The kitchen and its dishes · The Index · THRIVING after the FALL

In the chapters

Chapter 4 Copper, Wood and Stone
At the Bench: 1. A saucepan from the pipe Safety
Chapter 9 The Hardest Chapter
At the Bench: 8. Bones: broth and the field Safety
Chapter 13 Sour
At the Bench: 1. Sauerkraut, the master recipe for every fermented vegetable Safety
Chapter 16 The Repertoire
Chapter 18 The Village
The Story: Three economists and who cooks

Documents 56

On the Menu

Liver pâté Game terrine Pike dumplings Fish soup Consommé and stocks Bone broth Chicken soup with dumplings Pumpkin soup Gulyás Mushroom ragout Latkes Fresh egg pasta Potato gnocchi Gallo pinto and its northern cousins Ragù alla Bolognese Königsberger Klopse Sauerbraten Bulette Venison ragout Chickpea butter masala Tarte tatin Tiramisu Apple strudel Honey cake with the replacement spices Shortcrust and puff pastry Jam with beet sugar Fish sauce and mushroom ketchup

In the log 42

23 confirmed
12 amended
6 unresolved
1 dropped
18 marked for safety

H8 confirmed Safety Charcoal brazier in the yard for summer cooking, 25 % efficiency; no charcoal burned indoors at all because it makes CO without smoke to warn of it
W10 amended Safety Wedge half-angle must stay under the friction angle: oiled wood 0.35 to 0.39 gives a 19° limit; practice 10 to 12°; above it the cake springs the wedge out of the trough …
W8 amended Safety The jam pan goes unlined because sugar at that strength does not take copper
F4 confirmed Safety Raw/slow-cooked beans: phytohaemagglutinin, boil hard 10 min
O1 amended Safety Fox tapeworm: eggs on low leaves/berries, 190 days in soil, 10–15 yr latency, liver 98 %, ~41 cases 2022; washing and −20 °C useless; 70–80 °C ≥5 min kills; cook …
O7 confirmed Safety Elder: raw berries and green parts cyanogenic; cook berries
A1 amended Safety Zoonoses: Germany brucellosis-free 2000, bovine TB-free 1997, worthless without testing; Q fever in the Mark; Listeria from silage and soft cheese kills the unborn; …
A2 amended Safety Trichinella: killed at 62.2 °C instantly, 60 °C 1 min, 55 °C 6 min; freezing unreliable (T. nativa); cook pork to 70 °C core; Virchow 1866 life cycle and Prussian …
B13 amended Safety Scald safety: 200 l at 62 °C from a 50 l copper lit at four; over-scald >62–63 °C cooks skin and sets bristles (only remedy skin the pig), under 58 no release, loosening …
B15 amended Safety Broth is a two-day food: boiled again every day or reduced by nine tenths to a glaze; a warm pot overnight is the botulism jar of Ch 12, thrown out not boiled
B17 unresolved Safety Kochwurst safety: blood sausage cooked at 80 °C never boiling 60–90 min until it weeps clear; keeps a week in the cold, longer smoked; bursts if boiled or filled tight; …
B21 unresolved Safety Children behind the fence for the shot and the stick, stirring the blood, carrying the soup; not in the kitchen during rendering; every person's place fixed before the …
B9 amended Safety Trichinella: every part of an untested pig cooked to 70 °C at centre; no raw Mett, cold-smoked raw sausage or air-dried ham from an untested pig; dies in 1 min at 60, at …
E5 amended Safety Both parasites killed by cooking to 60 °C at the bone, by freezing at −20 °C for 24 h through, or by heavy long salting; not by light brine, vinegar, dill or cold smoke
C1 amended Safety Water bath: 10 min for jams and pickles in half-litre jars; 20 to 25 min for whole fruit and acidified tomatoes in litre jars; 5 min more per 300 m altitude; tomatoes …
C2 amended Safety Pressure canner: 116 °C at 0.7 bar (10 psi) at sea level; vent 10 min; meat and stock in litre jars 90 min; beans, carrots, beetroot 25 to 30 min; restart timing if …
T10 unresolved Safety Free alkali in finished soap burns hands and rots cloth; tongue "zap" test; cook with more fat
T7 unresolved Safety Candle in a catching dish or stick, a hand's breadth from hangings, never left in an empty room, put out by pinch or snuffer not breath
H13 confirmed Hannah Glasse 1747, dripping pan "very clean and nice" for a roasting hare; William Kitchiner, Cook's Oracle 1817, pulse of 100,800 beats a day as a timer, physician …
H24 confirmed Household: 116 m², 11,600 kWh heating, 3,200 hot water, 800 cooking
H25 confirmed Stove efficiencies: masonry 85 %, steel 50 %, cookstove 75 %, brazier 25 %; charcoal a quarter of its wood; summer kWh costs sixteen times its weight in wood
H9 confirmed Humans alone cook; small mouth, small teeth, short gut, brain uses a fifth of intake; Wrangham 2009 argued cooking preceded the big brain; disputed, not overturned
K19 confirmed The tongs: rule of 90 degrees, three set-downs, half-face blows, boss punched hot, mild rivet peened, joint freed at dull red, jaws closed round the stock; bars 12 to 14 …
K48 confirmed A table of twelve (12 knives, forks, soup spoons, dessert forks, dessert spoons, 260 mm chargers, butter plates, goblets, 4 serving spoons, 2 carving sets, 2 ladles) …
W40 confirmed Dutch beam 9 ft by 27 in square with iron hoops; wool bags in horsehair mats; hot iron plates; end-grain blocks; two wedges; stamper 150 kg from 1.2 m, about 1,765 J; 40 …
W42 confirmed Rapeseed about 40 to 45 % oil; a wedge press recovers about two thirds; 3 to 4 kg seed per litre; a family of four uses about 30 l a year, 100 kg of seed, a twelfth of a …
W43 confirmed Spreewald linseed oil eaten raw with quark and potatoes as the region's own dish
W46 confirmed Stones 300 to 500 mm, runner 20 to 50 kg; bedstone flat, runner slightly concave; eye gap 3 to 4 mm, rim near touching; harp of 8, 10 or 12 quarters with master, …
F35 unresolved Ha locus Pina/Pinb: both wild-type = soft (8–10 % protein, pastry), mutation = hard (12–15 %, bread); soft wheats spring-sown 300–350/m²; sprouting in wet August
B38 confirmed German seam cuts and uses: Hals/Kamm goulash and Kochfleisch; Bug: Schaufelstück, Falsches Filet, dicker Bug (Sauerbraten); Hochrippe roast; Querrippe and Brust …
B44 confirmed Blood sausage / Grützwurst: per litre blood 1 kg boiled rind and head meat, 300 g scalded back-fat dice, 18 g salt/kg of whole, marjoram, pepper, allspice, boiled barley …
B49 confirmed Hen scald: mature 54–58 °C 60–120 s, young 50–54 (56 gives 50–54 °C 120–210 s soft), >66 °C cooks breast skin; wing-feather pull test; large feathers against the grain, …
B54 confirmed Fat: cow 30–40 kg fat and 40 kg bone; pig 12 kg fat and 10 kg bone; render within 12 h or hold ≤7 °C (Reg 853/2004); suet 86–90 % lipid, trim 62–76 %; dry rendering …
B57 confirmed Broth: bones cracked, roasted ~200 °C 30–45 min (62: 204 °C 35–45), water 1:2 by weight (own), 1 tbsp vinegar/l (own; 62 names acid without dose), 85–95 °C (62: 85–96) …
E58 amended Salt fish: lean species only, split, dry salt ¼–⅓ of weight 7–10 days cold, air-dried 2–3 weeks in cold dry months to > 50 % weight loss, keeps a year in a dry loft, …
S19 confirmed Berlin road-salt winter stocks (thousands of tonnes, BSR depots)
R9 confirmed Cook, Resolution 1772 to 1775, sauerkraut, no deaths from scurvy
M23 dropped Quark with potatoes and linseed oil as the Spreewald dish "on a Friday for three hundred years"
M41 confirmed Mozzarella: 200 ml whey per 10 l for 1 h at 35 °C; cut to hazelnuts; cook to 38 to 40 °C; ripen 2 to 4 h; hot-water strip test; stretch in water at 80 °C
M42 confirmed The wheel: 300 ml whey per 30 l at 32 °C; cook to 45 to 48 °C until the grains squeak; press at ten times the weight, turning at 1, 4 and 12 h; 3 kg; turn daily then …
D17 confirmed Boil 60 to 90 min hard; cooked-cabbage DMS mark of a short boil; cool fast; 30 g hops at start and 15 g at the end for 20 l
D44 unresolved Korn: unhopped rye or wheat beer distilled twice; Prussian potato schnapps the 19th century's cheapest spirit, sold by the bucket from the estates east of the Elbe; …