Posted by: hearttohearthcookery | February 3, 2012

Pre-Blog Bite: After the Baking-Drying

Bake Oven Dried Apples

  After firing a bake oven, whenever possible, I use drying racks to take advantage of the slack oven for drying foods.  Bake oven racks are made so each of the three sections fit through the oven door and slide in place to cover the floor of the oven.  It never ceases to amaze me when I open the oven door the next morning to see all the food perfectly dried.

Visit my website at: www.hearttohearthcookery.com
My next hearth cooking class will be March 17, 2012 at Bolton Mansion.  See the “Current Classes” tab for more information.

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Posted in apples, Bake oven, Bolton Mansion, culinary history, drying, food, Hearth cooking classes | Tags: , , , , ,

Posted by: hearttohearthcookery | January 30, 2012

Pre-Blog Bite: What’s in the oven-brown paper??

Bread, great cakes, and ??

  After pulling the embers from the side-oven and determining the oven was a good baking temperature, the food for baking was placed in the oven with what required the highest heat in the back of the oven.  You can see the loaves of bread furthest in the oven, then the tin baking sheets with small tin cake hoops for “great cakes”.  Then the mystery brown paper “package” tied with string baking.

Visit my newly revised webpage at: www.hearttohearthcookery.com
My next worshop is on Chocolate-February 4th, 2012!

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Posted in 18th century foodways, Bake oven, Bread, Great cakes | Tags: , , , ,

Posted by: hearttohearthcookery | January 27, 2012

Pre-Blog Bites: A Harrowing Task

Pulling coals from side bake oven

  I love cooking and baking with fire and there was nothing about a cooking fire that was of a concern to me until I fired a side-opened bake oven.  This was the first time that I was raking out embers from an oven with my back to the open flame!  I had to be very cautious and was limited in space between the live embers dropping in front of me and the fire behind.

Visit my newly up-dated website at: www.hearttohearthcookery.com
My next class is February 4, 2012 on Chocolate!

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Posted in Bake oven, culinary history, food history, Hearth cooking classes | Tags: , , ,

Posted by: hearttohearthcookery | January 23, 2012

Pre-Blog Bites: Firing Side Bake Oven

 

Firing Side Bake Oven

The snow falling this weekend reminded me of my firing this side bake oven one winter when there was snow on the ground.  No one remembered the last time the oven had been fired.  Caution was used to heat the oven slowly.  In the picture, my bake oven rake is in back of the large crock holding the sponge for the bread prepared from barm the night before. And just part of one of my three drying racks appears in the lower right corner.

 

Visit my newly up-dated website at:  www.hearttohearthcookery.com

My next class is February 4th, 2012 on Chocolate!!!

 

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Posted in 18th century foodways, Bake oven, Bread, culinary history, food history | Tags: , , , , ,

Posted by: hearttohearthcookery | January 20, 2012

Pre-Blog Bite- And after Plucking…

 

The Rooster is Boyled

  After the rooster was plucked (see Plucking post),  a 17th century receipt (recipe) of William Rabisha was followed: Boyl your Chickens in water and salt, with a faggot of sweet herbs, and large Mace…  As you can see, it was a simple process to remove the bird from the kettle by its feet.

Visit my website at:  www.hearttohearthcookery.com
My next scheduled workshop is Chocolate!  February 4th, 2012

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Posted in 17th century foodways, culinary history, food, food history, receipts, recipes, Stewing | Tags: , , , ,

Posted by: hearttohearthcookery | January 18, 2012

Pre-Blog Bite: Plucking

Plucking a Rooster

  This picture  of my plucking a rooster is over ten years old!  And what memories it brings back to me!  I have not kept count of how many chickens, roosters, turkeys, peacocks that I have plucked but it is many.  Fortunately, I did not have to do the “deed” but I would find the bird hanging on my “plucking rack” and still warm which is the best time to start plucking.  I would use the wet method of plucking to limit the tearing of the skin and allow visitors that “ah ha” moment of realizing that the birds packaged in the grocery store were living birds!  It is an awesome demonstration but for  some aspects I would place myself in an area where visitors had a choice of whether to view or not.  Roosters were frequently awaiting me as only one is needed for the hens.

Visit my website at:  www.hearttohearthcookery.com
The next scheduled workshop is on Chocolate! and will be February 4th 2012.

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Posted in culinary history, food, food history, Plucking, Rooster | Tags: , , , ,

Posted by: hearttohearthcookery | January 16, 2012

Pre-Blog Bite: The Taste of Sturgeon

Eating Sturgeon

  The taste of sturgeon is just “awesome”!!!  It has the fine-grained texture of shark or swordfish, but the flavor of bay scallops in extra butter.   It is rare to taste, but if you have the opportunity-try it!

 
 
My next workshop is on Chocolate, February 4th, 2012.  For more information, visit my website at:
www.hearttohearthcookery.com
 

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Posted in culinary history, Fish, food, food history, Lenape, Native American, sturgeon | Tags: , , , , , ,

Posted by: hearttohearthcookery | January 15, 2012

Pre-Blog Bite: Sturgeon on the Rock

Sturgeon

  With all the flesh one sturgeon provides for processing (see previous posts on sturgeon), I had to cook some.  I dragged embers under the rock and applied bear grease to keep the sturgeon from sticking.

 
 
My next workshop is my annual Chocolate Workshop to be held February 4th, 2012.  See my website for more information at:  www.hearttohearthcookery.com

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Posted in culinary history, Fish, food, food history, Hearth cooking classes, Lenape, Native American, sturgeon | Tags: , , , , , , ,

Posted by: hearttohearthcookery | January 13, 2012

Pre-Blog Bites-Sturgeon is Drying

Sturgeon on the Drying Rack

  Dressed in my trade cloth wrap skirt with silk ribbon and off-white linen trade shirt, I am tying the cordage with the cut sturgeon onto the drying rack to dry in the sun.  I still have this dried sturgeon to use in my 2012 Native American presentations.

 
 
My next workshop is on Chocolate, February 4th, 2011.  For more information, visit my website at www.hearttohearthcookery.com
 

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Posted in culinary history, drying, Fish, food, food history, Food preservation, Lenape, Native American, sturgeon | Tags: , , , , , , ,

Posted by: hearttohearthcookery | January 9, 2012

Pre-Blog Bites-Processing Sturgeon

Using a bone needle and cordage

  With a once-in-a-lifetime Pacific sturgeon to process (see previous post on Pre-Blog Bites Sturgeon), I wanted to process it in a manner that would preserve it for future use.  I cut the flesh with the skin on to dry in the sun.  In this picture, I am using a deer bone needle with cordage to prepare the fish for the drying rack.

 
My next workshop is February 4th, 2012-Chocolate!  For information on registration, visit my website at www.hearttohearthcookery.com
 

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Posted in culinary history, drying, food, food history, Lenape, Native American, sturgeon | Tags: , , , , , ,

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