SC - Classes

[Nick Sasso]

Mistress Christiana,

Mundane tasters use milk or custard for tasting sweet spices/flavors
for quality (such as vanilla and saffron).  This may work for you as
well as the others for isolating flavors of spices and herbs for
tasting.  Steeping the suject flavor in hot milk/cream should afford
flavor transfer.  The custard is usually a standard egg custard thast
is very neutral in flavor (as much as it can be).





- ---Christine A Seelye-King <mermayde at juno.com> wrote:
>
> Dear Cook's List, 
> 	I have to thank everyone for all of the class ideas, I am saving
> every one of them!  I am the Dean of the School of Culinary Sciences
for.....<<SNIP>>......event  is in New Orleans.)   I think butters and
cream cheeses are a good way to get an idea of different flavors, and
I have spoken ........<<SNIP>>...... What other types of tasting
mediums would you suggest?  (ie, vinegars/vinaigretes, cookies, etc,
needs to be something that doesn't compete with the flavor we are
trying to get across.) .................
> 
> Mistress Christianna MacGrain, OP, Meridies
> 
> _____________________________________________________________________
> You don't need to buy Internet access to use free Internet e-mail.
> Get completely free e-mail from Juno at http://www.juno.com
> Or call Juno at (800) 654-JUNO [654-5866]
> 
>
============================================================================
> 
> 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".
> 
>
============================================================================
> 
> 

_________________________________________________________
DO YOU YAHOO!?
Get your free @yahoo.com address at http://mail.yahoo.com

============================================================================

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".

============================================================================