[Sca-cooks] trivets and dutch ovens

[Nancy Kiel]

I was able to cook for 4 years at Colonial Williamsburg without using a trivet in the ovens.  Of course, it is nice to have an actual hearth to cook on, and maybe that makes the difference between needing and not needing a trivet.
  ----- Original Message ----- 
  From: Stefan li Rous<mailto:StefanliRous at austin.rr.com> 
  To: SCA-Cooks maillist SCA-Cooks<mailto:SCA-Cooks at ansteorra.org> 
  Sent: Wednesday, June 22, 2005 2:24 AM
  Subject: [Sca-cooks] trivets and dutch ovens


    Helewyse mentioned:
  > I've also had great sucess with dutch ovens.  If you put a trivet in
  > the bottom you can then bake anything you would at home. I've baked
  > cinnamon rolls, cheesecake, fruit pies, blind baked pastry, meat pies
  > etc. etc. etc. The camp usually views it as a good sign if I dig out
  > the two cast iron dutch ovens at war.

  You definitely, definitely want to put a trivet or similar device to 
  hold the baking foods off of the bottom of the dutch oven. You can use 
  three rocks with a metal plate on top of them, for instance.

  Years and years ago, back in the Boy Scouts my patrol cooked fruit 
  turnovers in an aluminum dutch oven. We didn't know about needing that 
  air space. The top portions of the turnovers were wonderful. The 
  bottoms however were burned solidly to the dutch oven. It took a hammer 
  and chisel back in town to finally get the last of the burned on crust 
  off.

  Stefan
  --------
  THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
      Mark S. Harris           Austin, Texas          
  StefanliRous at austin.rr.com<mailto:StefanliRous at austin.rr.com>
  **** See Stefan's Florilegium files at:  http://www.florilegium.org<http://www.florilegium.org/> ****

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