[Sca-cooks] Speaking of beets...

[Stephanie Ross]

 Well, there I go again thinking modernly! I was thinking about our modern
square ovens when I talked about round pans being wasteful of space. Thanks
forthe info!

 ~Aislinn~


> > Bread was round, trappes were round, tart pans were round, so I see no 
> > particular problem with a round, free standing coffyn.  When you are
talking 
> > about a hemispherical baking chamber (fairly common in heat mass
ovens), 
> > square or rectangular actually wastes space.
> > As for depth, in the illustrations, trappes look like deep casserole
pans 
> > with sides that might be 4 to 8 inches deep, while tart pans have
relatively 
> > shallow sides.  The pans you used would likely have been decided by the
dish 
> > you were preparing and the type of paste or dough you used.
> >
> > Bear 
> >