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Reducing food waste at feasts

 

Reducing waste at feasts helps in two aspects of cooking management.

1) reducing food wastage means a reduction in expenses, meaning that the feast can be cheaper (or remain in budget) as not as much food is purchased

2) reduces how much food needs to be thrown away.

 

So there’s a few things involved in reducing the food waste at a feast.

It comes down to preparation and planning (as so much of cooking does).

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Campfire Cooking with Ceramics – Symposium

On August 5th, Company of the Staple member Roxy talked about Campfire cooking and cooking with ceramics on a campfire. These are the notes from that talk.

The above image is of a saucepan with oil, for deep frying cheese fritters. It is in a trivet, and being cooked with charcoal.

A copy of the recording from the chat can be found here
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Wafers – Part 2

So two years ago, Richard made us a beautiful wafer iron and we tried to make it work. Wafer Part 1

This year, Baron Drake Morgan was running a wafer class and so Louise, Richard and I all trooped off to the St Florian campsite at Rowany Festival to get some new tips about making wafers.

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Garlic Tart Redaction – Libro di cucina/ Libro per cuoco

CV Garlic tart
Take garlic cloves, peel and boil them.  When they are cooked put them to soak in cold water and then grind them and add saffron, enough fresh cheese, beaten lard, sweet and strong spices and temper the mixture with eggs, add raisins and then make the tart.

 

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Heidenische küchen (Heathen Cakes)

Heathen cakes are from the 14th German manuscript Ein Buch Von Guter Spise

 

5*. Heidenische kuchen (Heathen cakes)
Diz heizzent heidenische kuchen. Man sol nemen einen teye und sol (den) dünne breiten und nim ein gesoten fleisch und spec gehacket und epfele und pfeffer und eyer dar in und backe daz und gives hin und versirtez niht.
These are called heathen cakes. One should take a dough and should spread it thin and take a boiled meat and chopped fatty bacon and apples and pepper and eggs therein and bake that and give out and do not damage.

 

Redaction from Medieval Cookery

http://www.medievalcookery.com/etexts/buch.html#recipe5a

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