[Sca-cooks] pots and glaze RE: OOP but WANT!!!!!
Etain1263 at aol.com
Etain1263 at aol.com
Sat Sep 6 07:23:52 PDT 2008
In a message dated 9/6/2008 2:29:54 A.M. Eastern Daylight Time,
otsisto at socket.net writes:
Are there countries
where an unglazed interior is used for cooking?
I took a class in cooking with a tajine at the East's Cook's Collegium.
Traditional tajines are not glazed inside. That way, some of the steam can
escape thru the pot lid which makes the sauce thicker, and the pot then absorbs
some of the "flavor" of the food. This is considered a good thing and it
'seasons" the pot for further use.
Etain
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