SC - food mills
Charles McCN
charlesn at sunrise.srl.rmit.edu.au
Sun Nov 2 17:45:41 PST 1997
Would these be the same as the technique of putting stuff through a
strainer with the back of a spoon?
Which would presumably have a similar effect to squeezing it through
cheesecloth (though I guess a little less of teh solids would come
through. Certainly I would not expect anything as fibrous as garlic skin)
I'm just trying to relate this back to medieval cooking technology and
techniques - I don't know of them using the wire strainers that we have
in our kitchens.
Charles
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