[Spit-project] Over fire cookery
meisterin02 at yahoo.com
Mon Apr 16 18:57:49 PDT 2007
I love your ideas for showing different types of poultry cooking class... wish I could be there, but I think Indiana is a bit far away <sigh>.
I've seen some modern grilling books that show meat completely enwrapped in mustard and salt and then cooked in the coals, and the meat looked wonderful afterwards. Mostl likely not period, but who knows <shrug>.
Oh, and Gunther, maybe you can add a line to the bottom of our messages here that mentions the images can be seen at the Yahoo! site?? Can you do that or not?? Just wondering.
~~ Meisterin Katarina Helene
----- Original Message ----
>My clay is food safe glazed or not, but you're going to have to teach
>me this food wrapped in clay thing...clay is dirt, you realize that
I do worry about anything commercially available about safety. For example,
many of the lovely pottery and pewter works from Mexico are not food save
because of the glazes. I need to get a source of decent clay to wrap the
And yes, cooked in dirt. This is an ancient method of cookery in which small
animals such as fish, birds, hedgehogs, etc... would be wrapped in clay with
fur and feathers and quills still intact, and then baked in the coals. Once
done the clay was broken off and the fur, feathers, quills, skin, et al
be removed with the clay and leave the meat to be eaten.
I have decided to change my King's College class from making a full meal to
demonstrating various methods of cooking birds outdoors. So I'm planning
to cook chickens on the spit, in a potjie, spun on strings, boiled and
And then do like Cornish Game Hens wrapped in cheesecloth and then covered
in clay and baked. While that is being done I'll probably prepare a couple
other dishes like griddlebreads and a pudding (to be cooked in the chicken
broth) just to pass the time. I like that idea better than the whole meal
preparation. What do you think?
I had a lot of fun at Guardian of the Gauntlet. Even though it was cold and
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