SC - Tip o' the Day idea
Decker, Terry D.
TerryD at Health.State.OK.US
Tue Sep 9 11:12:56 PDT 1997
>Seriously tho', could the references in Apicius to pre-cooked spelt when
>making dumplings be referring to puff pastry dough? Tried it in Vehlings
>BookII, Number 46, and incorporated the scallops , pepper and eggs into the
>dough. Dropped it by tblspns into hot fat (olive oil). It turned out
>great....what do you think?
>
>Lord Ras
Spelt (Triticum spelta) is a hard wheat still cultivated in Italy and (I
believe) Germany. It was replaced in common use by softer wheats which
made better flour. While I have no practical experience with it, my
notes say that it mills to a coarse flour and is used in polenta,
porridge and bread.
Boiling spelt flour would soften the meal and might improve the texture
for use in pastry dough.
Bear
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