Would this process apply to other nuts? I would like to try a variety of milks!
I make this in my clay cooker all the time (I replace wine with beer). So yum!
Wow! I didn't think you'd reply considering how old the thread is. Thanks! I was referring to the sous-vide method you touched on above (my mind translated it as "bag style") sorry. I apologize if I seem a little obsessed with the clay pot/slow cooker methods- I'm like a dog with a bone sometimes. My goal was to "honey bake" a ham and I found several crock pot recipes that seemed promising and I just wanted to see if you had experimented in that direction.
Thoughts about cooking turkey in a clay cooker and/or ham in a crock pot. Pros/Cons?
I know I'm a few years late to the party, but in researching a good recipe for our Thanksgiving ham I wanted to see what YOU had to say before deciding on how to cook it.
I find it interesting that in your ham recipes you use a bag method to keep the juices in as opposed to a crock pot/slow cooker or even a clay cooker. Any reason for this?
Earlier this year I purchased a Romertopf clay cooker and ever since it's been used on a weekly basis for delicious, juicy chicken. I'm not a big fan of turkey (it dries out SO fast) but with the inlaws coming for a visit I was considering making turkey in the clay cooker.
My problem? Crispy skin. The meat turns out tender and fall off the bone juicy, but I can't get the right skin crispiness. Taking the top off to brown the skin too long will dry out the breasts and not long enough will not crisp the skin.
Dumb question, do you dice the tomatoes or throw them in whole?
Can you substitute the water for white wine perhaps?
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