Posted by: Alysten on: November 14, 2011
Here are the class outlines for Fall RUM 2011. Period Gum Paste Feast Cooking Appliqués and heraldic garments
Posted by: Alysten on: August 13, 2011
During a class demonstration at Pennsic, I had an interesting error. Rather than use the egg white and corn syrup combo of my normal sugar paste recipe, I ended up with a bit of a snafu. My egg ended up scrambling in the short walk from my camp to the classroom tent. Since I only [...]
Posted by: Alysten on: May 15, 2011
I am starting to think about how I can take what I am learning and turn it into material I can share with others. I have or will shortly have enough material for 3-4 different classes for sugar paste (this was a surprise to me) If I start with the ground up, I can cover [...]
Posted by: Alysten on: March 10, 2011
HRH Jana has announced that there will be a Sculpted Cake Decorating Contest at Coronation. There is a specified height requirement of a minimum of two feet and a maximum of four feet. There is also a “carrying” component, where cakes must be moved. This class is designed to help the novice baker understand what [...]
Posted by: Alysten on: September 4, 2010
Class outline for UI Basics for Webministers AKA: Making things work and look good Description: Covers site development, interface design, usability and accessibility guidelines as needed for local group webministers. Outline here:UI Basics Class outline for Creating Order out of Chaos- Feasts for 20 or 200 AKA: A happy kitchen means happy food. Description: Lessons [...]
Posted by: Alysten on: January 22, 2010
Description: This class is a part demonstration, part lecture about sugar work/techniques. Class outline for: Sugar Work
Posted by: Alysten on: January 21, 2010
Class outline for Knife Skills. This class is a part demonstration, part lecture about knife identification, proper knife care, knife handling and cutting techniques. Class outline: Knife Skills
Posted by: Alysten on: January 19, 2010
Here is the documentation for the class How to run a happy kitchen. Lessons from a restaurant chef and how it applies to the SCA, time management, pre-prep, using your staff effectively and menu design Full class outline located here.
Posted by: Alysten on: January 19, 2010
This class is a part demonstration, part lecture about how to prepare poultry for galantines. Topics include, what is a galantine, food safety/sanitation, tools needed, poultry anatomy and instructions for de-boning a bird for galantine (including pictures). Full class outline located here.
Posted by: Alysten on: September 20, 2009
Spices and their use in the medieval kitchen- Hands on class of period spices. What do they smell like, what properties will they impart to your food, whole vs ground and how to buy/use whole spices. Spice Class Outline
