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PM-Me-And-Ill-Sing4U t1_jedaiz7 wrote

The clay is a special kind that can be shaped into a thick layer around the meat, almost like a shell. This shell of clay helps to trap the moisture and heat inside, so the meat can cook slowly and stay really juicy and flavorful.

After the meat is cooked, the clay shell is carefully broken open and the meat is taken out. The meat inside should be really tender and tasty because it was protected by the clay while it cooked.

This is called "clay-baking" or "clay-pot cooking" and it's a special way to cook meat that has been used in many different cultures around the world for thousands of years

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captain_joe6 t1_jedbpg1 wrote

Adding to that: the formed clay acts as a very mild pressure cooker in a way that a pot with a lid never could.

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antilos_weorsick t1_jeduhn7 wrote

The difference between cooking something in a pot and coverings it completely with clay is that the clay can be completely closed, meaning it is a sort of a pressure cooker, while a normal pot will always have some air escaping underneath it's lid

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Flair_Helper t1_jedwm4e wrote

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