A fascinating story - and living within a few kilometres of the wall I feel I really should work on my on version after all the work you have done here
I am curious about your cooking times however - with many cuts the secret is either very fast or very slow!
Cooking in the Rumertopf I suspect you are going slowly - it should be similar to my cooking over charcoal in a ceramic oven - if doing that I would be leaving for a (very) long time 4-6 hours as I would be looking to get the meat core temp to around 90-93C
Thanks, Mark, and sorry for the late response. I've been travelling with my sister the past two weeks. You're right, the Römertopf requires more time, but usually produces tender meat, but this time it didn't. Marinading helped. But I will continue to experiment.
Three times a charm. Fascinating to be an arm-chair observer of attempts to create medival cuisine. The jus sounds delicious.
A fascinating story - and living within a few kilometres of the wall I feel I really should work on my on version after all the work you have done here
I am curious about your cooking times however - with many cuts the secret is either very fast or very slow!
Cooking in the Rumertopf I suspect you are going slowly - it should be similar to my cooking over charcoal in a ceramic oven - if doing that I would be leaving for a (very) long time 4-6 hours as I would be looking to get the meat core temp to around 90-93C
Just a thought!! Fascinating piece!!
Thanks, Mark, and sorry for the late response. I've been travelling with my sister the past two weeks. You're right, the Römertopf requires more time, but usually produces tender meat, but this time it didn't. Marinading helped. But I will continue to experiment.
You really dig into your recipe research -- fascinating! I like the idea of no quantities as I usually adjust them anyway.
Exploring old recipes is a new hobby of mine. I'll bet France has lots of them.
Definitely! I have a few older cookbooks, not to mention plenty of newer ones. But at this time in life, I'm not using them much.