SC - big spice question
LrdRas at aol.com
LrdRas at aol.com
Sat Apr 17 15:39:34 PDT 1999
In a message dated 4/17/99 3:01:25 PM Eastern Daylight Time,
margali at 99main.com writes:
<< I have made mead with clove as an ingredient, and i multiplies my 1 gallon
recipe into 5 gallons and it came out so overwhelmingly clove it was
undrinkable! I have also done the chili thing for a picnic, and the same
happened with the scotch bonnets. I have no idea why, >>
The clove problem is simple, it sat for several months allowing the total
flavor to leach out. Cloves in a stew or cake don't leech out in those
quantities. Scotch Bonnets are really a poor example because even tho7ugh
they are technically the 'hottest' officialculinary pepper in the US for all
purposes, they are extremely vatriable individually. Much ore so than any
other capsicum that I can think of. Also, bothe examples are extreme if
taken only at face value. There is no comparison between brewing mead and
cookery. ::-)
Point of faxt, I yhace alwaysw scaled up recpes using DRY MEASURE increases
point for point and have NEVER had a bad recip[e doing so 3 tsp=1 T. * T =
1/2 cup dry. That is NOT 8 ozs dry which is a completely different ball of
wax. I agree with Master A. I think yuo may be confusing liquid meaasure with
dry measure whenn writing down your equivalents. MATH is the key and NEVER
diverting from dry measurement terms to liquid measure,ent terms.
OT- Helen p[lease write me privately, ASAP!
Ras
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