[Sca-cooks] medieval boil-in bag meals

Susan Fox selene at earthlink.net
Thu Aug 16 11:10:12 PDT 2007

Hey Beathog!

Freezing, that's a good idea.  Freezing plus Foil, may be a winner.

If I'm going to bring the whole muffin tin along, I'm baking onsite and 
don't need to freeze.  Been there, baked that.

The main vacuum sealer brands seem to be Rival Seal-A-Meal and 
FoodSaver.  I have a FoodSaver and it has not failed yet.


SCABeathog wrote:
> 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
> bags.
> Beathog
> -----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,
> so
>>> 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.
> Selene

More information about the Sca-cooks mailing list