SC - RE:[TY] cooking query

[Liam Fisher]

><< This was brownish in color and available in 'loafs' that were shaped
>something >>

The above sounds like a sugar loaf in the early refining techniques.


>There are several references to 'white' sugar in Le Manegier. Where did the
>idea that sugar was brown in period come from? I have seen no period
>references describing it as anything other than white.

Hmm...anyone have any documentation on period sugar refining techniques?  I 
know that today it starts out brown and as they
refine it, it gets whiter and whiter (and tastes less and less
like sugar suprisingly) over the repeated refinings.  Granulation
is another, totaly non-period, process entirely.  Period sugar would 
probably taste different that what we're used to, maybe back a step or so in 
the refinement.  It also changes the crystaline structure too.

Hmm...more ideas to ponder and play with...


Cadoc
- -*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-
Cadoc MacDairi, Mountain Confederation, ACG

" The autumn air thickly fills my lungs so sweetly
  Reminds me of her smoky breath with wine
  And this boquet of maple and oak leaves..."

            Type O Negative -- "Creepy Green Light"

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