[Sca-cooks] Dutch oven question

[ruadh]

did yah know... rings around the edge of the pot are for gathering the heat
as it slides up the sides of the pot. ancient cooking pottery has the same
groves to capture heat. helps even out hot spots too. Ru

----- Original Message -----
From: "Susan Fox-Davis" <selene at earthlink.net>
Subject: Re: [Sca-cooks] Dutch oven question


> Lady Jehanne:  Thanks for the site!  We were talking about pots like these
on the
> Caid list not long ago.  Some wag called them "missionary pots."  I'm
going to
> have to get one, even though the shipping costs more than the item itself.
Sigh.
>
> This cooking method sounds much like how I make lasagna at camping events;
I
> have a Dutch Oven that is oval-shaped, I layer the pasta, sauce, cheese
etc. then
> put coals under and over, then leave it strictly alone for a couple or
three
> hours.  No touchee, no peekee.
>
> Selene
>
> Jessica Tiffin wrote:
>
> > These are made in South Africa, and in Afrikaans culture are called
potjie
> > pots (it's pronounced "poykee") - potjie kos being a tradition of
cooking
> > where you layer meats and veges in the pot, cover with some sort of
liquid,
> > and cook on the fire _without stirring_ or lifting the lid, for a
> > significant length of time.  Kind of the gourmet extension of braai,
which
> > is the local term for barbecue - i.e. otherwise non-cooking men tend to
> > take it terribly seriously.  Our local Marshal does amazing potjie... :>
> > The pots are cast-iron and build up a seasoning with repeated use, so
the
> > non-stirring technique doesn't stick.  Some recipes at
> > http://www.biltongmakers.com/biltong23_potjies_general1.html, if
anyone's
> > that interested!
>