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).
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.
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.
Today I redact and make sage pork balls from Forme of Curye.