SC - The Rock

[Michael F. Gunter]

I have been doing camp cooking for about 20 years now.  If you are in the market
to buy a dutch oven, get the type with the flanged lid and the 3 legs on the
bottom.  This will allow you to place coals both under and on top of the oven.  I
have been able to cook everything except a soufflé in one of these pots.  They
especially lend themselves very well to medieval cooking as they are the closest
thing (IMHO) to doing things the same way as medieval cooks did.

For anyone interested, I will be teaching 2 classes at Estrella on just this
subject "Camp Cooking".  The classes are: basic camp cooking - Thursday 9-Noon,
and advanced camp cooking - Friday 9-Noon.  The cost of each class is $6.00.  As
the classes are somewhat hands on, the participants will get to eat the meals.

If you have any questions about these classes, please send me an email offline.

Steffan of the Close

Stefan li Rous wrote:

> Going through some unread digests back in September I came across a message
> from Bear who commented:
>
> > I've baked both pies and cakes in a Dutch oven and it is my experience that
> > raising the pan slightly off the bottom reduces burning.  I used a small
> > grill for that purpose, but I expect a few small stones might prove equally
> > effective.
>
> And I just wanted to confirm this. Back in the Boy Scouts I cooked biscuits
> and such in Dutch ovens. We usually placed three small stones in the oven
> and then put one of our regular alluminum eating plates on top of these
> and then the food to be baked.
>
> However, the first time we tried this we didn't know the importance of
> leaving an air gap between the bottom of the Dutch oven and the food. We
> were cooking fruit turnovers. It was several days later at home when
> they finally got the last of the burned on bottom crust out. It took
> a cold chisel and a hammer to do it.
> --
> Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
> Mark S. Harris             Austin, Texas           stefan at texas.net
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
> ============================================================================
>
> 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".
>
> ============================================================================

============================================================================

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".

============================================================================