SC - Need help redacting candy recipe
Robin Carroll-Mann
harper at idt.net
Wed Dec 8 21:52:54 PST 1999
And it came to pass on 8 Dec 99,, that Jeff Gedney wrote:
> > I went ahead and baked the extra-almond batch. They rose less,
> > spread out more, became hollow inside, and crumbled to pieces when I
> > attempted to remove them from the baking sheet.
> >
>
> I thought that they might. the meringe seems to be the "base" of this
> confection. the meringe was not able to hold together because the oil
> interfered with the egg white's self-adhesion, and the bubbles broke.
This explains, I think, why the recipe gives a specific quantity for the
almonds.
> Just some ideas off the top of my head
> Try putting the almonds on absorbent paper and putting them in a 200
> degree oven overnight to reduce the oil content... Perhaps you can use
> blanched almonds ( does anybody know if that actually reduces the oil? I
> don't know...)
The recipe calls for blanched almonds. In any case, I don't think there's
much oil in the skin.
> Use an almond extract ( not almond oil ) to "punch up" the
> flavor (yeah, I know, not period) Add another spice to "augment" the
> Almond flavor, like vanilla bean, or nutmeg. Dont double the almonds, just
> add half again, as much. I think the recipe called for 12, add 18.
This last option I am considering. But first I should probably work out
the optimum amount of sugar and baking time/temperature.
> Form what I have seen of a Lot of period confections, any flavor was
> rather subtle in the sugar taste.
Perhaps that's the best solution to the almond flavor problem: just
accept that this is intended to be a very sweet, mildly flavored item.
> I think there is a recipe for anise
> comfits that is essentially a ball of sugar with a tiny anise seed in the
> middle. The anise flavor is not that intense until you hit the seed.
How many licks does it take to get to the center of... never mind.
> > Wasn't it Edison who said optimistically that a hundred failed
> > experiments meant that he knew a hundred ways *not* to make a light
> > bulb? I feel that I am becoming an expert on how not to make melindres.
> > :-)
>
> Keep it up, this is how we found out how to not make Cuskynowles...
> ;-)
We Don't Go There. :-)
> brandu
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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