SC - Learning to Redact Recipes (Was Re: How do I get Started?)

[Elaine Koogler]

Sounds great to me...and that's about how we want to do it here in Dun
Carraig...if we can ever get the time to get our cooks' guild going again.  I
did something similar at one point, and used the results for a feast that I had
to do shortly after that.

I learned most of what I know from working in the kitchens of Atlantia's very
accomplished cooks, watching carefully what they did.  Now I am somewhat bemused
to be asked by others for the same help.  Sure did make me feel good!  So I'd
also suggest that approach.

Kiri

"Cobb, Toby" wrote:

> Greetings, Heather!
>
> A number of folks have covered your request for information on cooking
> equipment, and I can't add much to what has been stated in that department.
> It looks that fewer have discussed recipe sources for the budding cook, so
> I'll talk (type?) about that a bit.
>
> If you're a complete beginner to period recipes and cooking, I'll suggest a
> method that I'm currently using here in the Shire of Isenfir to start up a
> cooking group. The interested folk have various levels of cooking
> experience, and also various levels of experience in dealing with source
> materials for research. I decided to take a "training wheels" approach.
>
> Basically, I look for a few recipes that are previously redacted by
> experienced cooks that also have the source available. The source that I use
> for these is http://www.godecookery.com (Thanks for such an excellent site,
> Master Huen!) I print a page containing *only* the source recipe, and one
> containing the complete recipe with source and the redacted recipe.
>
> I use the redacted recipes as a shopping guide for picking up the raw
> materials for each recipe, and generally make certain that I have a bit more
> of each item than the redacted recipe calls for in the event that a cook
> decided to go heavier on an ingredient that the previous redactor did.
>
> When the cooking session begins, I hand the cooks the period recipe print
> outs, and let them decide which one they want to try.  The cooks then write
> down a first pass on the redaction before coing to the stove. A few modern
> cookbooks are also present to verify some cooking procedures, such as
> cooking times and temperatures a 2 pound pork roast, etc.
>
> We then procede to the kitchen and begin our work, recording the actual
> quantities of ingredients, temperatures, times, etc on paper. During this
> phase of the operation, if a cook gets really lost, we'll peek at the
> previous redaction to see what they came up with. Cooking period is sort of
> like algebra, IMHO, there may be more than one way to solve a specific
> problem. :)
>
> After all the cooking is done, we sit down and try the meal. Final
> impressions and notes are recorded on the redaction work sheet that the
> cooks have previously put their version of the recipes on. If a recipe is
> deemed yummy, it is added to our cookbook for future use. If the cook is
> less than pleased with their redaction of a dish, the notes and redaction
> are retained for rework at a future session.
>
> Hope this helps!
>
> Hey, Cooks!  How do y'all run your redaction groups?
>
>
>
> Yours in Service
> Toby of Isenfir
> Shire Castellan
> Brewmaster and Bartender of the Red Mountain Inn
> Occasional Head Cook
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