SC - An unusual cooking method

[Brenna]

>
>
> 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


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