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From Sylvia’s Farmhouse Kitchen: Cooking in Clay

March 30 @ 6:30 pm - 8:00 pm

$15 – $25

Virtually every culture has a clay-cooking pot tradition; clay is still used for specific dishes whose qualities cannot be replicated with metal cookware. Clay cookware heats up more slowly and more evenly than metal, and it holds and distributes heat more diffusely. It’s ideal for simmered soups and curries, for braises or tender baked meats, and for perfectly cooked rice or beans. We’ll cover how to use clay pots for cooking vegetables, beans, meats, and desserts, and for baking crusty artisan loaves.

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