SC - Roux

[Philip & Susan Troy]

"Oughton, Karin (GEIS, Tirlan)" wrote:
> 
> > FWIW, Vehling is roughly contemporary to Escoffier, who created a big
> > stir (yes, pun intended) in the culinary community by suggesting white
> > or blonde roux could be made with much less fat and cooking time using
> > what he called fecula, described as the starchy detritus left over from
> > preparing gluten.
> >
>         I recently bought some 'fecules' in France which are fine potato
> granules ( great for thickening)- the language root does not seem to have
> changed much - could it be that these are in the same tradition? Im not good
> on dates - how does Escoffier compare to the arrival of potatoes?
> 

I'd say yes, it's part of the same tradition. Fecula refers to starch
that precipitates out of a starchy food soaked in water, which can then
be separated and dried. Most starches are processed in this way.

Escoffier's professional career lasted roughly from the 1880's to the
1930's. He was the epitome of the stereotype French chef (complete with
pointed moustache) we see in fiction.
  
Adamantius
- -- 
Phil & Susan Troy

troy at asan.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".

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