I have a beautiful SchlemmerTopf clay baker, a gift from a friend. It's
been some time since I've used it and I'm waffling as to how to proceed.
I *have* the use/care/recipe booklet but it's a little vague on roasting
time.

I have a 5-1/2# frying chicken that I want to roast in this thing and
the recipe book for "Chicken Oktoberfest" states only 1 frying chicken
(with some seasonings) baked, covered, for 90 minutes at 425°F.
starting in a cold oven.

Whaddaya think? Is that long enough for my
bigger-than-your-average-frying-chicken?

I await your counsel.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

On Thu, 14 Oct 2010 19:58:52 -0500, Melba's Jammin'
> wrote:

>I have a beautiful SchlemmerTopf clay baker, a gift from a friend. It's
>been some time since I've used it and I'm waffling as to how to proceed.
>I *have* the use/care/recipe booklet but it's a little vague on roasting
>time.
>
>I have a 5-1/2# frying chicken that I want to roast in this thing and
>the recipe book for "Chicken Oktoberfest" states only 1 frying chicken
>(with some seasonings) baked, covered, for 90 minutes at 425°F.
>starting in a cold oven.
>
>Whaddaya think? Is that long enough for my
>bigger-than-your-average-frying-chicken?
>
>I await your counsel.

From what I understand, in my tagine research, clay cookery that is
new or hasn't been used in a while should go through a curing process
before being used. I'm curious as to what the booklet has to say about
that.

koko
--

Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com
updated 10/14/10
Watkins natural spices
www.apinchofspices.com

In article >,
Sqwertz > wrote:

> On Thu, 14 Oct 2010 19:58:52 -0500, Melba's Jammin' wrote:
>
> > I have a beautiful SchlemmerTopf clay baker, a gift from a friend. It's
> > been some time since I've used it and I'm waffling as to how to proceed.
>
> Waffling? Huh. I had to look that up.

You need to get out more, Dude.

>
> Excellent use of a word that at first glace appears to be a culinary
> term.
>
> Had to look up the other one, too.
> <http://www.google.com/images?hl=en&s...rtopf+c lay+b
> aker>
>
> Seen 'em but never used them. Big help I am, I know.
>
> -sw

It's okay; cute trumps useless. ":-0)

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

In article >,
koko > wrote:

> On Thu, 14 Oct 2010 19:58:52 -0500, Melba's Jammin'
> > wrote:
>
> >I have a beautiful SchlemmerTopf clay baker, a gift from a friend. It's
> >been some time since I've used it and I'm waffling as to how to proceed.
> >I *have* the use/care/recipe booklet but it's a little vague on roasting
> >time.
> >
> >I have a 5-1/2# frying chicken that I want to roast in this thing and
> >the recipe book for "Chicken Oktoberfest" states only 1 frying chicken
> >(with some seasonings) baked, covered, for 90 minutes at 425°F.
> >starting in a cold oven.
> >
> >Whaddaya think? Is that long enough for my
> >bigger-than-your-average-frying-chicken?
> >
> >I await your counsel.
>
> From what I understand, in my tagine research, clay cookery that is
> new or hasn't been used in a while should go through a curing process
> before being used. I'm curious as to what the booklet has to say about
> that.
>
> koko

The bottom inside is glazed; it doesn't need soaking. I'll soak the
cover for 30 minutes before using it.

So, whattaya think about the timing for this bird? Think 90 minutes at
425 (from a cold start) will do it?

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

On Thu, 14 Oct 2010 19:58:52 -0500, Melba's Jammin'
> wrote:

> I have a beautiful SchlemmerTopf clay baker, a gift from a friend. It's
> been some time since I've used it and I'm waffling as to how to proceed.
> I *have* the use/care/recipe booklet but it's a little vague on roasting
> time.
>
> I have a 5-1/2# frying chicken that I want to roast in this thing and
> the recipe book for "Chicken Oktoberfest" states only 1 frying chicken
> (with some seasonings) baked, covered, for 90 minutes at 425°F.
> starting in a cold oven.
>
> Whaddaya think? Is that long enough for my
> bigger-than-your-average-frying-chicken?
>
> I await your counsel.

Should be pretty close. It's a high heat. I was always surprised at
how fast things cooked in a clay pot. You won't ruin the chicken if
you take the top off to check at 90 minutes and decide it needs a
little longer.

Don't forget to soak it for 20 minutes or so. Y

--

Never trust a dog to watch your food.

On Thu, 14 Oct 2010 18:50:09 -0700, koko > wrote:

> From what I understand, in my tagine research, clay cookery that is
> new or hasn't been used in a while should go through a curing process
> before being used. I'm curious as to what the booklet has to say about
> that.

I had a Romertopf that I used for years and eventually passed down to
my daughter. I did not "cure" it on first use. All I did was follow
the instructions for soaking before every use and it self-cured over
the years, developing a gloss inside. I think her clay pot cooking
stage has passed and it might be an acceptable substitute for a
tagine; so if it's still in one piece I may ask her if she wants to
pass it back.

--

Never trust a dog to watch your food.

"Melba's Jammin'" > wrote in message
...

> The bottom inside is glazed; it doesn't need soaking. I'll soak the
> cover for 30 minutes before using it.
>
> So, whattaya think about the timing for this bird? Think 90 minutes at
> 425 (from a cold start) will do it?

http://www.ripegifts.co.uk/acatalog/claypotcooking.html

--
--
https://www.shop.helpforheroes.org.uk/

"sf" > wrote in message
...
> On Thu, 14 Oct 2010 19:58:52 -0500, Melba's Jammin'
> > wrote:
>
>> I have a beautiful SchlemmerTopf clay baker, a gift from a friend. It's
>> been some time since I've used it and I'm waffling as to how to proceed.
>> I *have* the use/care/recipe booklet but it's a little vague on roasting
>> time.
>>
>> I have a 5-1/2# frying chicken that I want to roast in this thing and
>> the recipe book for "Chicken Oktoberfest" states only 1 frying chicken
>> (with some seasonings) baked, covered, for 90 minutes at 425°F.
>> starting in a cold oven.
>>
>> Whaddaya think? Is that long enough for my
>> bigger-than-your-average-frying-chicken?
>>
>> I await your counsel.
>
> Should be pretty close. It's a high heat. I was always surprised at
> how fast things cooked in a clay pot. You won't ruin the chicken if
> you take the top off to check at 90 minutes and decide it needs a
> little longer.
>
> Don't forget to soak it for 20 minutes or so. Y
>
> --
>
> Never trust a dog to watch your food.

I make a chicken and rice dish in a clay pot with a whole chicken (cut up)
and I typically cook it for 1 3/4 to 2 hours at 350 and it comes out great.

On Thu, 14 Oct 2010 22:31:42 -0500, Melba's Jammin'
> wrote:

>In article >,
> koko > wrote:
>
>> On Thu, 14 Oct 2010 19:58:52 -0500, Melba's Jammin'
>> > wrote:
>>
>> >I have a beautiful SchlemmerTopf clay baker, a gift from a friend. It's
>> >been some time since I've used it and I'm waffling as to how to proceed.
>> >I *have* the use/care/recipe booklet but it's a little vague on roasting
>> >time.
>> >
>> >I have a 5-1/2# frying chicken that I want to roast in this thing and
>> >the recipe book for "Chicken Oktoberfest" states only 1 frying chicken
>> >(with some seasonings) baked, covered, for 90 minutes at 425°F.
>> >starting in a cold oven.
>> >
>> >Whaddaya think? Is that long enough for my
>> >bigger-than-your-average-frying-chicken?
>> >
>> >I await your counsel.
>>
>> From what I understand, in my tagine research, clay cookery that is
>> new or hasn't been used in a while should go through a curing process
>> before being used. I'm curious as to what the booklet has to say about
>> that.
>>
>> koko
>
>The bottom inside is glazed; it doesn't need soaking. I'll soak the
>cover for 30 minutes before using it.
>
>So, whattaya think about the timing for this bird? Think 90 minutes at
>425 (from a cold start) will do it?

Cure schmore... first and foremost all earthernware needs to be tested
for lead and other heavy metals content... and that regardless what
the purveyor claims... glazes themselves can and often do contain
lead, just like leaded crystal. Earthernware should be subsequently
retested with use... as glazes erode metals can leech. I personally
don't see the point to cooking with earthenware, it's archaic, not
better... were I to acquire a tagine (other than esthetics I see no
point) it would be of porcelainized cast iron from a reputable source.
One can accomplish the same cookery technique (and more) with a
porcelainized carbon steel vented domed roaster... a very
useful/inexpensive piece of cookware... I use mine often.

On Thu, 14 Oct 2010 22:37:03 -0500, Sqwertz wrote:

> On Thu, 14 Oct 2010 22:30:24 -0500, Melba's Jammin' wrote:
>
>> In article >,
>> Sqwertz > wrote:
>>
>>> On Thu, 14 Oct 2010 19:58:52 -0500, Melba's Jammin' wrote:
>>>
>>>> I have a beautiful SchlemmerTopf clay baker, a gift from a friend. It's
>>>> been some time since I've used it and I'm waffling as to how to proceed.
>>>
>>> Waffling? Huh. I had to look that up.
>>
>> You need to get out more, Dude.
>
> Or maybe just take an English class in the upper midwest. Anybody
> else never heard of that word? :-P
>
> I'm willing to accept the fact that I've just overlooked it all these
> years.
>
> -sw

you must not follow politics. 'waffling' is seen as a horrible sin in some
precincts.

your pal,
blake

In article >,
"Kody" > wrote:

> I make a chicken and rice dish in a clay pot with a whole chicken (cut up)
> and I typically cook it for 1 3/4 to 2 hours at 350 and it comes out great.

It sounds like a fine combination, Kody. Would you share the
particulars, please?

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

In article >,
Brooklyn1 <Gravesend1> wrote:
> One can accomplish the same cookery technique (and more) with a
> porcelainized carbon steel vented domed roaster... a very
> useful/inexpensive piece of cookware... I use mine often.

Good for you. I'm using my clay thing for tonight's birdy. :-P
Poking around on the net reveals that in the '70s they were also called
"chicken bricks." Cute name.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

In article >,
"Ophelia" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
>
> > The bottom inside is glazed; it doesn't need soaking. I'll soak the
> > cover for 30 minutes before using it.
> >
> > So, whattaya think about the timing for this bird? Think 90 minutes at
> > 425 (from a cold start) will do it?
>
> http://www.ripegifts.co.uk/acatalog/claypotcooking.html
>
> --

Got it, O. Thanks! I emailed a response. :-)

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

In article >,
Sqwertz > wrote:
> I would think that cooking in there would be the same as if it were in
> a covered dish or roasting pan in the oven. 90 minutes sounds right.
> I would cook a whole 4lb chicken about 1:20 uncovered at 375F, but
> covered in a moist environment would take slightly longer moist
> environments can't get as hot as a dry ones (given the same ambient
> temp).
>
> Kent?
>
> -sw
Thanks, Kent. I'm thinking about planning for about 90 minutes at
425°F. I'll check with a thermometer. The link that Ophelia posted was
helpful to me. It's in water right now.


--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

On Thu, 14 Oct 2010 19:58:52 -0500, Melba's Jammin'
> wrote:

>I have a beautiful SchlemmerTopf clay baker, a gift from a friend. It's
>been some time since I've used it and I'm waffling as to how to proceed.
>I *have* the use/care/recipe booklet but it's a little vague on roasting
>time.

If I recall correctly, the SchlemmerTopf clayware is unglazed. If so,
it needs recuring, more than likely. Also, the time will depend on
whether you start the chicken in a cold oven, or preheat (I always
start clayware in a cold oven...) What I do, is start my timing when
the cold oven reaches the cooking temperature, and use the same times
I would for a metal roaster (covered of course).

HTH

Alex

Sqwertz wrote:

>
> Or maybe just take an English class in the upper midwest. Anybody
> else never heard of that word? :-P
>
> I'm willing to accept the fact that I've just overlooked it all these
> years.
>
> -sw


"Waffling" is used often in political adds as an alternative to
flip-flopping. It means undecided or changing one's mind.

gloria p

gloria.p wrote on Fri, 15 Oct 2010 11:35:45 -0600:

>> Or maybe just take an English class in the upper midwest. Anybody
>> else never heard of that word? :-P
>>
>> I'm willing to accept the fact that I've just overlooked it
>> all these years.
>>
>> -sw

> "Waffling" is used often in political adds as an alternative
> to flip-flopping. It means undecided or changing one's mind.

Waffle as a verb has a lot of meanings even in politics. These are from
the OED.


1. To yelp. Now dial.

2. a. To waver; to vacillate or equivocate; to ‘dither’. orig. Sc.
and north. dial. Now colloq. or non-Standard.

b. To talk (or write) in a verbose but inconsequential manner; to
ramble on.

c. Of an aircraft or motor vehicle: to cruise along in a leisurely
manner, usu. at low speed. colloq. (orig. R.A.F.).

I would say that 2. b. is pretty common among pols. too.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
"l, not -l" > wrote:

> On 14-Oct-2010, Melba's Jammin' > wrote:
>
> > I have a beautiful SchlemmerTopf clay baker, a gift from a friend. It's
> > been some time since I've used it and I'm waffling as to how to proceed.
> > I *have* the use/care/recipe booklet but it's a little vague on roasting
> > time.
> >
> > I have a 5-1/2# frying chicken that I want to roast in this thing and
> > the recipe book for "Chicken Oktoberfest" states only 1 frying chicken
> > (with some seasonings) baked, covered, for 90 minutes at 425°F.
> > starting in a cold oven.
>
> I checked "the Clay-Pot Cookbook", which is what I usually reference when
> using my Romertopf. The recipe with the closest weight chicken was Roast
> Chicken with Brown Rice Stuffing; it specifies a 4 to 5 pound chicken in a
> 480F (starting from cold) oven for 80 minutes.
>
> I'm not sure how duck and chicken compare cooking-time wise; but, there is a
> roast duck recipe in the book that specifies a 5 to 6 pound duck in a 480F
> (starting from cold) oven for 90 minutes.
>
> If it were me cooking a 5 1/2 pounder, I'd go 480F for 90 minutes. I
> assume the SchlemmerTopf is like other clay vessels and should be soaked in
> water for some period of time before each use.

Okay, Dude. Why 480 deg? Never seen that temp in a recipe. Always in
25 deg. increments.

And, yes, it's soaking as we speak. Thanks for the research.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

In article >,
Chemiker > wrote:

> On Thu, 14 Oct 2010 19:58:52 -0500, Melba's Jammin'
> > wrote:
>
> >I have a beautiful SchlemmerTopf clay baker, a gift from a friend. It's
> >been some time since I've used it and I'm waffling as to how to proceed.
> >I *have* the use/care/recipe booklet but it's a little vague on roasting
> >time.
>
> If I recall correctly, the SchlemmerTopf clayware is unglazed. If so,
> it needs recuring, more than likely. Also, the time will depend on
> whether you start the chicken in a cold oven, or preheat (I always
> start clayware in a cold oven...) What I do, is start my timing when
> the cold oven reaches the cooking temperature, and use the same times
> I would for a metal roaster (covered of course).
>
> HTH
>
> Alex

Thanks. The bottom of the roasted is glazed on the inside; the top is
not. Both are in water now and have been for a few hours.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

In article >,
"l, not -l" > wrote:

> On 15-Oct-2010, Melba's Jammin' > wrote:
>
> > Okay, Dude. Why 480 deg? Never seen that temp in a recipe. Always in
> > 25 deg. increments.
> >
> > And, yes, it's soaking as we speak. Thanks for the research.
>
> I don't know why; but, most of the recipes in that cookbook use a 480F oven.
> In the Introduction, there are "Rules of Wet-Clay Cooking" and number 4
> says "Use a high temperature, 450-480".

Huh. Thanks.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

In article >,
Sqwertz > wrote:

> On Fri, 15 Oct 2010 10:48:28 -0500, Melba's Jammin' wrote:
>
> > In article >,
> >> Kent?
> >>
> >> -sw
> >
> > Thanks, Kent.
>
> Kent is my other sock puppet. I'm Steve right now.
>
> -sw

Whoops. Sorry. :-\

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

In article >,
Melba's Jammin' > wrote:

> I have a beautiful SchlemmerTopf clay baker, a gift from a friend. It's
> been some time since I've used it and I'm waffling as to how to proceed.
> I *have* the use/care/recipe booklet but it's a little vague on roasting
> time.
>
> I have a 5-1/2# frying chicken that I want to roast in this thing and
> the recipe book for "Chicken Oktoberfest" states only 1 frying chicken
> (with some seasonings) baked, covered, for 90 minutes at 425°F.
> starting in a cold oven.
>
> Whaddaya think? Is that long enough for my
> bigger-than-your-average-frying-chicken?
>
> I await your counsel.

Okay, it's in the oven at 425 deg F. Stuffed with mirepoix to which I
added some chopped rosemary and a couple cloves of garlic, chopped.
I've got musgovian green beans and some brussels sprouts in the fridge
to reheat, and I make boil a couple potatoes, too. Heart, neck, and
gizzard in a pot for some broth for gravy. I have high hopes for this.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

On Fri, 15 Oct 2010 12:29:38 -0500, Sqwertz wrote:

> On Fri, 15 Oct 2010 11:15:04 -0400, blake murphy wrote:
>
>> you must not follow politics.
>
> You got that right. "Who's the president" is a popular question for
> epileptics. I rarely get that one right.
>
> -sw

'who *are* these people and why do they want to know who the president is?'

your pal,
blake

On Sat, 16 Oct 2010 22:21:48 -0500, Sqwertz wrote:

> On Sat, 16 Oct 2010 17:19:54 -0400, blake murphy wrote:
>
>> On Fri, 15 Oct 2010 12:29:38 -0500, Sqwertz wrote:
>>
>>> On Fri, 15 Oct 2010 11:15:04 -0400, blake murphy wrote:
>>>
>>>> you must not follow politics.
>>>
>>> You got that right. "Who's the president" is a popular question for
>>> epileptics. I rarely get that one right.
>>
>> 'who *are* these people and why do they want to know who the president is?'
>
> I'll try and remember that comeback for next time I'm asked that :-)
>
> -sw

there's also a belligerent 'who wants to know?!'

your pal,
blake