[Sca-cooks] Stone age technology in a modern kitchen

[Johnna Holloway]

You could write Serious Eats and complain that their article is inaccurate. Or leave a comment.

What I found interesting was that the term "stone age" was used but then the article talks about the1700s and 1800s.

In April, you mentioned that there were a lot of cookbooks available 
from the 1700s and 1800s, so those cooking techniques were written 
down, available to you. How did you approach learning about how to 
cook over an open fire? Did the books say what kind of woods to use, things like that?
NE: There are of course recipes in those books, but they're not very contemporary at all, 
and we can't really use them because we want the restaurant to be one of the best restaurants 
in the country, one of the most interesting restaurants in the world, but we're competing with 
these restaurants that have everything — they even have labs! We have a guy chopping wood in the garage. 
We're so much more rustic than the other ones. 
So when we looked at the old books and the old recipes, it was more what 
people were using technically, like how did the fire pit look, what did the cast iron 
stove look like, did they use strings, did they use rotisseries? So it was more a technical research.

One might wonder if they are equating 'stone age' with 18th and 19th century technology. In which case they could have taken
lessons from a number of open hearth specialists.

Johnnae

On Dec 24, 2013, at 12:04 AM, Sharon Palmer <ranvaig at columbus.rr.com> wrote:

> Cast iron isn't exactly stone age.  Nor is the "stone age microwave" - a glass box where they can regulate heat and smoke.
> Ranvaig
> 
>> "At Niklas Ekstedt's restaurant, Ekstedt, there's no electricity in the kitchen,
>> aside from the required ventilation and refrigeration.
>> Food is cooked over a fire pit in cast iron and on rotisseries, or in a "stone age microwave,"
>> or in a replica chimney. Ekstedt's food is technique-driven, but those techniques are the opposite
>> of the increasing gadgetry and modernism elsewhere - they harken back to Scandinavian techniques of centuries past."
>> 
>> http://eater.com/archives/2013/12/23/niklas-ekstedt-on-cooking-with-stone-age-technology.php
>> 
>> website is here:  http://ekstedt.nu/english/
>> 
>> Johnnae
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