SC - camp ovens
LrdRas at aol.com
LrdRas at aol.com
Mon Jan 10 15:50:15 PST 2000
In a message dated 1/10/00 8:01:09 AM Eastern Standard Time,
scowley at uswest.net writes:
<< 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. >>
Other heat sources that approximate period type heat sources are suspension
over a fire, baking in a slow oven, removing the lids from a wood stove and
placing the pot directly on the stove covering the open hole and <gasp> gas
stoves. Gas burners would be my choice if other heat sources are not
available. I think Ms. Renfrow has several pictures of maner/castle kitchens
on her site that clearly show pots being set on open holes with flames
underneath.
Although fire place cookery was often used in manner houses that did not have
large kitchens, their use was, IMO, mostly restricted to roasting of meats
and hearth cooking with the occasional suspended pots. General fireplace
cookery really did not come into it's own as the usual method of cookery
until the colonial period when it reached it's height of perfection.
Military campaign cookery and tournament cookery was usually accomplished
with an elaborate field kitchen setup. A picture of an Italian version of
such a setup can also be accessed through Ms. Renfrow's site.
Ras
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