Meat Brick |
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Meat or chicken cooked in a brick needs no added fat. The principle of cooking in a brick is quite straightforward. Made from an unglazed, porous clay, the brick is first soaked in water for 15 minutes before being placed in cold oven. As the oven heats up, the warm air causes the moisture absorbed by the brick to evaporate, which in turn controls the humidity and temperature inside the brick. The meat cooks slowly and retains its juices so it will not shrink or dry out. If you want to crisp the skin, the lid of the brick can be removed a few minutes before the meat is cooked to allow the direct heat to brown it.
There are various bricks on the market, ranging from a satisfactory basic version which is sold for around £2.75 for the small size and up to £5.00 for the larger size from Habitat and most kitchenware shops, to the more ornate German version, a Romertopf, which will set you back about 6.00.
Note: Meat wrapped in foil will cook without any added fat, although there will not be the same degree temperature control and shrinkage may occur. |
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