[Sca-cooks] Tips on Redactions

[david friedman]

>Why not get this same info from a good cookbook that is
>specific to period cooking? Just because a roast is
>should be cooked to "medium rare" today, doesn't mean
>that is the way it was done in period.
>
>And yes, I agree on the salt. That is exactly the kind
>of thing that I need some help. But why is a modern
>cookbook necessarily a better choice than a period one?

1. Because, on average, it has a lot more information and is written
by a more knowledgeable cook. Limiting your pool of authors to ones
interested in period cooking drastically reduces its size.

2. Because you won't assume that the author knows things he doesn't.
You won't, for example, assume that the author's description of how
to roast meet is based on some esoteric information about how they
did it in the fourteenth century.
--
David/Cariadoc
http://www.daviddfriedman.com/