Due to the material from which it is made, and this is most often cast iron, the cauldron retains heat for a long time, which is evenly distributed inside the dishes. The rounded bottom prevents the products from burning - the oil flows down to the center, where the maximum temperature is kept, and stirring with a spoon “spreads” it throughout the dish.
The five most commonly used ingredients in recipes in a cauldron:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Carrots | 33 | 1.3 | 0.1 | 6.9 |
| Potatoes | 80 | 2 | 0.4 | 18.1 |
| Greens | 41 | 3.7 | 0.4 | 7 |
| Bell pepper | 27 | 1.3 | 0 | 5.7 |
| Tomatoes | 23 | 1.1 | 0.2 | 3.8 |
Choose recipes for a cauldron from 1000.menu
Recipes for a cauldron with photos will help you decide on the right one at a particular moment. The pot cooks perfectly not only on an open fire, for which it was made, but also on a modern kitchen stove. The sizes of the dishes range from two-three-liter to multi-liter, designed for cooking for dozens of people. In some mountainous areas, it is still prepared for weddings or funerals using an open fire.
The five most nutritious recipes for dishes in a cauldron:
| Name of the dish | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Meat in a cauldron in the oven | 3 hours | 576 | +37 |
| Duck in a cauldron on a fire with onions | 1 hour | 343 | +35 |
| Crucian carp in sour cream sauce in a cauldron | 3 hours | 339 | +15 |
| Pilaf in a cauldron of beef on the stove | 1 hour 20 min | 303 | +124 |
| Pilaf in a cauldron on a bonfire of mutton | 1 h 30 min | 301 | +115 |
Secrets of delicious cooking in a cauldron
The main secret of how to cook delicious dishes in a cauldron is a long and even distribution of temperature inside immediately after the fire is turned off. The pot is covered tightly with a lid if there is pilaf or porridge in it, and left for half an hour or an hour to “sweat". Especially careful people prefer to wrap a warm blanket around the cauldron. It is believed that the real and most delicious pilaf can be cooked only in such a dish.
Useful advice:
- in order for the temperature in the cauldron to rise from below into the upper layers of the pilaf, a hole is made in its center with a wooden stick through which steam escapes; this is done towards the end of cooking