[Sca-cooks] Mooneschadowe Guardian German Feast

[chirhart_1]

As chirhart lusts after the thought(ITS A MIXER)
----- Original Message -----
From: "Stefan li Rous" <stefan at texas.net>
To: "SCA-Cooks maillist" <SCA-Cooks at ansteorra.org>
Sent: Thursday, August 30, 2001 12:32 AM
Subject: RE: [Sca-cooks] Mooneschadowe Guardian German Feast


> Bear replied to Liadan about the new site for her feast:
> > 20 qt Hobart, commercial convection oven running 25 degrees off, 2
standard
> > commercial ovens one of which has a fritzed thermostat, 10 foot
stainless
> > table with sink, commercial baker's rack and trays.
>
> What's a "Hobart"?
>
> > Light rye, Semmel and Spanish pastries (unyeasted) for 140 to give us
some
> > margin.
> >
> > If the convection oven is running, we're in good shape.  It can be done
with
> > one of the commercials, but it will be an all nighter.
>
> A convection oven bakes faster than a commercial oven? Why? What's the
> differance between the two? I assume this is due to a type differance
> and not just a size differance.
>
> > I'll make sure the
> > thermometers are in the work box and I'll need to dig up a dough knife
to
> > work the pastries.
>
> How does a "dough knife" vary from other knives?
>
> --
> THLord  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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