SC - An unusual cooking method
Brenna
sunnie at exis.net
Wed Aug 12 03:58:08 PDT 1998
>
>
> The author fails to tell you it should be freshly cut, green hay. As it
> cures, good quality, high protein hay produces a good deal of heat. That's
> why most farmers know to allow it to sit and dry for a day or two before
> baling it. Many a haybarn has been lost from too much green hay.
>
> Mordonna
>
>From the description given, I waas also assuming the kettle was already heated and
that the hay was forming an insulation layer to allow it to simmer. A similar
method to taking chicken or roast that is mostly cooked at a feast and putting
them in coolers (no ice, of course). The meat continues to cook for up to 2 more
hours in the cooler while you use the oven for other things. It works great when
you have limited oven space.
Brenna
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list