[Sca-cooks] Pie Shapers: Was Speaking of Beets

[Micheal]

 But it most likely will be another of those plausible inquiries we may 
never really get answered. Unless some manuscript shows up showing it being 
done or not. I do wonder if it may not simply be a modern technical 
entrenchment upon my thinking process.
 Cealian

----- Original Message ----- 
From: "Terry Decker" <t.d.decker at worldnet.att.net>
To: <alysk at ix.netcom.com>; "Cooks within the SCA" 
<sca-cooks at lists.ansteorra.org>
Sent: Friday, September 08, 2006 2:09 AM
Subject: Re: [Sca-cooks] Pie Shapers: Was Speaking of Beets


> One of the great skills of a baker is to be able to cut and form dough by
> hand to produce decorations for breads and other bakegoods (I haven't
> practiced enough to be anywhere near good).  The little that I have found
> makes me think molds were used where freehand decoration wasn't practical
> (as with ginger bread) or where standardization was required (as with the
> Eucharist).
>
> Using molds with a pie shaper or for a pie cover would probably work, but 
> I
> haven't seen anything to suggest it occurred.  It's an interesting 
> question.
>
> Bear
>
>> When we made chewets in Ivan Day's course last April he used a pie
>> "former"
>> or "shaper" around which we pressed the dough to make specific sizes and
>> shapes.  Of course, experience with years of shaping coffins would tend 
>> to
>> lead to uniformity.  As to the top, I've seen lovely designs done by 
>> hand,
>> but that doesn't mean that the design wasn't cut out using cutters for
>> leaves, etc., which he or someone else at another course demonstrated.
>>
>> Alys Katharine
>
>
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