SC - feast help
Oughton, Karin (GEIS, Tirlan)
Karin.Oughton at geis.ge.com
Fri Jun 11 03:36:24 PDT 1999
my thought is that if it is a pearl barley casserole , you will find that
after freezing it will serve as a giant lump rather than as a semi liquid
casserole. Alot of pulses and grains seem to 'absorb' the liquids
surrounding them during freezing ( I'm sure that's not scientifically right
, but that's the effect ) and so you may have to dilute it down, with the
resultant effect that it is quite stodgy and the flacour balance changes.
Karin
> -----Original Message-----
> From: LordVoldai at aol.com [SMTP:LordVoldai at aol.com]
> Sent: Friday, June 11, 1999 5:05 AM
> To: sca-cooks at Ansteorra.ORG
> Subject: SC - feast help
>
> howdy folks,
>
> i'm doing a feast for a very prestigous A&S event here in Ansteorra and i
> am
> trying to get as much done in advance as possible. this is my first go at
>
> this and i'm a little nervous. there is a dish i would like to prepare
> ahead
> and freeze but i'm not sure if it will come out ok. any thoughts? the
> dish
> is barley casserole with leeks, onions and sesame oil
>
> reply to the list or privately as you wish
>
> voldai
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