SC - Cooking in a Period Environment

[Robin Hackett]

Bronwyn wrote,

>We did not use period utensils - in fact, one of the biggest problems was the
>fact that someone decided that refrigerator shelves would make good fire
>grates.  (Do NOT try this.  They bend under the combination of weight and
>heat and try to dump your food in the fire.)

Oven shelves, on the other hand, worked for me for years. However, I don't
dig anymore. A combination of sand and ceramic tiles work well as a base to
build a fire on, without ruining the ground underneath. Our 15th century
set up (three spits and a pole to hang pots from) can still be driven into
the ground around the tiles and its much easier to control the fire when
you can reach it. :)

>Also, on another list (I think) the point was brought up that wind will rob
>the heat form your fire and increase cooking times.  Wind breaks are a good
>thing.

Yes, they keep you from feeding charred yet uncooked chicken to the King!
Amazing I still cook after that debacle. :)

Leri

robin.hackett at wadsworth.org