[Sca-cooks] medieval boil-in bag meals

K C Francis katiracook at hotmail.com
Thu Aug 16 15:31:53 PDT 2007

My very old seal a meal doesn't have the suck feature but I get all the air 
out easily with anything saucy and I've often made a big pot of something 
braised, had a nice dinner, cut up the left over meat and sealed it with the 
sauce for future events.  I've never used it for anything 'dry' that is to 
be frozen.  As a single camper and a court junkie, I LOVE the option to put 
something in the boiling water to thaw/heat, then cover and turn off the 
heat,  and be able to come back to camp to a hot meal.


>From: Susan Fox <selene at earthlink.net>
>Reply-To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
>To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
>Subject: Re: [Sca-cooks] medieval boil-in bag meals
>Date: Thu, 16 Aug 2007 09:41:19 -0700
>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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