How to Use Crockery for Food Storage & Preservation
Crockery is made of clay fired at high temperatures to reinforce its durability. The sides, bottom and lids are always thick and glazed to hold in freshness, heat or cold. It comes in the shape of bowls, baking pans, soufflé ramekins in countless colors, textures and painted designs.
In antiquity, crockery was unglazed and buried in moist sand or set in stone cellars to help keep food fresh and cool. Later, the thick dishes were available only to the elite, also to keep food fresh. Today, crockery can be used for the same reason, but it is more often used for cooking than preserving.
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Instructions
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Chop ingredients into small pieces before putting them in a crockery cooker if you want them to cook more quickly. Vegetables, especially, will soften to a good texture if chopped in pieces about the size of a half dollar. Most cuts of meat can be left whole. If they don't fit in the crock, slice them in half and set them in the bottom of the crock.
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Use medium to high heat to cook everything faster, but check on the food every two hours or so. If you are going to be gone for most of the day, put the cooker on low heat. Low heat will cook the food more slowly, but cuts of meat are less likely to dry out, burn or be raw in the center on low heat.
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Always use liquid in a crockery cooker. Water, stock and broth are best. Pour in your desired liquid after you have arranged your meat and vegetables. Use two or three inches on low heat and four to six inches of liquid on high heat. The liquid will prevent your meal from drying out and burning.
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Store leftovers in the crock in the refrigerator. Let the food cool to room temperature, lid the crock and slide it into the fridge. The thick ceramic will absorb the cold and keep your food fresh for quite a while.
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Store wine, cider, dried meats and hard cheeses in crocks. Make sure the inside of the crock is very dry to prevent mold from forming. Set the food inside the crock and push the lid firmly down. If your lid has no air-tight rubber seal, press rope caulk or wax into the crevice between the lid and the container. Set the crock in a cool place, like a basement or wine cellar. It should stay fresh for several months.
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