Challenge of history was Re: [Sca-cooks] making ahead and freezing...

[Bill Fisher]

On Fri, 10 Dec 2004 12:31:18 -0500 (GMT-05:00), Nick Sasso
<grizly at mindspring.com> wrote:
> I have read this thread only sporadically.  Has anyone brought in the concept that the preparation of the feast is still another attempt to approximate the historical accuracy of our craft?  Sure giant gas ovens are different from the wood hearths morelikely used, but our techniques and avoidance of modern conveniences are both simple choices we can make to reach back and feel the life of the manor kitchen feeding 120 for Feast of St. Bogdacious, forexample.
> 

Well, having worked at a feast where the mechanical knife creature had a heart
attack en route (worked at home, not at the feast), and having done I don't know
how many minced pies and fillings myself by hand for a winter themed feast.

If you really want to burn yourself and your staff out, go for it. 
I'm pretty good
with a knife in the kitchen.  I was pretty well burnt out and my hands hurt at 
the end of the night.  That was cured with a wee bit of whiskey later
on and I was
drumming for some nice ladies in no time.  But then again, I am weird
and recover
from things like that quickly.

This is supposed to be a leisure time activity.  If your idea of
recreation is blisters
and callouses for the folks doing the prep work for you, then sure, go for it.

> I avoid as much as reasonable freezing ahead as this wasn't a likely option to the cooks of the time I am working in my menu.  Make ahead is cool forme for cutting veggies or making pastry dough orbaking bread.  That seems a fit in my brain.  Freezing the soups a month our to thaw on site seemsa convenience that could add a little more challengeto the cooks looking to reach that little further back.  I haveeven started cooking my meats over coals instead ofroasting in ovens, when practical, forthat same reason.  Challenging myself to eliminate pieces and parts of modern convenience to experience a little more of the life of preparing an actual feast.
> 
> niccolo difrancesco
> 
> Nick Sasso

Depends on your facilities you have at hand.  If you have a complete kitchen at
your disposal the entire day of the feast, sure.  If you only have it
for five or so hours
before the feast (as has happened to myself) either cook/freeze ahead
or plan a menu
that can be cooked in 5 hours.  I have worked under both situations
presented here.

Cadoc
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