• You shouldn't need to use oil, but if so, use it sparingly.
• You'll find most claypot recipes use a lot of salt. This is intentional. You can try lessening the amount if you need to, but the process relies upon extra salt.
• A parchment paper lining is sometimes recommended when cooking a strong-flavored food or to avoid stains It helps to keep the juices from soaking into the porous clay.
• Arrowroot is recommended for thickening sauces and gravies.
• Never place a hot pot on a cold or wet surface. It will surely crack. Use a hotpad or wooden cutting board.
• Do not use your clay cooker on top of the stove. It's not designed for direct-contact heating purposes.
• Never put your claypot in the dishwasher.
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