Medieval and Tudor frying

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guthrie
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Medieval and Tudor frying

Postby guthrie » Sat May 05, 2012 8:32 pm

Now, I understand from jim the pot that a lot of things like sausages were fried in cauldrons before you added the rest of the ingredients. I've also seen a pottery skillet from him. But the question is what evidence is there for skillets in general, especially iron ones that so many people use?
I'm interested in late medieval to end of 16th century. I've looked through the Larsdatter images on cooking, nothing there.
What have I missed?



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Lindsay
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Re: Medieval and Tudor frying

Postby Lindsay » Mon May 07, 2012 5:14 pm

There appears to be skillets or frying pans in these 2 pics:
Image

Image


Historians did it in the past.

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guthrie
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Re: Medieval and Tudor frying

Postby guthrie » Tue May 08, 2012 11:53 am

Hmm, thank you. Looks like the top one is made of bronze like the cauldron.



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gregory23b
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Re: Medieval and Tudor frying

Postby gregory23b » Tue May 08, 2012 4:20 pm

Sausages can be fried perfectly well in a skillet, not everyone is going to have a cauldron.

Bronze or earthenware work fine. Iron, seems to be a modern cheap reenactor version.

Sausages can be poached before frying, seems to occur in medieval recipes too.

Use grease, butter or oil.


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Phil the Grips
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Re: Medieval and Tudor frying

Postby Phil the Grips » Tue May 08, 2012 4:28 pm

gregory23b wrote:Sausages can be poached before frying, seems to occur in medieval recipes too.

Still done by some Italians, an old flatmate of mine used to boil sausages in with his pasta, then finish them off in a frying pan.


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