[Sca-cooks] Medieval Cooking 201

[caointiarn]

 Hello the List!!
 After the challenge of the Virtual Cook-off,   could I get some ideas?  For
our Kingdom Collegium in August,  There seems be an interest in a step
beyond "This is Medieval Cooking."   I have done hands-on redacting classes,
and am planning a 2nd presentation of  "How to be a Head Cook"  But not sure
where the focus should be.   From the Moas office,  I received this
answer:"{there is}interest  in types of cooking, say preparing a period
Italian/German/whathaveyou feast, where do you start, what are good sources,
helpful hints, that kind of thing."

    My Head Cook class covers Bibliographies  -- Jaella's & points to the
Flori-thingy,  but I can't see just having a class that points people in the
right direction of references /texts to obtain to do "whathaveyou"
feasts/recipes.

HOWEVER, I can envision a class "what every good Kitchen Wench should know."
and going over techniques such as making pie dough,  grinding seeds & herbs,
how to make "killer" stock,  the differences between stock & broth,  making
almond milk, {and anything else you could suggest} etc.

    Ideas? Hints?  Suggestions?

    Caointiarn,  Kitchen Wench Extraordinaire