I've just bought at a garage-sale a used but perfect Italian
terracotta oven-pot for roasting chickens in -- the sort with the
chicken profile on the lid -- and I'm wondering whether these need pre-
soaking overnight before use, the way I presoak my Tagine.
cheers and thanks

"anthony" > wrote in message
...
> I've just bought at a garage-sale a used but perfect Italian
> terracotta oven-pot for roasting chickens in -- the sort with the
> chicken profile on the lid -- and I'm wondering whether these need pre-
> soaking overnight before use, the way I presoak my Tagine.
> cheers and thanks

I confess I've never cooked with a tagine before. But yes, a "clay pot
cooker" needs presoaking - 15 mins minimum. Or so I've been told and as I
do - maybe it's one of those things like the apocryphal story of the woman
who cut off both ends of the ham before putting it in the pan because that's
what her Gram did. Only to find out that Gram did it because it didn't fit
in the pan....

TammyM

On Sat, 10 May 2008 00:15:02 -0700 (PDT), anthony
> wrote:

>I've just bought at a garage-sale a used but perfect Italian
>terracotta oven-pot for roasting chickens in -- the sort with the
>chicken profile on the lid -- and I'm wondering whether these need pre-
>soaking overnight before use, the way I presoak my Tagine.
>cheers and thanks

Yes. 20 minutes will do.

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On Sat, 10 May 2008 16:45:30 GMT, "l, not -l" > wrote:

>
>On 10-May-2008, sf <.> wrote:
>
>> On Sat, 10 May 2008 00:15:02 -0700 (PDT), anthony
>> > wrote:
>>
>> >I've just bought at a garage-sale a used but perfect Italian
>> >terracotta oven-pot for roasting chickens in -- the sort with the
>> >chicken profile on the lid -- and I'm wondering whether these need pre-
>> >soaking overnight before use, the way I presoak my Tagine.
>> >cheers and thanks
>>
>> Yes. 20 minutes will do.
>
>And, if it is like my Romvertopf, it is important to place it in a cold
>oven.

Good point. Place in a cold oven and crank up the heat.
http://www.fantes.com/romertopf.html#recipes

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