What is a pot?

pipe cake can be considered one of the best American comfort meals. Made of residual poultry or beef, chopped vegetables and occasionally with sauce or mushroom soup, the cake can be closed in two crusts or can only have the upper bark. There is a debate on the double bark problem, the type of dough that should be used and cooking methods. However, according to commercial translation, the most traditional piping is launched by Swanson's or Marie Callender's Historians. The end cake could be cooked in the iron pans, but it could raise a metal taste. The crust layer, especially the bottom and hips, protected the cakes from the tasting as a cast iron pelvis in which it was usually made. In this sense, the pot was originally considered to be a cooking method rather than a real type of cake.

Recipes for cooking methods Back to the Middle Ages in Europe and were brought to the US with the first European immigrants. MEtode existed, but the name, sweat pie, no; The first recipes specifically called Pot Pies are recipes in the 1839 cookbook, Kentucky Housewife . Recipes from 1845 The book of economic housekeeper and families in New England propose only the highest bark.

Initially, the pot cakes were cooked above the fire, resulting in a brown -brown crunchy taste of the modern version. Curom bark remains variable. Some modern recipes for pots cake cake exceed the biscuit dough, similar to the shoemaker, while others insist on the pastry. In indirect cooking above the fire, pots of cakes had more steamed flexible bark than modern versions cooked in furnaces.

In the 1950s. This was the single, unlike a large cake made in a cooking pot to serve the whole family. Today's commercialThe version can be cooked in the microwave, significantly shorten the cooking time and the new boxes are capable of crunchy crusts even in the microwave.

6 If you want to create a sufficiently large pot, you can use cast iron, any safe pan or deep bowl. You will omit calories by skipping the lower bark, but also risk that you will be overhered by the ingredients and dry them.

Many southern recipes lean to replenish the pot cake with biscuit. Northern recipes in the US are more often used by pastries. In modern versions, attention should be paid to the provision of a good tasting cortex, as it is no longer considered to be a discarded function of pot cake.