[Sca-cooks] For headcooks (and prospective headcooks)
Carol Eskesen Smith
BrekkeFranksdottir at hotmail.com
Fri Oct 25 19:07:27 PDT 2002
--
[ Picked text/plain from multipart/alternative ]
Well, I'm actually pretty new to the list. I use one pot to parboil the chickens, and after 10 or so birds, there's some flavor there, even at about 20 minutes per bird - plus, of course,the extras that simply go in the pot and are cooked until they are enough. Then you add the other ingredients...
Regards,
Brekke
----- Original Message -----
From: Stefan li Rous
Sent: Friday, October 25, 2002 2:19 AM
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] For headcooks (and prospective headcooks)
Brekke commented:
>>> Find yourself a good meat market, and get quotes in advance. I get really good meat for good prices that way.<<<
For those who haven't seen this, or perhaps those new to the list, check
out this article by Adamantius with more info along this line:
HC-butchers-art (13K) 10/ 4/97 For Headcooks - How to work with your
local butcher.
>>> Parboil your chickens before cooking, and buy a couple of extra birds. Then serve chicken soup as needed. (free tip. Treat accordingly.)<<<
How long do you need to parboil the chickens before you get a usable broth?
Perhaps I'm thinking of too short of boil, when "parboiling". Yes, I think
we've discussed Stefan's confusion on this previously. :-) On the otherhand,
if these chickens are meant to be used elsewhere in the dinner, I assume
you don't want to boil out all the chicken taste.
--
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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