The pot is one of the ancient ways of cooking over an open fire, with a very long tradition. The fact that nowadays spring is the time for new seasonal ingredients with a fresh selection of and the garden parties with the coming of the culinary demand is also multiplying, specifically is an experience. As well as barbecuing on the grill, the iron pots are brought out of the pantry and the cellar and - after tidying up the garden - the season is already underway.
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Magic happens in the cauldron
Cooking on a free fire, using a cauldron is not only for witches and wizards, but also for ordinary mortals who do not magic potion but also food. And what fantastic food it is! Cooking in a cauldron is simply has a mood, an event where family and friends come together to spend time together, to have fun basic needs good food. What could be easier than building a fire and cooking it over glowing embers or a fire tasty morsels to make. No question, it's a fantastic way to liven up your garden party! All you need for a cookout is good company, a cheerful atmosphere, some wine, and of course people who like to cook. good food.
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Why cooking is good
Who doesn't love the familiar smell of a roasting stew, or the sight of goulash from childhood. How many of us sniff with pleasure in a cauldron in boiling chowders, in round stews. Simple and we love it. Using quality ingredients is important in cooking in a kettle, but what really gives it its edge is the value added by a live fire. The smell of wood crackling on the fire, the gentle caress of smoke and the fullness of nature are all part of the food cooked in the cauldron.
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The kettle is the oldest cooking utensil
The kettle is one of the our oldest cooking pot. It was in use long centuries ago, when peoples and tribes stopped on their migratory journeys. From hunting, from fishing and, not incidentally, they threw the raw materials from the gathering into a big cauldron. All it needed was the water created by the geographical environment and a fire to make the raw materials edible. The cauldron was a utensil that formed the basis of people's meals. Cauldrons have not changed much over the centuries. It must have a handle to hang or carry it, and then abundant and it doesn't hurt if the bottom is flat so that it can be placed on the stove.
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Two different kettles, one purpose
The difference in form is not so important, but two types have emerged in the preparation of food. The one commonly used for cooking goulash and everything else, which widens from the bottom up. The other is the opposite, which is narrow at the top, the „mouth”, and widens or widens out downwards. In the end, anything can be made in either of these by a skilled person, but careful attention must be paid to the intensity of the fire and the changes in the ingredients in the cauldron caused by the heat.
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Everything can be cooked in the kettle
It is no coincidence that most Hungarian recipes can also be prepared in a stewpan. It is simple and does not require any extra knowledge. It's just like cooking on the stove. There are two major differences that you should pay special attention to. The first is the cooking time, which is likely to increase when cooking in the pot and therefore requires constant attention. The other is simply the fire that provides the cooking opportunity. The power and „speed” of the fire determines the quality of the food being prepared. Therefore, the expert eye of the fire-master, the taste buds of the cook and the time, which is crucial for any food prepared in a pot, are of paramount importance. A typical dish is the mutton goulash, one of the most popular in our country.
The essence of a meal in a kettle is the roaring fire, the atmosphere and the heavenly smell of the food. Why rush what is most important.
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Good advice for cooking
Nowadays, all kettles, pots and pans, or simply pans, are made with a coating that protects them from rusting. It's worth knowing that if it's new to the household, it needs to be fired to get used to the heat and to ensure that the ingredients are not virgin. It is therefore advisable to burn it without purpose, during which the inside of the pot should be greased. During the very first „initiation” cooking, you can use a good, strong fire to let it crackle. Scrub the burnt-out pot gently with sand, and then clean it in detergent water until it shines and glistens!
When you cook your first meal in it - whatever it is - it's a good idea to put it higher up on the fire so that the flames can still play nicely on the walls of the pot. Turn and shake it regularly as it cooks and the food will be perfect!
