Why is 180 for 2h rather then 190 for 1h and 15min? I am testning this recipe my self. So I am curious. Is it more tenderar chicken? Or better for the claypot? Or something else or all of the above so too speak?
Anna, you are an incredible person and an excellent chef, thank you very much for sharing your recipes, I appreciate them very much. I am a big fan of yours 💫
"Add just a little touch of sugar" - adds like a one week's recommended intake of sugar. I don't know but in europe that amount of sugar is only used in cakes...
Was the chicken cold when you removed it from the oven?? No steam came off it. Mother used to use a Romertopf to roast in. I believe the concept came from Germany. It look exactly the same as your dish but was unglazed inside and she used to soak it for an hour before cooking with it. Romertopf, simply means Roman pot and is the modern version of a type the Romans appropriated from their neighbors, the Etruscans, nearly 20 centuries ago.
Critical to immerse your clay pot (I have a Romertopf) in water for 30 minutes ahead of time. I put it into a cold oven at 180 and cook for 2 hours.
Why is 180 for 2h rather then 190 for 1h and 15min? I am testning this recipe my self. So I am curious. Is it more tenderar chicken? Or better for the claypot? Or something else or all of the above so too speak?
Mmmmm it reminde me of the Moroccan tagin ,the food come out sooo delishes
Anna, you are an incredible person and an excellent chef, thank you very much for sharing your recipes, I appreciate them very much. I am a big fan of yours 💫
Looks so delicious! And that clay pot is a real deal. I can see myself using it every single day! Thank you 😊
OMFG I am from hong kong!! I love you Anna!! You are a true inspiration♥♥♥♥♥♥
Love the kitchen Anna.
Wow Anna that look wow thank you
Clay pot cooking is the future. Thank you.
Didn’t mention the need to soak both sides of the clay pot in lukewarm water for 1 hour prior to use.
Nice content 👍
"Add just a little touch of sugar" - adds like a one week's recommended intake of sugar. I don't know but in europe that amount of sugar is only used in cakes...
Looks good Anna , like Moroccan Tajine
Can you bake bread with that also what did you do to cure pot before use
that looked delicious, where would i find one of those clay pots?
It's called a Romertopf.
Nice 💗💗💗💐💐👌👌💯💯
Where can I find this clay pot?
What temperature do you cook it? 190c? 375f?
She said 190. That has too be celsius. 190 Fahrenheit is way too low heat. So yes 364f or 190c must be what she means with saying 190.
Was the chicken cold when you removed it from the oven?? No steam came off it.
Mother used to use a Romertopf to roast in. I believe the concept came from Germany.
It look exactly the same as your dish but was unglazed inside and she used to soak it for an hour before cooking with it.
Romertopf, simply means Roman pot and is the modern version of a type the Romans appropriated from their neighbors, the Etruscans, nearly 20 centuries ago.
I used a glazed Römertopf to cook chicken it makes a very good and tender chicken, it can be used for lamb and many oyhers dishes
I love my clay pot. Great for corned beef brisket too.
❤
❤️
🥰👌❤️
I can almost smell the sesame oil
USA sc