[Sca-cooks] More on salamanders

Stefan li Rous StefanliRous at austin.rr.com
Sun Jul 25 11:07:05 PDT 2010

Adamantius replied to me with:

<<< On Jul 25, 2010, at 4:30 AM, Stefan li Rous wrote:
<after I wrote this about eight billion years ago, and with no mention of anything I may subsequently have thought or said in the large interim>

Okay. Understood.  Had I had seen something later in the file from you contradicting that, then I'd have used that or also included that. If your opinion has seen changed on this, I would welcome any additions. This is one reason I try to always leave the date of a message intact.

< As for toasted cheese being made with a salamander, I believe this
practice post-dates period, probably coming into being in the 18th-19th
centuries when things like Mornay Sauce(more or less cheesy bechamel)
became common, and thse sauces were and are frequently glazed under a
broiler or salamander.

Well, only if we don't count the use of a fire shovel as a type of salamander. >

<<< True. But while we're taking that into account, it should be noted that we have pretty detailed written accounts of other methods of toasting cheese that don't call for a fire shovel -- and if it was an obvious solution that every cook thought of immediately, why wouldn't they use it? >>>

Do we? If so, then I've apparently missed, or didn't save, the commentary on them. Since I am trying to create a "browning-food-msg" file or some such, I'd appreciate any additions.  As well as the fact that I like most of the period cheese dishes I've tried and would welcome more. Although all I seem to get with the various fried cheese recipes is a mess.

<<< Yes, it surely appears the practice was known. Whether it was widely practiced, or even if the desired effect of food browned on top was really all that desirable from an aesthetic or a health standpoint, except in certain cases, is unclear. >>>

Which is one of the questions I'd like to see if we can answer with the "hot coals on top of the lid" topic. Was this just for warming the food, for baking it or browning it? Or all three at different times.


THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

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