[Sca-cooks] kitchen tips

[Elaine Koogler]

I wonder if using slow cookers would work...there are liners that can be
purchased for them that make cleanup a walk in the park...remove the liner
and throw it away!!  I did a wheatberry soup for the Middle Eastern feast
using them...I had two large ones and a smaller one...and borrowed another.
This made enough soup to feed 120 people.  It worked very well and gave the
wheatberries plenty of time to soften and expand the way they were supposed
to.  I did this in advance, and simply reheated the soup on the day of the
event.

Kiri

On Fri, Aug 22, 2008 at 9:39 AM, <edoard at medievalcookery.com> wrote:

>
>
> > -------- 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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