So I'm watching a couple of minutes of the Cooking Channel, and there's this guy cooking vegetables and tofu in a clay pot, real fast, real pretty.I don't have a clay pot.
But the food looked good. Green things, carrots, mushrooms, tons of thinly sliced garlic, chunks of fried tofu. Ooh, and all simmered in a mixture of soy sauce, sugar, water, sesame oil and loads of black pepper.
I don't have a clay pot!
Well, yeah, but.
I do now.
We made our version of this dish today, and it was nice. The vegetables were overcooked (note: no need to parboil). There might have been too much sugar, and probably too much water. But it was a new, exhilarating technique, and for a couple of old white kids, very happy-making. Variations will ensue.
Cool thing is we got scared of blowing up the clay pot on the stove top and ended up buying a flame tamer for the electric burner that cost way more than the dear little pot itself. (A small pot — half a recipe — is good for two people if you also have rice and maybe something else... fortune cookies?)
The pot is supposed to soak in water for 24 hours, but jeepers. I think a few hours would suffice. I'll get back to you if I'm wrong on that, provided I can still type with ceramic shards in my eye.
I will try this again. Have to. Spent money on the rig.
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6 comments:
I have a couple of books on claypot cooking but no pot. Hmmm. I really should spend a nice Saturday over at East Bay Restaurant Supply. I always love the claypot stuff at Vietnamese restaurants.
I've a Romatoff, is it the same thing? It's an excellent way to cook chickens & stews and such!
Kailyn: Wow, two books. I just found out how easy it is, so go buy a little pot this weekend. Fun.
Mouse: Ah! I have one of those too, and I just love it. But this is the little Asian pot, Vietnamese. Here's a look:
http://www.chinesefooddiy.com/clay_pot.htm
I like the idea of this recipe. Infinite variations, yeah?
Dawg: Yeah, lots of wiggle room. Chicken. Oyster sauce. What fun.
Ooooo, cute!
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