[Sca-cooks] Jewish Chop Suey
karstyl at gmail.com
Fri Oct 30 12:19:01 PDT 2009
I don't think that would have the same properties as clay, which would
be absorbent and would kind of steam the food after it got wet. Stuff
cooked in unglazed clay is different then stuff cooked in a pan that is
I think that lining a pan with a layer or a few layers of wet parchment
paper might be more similar to clay then a plastic bag or aluminum (my
Susan Lin wrote:
> now that's an idea - I'll keep them in mind. Thanks.
> On Fri, Oct 30, 2009 at 1:08 PM, Johnna Holloway <johnnae at mac.com> wrote:
>> Could you adapt it to a slowcooker and use one of the liners?
>> (Reynolds® Slow Cooker Liners)
>> How about layering in an oven bag and lifting everything out while
>> in the bag?
>> On Oct 30, 2009, at 2:58 PM, Susan Lin wrote:
>> okay after reading all of this the question now is - what is the substitute
>>> because I'm not breaking a pot - even if I had a cheap earthenware one.
>>> since it's likely I would use a piece of cast iron - it's not an option.
>>> On Fri, Oct 30, 2009 at 12:55 PM, <lilinah at earthlink.net> wrote:
>>> Most common cookware was relatively low fire red clay, it was cheap and as
>>>> close to "disposable" as they had in Europe and much of the Near and
>>>> East. Many recipes in the Arabic-language corpus call for cooking in a
>>>> new pot.
>>>> So breaking the pot wouldn't have been a big deal. There are a number of
>>>> other recipes in the Arabic-language corpus that also instruct to break
>>>> pot of a cooked dish in order to serve.
>>>> Urtatim (that's err-tah-TEEM)
>>>> the persona formerly known as Anahita
>> Sca-cooks mailing list
>> Sca-cooks at lists.ansteorra.org
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
More information about the Sca-cooks