SC - Pynson book in Longleat collection

[Uduido@aol.com]

When doing redactions, I look at the spices, think about the taste/flavor 
they will impart, and then go heavier on the one I like best.  I then later 
go back and retry the recipe using different proportions to try out all the 
flavor combinations.  For instance: a dish calls for parsley, sage, hyssop 
and ginger.  By going heavier on just one item (say parsley), I am going to 
get a completely different overall taste/flavor than if I had gone heavier 
on one of the other items (say ginger).  But, I will usually try all four 
in varying combinations.  One will be lighter in flavor (reminds me more of 
spring), the another will be more warming (makes it better for late 
fall/winter/early spring).

By the way, as I add the ingrediants, I write them down in a little 
notebook.  By this I mean, I measure into my hand, or grab a pinch of 
whatever, then stop to measure it before adding it the dish. I will write 
down my reactions to each attempt.  Then, when putting together a meal, I 
go back over my notes and think about how the predominate flavors of each 
dish will mix with the other dishes in the platter/course.

When preparing for a feast, I work each recipe out on my own generally - as 
my schedule seldom runs concurrent with anyone elses. When I am ready to 
try out an entire platter/course, I have a small dinner party and serve 
just the one platter/course which usually consists of no less than four 
dishes. My dinner parties sometimes include my sca friends, but more often 
than not, they are neighbors, family, co-workers, or friends from outside 
the sca.  If they like the dishes, then I figure most everyone will like 
the dishes.

By the way, I don't think I have introduced myself to the list yet, I'm 
Kateryn de Develyn, a cook in Calontir.  I've been head cook at several 
feasts and madrigal dinners.  I'm currently working on putting together a 
feast for 200 for winter crown tourney. I will hopefully have three trainee 
cooks that I will be taking under my wing for this feast. They will each be 
responsible for just one course - four dishes. While I have determined the 
types of dishes for each course, the trainees will be responsible for 
coming up with their own redactions (I will of course be available to 
answer all their questions and give guidence in redacting, but I reserve 
the right to say "change this to this for a better result." ) I will help 
them schedule their precooks, combine their ingrediant needs into one 
shopping list, and help them schedule the use of the stoves, platters, and 
other use of the kitchen and serving dishes so that everything runs 
smoothly.  This way, someone who is not sure they are ready to try a whole 
feast on their own, can have all the experience and only have to worry 
about their portion of the feast going wrong. But that's not going to 
happen.  Between myself and the other experienced cooks in the group, we 
won't let that happen!

I love working with trainees.  I get to do all the things I like best about 
putting on a feast. Things like planning the menu, working on the 
redactions, planning the timelines, working out the quantities for the 
grocery list. But, I don't have to do the shopping, or oversee the entire 
precook process, or haul all the stuff to the site. I can sit back and 
relax once in awhile during the day. Plus, most of my day of routine 
consists of getting the ingredients organized in the kitchen, laying out 
the utensiles as needed, answering all kinds of questions, and focusing on 
the little things that make a feast memorable. Like table decorations, 
course/dish presentation, individual dish decoration (where appropriate), 
bringing treats for those who are helping in the kitchen that day. Then 
there's the rush that comes from successfully calming down a cook who 
starts to panic because one thing or another is suddenly not going right. 
(look this meat isn't cooked yet what are we going to do??? Why don't we 
just it cut it into smaller chunks and put it under the broiler for a few 
minutes.  That will cook the small chunks pretty fast. Then we can just 
keep it warm in the large roasting pans until we're ready to serve.)

What can I say?  I like to cook. I look for workarounds before I panic - so 
I seldom panic. I like most of the entire process of putting on a feast.  I 
only dislike going shopping for the ingredients and shelping everything 
over to the site and back from the site.

Kateryn de Develyn
debh at microware.com
 

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