Dishes cooked in portioned baking pots not only look beautiful, but also have a special taste and aroma. In such pots you can cook anything you want: porridge, soup, meat with a side dish and much more.
Baking pots are ceramic and earthenware. Ceramics are cheap, sold everywhere, and easy to maintain. Clay pots are more expensive, more difficult to maintain, and tend to absorb the aromas of food. Therefore, it is recommended for beginners in the culinary business to purchase exactly ceramic pots.
The benefits of baking pots
Roasting pots have many advantages:
- Beautiful and aesthetic presentation. By preparing and serving a dish in pots, you add a bit of a festive atmosphere to your usual breakfast, lunch or dinner.
- Diversity. The pots will definitely not stagnate on your shelf waiting in the wings, because you can cook hundreds of different dishes in them.
- Variability. If in your house someone does not like onions, someone does not eat meat, someone eats right, and therefore does not eat food with butter and mayonnaise, it does not matter. It is in portioned pots that you can safely cook the same dish in slightly different ways. You just don't put onions in one pot, meat in another, and vegetable oil or mayonnaise in the third. The main thing is not to mix up the pots when serving!
- The effect of the "Russian stove". The food in the pot is not even stewed, but languishes, which is why it acquires a rich taste and mouth-watering aroma.
- Time for preparing. You don't have to stand at the stove for a long time, stirring and observing. Prepare everything you need, put in pots, put them in the oven and do other things.
- Temperature. The pots keep warm well, which is why the food in them cools very slowly. If someone is late for the table, you will not have to reheat anything.
Potting Precautions
Baking pots are fragile dishes that need to be handled with care.
- Most pots will not stand up to cooking over an open fire, so try to use them only for the oven.
- The pots are easily cracked from a strong impact on the floor or against each other, do not forget about this during their use and storage.
- Do not arrange sudden changes in temperature for this type of cookware. Place the pots only in an unheated oven and do not place them in the cold immediately after cooking.
Dumplings in pots
Even ordinary dumplings are transformed if they are cooked in earthenware or ceramic dishes. This hearty and simple recipe will be especially appreciated by men.
What products will be needed (calculated for 4 servings):
- raw dumplings - 1 kg;
- water (or broth) - 400 ml;
- low-fat cream (10%) - 400 ml;
- sour cream - 100 ml;
- fresh or dried greens (whichever you prefer) - a little, to decorate the dish;
- salt, black pepper to taste.
Step-by-step recipe:
- Combine the water (or broth) with the cream in a separate bowl. If you use broth, the dish will be more nutritious and flavorful. But if you take water, the dumplings will be less high in calories.
- Place the dumplings in the pots. Try to keep them no more than 2/3 of the crockery volume.
- Add salt and black pepper to the dumplings, pour the cream and water (broth) into portioned pots. Cover the pots with lids (you can also use foil or dough).
- Place the baking pots in the oven. The dish should be cooked at 180-190 degrees for about 30 minutes.
- Peret how to serve the dish, put a generous spoonful of sour cream in each pot and sprinkle the dumplings with herbs.
Roast in pots
Potatoes with meat is the most popular dish cooked in pots. And this is no accident. Potatoes in a pot are boiled, and the meat is very tender. Here is a simple and satisfying, but not quite classic recipe for this dish.
What products will be needed (calculated for 3 servings):
- potatoes - 7-9 pieces, depending on size;
- lean pork - 500 g;
- mushrooms - 400 g;
- hard cheese - 150 g;
- red onion - 1 pc.;
- carrots - 1 pc.;
- sour cream - 100 ml;
- mayonnaise - 100 ml;
- vegetable oil - 10-15 ml;
- a mixture of peppers, dried herbs - to taste;
- salt to taste.
Step-by-step recipe:
- Separate the meat from the films and veins, cut into small cubes.
- Add mayonnaise, Pepper Blend seasoning and salt to the meat. Mix well. Refrigerate for 20-30 minutes.
- Rinse and dry the mushrooms (you can take at least champignons, even oyster mushrooms or any other). Cut them into medium sized pieces.
- Fry mushrooms in sunflower oil until partially cooked. Transfer the mushrooms to a separate bowl.
- Separate the onion from the husk, chop finely. Grate the carrots with large holes.
- Place the onions and carrots in the same pan where the mushrooms were fried before. Add oil if required. Saute the vegetables until the onions have a beautiful golden hue.
- Add fried onions with carrots to the mushrooms, stir.
- Peel the potatoes, cut into thin and small pieces so that they have time to cook in the pots. Toss the potatoes with sour cream, salt and dried herbs.
- Pour some vegetable oil into the pots, grease the bottom and walls with this oil well. To do this, you can take a silicone brush.
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Put the potatoes in the first layer, then put mushrooms and vegetables on the potatoes. The last layer is meat. Cover the pots with lids or foil.
- Place the portion pots in the oven, cook the roast at 190-200 degrees for about 40-45 minutes.
- Then take out the pots, sprinkle the cheese with grated on a coarse grater on the dish and, no longer covering the pots with lids, bake the dish for another 5 minutes. Turn off the oven.
- You can serve potatoes with meat either directly in portioned pots or in plates.
Pumpkin porridge in pots
If you want to taste porridge like from a Russian stove, cook it in portioned ceramic or clay pots. Pumpkin porridge with millet is especially good in pots, it turns out to be incredibly soft, tender and aromatic. Impossible to resist!
What products will be needed (calculated for 3 servings):
- pumpkin - 400 g;
- millet - 200 g;
- milk - 800 ml;
- sugar - 1 tablespoon;
- butter - 15 g;
- salt - a pinch;
- cinnamon, vanillin - to taste.
Step by step recipe:
- Use a sharp knife to peel off any tough skin from the pumpkin, then remove the seeds with a spoon. Cut the pulp into small cubes. Rinse millet in cool water.
- Arrange the pumpkin in pots, add millet to it. Try to keep pumpkin and millet from taking up more than 1/3 of the volume.
- Add sugar, salt, cinnamon and vanillin. Pour milk over everything and close the pots with lids.
- Place them in the oven. Cook the porridge at 170-180 degrees for about 25 minutes.
- After that, do not open the oven for another 30-40 minutes so that the porridge continues to languish.
- Place a small portion of butter in each pot before serving.
Buckwheat in a merchant's way in pots
Merchant-style buckwheat is a traditional Russian dish. It got its name due to the fact that earlier only fairly wealthy people could cook such buckwheat. For example, merchants.
What products will be needed (calculated for 4 servings):
- buckwheat - 250 g;
- lean pork - 500 g;
- porcini mushrooms - 350 g;
- water (or broth) - 600 ml;
- tomato - 1 pc.;
- bell pepper - 1 pc.;
- carrots - 1 pc.;
- onion - 1 pc.;
- salt to taste;
- spices to taste;
- fresh greens - a little, for decoration.
Step-by-step recipe:
- Separate the pork from the veins and films, cut into medium-sized pieces. Fry in vegetable oil until half cooked.
- Mushrooms (preferably porcini, but any others will do) cut into medium slices, also fry a little until the main part of the liquid has evaporated. Then add grated carrots and finely chopped onions to them in a frying pan, continue to fry until the onions are golden.
- Cut the tomatoes into neat slices, cut the peppers into small cubes.
- Put buckwheat, meat, mushrooms with onions and carrots, tomatoes and peppers in pots. Salt, add your favorite spices. Try not to fill more than half of each pot with all of these ingredients.
- Pour water (or some kind of broth) into each of the portioned pots. Cover with lids (if there are no lids, you can take foil) and put in the oven.
- Preheat the oven to 180 or 190 degrees, cook the dish for 40 minutes.
- After removing the baking pots from the oven, sprinkle the buckwheat with fresh parsley or dill as a merchant and serve.
