SC - King's taste comments
david friedman
ddfr at best.com
Sun Feb 15 00:29:10 PST 1998
Adamantius mentioned sugar raspings in conjunction with the
blancmanger recipe:
>I think your best bet would be to add some salt while the rice is
>cooking. And don't forget the garnish of sugar raspings. This will add
>to the vaguely alien effect, and also be somewhat reminiscent of many
>Middle-and-Far-Eastern dishes, which season chicken with sugar.
I dont have the original recipe. Did it use the term "raspings"?
I would assume these are slivers of sugar sliced from a sugar cone.
Or would these just be large particles rather than slivers?
What is the best modern source? Just use granulated sugar? Make
a sugar syrup and dry into a block of sugar and then shave slivers
off with a peeler or grater of some sort? Or is there a ready-made
suger confection, such as for cake decorations, that would approximate
this?
Thanks.
Stefan li Rous
stefan at texas.net
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