SC - RE: thanksgiving newsletter

[andy oppenheim]

"Groulx, Michelle" wrote:
> 
> Ras suggested...
> Add grain; stirring as you add
> it. This
>         can be accomplished with one person stirring while the other pours.
> Bring to a
>         boil again making sure you stir the grain FREQUENTLY lifting it from
> the
>         bottom. Cover TIGHTLY. Turn off heat. DO NOT LIFT THE LID. Leave
> covered for
>         about 30 to 40 minutes. DO NOT LIFT THE LID. This should produce
> mass cooked
>         grains that are fully cooked and unscorched.
> 
> I also find that using a heat diffuser helps in eliminating this problem. I
> leave the heat on for 10 minutes or so after rolling boil is achieved and
> then turn it off. The diffuser also helps in a camping situation when you're
> using propane or fire.
> 
> M.

A good heavy-bottomed pot is a good idea (pots that appear to have been
stamped out of tinfoil are a common SCA kitchen failing), and plenty of
water or other liquid, bearing in mind that the frumenty will continue
to cook and absorb moisture as it sits in the pot off the heat, since
we're talking about a large batch for our purposes, and will continue to
thicken as it cools from near-boiling hot to a decent edible
temperature. If you cook it to the thickness you want it to be, you may
well end up with something like concrete as it cools, not to mention
curdled eggs (if you're doing that kind of frumenty) and extreme
liklihood of burning.

Adamantius  
- -- 
Phil & Susan Troy

troy at asan.com
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