[Sca-cooks] medieval boil-in bag meals

[Anne-Marie Rousseau]

for things in a crust, I found that wrapping them loosely in tin foil, and THEN putting them in 
ziplocks helped keep the crust from getting soggy, plus the extra packaging that was slightly stiff 
meant they didnt get as smooshed!

of course the best way to transport tarts and such is in the muffin pans (we sometimes do our 
handheld pies in texas muffin tins)

--AM

On Thu Aug 16 10:41 , Susan Fox  sent:

>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
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