Clay pot.OMG, what a great invention, and what a great intervention in the lazy kitchen chez nous where sometimes supper is canned sardines on saltines. Which is yummy or I wouldn't eat it, but it's not cuisine.
This clay pot has taught us one basic technique, with the possibility of ingredient exchange. We haven't ventured much further than tofu, mushrooms, garlic, and something green, though, because it's perfect. Once we used some diced tomatoes; they disappeared. Carrots are fine, but didn't really jangle my periphery. Next time we're using broccoli florets, and I think it will be good.
Anyway. It's so funny to think you are having Asian fast food, when you have been instructed to soak the pot for 24 hours before you start cooking. And you will be having rice, however long that takes. But it is really fast, once you have all the mise in place. Cranky even keeps the pot on near-perma-soak, just in case. (But we agree a couple of hours in the water is probably fine.)
Looking forward to lunch.
Posts
13 comments:
Looks like tasty fun. Do I need a clay pot? I'm no fan of adding to my small kitchen, but you make it all seem like such a party.
That looks good like something I would have to pay big bucks for in a restaurant.
Sorry, can't stop giggling over the header :)
Mm, need to get myself one of these. I'm also thinking about sardines on crackers though. That sounds strangely good to me too, even if it is 8am.
What does the pot add to the dish that a saucepan wouldn't? I don't have room for much more stuff.
Denise: We hardly ever put ours away, so it's not taking up storage space!
Greg: I know! It looks authentic, and we just whipped it up at home. I'm a goner.
Mouse: Giants or Pot?
Dog: Listen here, get a clay pot. Go to Kamei.
Also, sardines on saltines: use mustard. That is all.
Zoomie: I suspect the moisture from soaking the unglazed ceramic is a part of the trick, but I certainly think you could do this with Western implements. That said, I am GAGA over this pot.
Is it basically steamed, or does the cooking of the garlic in oil make it more like butter-steaming?
Zoomie: The interior of the pot is glazed on the bottom and sides. The garlic is swizzled in hot oil, just like you'd do in any skillet or saucepan, with the lid off. Then you create the sauce in there (mix, mix) and tuck in your ingredients. Quick stir, lid on, five minutes.
Could this be done in five minutes with a regular saucepan? I don't know. But I'm sure you could approximate.
Pot - remember I'm only an 8-year-old boy :)
I see. I imagine the glazing helps with cleanup, too? Interesting idea. I'll have to try it sometime when I'm out to see if I like it well enough to buy one. My tiny kitchen won't hold much more.
Mouse: That's what I thought. Besides, Giants is not much relevant to you. :)
Zoomie: Yeah, it's easy to clean. I don't even mind if it turns all black and brown, like the ones in restaurants from constant use. But here's the deal: You have to want to eat Asian food, Vietnamese specifically. That doesn't turn up much in your cuisine, if memory serves. On the other hand, it's just so great, fun, easy! Cranky would eat this every day.
I do go to Vietnamese restaurants from time to time, so I can try it out there to see if I want one. It looks like a steamier version of stir-frying, which I do frequently.
Zoomie: You're going to want one!!!
Post a Comment