SC - Re: SCA myths

[Terry Nutter]

Hi, Katerine here.  Margaret asks:

>I don't remember whether anyone ask or answered --so, has anyone
>parboiled onions?
>
>I wonder if the "ysode" is (in this case) literally a quick and tearless
>way to get the skin off--if just the outside was heated, then the onion
>juice would still be pungent going into the frying oil.

This would make sense, but for two things.  First, "ysode" in every other
context means boiled.  For what you describe, they use "blaunched" or
some other vergb.

Second, I recall a note somewhere -- some day I will dig out where -- that
explicitly says that onions should always be parboiled before use.  It's in
a sort of "cooking tips" section of one of the collections.

The only thing that's ever occurred to me: for many people, raw onions tend
mildly to upset the digestion (most often causing gas), while cooked ones
do not tend to nearly so often.  Perhaps some such tendency was more marked
in medieval onion strains.

Then again, it may have nothing to do with anything we'll ever think of.

Cheers,

- -- Katerine/Terry

============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================