[Sca-cooks] leather cooking vessels

Micheal dmreid at hfx.eastlink.ca
Tue Jul 11 06:47:33 PDT 2006


----- Original Message ----- 
From: "sheila" <atamagajobu at yahoo.com>
To: <sca-cooks at lists.ansteorra.org>
Sent: Monday, July 10, 2006 9:59 PM
Subject: Re: [Sca-cooks] leather cooking vessels


>  caveat- don't use silicaceous rock such as obsidian, flints and cherts, 
> which become very brittle when heated and have been known to become very 
> small sharp fragments (broken glass) when shocked or over heated- best is 
> to warm them slow and steady at about 300 degrees or less, but they may 
> still fragment under thermal shock. Sandstone leaves a lot of grit in your 
> food, more than cobbles do. I'd advise using granite, limestone, 
> metamorphic or sedimentary rock- worn or river cobbles are most common, 
> as long as they are DRY before you put them in the fire.  they do explode.
>  the method micheal used is the common stone-boiling technique- keep 
> heating rocks and removing the cooled ones if it gets over full. 
> Ethnographic reports suggest a very wet skin bag may be used over coals, 
> but needs to stay saturated. I've also excavated a standing rib ring, of 
> ribs arranged in a small- approx 1- 1 1/2 feet- circle to suspend a 
> leather cooking vessel- it was next to but not IN the firepit, and heated 
> rocks were found both inside the ring and around it... they were probably 
> hot when put under it, given a slight discoloration of the soil,  but that 
> wasn't certain.
>  This is all Native American prehistoric info OR derived from replication 
> experiments, btw.
>  gisele
> 1. Re: leather cooking vessels (Micheal)
>
 Cool I will have to try this next time. Thank you.
 Micheal 



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