[Sca-cooks] Food flavored by cooking pots

[Mary Denise Smith]

I taught a class based on this principle some years ago at a Caerthan
(Denver) cooks guild event, and included the basic information in a
class at Dragonsspine (Colorado Springs) A&S a few weeks ago. Not only
do the pots effect the food taste, but the fuel source, as well. Food
cooked over live flame, whether in a pot or not, tastes different than
food prepared over electricity. Of course the fuel for the flame makes a
difference - gas, pine, oak, apple, peat, coal, charcoal all add
different odors to the mix.

MD/Marged
just back from Known World Costume Symposium