[Sca-cooks] kitchen tips
otsisto
otsisto at socket.net
Thu Aug 21 20:35:42 PDT 2008
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.
>
>
I've made milk-and-wheat frumenty at a feast, but it's kind of a pain...
if you don't stir it constantly, it catches and burns. But now, I'm
wondering if you can cook that in the oven...? After all, it works with
rice.
--
Antonia di Benedetto Calvo
-----------------------------
Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
-----------------------------
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