SC - payn ragoun

[Linda Peterson]

Am I the only one to whom this seems strange? Ingredients, especially in
sweets, interact chemically so much that random substitution can cause
dramatic differences in the results. Sugar and honey are a classic
example. I always make the first go at a recipe as close as possible to
the original and then try tweaking it for whatever reason.  

Divinity and taffy are both soft and rather sticky, though divinity is
lighter (fluffier) through being beaten.

Mirhaxa

On Wed, 3 Feb 1999, Christina van Tets wrote:

> Hello!
> 
> Allison, you asked about my use of sugar in the payn ragoun.  I 
> didn't use honey, because I wanted to get one aspect of the recipe 
> right at a time, and was reasonably confident of the results with 
> that.  I didn't add the extra water to replace that from the honey, 
> because my bizarre logic said that I'd have to boil that away too in 
> order to arrive at the same stage.  
> 
> By the way, everyone talks about divinity and taffy.  What are they?  
> Can you describe them in tactile terms?  Is taffy the same as 
> Australian toffee, ie.  hard and glassy when you get it right, and 
> softish and sticky when I make it?
> 
> Another lexical problem I hit which might amuse is that of brawn.  
> Having come across Plat's recipe for fried brawn, I thought, great.  
> I make brawn all the time.  On trying it, there was no way it would 
> work - all soupy and nasty.  As an Australian of English (and other 
> British) descent, I think of brawn as lots of little bits of meat 
> held together by their own jelly - what I understand Americans call 
> head cheese (is that right?).  No wonder it didn't work.  I have just 
> discovered that what Plat thought of as brawn is actually a solid 
> lump of meat, and can now proceed as originally intended with the 
> recipe.
> 
> Cairistiona
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  mirhaxa at morktorn.com


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