This guy made it work
So, I attempted to make meat cooked on a fire wrapped in clay using the spice profile of a 4,000 year old Babylonian lamb stew recipe. (Lots of allium, onions, garlic, leeks and shallot)
The clay cracked and spalled, and the meat ended up a bit overcooked overcooked, though the spice profile was nice.
I need to figure out how to adjust the clay mixture, adding some sort of aggregate to deal with the shrinkage and spalling issue.
I'm thinking about adding straw, which is added to the clay in historical smelters to improve structural integrity. (The preferred alternative for smelters is cow dung, but I am not gonna cook with that.)
Back to the drawing board.
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