Palayok
A palayok is a clay pot used as the traditional food preparation container in the Philippines. Palayok is a Tagalog word; in other parts of the country, especially in the Visayas, it is called a kulon; smaller-sized pots are referred to as anglit. Neighboring Indonesia and Malaysia refer to such vessel as a periuk.
Cooking in a palayok
The palayok is made of earthenware, a porous ceramic material. This allows steam from cooking to evaporate out of the pores in the earthenware. Juices from the cooking food would not begin to burn until all the water has evaporated, after which the food is thoroughly cooked. Since ceramic does not transfer heat as much as metal, cooking in a palayok entails a longer time and a higher temperature than would normally be used with metal cookware.[1]
The palayok should not be cleaned using household detergents, as the porous material would easily imbibe chemicals in the detergent that would later impart unwanted flavors in the food during cooking. It is instead cleaned by soaking in warm water and when the detritus has sufficiently softened, by scrubbing with salt.[1]
See also
References
- ^ a b "Clay Pots (Palayok)". Retrieved 2007-07-27.
- ^ Galang, Diana A. "Tribute-Recipes for the Women of National Kaluto". Archived from the original on 2007-10-11. Retrieved 2007-07-27.
- Food52. Retrieved May 20, 2020.
- ^ Chanco, Mario P. "How to cook in a traditional Philippine pot oven". Archived from the original on September 27, 2007. Retrieved 2007-07-27.