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Old 03-13-2006, 12:57 PM   #1
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Sand pot/clay pot?

Just brought home three chinese sand pots of various sizes. I have cooked rice in them so far to "season" the pots. Last night I baked a chicken in the large one. My question is why did the chicken not brown? I had a Rommertoff(sp) baker years ago and the bird browned beautifully. These are glazed on the inside bottom, not sure if that would make a difference or not. Any ideas or input would be appreciated!

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Old 03-13-2006, 01:08 PM   #2
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If you're cooking in a moist closed environment, browning is difficult.

Tell us more about the recipe.
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Old 03-13-2006, 03:17 PM   #3
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Andy, I put a whole chicken on a bed of onions, surrounded by potatoes, carrots and brussel sprouts in a pot that had been soaked for 30 minutes. That was in the unglazed clay cooker. In the oven it went, heat was turned on and it baked beautifully. I think it has something to do with the glaze inside the sand pot. Maybe I should brown it first and then put it in the sand pot. I just thought of this but the clay cooker is made of clay and the sand pot is...sand. Perhaps that is the difference!
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Old 03-13-2006, 03:19 PM   #4
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The veggies that were soaked in water would cause the chicken to steam which would retard the browning process. I am not sure that that is the only reason that it did not brown, but I bet it at least contributed.
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Old 03-13-2006, 04:14 PM   #5
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I have a clay pot chicken cooker which you soak in water before using. That's the only way I've seen clay pots used (soaked) and is really the point of them: to cook the chicken with continuous moist heat provided by the wet clay walls.

But the chicken doesn't brown sealed up in the clay pot. Some recipes say to cook the chicken uncovered for 15 min more to brown it a bit.
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Old 03-13-2006, 06:39 PM   #6
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Jrnnyema...this is the type of pot I used to have. Had to soak the top and bottom b4 cooking in it. I thought it was rather pricey but I always had a beautiful chicken and didn't have to remove the lid(at least that's what I remember, but my memory could be slipping......) It cracked after about two years and is now decoration for the garden! This new pot is glazed in the inside of the bottom, no soaking is required. At least thats what I have read. Can't seem to get the photo worthy end result and was wondering if anyone here had used these clay pots be and could offer any advice. Cat barf..gotta run. back later
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Old 03-13-2006, 06:44 PM   #7
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Sorry Jennyema. I misspelled your name.
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Old 03-13-2006, 06:47 PM   #8
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GB (can't mispel that one!) This sand pot doesn't require soaking b4 use. It is the Chinese type with a wire basket around the outside.
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Old 03-14-2006, 08:11 AM   #9
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I was refering to the veggies that you soaked, not the pot itself.
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Old 03-14-2006, 03:35 PM   #10
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You said in your above post that you had soaked the pot for 30 minutes. If you cook a chicken in a sealed, moist pot, it won't brown.
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