tag:blogger.com,1999:blog-1198051313002658924.post715431071925681633..comments2024-03-20T07:51:39.866-07:00Comments on To Market, To Market with San Diego Foodstuff: Clay Pot Cooking: Food of the Soulcarondghttp://www.blogger.com/profile/16106016169890937308noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-1198051313002658924.post-29998334532127213852010-01-02T09:45:13.307-08:002010-01-02T09:45:13.307-08:00Carondg, I made a good roast chicken in my old Rom...Carondg, I made a good roast chicken in my old Romertopf last night. Used a temperature of 400 degrees for 1 hour and 15 minutes plus 15 minutes without the cover to crisp the skin which is the recipe in my ancient Romertopf cookbook. Breast came out a bit dry the rest was delicious. Will keep experimenting. Thanks for the suggestion.Marianoreply@blogger.comtag:blogger.com,1999:blog-1198051313002658924.post-58092529869468337822009-12-29T07:14:34.684-08:002009-12-29T07:14:34.684-08:00These are wonderful for roasting meats. I've m...These are wonderful for roasting meats. I've made chicken in mine and it always comes out delicious. And, you can use it like a cloche and bake bread in it. Check online to see if there are directions for using it -- there's soaking involved -- that you can keep on hand.carondghttps://www.blogger.com/profile/16106016169890937308noreply@blogger.comtag:blogger.com,1999:blog-1198051313002658924.post-72994739917711191502009-12-26T20:53:02.830-08:002009-12-26T20:53:02.830-08:00Have an old German clay Romertopf pot. Anyone kno...Have an old German clay Romertopf pot. Anyone know anything about them?Marianoreply@blogger.com