[Sca-cooks] kitchen tips

[Huette von Ahrens]

I doubt it.  The pot that was used to make the frumenty in was old.  One that I borrowed from my church's kitchen.  If it wasn't already pre-seasoned, than it would never be.  It was at least 24" in diameter and at least 30" tall.  Milk scorches so easily and it stuck a lot of rice to the bottom.  After the banquet, I soaked the pot in hot water and a whole lot of Mr. Clean and let it soak for two days.  That Labor Day, I went and picked up all of the borrowed pots and pans and took them to my church and spent at least half the day washing, scraping and scrubbing all the pots.
That pot took at least two hours of elbow grease before it got clean.  I took a vow that day never to make frumenty unless it was in a disposable pan.  I don't have any minions who could do all that work for me.

Huette

--- On Thu, 8/21/08, otsisto <otsisto at socket.net> wrote:

> From: otsisto <otsisto at socket.net>
> Subject: Re: [Sca-cooks] kitchen tips
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Date: Thursday, August 21, 2008, 8:35 PM
> Would pre- seasoning the pot have helped ease the sticking?
> 
> -----Original Message-----
> Huette von Ahrens wrote:
> 
> >Years ago, at Angel's 20th Anniversary, which was a
> camping event with an
> outdoor kitchen, one of my cooks insisted that we serve
> Frumenty as she said
> that no feast is a true feast without it.  I let her make
> it, which was a
> mistake.  She made enough to serve without getting to the
> burnt area on the
> bottom.  However, the one inch thick burnt area was almost
> impossible to
> scrape out and clean.  I will never make frumenty that way
> again.  If I ever
> consent to do frumenty again, it will be premade in boiling
> bags or cooking
> in a disposible pan in the oven.
> >
>