Tuesday, December 29, 2009

Baking Bread in Romertopf Clay Pot Baker

Here is a great video from Roger Ducker on baking bread in a Romertopf Clay Baker.

Thank you Roger for a great video and great tips on Romertopf bread baking.

Purchase your Romertopf Clay Cookware:BigBargainMatrix.com

Thursday, September 24, 2009

Mediterranean Diet Weight Loss, Reduce Risk of Heart Disease, Blood Pressure & Diabetes

If you are seriously interested in losing weight and gaining a brand new and surprising boost in your health and vitality. Than the Mediterranean Diet is for you.

Read more Click Here!

Thursday, September 10, 2009

Diabetics, Mediterranean Diet & Clay Pot Cooking

According to a nationwide study of diabetics, 99% do not cook their foods in a healthy manner, thus adding to the diabetic's frustration, and inability to control their blood sugar with minimal dependence on medication.

The National Diabetes Association noted that the Mediterranean diet tops the Low-fat diet for diabetics. "After 1 year, patients in the Mediterranean diet group also experienced greater weight loss, it also resulted in better blood sugar control, delayed the need for blood sugar-lowering medication, and improved some heart disease risk factors," the study team found.

What was left out of the printed study was how the Mediterranean's cooked their food.

Mediterranean's cook their food in clay pots, such as Romertopf
which do not require the addition of added fats or added liquids. It is easy efficient and fit perfectly into the diabetic lifestyle.

clay pots or clay bakers are unglazed fired clay dishes with porous properties that allow heat and moisture to combine to cook meals evenly and sealing in nutrients and flavor. Clay bakers require no additional oil, butter or fats.

Soak the clay pot in water for 10 - 15 minutes prior to cooking. The porous clay soaks in the water and redistributes it as it is heated in the oven creating a "steaming" effect without over cooking the meal and depleting it of nutrients.

The steam seals the pot to keep in the natural juices, nutrients and flavors in your meal.

Food inside the
Romertopf clay pot loses little of its moisture, because it is surrounded by steam, creating a tender, flavorful dish. Evaporation of water prevents burning so long as the pot is not allowed to heat until it is completely dry. Since no oil is needed with this cooking technique, food cooked in a clay pot will be lower in fat compared with food prepared by other methods. Unlike boiling, nutrients are not leached out into the water. Which makes this a perfect fit for diabetics.

A high-fat diet in diabetics can lead to fatty liver and insulin resistance, two precursors to Type 2 diabetes, according to a new study inspired by the comumentary Super Size Me.

Dr. Morrison of the University of South Florida explained the connection between cooking healthy (in clay cookware), Mediterranean diet, diabetes and weight loss.

Morrison also said that with a high-fat diet, the pancreas cannot produce insulin as effectively.

Poor performance of both the liver and pancreas can soon lead to high blood sugar.

Doctors across the world say the best cure is prevention. A switch to the Mediterranean diet and cooking in clay bake ware gives the diabetic a roadmap to success.

Healthy preparation of a diabetic meal can be the norm, you do not need the skin on chicken or the fat on roasts. Trim it all off and let the pot do the work for you.

Clay bakers, or clay pots such as ones made by Romertopf
, are great for small meals for two or for a large busy family, as an entire meal can be cooked at once.

Almost any recipe can be prepared using this cooking method. Increase the temperature of the recipe by 10 to 20% and decrease the time by about 15%.

"The Mediterranean diet is a healthy wat to eat and contains essential nutrients in healthy quantities" everything that can help a diabetic, according to the National Diabetes Association. Now is the time to start cooking and eating healthy.

Romertopf clay bakers can be purchased from www.BigBargainMatrix.com and come in a large range of sizes, from small to the maxi, which will accommodate a 17.5 pound turkey, just perfect for the holidays.

Monday, June 22, 2009

Romertopf Clay Baker Purchasing Guide

Clay bakers have been used since ancient times. Cooking in a clay baker produce delectable healthy dishes. Clay cookware from Romertopf allow you to cook meals meat, fish and vegetables in their own natural juices. Their is no need to add water or additional fats.

Clay bakeware is easy to maintain. Clean-up with warm, and a stiff natural bristle or nylon brush, or a nylon scouring pad and a little baking soda will cut any grease.

Romertopf clay cookware can be used for roasting, baking main courses, side dishes, appetizers breads and deserts.

Clay Baker Small - comes in the following sizes perfect for the intimate party with friends and family.

  • Model 01102, 2-3 lbs
  • Model 01092, 3-5 lbs
  • Model 01112, 4-6 lbs
The above clay bakers from Romertopf can hold from one or two chicken breasts, whole chicken, couple of pork chops along with accompanying vegetables and potatoes. These clay bakers are also perfect for deserts such as apple crisps, peach cobblers, and more...
These small clay bakers are perfect to feed from 2 - 4 people.

Clay Baker Medium - For the larger family. The new design Romertopf bakers are perfect. Ranging in size from 6 - 12 lbs, these are great for large chickens, roasts, meat loaf and lasagna.

  • Model 01402, 5-7 lbs
  • Model 01222, 6-8 lbs
  • Model 01232, up to 12 lbs
Along with your main dish of poultry, beef or pork, it is easy to add vegetables and potatoes to cook in the same Romertopf clay baker.

Romertopf Swing Design holds up to 12 lbs

Clay Baker Large - Sometimes referred to as the turkery roaster. The largest Romertopf baker holds up to 17.5 lbs. You can place a whole turkey, including the stuffing, inside and roast it in the oven for Thanksgiving dinner or other special occassions. Roasting your turkey in clay baker there is no need to baste. Just before the turkey is done remove the lid and roast for 15 - 20 minutes for a perfect golden brown, succulent turkey.

  • Model 01132, up to 14 lbs
  • Model 01172, up to 17.5 lbs

Romertopf Maxi, holds up to 17.5 lbs

Romertopf Fish Baker - Roasts your fish tender and moist. No more over-cooked dryed fish. The Fish Baker is specifically designed for cooking fish. It is longer than the traditional Romertopf clay bakers, so the entire fish can be laid across the bottom. Your fish will be more tender and flavorfull. Add vegetables and potatoes and you have an entire meal. The fish baker holds up to 4 pounds.

Romertopf Fish Baker Model 01122

Romertopf Vegetable Baker - The ultimate way to cook your vegetables. Moisture is released during the cooking process and steams your vegetables to perfection. No need to add water or fats.

Romertopf Vegetable Baker, Model 06162

Romertopf Companion Pieces

Apple Baker - Perfect for your favorite baked apple recipe. Top with ice cream or caramel, or your favorite topping and you have the perfect desert.

Romertopf Apple Baker, Model 06252

Banana Baker - Perfect for your favorite baked banana recipe. Sprinkle on some brown sugar, rum or chocolate sauce and voila! A family hit.

Romertopf Banana Baker, Model 06242

Corn Baker - Makes moist tender corn every time.

Romertopf Corn Baker, Model 06262

Garlic Baker - The ultimate way to roast garlic. Comes in small and large.

Romertopf Large Garlic Roaster, Model 07072

Bread Baker - Bread bakers for every occasion, Round, rectangular and loaf bakers. Crusty, shiny crusts every time.

  • Model 06102, Loaf Bread Baker
  • Model 06142, French/Italian Bread Baker
  • Model 06122, Round Bread Baker

Romertopf French/Italian Baker

Romertopf Round Bread Baker

Romertopf Loaf Bread Baker

Purchase your Romertopf Clay Cookware: BigBargainMatrix.com

Tuesday, June 16, 2009

Cooking Turkey In Clay Pot Video

Cooking in a Romertopf clay pot produces a moist tender Turkey. No need to baste.

Thank you to Hope and Kevin for this instructional video.

The Romertopf Clay Baker featured in this video Model 117 will hold up to a 17.5 lbs turkey.

Purchase your Romertopf Clay Cookware: BigBargainMatrix.com

Friday, March 6, 2009

Potato Bread

1/2 cup butter
1 1/2 cups cooked potato, put through a sieve
2 tablespoons sugar
2 teaspoons salt
1 cup milk, scalded
2 packages active dry yeast or 2 cakes compressed yeast
1/3 cup potato water*
5 1/2 cups sifted all-purpose or bread flour
1 egg white
Seasame seeds

Add butter to hot potatoes and stir until melted. Add sugar, salt, and milk. Sprinkle or crumble yeast into water. *Use very warm water (105F to 115F) for dry yeast; use lukewarm (80F to 90F) for compressed. Let stand a few minutes; then stir until dissolved. Add to milk misture. Stir in 3 cups of flour and beat until smooth. Gradually stir in remaining flour, or enough to make a firm dough. Knead for 10 minutes.

Put in a greased bowl, cover, and let rise until double in bulk. Punch down and let rise again. Punch down and shape dough into 2 loaves.

Cover and let rise. Brush with egg white which have been slightly beaten with 1 tablespoon of water. Sprinkle heavily with sesame seeds. Bake in a cold oven 400F for 45 to 50 minutes.

Makes 2 loaves

Purchase your Romertopf Clay Cookware: BigBargainMatrix.com

Oat Meal Bread

1 cup quick-cooking rolled oats (not instant)
2 cups milk, scalded
1 package active dry yeast
1/2 cup water*
1/2 cup molasses
2 teaspoons salt
1/4 teaspoon ground ginger
4 1/2 cups all purpose or bread flour

Put oats in large bowl and cover with milk. Stir and let stand until lukewarm. Sprinkle or crumble yeast into water. *Use very warm water (105F to 115F) for dry yeast; use lukewarm (80F to 90F) for compressed. Let stand a few minutes; then stir until dissolved.

Add yeast mixture, molasses, salt and ginger to oat mixture. Stir in 4 1/2 cups unsifted flour. Cover and let rise in warm place until double in bulk, about 1 hour.

Knead on well-floured board and put into 2 loaf pans. Let rise until doubled, about 1 hour.

Bake in code oven 400F for about 45 to 50 minutes.

Makes 2 loves.

Purchase your Romertopf Clay Cookware: BigBargainMatrix.com

Oat Meal Bread, originally uploaded by Chef Madd Maxx.

Sunday, February 15, 2009

French Bread

1 Package Active Dry Yeast or 1 cake compressed yeast Water*
1 Cup Boiling Water
1 Tablespoon Shortening
2 Teaspoons Salt
1 Tablespoon Sugar
6 Cups Sifted Bread Flour
1 Egg White

*Use very warm water (105F to 115F) for dry yeast; use lukewarm (80F to 90F) for compressed yeast. Sprinkle dry yeast or crumble cake into 1/4 cup water. Let stand for a few minutes; then stir until dissolved.

Pour boiling water over shortening, salt, and sugar in large mixing bowl. Add 3/4 cup cold water and cool to lukewarm.

Add yeast and gradually beat in enough flour to form a stuff dough.

Turn out on floured pastry cloth or board and knead until smooth and satiny.

Put in greased bowl, cover and let rise until doubled, about 2 hours.

Shape into 2 oblong loaves about 12 inches long. Place on parchment paper.

Brush with beaten eg white and with knife, make 3 slashes across top.

Let rise until doubled, about 1 hour.

Place in a pre-soaked greased Romertopf French/Italian Bread Baker along with the parchment paper. Bake in a cold oven 425F for 30 minutes. Reduce heat to 350F, bake for 20 minutes more.

Makes 2 loaves.

Purchase your Romertopf Clay Cookware: BigBargainMatrix.com

French Bread, originally uploaded by Chef Madd Maxx.

Buttermilk Bread

5 1/2 Cups Bread Flour (5 1/2 to 6 cups)
3 Tablespoons Sugar
2 Packages Fleischmann's Rapid Rise Yeast
2 Teaspoons Salt
1/4 Teaspoons Baking Soda
2 Cups Buttermilk
1/3 Cup Butter, cut-up

If you are using a Romertopf Clay Bread Baker, (recommended) soak the lid and base in cold water.

In large bowl, combine 3 cups flour, sugar, undissolved yeast, salt and baking soda.

Heat buttermilk, and butter until very warm (approx 120 to 130F). Stir into dry ingredients.

Stir in enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 7 to 9 minutes.

Cover and let rise for approx 2 hours, or until double in size.

Punch down dough, shape into round ball. Place round dough onto parchment paper and allow to rise until double, approx 1 hour.

Transfer dough with parchment paper to a greased Romertopf Baker. Cover baker and place in cold oven. Set oven at 450F. Cook for 40 minutes. Uncover clay pot and cook for another 5 to 10 minutes.

Cool on wire rack.

Purchase your Romertopf Clay Cookware and Recipe Book here: BigBargainMatrix.com

Buttermilk Bread
Originally uploaded by Chef Madd Maxx