SC - Cream
Terry Nutter
gfrose at cotton.vislab.olemiss.edu
Fri Aug 22 09:22:27 PDT 1997
Hi, Katerine here. In responding to my latest, Lionardo points out
(without meaning to) why I should never post in haste when tired.
Looking at the Platina recipe to get insight into possible techniques
is an excellent place to start; all I meant to say, was that one
shouldn't stop there.
If I were seriously interested in this dish, I'd look at the Platina.
But I'd *also* make a systematic study of all the custard-like dishes
in the English repertoire, and for that matter, all the French ones
I could find. I'd also make a careful study of every dish in the English
repertoire that calls for straining either eggs or cream. English
cooks *may* have shared an Italian technique; but they may not. They
may also have known it, but done something different.
And I'd at least *try* the recipe with raw cream, which is what they
were using, and see whether the instructions as written work. In fact,
that's what I'd do first.
Cheers,
- -- Katerine/Terry
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