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food preservation

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  • Jeff Heilveil
    Markham s good huswife is clearly post period. Also, even the late period Hugh Platt stuff is clearly post cooking-renaissance. This is best witnessed by the
    Message 1 of 1 , Sep 1, 2001
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      Markham's good huswife is clearly post period. Also, even the late period
      Hugh Platt stuff is clearly post cooking-renaissance. This is best
      witnessed by the puff-pastry recipe. It is almost identical to a
      croissant dough recipe. As there are almost NO period (except for these
      almost 1600 sources) dough recipes which incorporate butter (something
      usually associated with the cooking Renaissance), it would be way out of
      line to start forming butter layers as is done with croissants. This is
      part of the problem with late period sources. The techniques begin to
      change into something wholly unlike what was ever done before. This is
      also why it is not uncommon for authentically minded cooks to avoid
      recipes from post-1500 as this is when the techniques (especially with
      those snooty french) started to change.

      My problem is decided if I am willing to use these "technically period"
      documents, since their content is clearly not pre-renaissance in
      technique.

      To each their own, just wanted to increase awareness.

      Cu drag,
      Bogdan

      ps. miss you all.

      _______________________________________________________________________________
      Jeffrey Heilveil M.S. Ld. Bogdan de la Brasov, C.W.
      Department of Entomology A Bear's paw and base vert on field argent
      University of Illinois
      heilveil@...
      lab: (217) 333-2929
      _______________________________________________________________________________
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