[Sca-cooks] kitchen tips
edoard at medievalcookery.com
edoard at medievalcookery.com
Fri Aug 22 06:39:58 PDT 2008
> -------- Original Message --------
> From: Antonia Calvo
>
> 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.
I've tried making frumenty in the oven, and it does work with cracked
wheat (see notes at URL below). I didn't change the water ratio at all
(2 water : 1 grain), but I did have to cook it a *lot* longer (2 hours
as opposed to 15 minutes). So if oven space is plentiful and you're
making absolutely huge batches, then this may be the way to go.
Frumenty
http://recipes.medievalcookery.com/frumenty.html
For the feast I'm cooking in two weeks I'll probably use the oven
method, but I may try using roasters instead.
- Doc
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