[Sca-cooks] Redaction (Was: Some recipes that I have redacted)
euriol
euriol at ptd.net
Mon Sep 15 16:14:53 PDT 2008
I pretty much practice the same. Formal redactions for feasts &
competitions. I'll wing it at other times. Sometimes I'll use concepts I've
learned from my medieval cooking into my modern cooking. One notably is the
use of bread crumbs as a thickner for sauces. I also try to teach people
how to redact recipes in a workshop if I can in order to de-mystify the
process for people just learning about medieval cuisine.
Euriol
On Mon, 15 Sep 2008 19:00:18 -0400, wrote:
>
> On Sep 15, 2008, at 6:36 PM, Antonia Calvo wrote:
>
>> Huette von Ahrens wrote:
>>
>>> Our local barony had their Anniversary Tournament on Saturday and
>>> there was a pot luck luncheon at noon. Here are the recipes that I
>>> used and my redactions with commentaries.
>>>
>>
>> As a general question, do most cooks on this list actually do formal
>> redaction when working from period resources? Or do some people
>> just keep the period source and wing it?
>
>
> If I'm just fooling around at home I'll wing it straight from the
> source, but if it's for a feast, I'll want to be able to explain it
> clearly to others and have quantities for a shopping list, and
> questions on timing answered in advance, so I generally do a formal
> adaptation.
>
> Adamantius
>
>
>
>
> "Most men worry about their own bellies, and other people's souls,
> when we all ought to worry about our own souls, and other people's
> bellies."
> -- Rabbi Israel Salanter
>
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