SC - practice
Gerekr at aol.com
Gerekr at aol.com
Mon Nov 20 23:17:42 PST 2000
Successful experiment in fireplace cooking last night. Roasted a chicken
in our no.3 Best Duty peri-oid footed pot. (Peri-oid because it's South
African cast iron, rather than period bronze)
This vessel has very long legs, over 3 inches tall. Made it possible to
move coals and pieces of wood under (no charcoal, just firewood this
time). Wood coals are cooler than charcoal would have been. Put some
coals on the lid (domed, not flat like a Dutch) at the end to brown it up.
We've had the Dutch oven cooking series on PBS here this fall and it's
been instructive as to technique, if not recipes, 8-).
We also found a perfect item for keeping the chicken off the bottom of
the pot -- an 8-inch circular trivet, pierced all over with circular
openings. Sorry, no manufacturer's mark on it anywhere; we got it at the
local Down to Earth store. (semi-hippie garden & housewares place; I
think they also have a mail-order business). At 8 inches diameter it fit
easily through the pot mouth, and created a platform about an inch above
the low point of the pot bottom.
Chimene & Gerek
More information about the Sca-cooks
mailing list