Enclosed and Vessel Cooking Traditions

Gathers the traditions that are defined by the vessel or the enclosure in which food is cooked. They include the Moroccan tagine with its conical lid, cooking in a clay pot, the thick-walled Dutch oven with a tight-fitting lid, jugging, which stews a whole animal such as game or fish inside a tightly covered jug or casserole, the French method of cooking inside a pig's bladder called en vessie, and the English huff paste, a stiff pastry shell that encases meat during roasting. A tradition belongs here when its own cited article describes a vessel or a casing that shapes the cooking. It excludes earth oven and pit cooking, which has its own group.