[Sca-cooks] Cooking fats in period England

[aeduin]

Close, but no OOP cigar.  Ghee is butter that has been clarified and 
simmered cooking the fat and evaporating all the water giving it a slightly 
nutty taste.

Æduin

At 10:44 PM 7/16/2005, you wrote:

>They used a lot of clarified butter (ghee) as their
>cooking fat.  It was typical to have a pot of it above
>or near the cooking area so that it could be quickly
>added to the pot if needed.  This is referenced in Ann
>Hagen's books on foods in Anglo-Saxon England, if I
>remember right - I don't actually own a copy.  I've
>seen it in another spot and am wracking my brain to
>remember where.  If I recall, I'll post it.
>
>Also, I've never seen reference in period manuscripts
>to bread served with butter spread upon it.  It seems
>more like a modern convention that is a society-wide
>practice.
>
>My thoughts,
>Eibhlin



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