This dish is the meat in the pot, invariably conjures up a fine restaurant cuisine - delicious as it is usually obtained. And the undoubted advantages it is necessary to include the quick and easy preparation. No need puzzled problem garnish or to think about how and what to file this food to the table: meat in the pot is perceived as quite self-sufficient menu. In fact, it is even an alternative set meals.

Special clay pots for roasting meat at one time used by the ancient Romans, assessing their ability to significantly save time and also give an amazing taste and aroma of the dish, even if it was prepared without added fat, and any special additional components. Respect for yourself earned ceramic tableware in the form of pots and Russian national cuisine. Amazing natural qualities of clay and, in fact, contributed to the transformation of the Russian stove meat in the pot Casseroles: Lunch in Russian   in what used to be called the solemn words "delicacies."

Cook meat in ceramic pots also very convenient because they allow you to take into account individual taste preferences of each member of the family or guests invited to the dinner. If, for example, someone of them does not like onions, you can not just lay in this component is designed for the individual ramekin. Taking into account the individual needs of future consumers, each serving select the optimum amount of salt and spices.

What you need to know about pot

Shops utensils and housewares offer such a huge selection of ceramic pots for cooking meat that they get confused and wonder. When buying new pots should pay attention to the fact that its inner walls were covered with glaze. It is considered to be relatively safe only glazing coating on the outer walls of the cookware, and ideally correct pots must be completely unglazed, with a rough clay floor and walls.

Before cooking the meat pots must be lowered to fifteen minutes in cold water so that they were filled with moisture. Then, when the pot is heated in the oven or microwave Microwave - irreplaceable assistant modern housewife This will gradually evaporate moisture, which creates the effect of steam cooking.

To prepare the meat is best to have some clay pots that will not be used for baking and suppression of other products as unglazed clay perfectly absorbs and permanently retains all the smells. Fish, chicken and other foods with a specific smell in the pot to cook undesirable.

Meat casseroles: features cooking

Cooking in pots can be almost any meat as fat and lean. Many housewives successfully replace beef, veal and pork chunks of chicken, and some prefer to use pure chicken, while others do not see anything wrong with that, to put in a pot with a leg bone or a bird's thighs.

The most common meat in the pot is put raw, cut or chopped into small pieces. Connoisseurs prefer to pre-fry it in a little oil with salt and spices. Onions and carrots when they are added, may also be used as a completely raw or in the form of fry. Almost mandatory additional component - potatoes, and a variety of dishes give additives such as mushrooms, eggs, fresh tomatoes, apples, bacon and, of course, fresh herbs.

To meat dish turned juicier, pour water in pots, but so that it takes less than half capacity given the amount pledged main products. Top products pour cream sauce or simply smeared with sour cream Smetana: untold riches of Russian cuisine . Pots covered with a lid and kept in the oven for about an hour.

In some cases, potatoes, vegetables and mushrooms in a pot with the meat are not laid. They are replaced with salt whipped eggs, which are simply poured the pieces of meat. It turns out very tasty, too.

Svetlana Usankova

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