[Sca-cooks] What kind of class would you attend?

Kingstaste kingstaste at comcast.net
Wed Jul 1 12:41:15 PDT 2009

The classes I find the most useful for hands-on are technique-oriented.
Learn one recipe, and all you can do is that recipe.  Learn a technique, and
you've learned a whole genre of cooking.  
For period studies, going through one specific source - getting into
specifics - would interest me, I've attended enough overviews to last me I

-----Original Message-----
From: sca-cooks-bounces+kingstaste=mindspring.com at lists.ansteorra.org
[mailto:sca-cooks-bounces+kingstaste=mindspring.com at lists.ansteorra.org] On
Behalf Of Michael Gunter
Sent: Wednesday, July 01, 2009 2:32 PM
To: Cooks within the SCA
Subject: [Sca-cooks] What kind of class would you attend?

I'm a pretty good general cook. I'm good at frying, braising, roasting,

baking, etc...my knife skills are pretty decent. I'm knowledgable in 

many cuisines. I've cooked professionally, been a featured chef at a

farmer's market, catered, taught and achieved a Laurel.


So, I think I have a fair grounding in cookery. But there are always things

to learn. I'd like to bake more and there are techniques I still need to

master. One area I am very weak in is kitchen string. That's right, string.

I need to learn the proper techniques for trussing, binding, tying and

meats. I can kind of make do, but my results are a far cry from professional

looking. And that is a class that is never taught.


So, what kind of class would you like to attend that is never or rarely




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