The special taste of dishes cooked in ceramic pots is achieved due to the fact that the clay walls of the dishes allow the cooked to be steamed well, and the food stays hot for a long time and languishes, like in an oven. In this regard, it is convenient to cook in pots long before the guests visit and leave them in a cooled oven - the heat will be preserved by their arrival. The article suggests cooking potatoes with meat and mushrooms using ceramic containers for baking in the oven.

Selection and preparation of ingredients

If this is your first time cooking in pots, be sure to follow some important steps:

1. Carefully inspect each pot for its integrity - any crack or chip can lead to irreparable consequences: during and after heat treatment, such a pot may burst.
2. To make the dishes juicy, fill pots with cold water an hour before cooking. Let stand with water until it fills the pores of the clay, then drain the liquid and fill the pots with the ingredients.
3. Be sure to lubricate the inner walls of the pot with a piece of butter so that the dish can easily separate from the walls.
4. Dishes in pots must be placed exclusively in a cold oven and removed from the cooled one, so they will evenly heat up and cool down along with the walls of the oven - ceramics burst from temperature extremes.
5. It is better to fry or boil pre-cooked foods before using them in a pot. To save further juiciness for meat, quick frying without oil in a hot frying pan will help, and chicken and fish, for example, should not be fried. If the potato is chopped coarsely, boil it for 7-8 minutes. before bookmarking the pots.

Due to the porosity of the walls, it is contraindicated to wash the pots in the dishwasher. Do not use detergents when washing them for the same reason - soda and warm water will easily remove ceramic from dirt.

Methods for cooking potatoes with meat and mushrooms in pots

It is convenient to cook in pots, because in the process the products retain the maximum benefit, this method guarantees a quality taste.

There are no universal recipes, however, use the right combinations of meat and herbs in pots: boldly add basil, caraway seeds and sage to the pork roast, put tarragon and rosemary in pots with beef, mint, fennel, oregano - for lamb, marjoram and coriander goes well with turkey.

Important! Fill the pot no more than three-quarters of the total. Do not exceed this threshold, otherwise, when boiling, the liquid will pour out and fill the oven.

Did you know? In unprocessed glazed ceramic pots, dishes come out tastier, although it’s difficult to wash them - the fat and odor are too eaten into the porous clay structure. Cook in such pots dishes of the same row - meat or fish.

Any dishes from the oven seem tastier, and cooked in pots - doubly. Dishes in pots are favorably distinguished by their original form of serving, unusual taste and special mushroom aroma. Steaming potatoes with meat in pots on the table will give a sea of ​​pleasure and satiety.