[Sca-cooks] Re: Flaming Subtleties (was Piecrust revisited, was,Books for Cooks)

[Micheal]

 Greetings:
 Your two cents and raise you a nickel, not meaning any insult or 
insinuation of such but just simple debate.
  I would humbly disagree that the fear of fire from sparks would be primary 
influence against flambé. When __Properly__ done flambé should have no 
significant sparks. It should be a gentle blue flame above the product your 
flambé . If it has significant sparks it was not done properly. Unless you 
set up a special effect, which should only be tried by some one who is 
extremely versed in the art of flambé.
  I will gather some books together for references if the list would like.
  It was in most cases of fire that the tray  was spilt by mishap thus 
causing a fire. There are prints and stories to that effect.
  The major reason flambé may not have been period for most of our time line 
except the later part of the 14th through to the end  would have been the 
development of Brandy\ Cognac  and other high alcohol content beverages.
 Do I advise people to try it sure with extreme attention to cautions some 
of  which I have stated before . Even better to have some one who knows how 
to do such, show you how first. It can be very dangerous to try in a feast 
setting without cautions in place.  As to its being period no doubt what so 
ever in my mind. Dang it now I have to dig out those books don`t I. I keep 
doing that to myself oh well I guess that's what it is about after all. LOL
 Da/ Cealian of Moray
  ----- Original Message ----- 
From: "ysabeau" <ysabeau at mail.ev1.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Monday, March 14, 2005 11:30 AM
Subject: Re: [Sca-cooks] Re: Flaming Subtleties (was Piecrust revisited, 
was,Books for Cooks)


> Greetings,
> I think the biggest argument against flaming/Flambe being used
> commonly in period was the extreme fear of fire. A random spark
> could decimate a village or a tower/castle. I would think that
> flaming/flambe would definitely be the exception vs the rule for
> that reason alone.
>
> Just my two cents,
> Ysabeau
>
>
> ---------- Original Message ----------------------------------
> From: Micheal <dmreid at hfx.eastlink.ca>
> Reply-To: Cooks within the SCA <sca-cooks at ansteorra.org>
> Date: Mon, 14 Mar 2005 10:53:03 -0400
>
>>Greetings
>> Flaming = Flambé same thing
>> It has been my experience and training that you can flambé
> almost anything.
>>Most flambé is done for show and adding subtle flavor. It is more
> a question
>>of it being appropriate to the dish and presentation your using.
>> I have seen and done such items as a bowl of dates, a platter of
> meats, an
>>entire pig on spits ,  Fish dishes , Plum Puddings,  and yes
> items that
>>could be called with wide interpretation great pies.  I  would
> agree there
>>is no reason why such could not have been done with dishes from
> our time
>>line. But there is little proof of such being done with many
> dishes . So I
>>would leave it to artistic flare.
>> Also Flambé or flaming requires a high alcohol or sugar content
> in the fuel
>>so until those liqueurs were developed , odds are  flambé or
> flaming would
>>not have been  possible.
>>
>>  However I would advise extreme caution in attempting flambé for
> the first
>>time. As it can be very surprising if you have not dealt with it
> before. (
>>Little fire balls , gouts of flame, small burst of burning fluid
> coming out
>>of areas you knew not of , and such. )Best to get into a large
> sheltered
>>area with no one near to practice,  until you get used to it.
>> Although  during our time line such presentations were often
> carried out to
>>the head table.  Such as the print, showing a flaming boars head
> presented
>>to Henry the VII, I believe . Don`t have my book handy right now.
> To be
>>placed upon a small stand in front of. I would again suggest such
> not be
>>tried first in a hall of friends. Also Acquire 2 very strong and
> fast young
>>gentles with really good health insurance.
>>Da
>>
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>
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