Hello potters, I'm really new in this field, it's been 5 months that I've been doing hand-building pottery and recently I've been researching about clays a lot and got to know earthenware and paper clay but unfortunately, I couldn’t find any source that can tell me whether these types of clay are safe to eat and drink in after the final firing or not? especially paper clay?
Thanks a lot for your help in advance.
>Тhe weather outside is delightful,
>but being stuck at home is oh so very frightful.
>And since we've no place to go,
>let's cook an epic meal on the slo'!
Sound about right? Today, I have for you fine people, a recipe to raise your serotonin level and satiate your hunger for a warm and comforting Sunday evening meal.
Gyuvetsch (гювеч; pronounced gue-vetsch) is a traditional Balkan dish, originating from Turkey and made with some variations in Bulgaria, Greece, Serbia and Romania. In essence, it's a stew prepared in earthenware pots. These pots are, confusingly, also called gyuvetsch. They come in two varieties -- small pots containing a single portion, and large ones sufficient to bathe comfortably newborn twins.
We'll use the big G this time; get the largest one you can fit in your oven and can lift when full. The smaller ones are good for.. well, if you like this, I'll share a recipe later.
This is a small variation of my mother's recipe from Bulgaria, with some minor embellishments for improved palatal experience. Traditionally, it's made with whatever vegetables are seasonably available, but in this day and age, almost everything is. Feel free to omit the veggies you don't like or have on hand, and add some your favourites. This is a dish intended to have every vegetable available tossed in, and the taste will become even richer and more complex the more (complementary) ingredients you add.
This is one of those epic dishes that is that it's even better the next day. So even if your hungry squad can't quite gobble everything up in one go, the leftovers are still very good for a few more days.
Fair warning, this takes some time to cook, but prep time is short; after the pot is in the oven, it needs only occasional tending to. I usually get started just after lunch to have it ready and still warm by the evening.
Clean recipe for saving/printing at the end of the post.
Disclaimer: Your friends at /r/cooking remind you to enjoy food preparation responsibly.
Prep time: 30 minutes
Cooking: 2-3 hours
Resting: 3+ hours
Pairs well with full-bodied red wines (malbec, merlot, mavrud or local varietals from your region)
The absolutely must-haves are carrots, onions, potatoes, aubergine and peppers. Meat is optional; substitute with your favourite protein source instead (red kidney beans will probably work great). Other veggie suggestions: okra, green beans, peas.
Canned ver... keep reading on reddit ➡
i don’t need the final project to be super durable; this is for an art piece that’s gonna sit on a shelf, not a functional dish or anything of the sort. i know they need VASTLY different firing temperatures, but i’m ok with the earthenware not being completely fired as long as it’s solid, steady, and paintable. i actually harvested the earthenware from my backyard, so it’s a little grainy and still has water in it (think of a consistency just a teeny bit looser than cookie dough).