SC - Sugar Questions

[Rob Baldassano]

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As for the use of powdered sugar, it contains cornstarch, you would want =
to use
the finest refined sugar you could find instead of powdered sugar. =
Judges may=20
evaluate this difference in various degrees.=20

If you know you are using an ingredient that is not exactly specified in =
the recipe, in your documentation note you have done so and the =
reasoning for the change. I have a personal preference to baste with =
butter or margarine rather than lard. I don't buy or use lard in my =
cooking, usually there is no significant change of taste in the =
resulting dish. I state this in my documentation.

Euriol of Lothian

- ---
House Odla Horde
Society for Creative Anachronism, Inc (SCA), West Kingdom, Province of =
Southern Shores
http://www.best.com/~odla/
odla at best.com
- ------------------------------------------
"Explicit Hoc Totum, Pro Christo da mihi Potum !!"


- -----Original Message-----
From:	Margritte [SMTP:margritt at mindspring.com]
Sent:	Friday, June 26, 1998 10:12 AM
To:	sca-cooks at Ansteorra.ORG
Subject:	SC - Sugar Questions

Below are two recipes I used as a basis for a sugar-paste confection
entered in a recent A&S competition. One of the judges made the comment
that "... powdered sugar is not period." My question is, if a late =
period
recipe calls for "refined sugar" ground in a mortar, why isn't powdered
sugar period? What should I have used instead? This same judge made a
comment on another entry of mine, saying "Brown sugar is not period- the
raw sugar would be great." I'd like opinions from the list.

- -Margritte


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