SC - Open fire Cookery
LrdRas at aol.com
LrdRas at aol.com
Wed Jun 30 13:36:21 PDT 1999
In a message dated 6/30/99 2:43:58 AM Eastern Daylight Time,
MelanieWilson at compuserve.com writes:
<< However this isn't always practical due to size of fire allowed or area or
time or whatever ! >>
Which brings up the point that a cooking fire should be just that-for cooking
only.
Fire making is an art in itself. Different woods burn hotter than other woods
or make better coals, etc., with each type of wood serving specific purposes.
Also the size of the coal bed under each pot, it's shape, drafts and many
other things come into play when cooking with fire. The placement of the
spits, either close to or further from, higher up or lower down effect
cooking times and quality. Additionally the amount of time a food is left in
close contact with the heat source and the amount of time it is rested beside
the main heat source are mitigating factors in success or failure.
All in all, I would suggest a thorough study of open hearth/firepit cookery
before attempting this type of cookery. The nuances are as varied as those
used for electric or gas ranges. Putting a kettle of stuff over an open fire
or throwing a spit across a firepit does not come close to firepit cooking.
With the proper techniques and practice, a person can and does produce food
that is the equivalent of anything produced on a modern stove. without
resorting to the modern practice of 'barbecuing' every thing that comes near
the open fire.
Ras
============================================================================
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