May 16, 2010
Two vessels hanging over the fire; both the metal cauldron and the soapstone vessel are used in this trial
The experiment is started with the larger cauldron
The cauldron is filled with two buckets of water (=~12 litres)
The fire is lit underneath and which takes some time to start due to the storng winds, but once started it burned quite heavily. Into the cauldron were added three rather large bones of lamb
11:19 The fire was burning vigorously
11:32 Some steam was forming on the surface of the water, somewhat warmer than luke warm
11:55 The steam is quite thick and the water is hot to the touch
12:07 The water is starting to make some fizzing noises
12:14 Fat from the lambbones is starting to form on the surface
12:54 Bubbles are starting to form and the water is simmering
13:12 a vigorous boil
13:25 The soapstone vessel was used for boiling porridge..
The porridge was more or less finished by 14.00
Due to the stock being cooked in the metal cauldron the barley was nearly blue. While the stock of the lambbones did produce some fat it did not have much taste. In order to give the barely some more taste I added some butter before eating it.
While cooking the barely I placed a swede in the the embers to have it cook slowly in there. I would have preferred to use a turnip, but due to the lack of such vegetables a swede had to do. The swede was unfortunately rather large weighing just above 1 kg, which would make the baking time a bit to long. The size of the swede made it difficult to make cover it completely and while I turned the vegetable, it was never really cooked all way through. After lying in the ashes and ember for a while a sweet smell of cooked swede was starting to spread. The swede were extracted from the hearth but proved to be uncooked in the centre. The cooked parts, however, were quite tasty when served with some butter.