[Sca-cooks] potted meats

Sue Clemenger mooncat at in-tch.com
Mon Nov 20 06:37:16 PST 2006

Like wax on top of jams and jellies?

----- Original Message ----- 
From: "Stefan li Rous" <StefanliRous at austin.rr.com>
To: "SCA-Cooks maillist SCA-Cooks" <SCA-Cooks at Ansteorra.org>
Sent: Monday, November 20, 2006 12:15 AM
Subject: [Sca-cooks] potted meats

> Anne-Marie mentioned:
>   <<< ... and of course, there are the potted meat products, many of  
> which
> preserve by way of large amounts of fat in addition to the spices, etc
> 9which may be just a flavoring, granted!) >>>
> The fat isn't what preserves the meat. The fat acts similarly to  
> canning in that it's purpose is simply to act as a seal to keep out  
> the bad microbes from the food. Another item could replace the fat.  
> Fat was just convenient to use. 

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