[Sca-cooks] medieval boil-in bag meals

SCABeathog scabeathog at cox.net
Thu Aug 16 10:44:49 PDT 2007

Hi, Selene! ::waves::

To bag pasties (and other similar fragile items), I freeze them a bit first,
to firm them up.  I then can  _carefully_ proceed with the vacuum-suck
process.  Works great for me!  I have BAD, bad luck with conventional zipper


-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org]On Behalf Of Susan Fox
Sent: Thursday, August 16, 2007 9:41 AM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] medieval boil-in bag meals

Michael Gunter wrote:
>> what recipes DON'T work with boiling bags? :). Any sort of stew thing
>> works.
>> Herbolades work. Sauces work. Braised greens. Benes. Frumenty. Funges.
>> Basically any dish that you would have boiled, or simmered into a glop,
>> pre
What completely failed in seal-bags was hand-held pies.  I tried to bag
up Cornish pasties for war once and the vacuum-suck process broke up the
crusts severely.  Next time, I go with conventional zipper bags and
store them on crushed ice, gently.

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