SC - Re: White Gingerbread, Gums Tragacanth and Arabic
Sue Wensel
swensel at brandegee.lm.com
Mon Jun 23 07:46:47 PDT 1997
>Oops! You're right...commercial marzipan is the sweet one. There are
>a number of ways to make one's own, mostly time-intensive. Having a
>food processor helps. I have a file I can send you via private e-mail
>if you want. It's basically the same article I sent in to TI a few
>years ago. I've found that grinding the almonds in small amounts and
>then re-grinding at least twice more makes a smoother paste, but I have
>not been able to duplicate modern paste just because their grinders
>really do mash down the almonds. I often wonder just how "smooth"
>medieval almond paste was compared to what I can get from the
>processor. They had plenty of time and lots of muscle power.
>Alys Katharine
Please send it to the entire list. I know I am interested in it too!!
Derdriu
swensel at brandegee.lm.com
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