[Sca-cooks] Tips on Redactions

[A F Murphy]

What are some of the other references we have, outside of the cookbooks?
Did some Paston write "And for a miracle, he didn't cook the meat to
dishrags, but it came to the table a nice pink throughout"? Or,
conversely, "I don't know why this cook never bothers to roast the meat
through!"  (The Pastons were quite capable of writing things like that,
they're a wonderful source... nice and chatty.) And if so, how do we
know what are individual preferences as opposed to standards? (My
parents had totally different ideas of what a cooked steak looked like.
Mom used to search the meat counter for the misfit that had been cut
lopsided! But, of course, they agreed on pork chops.)

Some, I understand. If people keep buying things, they are probably
eating them. But where does one find that information? If I, as someone
totally inexperienced in this, want to start trying these out, what do I
need to know outside the recipes and where do I start looking?

(And, if anyone thinks I am asking questions to avoid straightening my
kitchen and defrosting the freezer, which I need to do before I start
really cooking, they might be right...)

Anne

jenne at fiedlerfamily.net wrote:

>
>But refusing to seek any information about the project outside of the
>text, such as context and other information that reference sources can
>give you, IS a habit, and some people consider it a bad one.
>
>