[Sca-cooks] Medieval Cooking 201

[Elaine Koogler]

Your thoughts about "what ever good Kitchen Wench should know" is a good 
one...and would be very helpful, especially if you can have a "hands on" 
kind of class.  I know I would have benefited from such a class when I 
was geting started...and could probably use some pointers on things like 
pie dough even now.  I might even add something about how to cook large 
quantities of rice without burning...and pasta and keep it warm!  
(Brighid's suggestion about cooking the pasta in small quantities and 
keeping it warm in pans in the oven really worked well for my feast!

If you wanted to do a class on "types of cooking", you might consider 
talking about not so much specific sources, but how you would go about 
putting such a feast together.  For example, in doing the Italian Ren 
feast I just did, I not only looked for recipes from that period, but 
read historical sources about how feasts were put together, how they 
were served, what kind of influences led to that particular style and 
specific dishes.  You could look at menus from different areas, etc.  I 
don't know if this will help or not, but I hope so!

Kiri

caointiarn wrote:

> 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
>
>
>
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>

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Learning is a lifetime journey…growing older merely adds experience to 
knowledge and wisdom to curiosity.
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