Ovens III
June 27, 2011
Two days later I was back on the museum and while I was displaying the 17th century kitchen I opened the oven realising that it was still hot inside.
Though I have been planning to cook dishes using the residual heat, I may be able to make more use of the oven than I originally planned. This long slow heat might be optimal for drying fruits. The methods for doing do are mainly found in 18th century cookbooks, but there is a brief mention of this in a Dutch cookbook from the 16th century.
The setting
June 23, 2011
Glimmingehus is a renaissance manor raised in the late 15th century by Jens Holgersen Ulfstand, one of the major players in Denmark at the time. Though the castle may appear to have been a bit outdated at a first glance several features seem to have been built according to the latest architectural ideas, this is not the least true when it comes to the kitchen and heating systems. Here one can find features that are similar to english manorial kitchens and some features that are recognisable in Bartolomeo Scappis book of kitchens and cooking from the late 16th century. The actual kitchen is situated in the bottom floor of the manor, and while that may pose some problems in accessability, I would still interpret it as the actual manorial kitchen, as opposed to a kitchen for only the staff and servants. Unfortunately the kitchen in the manor is mainly in ruins, as it was later being used as storage and possibly plundered for stones
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However, the main features that are still possible to discern is the central hearth, an intriguing method to let out the air and what has generally been interpreted as a large bread oven. While the oven is more or less levelled it is still possible to interpret as such. That said, whereas the general interpretation seem to favour a large but unsymmetrical bread oven, I would in the oven rather see a parallel to what can be found in a few British manors, where the bread oven is paired up with a smaller ellipsoid oven, which would rather have been used for pies and pastries.
Being partly ruined the original kitchen is not suitable for cooking any more, however, the basis for these experiments are carried out at a restored and reconstructed 17th century in one of the houses built beside the manor as it was no longer in use.
The 17th century kitchen.
The reconstructed kitchen has three main features; bread oven, main hearth and roasting hearth. Following a tradition that became more and more common during the 17th century the actual kitchen is built into the chimney with the cooking features on at either side. Central to the kitchen, and opposite the opening is the large bread oven, which together with the chimney is an original feature. At a later time the side hearths were added to the construction according to a model that can be found already in the 16th century in the homes of more well – off farmers and burgher. Examples of this three-clover shape has bee excavated in Lund.
The oven;
The oven is a classical dome shaped oven that is supposed to be fired up using the draft that the curved shape produces. As the oven is hot enough it is raked out and bread or other dishes are baked therein according to the temperature at the time.
The main hearth.
Being a bit wider and higher, it provides enough space to hold more than one vessel, though I would have wanted it a bit wider still. The hearth was reconstructed with two square boxes or open holes that can be used to collect the ashes, though I am a bit uncertain of the practicality and of them. In connection to the hearth there is a movable iron arm which is designed to hold a copper kettle.
The side hearth;
This one is smaller and lower thań the main hearth, and seem to have been designed by the re-constructors to be used for spit roasting. However, I find it a bit to narrow to properly hold both the fire and a drip pan – though it is difficult to say without having used it.
Some images will be added eventually, but that will have to wait until I either update my phone or my camera as neither is fit for photographing at the moment.
Start of the renaissance summer of 2011
June 13, 2011
My manorial cooking experience will start with a tournament event at the manor Glimmingehus. However, during the event I will mainly be cooking some small tasting platter rather than doing actual experiments. Still you are welcome to come out and see me cooking.
The experiment on Glimmingehus this summer will, although limited in time, try to cover a few teoretical and practical questions and hopefully provide me with some more insights into the physical limitations or possabilities that a renaissance kitchen will provide. A secondary aim of the project is to try to recreate the cuisine of a Scandinavian manor in the early 16th century, from the everyday meal to the festive menu.
The recipes used for the trials will primarily be from cookbooks from mid 15th century to mid 16th century in north west Europe (i.e German and Dutch collections of recipes). In addition I will look into literature from renaissance Scandinavia in order to gain some extra inspiration to the tastes and preferences of the area of the time. I’ll start with a disclaimer though – the reconstructed kitchen is more or less a rural kitchen from the baroque period rather than the renaissance, however the kitchen techniques did not change much wy I can use it without distorting the studies to much.
For the more practical aspects of the project I will look closer on a few selected topics that have interested me for som time. The oven: I find this perhaps one of the more interesting features in the renaissance kitchen.
The dome-shaped wood-fired oven requires a few special considerations. What was the strategy in fireing it? How will I learn to know when it is hot enough…for different kind of dishes? What are the limitations and width of dishes made in the oven? Beside the obvious use of the oven – for bread – pastries and pies were common dishes made in the ovens. However only a few recipes remains for what could have been the dough of the actual pastry. I need to execute a few trials in order to find a correlation between the descriptions of pies and the dough recipes.
Spitroasting; Though I performed a few spitroasting experiments last summer, the actual spits were constructed somewhat differently during this period when compared to the Viking Age. Has the changed shape changed the amount of work one need to put into spitroasting. Are the recipes suggesting a different way of using the spits?
Frying pans: In many of the recipe collections from the early renaissance one can notice an increased use of the frying pan. Both the finds and the descriptions in the recipes suggest that the pans were made with a rathe high rim as most dishes are semi-deep fried. Further the one swedish find we have from the period seem to suggest that the pan were held or just resting by the handle rather than resting ontop of the fire. This suggest that the pans were used rather quickly. Using the pans with these limitations will have some impact on my interpretation of the actual dishes.
Boiling and sauces; It is my assumption that the use of different pots and cauldrons for different uses are quite pronounced during the more complex cuisine of the late medieval and renaissance periods. The copper kettles were probably mainly used to boil meat, while the smaller pots of pottery where rather used for boiling sauces and the final products.
Taste and dishes: A majort part of the project will be to find those dishes that could represent the tastes of this region. As I want to include also the everday life, some non culinary sources wil have to be used. The actual choice of dishes will be compiled as the project progresses,in order to adapt to insights and limitations that may appear.