[Sca-cooks] potted meats
selene at earthlink.net
Mon Nov 20 08:13:23 PST 2006
Exactly so! Beef fat/tallow is pretty darned waxy and the logical jump
to paraffin was not difficult to make.
Hmmm. Maybe I really should do up potted shrimps for Huette'n'Hroar's
wedding, with all the Potters present. <grin>
Sue Clemenger wrote:
> 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
>> 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.
More information about the Sca-cooks