Packing and shipping ceramics; ultimate safety ensured.

Shipping clay pots, bone china vessels and clay sculptures to exhibition venues, locally and aboard, is a very nervous and costly undertaking. Ceramic artifacts are extremely fragile, delicate and complex art works to pack and transport. But as ceramists, disappointments comes with the trade, we learn to cope with numerous disasters in mastering the craft. 

From the outset we have to master complex construction techniques, our patience tested during the delicate drying phase and the tense firing phases. As ceramists we have developed thick skins, learning to realize your ideas in terms of ceramic techniques and methods. Your vocabulary of forms, shapes and surfaces, is tried and tested in the studio, but ultimately realized during the firing phase. 

4 Slip cast decoy ducks to be shipped (ceramic Installation).

Patience is what it takes, all the way from concept to end product. Opening the kiln after an arduous long wait, is what ultimately breaks or makes a ceramist; the process shapes you into realizing your ceramic dreams and aspirations. One’s nerves are particularly tested when packing large-scale, delicate and fragile clay sculptures into the kiln. 

Constantly contemplating ways and means to minimizing the risks. Press-moulding large-scale sculptures with hand built extensions, is arguably the most agonizing for this particular ceramic artist.

Packing and shipping the work can be the most soul destroying experience – all that work ruined in an instant - smash, even if fragile is plastered all over the container. Packing the work requires serious planning and a zero defect approach. There is only one way, suspending the ceramic work in a foam rubber cocoon, supported by a firm and well constructed, easy to open and secure wooden crate. 

No pressure must be asserted on the work from the container in any way whatsoever. Unmoved, untouchable, and with the ability to take small bumps and knocks, the work lies cushioned in the container, every step of its journey. Often the work is not sold (to be returned to the maker) or has to travel to another exhibition location, a container with an easy to open and close lid, is therefore required.

My first encounter of packing and shipping large-scale press moulded with hand-built extensions, ceramic sculptures, came many years ago (late eighties) – the shipping of two of my works, titled the Mother of Prostitutes (image above) and the joy of a hypocrite lasts but for a moment. (image on the left), destined for France. I collaborated with Stuttaford Van Lines to pack the work. The work arrived safely at its new destination and was subsequently shipped off to Spain in the same containers, when the owners were relocated there a few years later. 

My work titled, and the ship sails on (ceramic installation with projected animation), is being shipped to Taiwan for the 2014 Ceramic Biennale, opening in May. The work was collected yesterday.

I required the services of an Industrial Designer, Jed Aylmer, to design and construct a custom-built shipping crate for the works safe journey to the Yinge Museum in Taiwan. He developed CAD renderings of the lightweight, yet strong container, with easy to remove lid. This was necessary to determine the thickness of the various layers of material for the construction; foam-rubber insulation and wood respectively. 

The size of the ceramic work, determines the bulk of the crate and the thickness of the various protective layers, that make up the construction of the shock-absorbing cocoon. It is important that the foam-rubber layer is thick enough to withstand small knocks and bumps when the work is loaded onto the truck and the container for shipping, and again when it is unloaded at the destination, and transported to the museum. 

The crate has to be strong enough to withstand the handling during transportation and shipping.  Looking at the images ones feel confident that all risks are minimized, to ensure a safe journey for the ceramic components of the installation. The necessary signs were painted on to the crate (template made); the lid and the sides, to ensure the message of fragile is clearly visible.

The lid is screwed on, holes drilled and nuts glued in position, to ensure the lid can easily be secured and removed. The bolts and nuts are sunken, to ensure they are safe from being damaged during transportation and shipment; friction of one crate on top of each other can cause damage to the mechanism. 

Hon’s Mhaans Kari / Lamb curry – with a spoonful of Garam Masala

Curry dishes are absolutely delicious. Especially if you add a spoonful of roasted spices – your own personal touch – the mystery ingredient that makes your curry recipe an unforgettable culinary experience. Garam Masala takes time to prepare, but can be stored in an airtight container, if you produce a large batch. 

It is recommended that you add this special mix of roasted spices to your curry dishes towards the final stages of cooking (an additional option to the spices). It can also be sprinkled on to vegetables as a final seasoning or added towards the end of cooking. It adds to my limited knowledge a mature spice flavour to your curry dish.

According Larouse Gastronomique, Garam Masala is  a spice mixture mainly used in Indian cookery. The exact mix varies according to the cook’s taste and requirements, but warm-flavoured spices are used, typically cardamom, cinnamon, cloves, cumin and black pepper. The whole spices are roasted together before being ground. Because it is roasted, unlike raw spices, which are cooked in the first stages of preparation, garam masala is one of the spice mixtures that may be added to dishes in the final stages of cooking or sprinkled over as a final seasoning before serving. The spice mix may be prepared especially for each dish, or a slightly larger quantity can be made and stored in an airtight container. Larouse Gastronomique (Hamlyn – first published 2009)

The spice mix that I have used for many years includes a spoonful of Garam Masala. It is best suited for a Lamb Curry (Mhaans Kari). According to the Encyclopedia of Asian cooking (editor Jeni Wright), goats meat is as popular in the sub-continent of India, if not more than lamb and mutton. I have however used this recipe for lamb knuckles and for boneless lamb shoulder or leg, cut into cubes (both illustrated here)

Ingredients

450 grams boned lamb shoulder or leg cut into cubes

or lamb-knuckles - two to three per guest (depending on their size).

Slice a few onions (or one large onion)

Finely chop one red chilly (remove the seeds)  

Also chop two to three garlic gloves (or peeled and sliced).

300 ml of water (enough to cover the meat)

Spices (adjust the recipe according to the quantity of meat used)

2 teaspoons coriander powder.

1 teaspoon turmeric powder.

1 teaspoon cumin powder.

half a teaspoon of freshly ground black pepper.

Half a teaspoon chilly powder.

1 teaspoon of Garam Masala (optional).

1 teaspoon of salt.

Garam Masala Recipe.

• 1 and half spoons whole cardamoms.
• 5 spoons coriander seeds.
• 1 spoon cumin seeds.
• 1 and half spoons whole cloves.
•  6 spoons whole black peppercorns.

There are many variations on this recipe.

Too roast remove the seeds from the cardamoms, then place all the ingredients on a baking tray – bake in a preheated very hot oven (240 C for 10 minutes. When cold, grind to a fine-powder using a old coffee grinder or electric blender or pestle and mortar.

Cooking the lamb curry

Heat a small quantity of oil in a ovenproof casserole dish or heavy pan. Swiftly fry the lamb-knuckles and or cubes until brown on all sides. Remove with a slotted spoon and set aside. 

Gently fry the onions until almost soft and golden (sautéed). Add the garlic and fry for a minute. Stir in the remaining ingredients except the garam masala, the water and the salt and fry for 3 minutes – stirring constantly. Enjoy the spicy aroma.

Return the lamb to the pan or ovenproof casserole, add the salt and the water and simmer for an hour and a half. I use my oven mainly – set on a 150 degrees Celsius and cook the dish slowly for about two hours.  Cover the dish if you prefer lots of sauce, or uncovered for a dry curry. A half and hour before you serve the dish, add the garam masala and cook through. Serve and enjoy.

For this particular meal I served broccoli (vegetable) and mash – seasoned with lemon rind.