Could a feast for say, 60, be cooked entirely over an open fire in
a timely manner and observing food safety guidelines? A good question! By one
cook, maybe not, but by many cooks working in parallel, perhaps. We have
done distributed feast cooking in Carolingia before to comply with a site which
has restrictions about the preparation of raw meats in its kitchen. Might that
not work in this case? For safety, we might find it necessary to cook some items and then
cool and store them under modern refrigeration until dinner, then reheat them
in a modern kitchen prior to being served at the feast. Also, I could see the event
supplying a staple thing like bread or some cheese.
Would all this be of interest to all you open fire cookery
fans out there? Would you participate? What kinds of dishes should be served?
Speak!
