[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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