Re- SC - chicken on string
Mark Schuldenfrei
schuldy at abel.MATH.HARVARD.EDU
Mon Aug 4 05:46:40 PDT 1997
>I like to par-boil some root vegetables, and let the juices of the
>chicken drip into that pot -- it's just wonderful.
1)What is "par-boiling"?
par.boil \'pa:r-.bo.il\ vt [ME parboilen, fr. parboilen to boil thoroughly,
fr. MF parboill]ir, fr. LL perbullire, fr. L per- thoroughly (fr. per
through) + bullire to boil, fr. bulla bubble - more at FOR : to boil
briefly as a preliminary or incomplete cooking procedure
It's a useful technique for a lot of things. The process is similar to
blanching:
blanch \'blanch\ vb [ME blaunchen, fr. MF blanchir, fr. OF blanche, fem. of
bl]anc, adj., white [snip] 1b: to scald or parboil in water or steam in
order to remove the skin from or whiten {~ almonds} {~ kidney} [snip]
You can use this method to, for example, skin a tomato, or to partially cook
foods without flavoring them.
2)If potatos are out because they are not period, what were
the period root vegetables? Turnips? (blech), carrots?
There are various kinds of turnips, and they have various flavorings. I'd
experiment if I were you.... Carrots, onions, turnips, kohlrabi, I dunno.
Ras? (Feh, I think he's at Pennsic now). Also you could use celery, but
that's not strictly a root vegetable, is it?
Chicken? Oh, chicken! With PARSNIPS. Must have chicken with parsnips.
Tibor
Tibor
============================================================================
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".
============================================================================
More information about the Sca-cooks
mailing list