[Sca-cooks] irons for browning food

wheezul at canby.com wheezul at canby.com
Sat Jul 24 23:27:00 PDT 2010

> On Sat, Jul 24, 2010 at 3:48 AM, Sharon Palmer <ranvaig at columbus.rr.com>
> wrote:
>> A number of Rumpolt recipes call for coals on the cover so it is
>> heated above and below. (And others, I am sure).
>> Ranvaig
> De Nola has recipes like that.
> Brighid ni Chiarain
> ==========
> So is this used, in both Rumpolt and De Nola, for browning the top of the
> dish? or simply baking the dish?
> Stefan

Just to chime in, Anna Wecker is quite specific about heat on both the
bottom and the top.  She even goes to give temperature differentials in
some cases for the top and bottom heat.   There is reference to a
glutpfann which from context seems to accomodate coals on the top, and in
another case she specifices a support to hold a lid over the top of a pan
which I presume did not normally have a lid so that coals can be placed on
it to cook from the top.  It seems a pretty common method in her cookbook.
 I'm to recipe 403 and hope to soon be able to do some comparison of


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