How delicious ceramic pots look on the table! Portioned dishes in pots - the highlight of the festive feast!
It is unfortunate that in our time people began to forget about earthenware. The uniform heat of the Russian stove and the natural properties of clay, combined, determined a unique type of culinary processing - languor. With it, the effect on the products is most gentle, preserving more useful substances in them than any other method.
In addition, cooking in pots is very simple, but it turns out a delicacy, whether it is meat in pots or just porridge. If you take portioned pots, then you can cook an individual dish for both spicy lovers and a child who does not recognize onions. And a minimum of trouble, and a good mood is provided.
Especially good are such dishes for dietetic cuisine, since products can be added without oil. You only need to remember one rule, namely, the cooking time for different products is not the same. Therefore, they need to be laid in turn. This is not very convenient, because most often the pot is covered with a dough lid. There is another way. Some products, such as meat, are fried before being placed in the oven. A lot of liquid should not be added, as the food languishes in its juice. The most natural and perhaps the most delicious recipe for such dishes is meat in pots. There are a lot of options for roast, but invariably rich aroma and taste, attractive appearance make them unusually appetizing. You can cook meat with prunes in a pot, with vegetables and various cereals.
Where and when they first started using clay pots, it is now difficult to establish. However, it is known that even in ancient Rome, so baked meat and bread. Today, the choice of such dishes is large enough, but it is better to choose unglazed pots. True, in this case you will have to keep separate pots for fish, chicken or cereal, as they absorb odors and hold them firmly. For the same reason, clay products are recommended to be washed with hot water and soda, without using detergents. Put the pot in a cold oven, gradually heating it to avoid cracks in it.
There are many recipes for dishes cooked in portioned pots or solid pots for a whole piece of meat. Next we will answer the question: how to cook meat pots?
1st simple recipe
Belarusian meat in pots or stew
Meat - half a kilogram or gram 700;
fresh peeled mushrooms - half a kilogram;
3 onions;
celery, parsley - one root each;
bay leaf - 3 pcs, black pepper - 10 peas;
1 head of garlic;
1 cup boiling water.
Chop the meat, chop the mushrooms.
Mix meat with mushrooms, add spices, salt, pour boiling water.
Cook in the oven in a closed clay pot for an hour and a half.
2nd recipe harder
Meat in pots. Hungarian goulash
Sketch of a rustic zucchini in Hortobadi.
The old gypsy soloist plays the chardash, all the guests sing along to him. This love for the old song is the soul of the Hungarians. And on the tables smoked food in pot-bellied pots, white fragrant bread, a decanter with dry wine. A foreign guest asks for goulash. Oh goulash! Nowhere can they cook it like this.
We take about a kilogram of beef, a kilogram of potatoes.
Fat will need 100 g;
1 onion, sweet pepper and tomato - 250 g each;
0.5 tsp of marjoram, salt and black pepper.
Chop the onion quite finely and fry.
Chop the meat. Slices of meat mixed with onions, red pepper and spices.
Put the stew, adding a little water and stirring.
You can, if desired, add dry wine.
After about half an hour (see the softness of the meat) add potatoes, peppers. After 10 minutes, add chopped tomatoes.
Then fill with water and bring meat and vegetables to readiness.
Enjoy the wonderful delicate taste of meat in pots! Enjoy your meal!