[Spit-project] Over fire cookery

Michael Gunter countgunthar at hotmail.com
Fri Apr 13 09:22:49 PDT 2007

>Or maybe I'm just too ADD to cook over a fire...LOL.

Pottery cooking does take patience. Thing heat slow but
they retain their heat once it is in. It's a bit more difficult
to adjust temp so that causes problems. The best use for
pottery is long slow cooking or searing/stir-fry. You need
to plan for foods like that.

I'm working on some ideas for King's College. I'm thinking
of a chicken over a spit and one in a potjie. A roast on the
spit. Or steaks grilled. Sauteed greens. Maybe a salmon
stuffed with herbs and wrapped in clay then baked in the
coals (Gwneth, do you have a source for foodsafe clay?)
a griddle bread of some type. Perhaps a pudding and a
soup of some type. This should demonstrate several ways
of period cookery over an open fire and a full meal. I'm
still looking to put things together still.


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