SC - portion control and planning
Stefan li Rous
stefan at texas.net
Mon Nov 13 22:39:07 PST 2000
Ilia said:
> "Philippa Alderton" <phlip at morganco.net> writes:
>
> >Pheasant is a very dry bird- as a general rule, using >a wet-heat method of
> >cooking is best. Avoid applying either alcohol or salt >while cooking- both
> >will dry it out, making it rather chewy, at best ;-)
> <snip
>
> >If you want to roast it, you need to either lard it or >bard it, meaning, lay
> >bacon or fatback strips across the breast while >roasting, or take strips of
> >fat and lace it through the flesh- about 45 minutes >will do this at 350
> >degrees.
>
> This is what I think I would like to do. I am considering trying this for
> Thanksgiving dinner. Im glad you mentioned laying bacon on it to help keep it
> moist.
Perhaps some of the comments in this file in the FOOD section of my
Florilegium would be of use to you:
larding-msg (12K) 6/16/99 Inserting fat into meat in period
and today.
- --
THL 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 ****
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