[Sca-cooks] Coffyn pan?
silverr0se at aol.com
silverr0se at aol.com
Fri Jan 18 10:50:30 PST 2008
Once upon a Thanksgiving many years ago one of our guests brought a gorgeous free-standing apple pie.
Naturally I was quite?happy to see this modern descendant of a fine Medieval pie and the other guests were suitably impressed.
But, in the finest Medieval tradition, the beautifuly decorated crust was just about inedible. I don't think it was made with lard or it would have tasted better. Play-Doh, maybe. I did warn people...
From: Nancy Kiel <nancy_kiel at hotmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Thu, 17 Jan 2008 3:50 am
Subject: Re: [Sca-cooks] Coffyn pan?
Can you give some examples of free-standing pies made with a crust of something
other than hot-water-and-lard?
nancy_kiel at hotmail.com
Never tease a weasel!
This is very good advice.
For the weasel will not like it
And teasing isn't nice.
> Date: Wed, 16 Jan 2008 08:17:50 -0500
> From: adamantius1 at verizon.net
> To: sca-cooks at lists.ansteorra.org
> Subject: Re: [Sca-cooks] Coffyn pan?
> On Jan 16, 2008, at 6:53 AM, Nancy Kiel wrote:
> > I always assumed these types of pies were made without pans, using a
> > thick stand-alone crust (sometimes made with rye flour) that was not
> > intended to be eaten. That way the cook could make any shape he
> > wanted, such as a fish or a lobster. Robert May, although post
> > period (1685), has a number of pie designs throughout his cookbook
> > that would have to be made free-hand.
> One problem to be dealt with is the fact that it's popular in the SCA
> to assume that free-standing pies and tarts are made with what amounts
> to a modern-ish hot-water-and-lard, or equivalent, pastry, when the
> relatively few pie crust recipes available don't really establish this
> as a given.
> It'd be interesting to use malleability versus strength (the ability,
> say, to hold a filling or a liquid without leaking, breaking, or
> collapsing before, during, or after baking) as a test for various
> dough types, such as rye not-very-short-crust, wheat crust with cream,
> a hot-water dough of wheat, wheat and egg yolks, etc.
> Of course, one thing to look for would be the ability to tolerate, and
> hold through baking, molded or otherwise fine detail.
> Over this past weekend I had occasion to make a hot-water-and-lard
> dough (steak, mushroom, and egg, no kidneys on hand I wasn't using),
> and in spite of using AP flour, boiling liquid, lard, _and_ letting it
> rest before baking, I was surprised to note the amount of what one
> might call glutinous distortion of my design in baking.
> Not that it was a big deal; it wasn't the Palace at Versailles or
> anything, just some hand-fluting and a few cutouts to mark the
> location of some marrowbones inside. But after having taken all those
> steps to prevent it from changing shape while baking, I was a little
> surprised. It'd be interesting to see which of our available pie dough
> recipes works the best, and under which conditions.
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> Sca-cooks at lists.ansteorra.org
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