[Sca-cooks] originals and redactions, was "All the King's Cooks"

[jenne at fiedlerfamily.net]

> In regards to judging documentation/redactions, why does the entrant need to
> include his/her process?  Isn't the receipt itself the process?  Yes, if
> information is lacking or you do something differently than in the original,
> the process is important.  For example, Viandier de Taillevent's chicken
> cumin dish:  cook it in wine and water, quarter it, and fry it in lard.
> Temper your broth with a bit of wine, sieve, and boil with your meat.  Add
> just a bit of ginger and cumin steeped in verjuice and wime.  Take plenty of
> egg yolks, beat them well, and thread them into your pottage at the back of
> the fire. Make sure that it does not curdle.       You would want to list
> quantities, but the process seems straightforward enough.

Quantities, materials, whenever you made a choice (did you use whole,
powdered, or hand-ground cumin, what kind of chicken did you use, what
kind of wine...) Did you cook it over a fire or on a stove (ok we assume a
stove unless you say 'on a fire').

After that, writing down the steps is not that big a deal...

-- Pani Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
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