SC - Re: bumpy sugared anise seeds
Devra at aol.com
Devra at aol.com
Sun Oct 24 10:01:41 PDT 1999
Sorry I'm so slow to comment on this thread.
There's an interesting and informative chapter on the history and making of
sugared seeds (i.e. confits) in Sugar Plums and Sherbets; the prehistory of
sweets, by Laura Mason (Prospect Books, 0-907325-831, 1998).
Among the other things she discusses are "ragged or pearled" confits.
Apparently the raggedness is the result of two factors: the height from which
you pour the syrup--the higher, the more pearled--and the temperature &
concentration of the syrup. "Smooth confits were achieved using a syrup
boiled to the degree of lisse (literally, smooth), a lower temperature of
about 102* C. "
Earlier, Mason says, "Raising the temperature of the syrupt to concentrate it
a little more, and pouring sugar from some distance above the pan gave
confits an irregular surface..."
At a guess, I would venture that, as you progress in coating your confits,
the continued heating/reheating of the syrup concentrates it enough to cause
raggedness. Perhaps diluting a little as you go along, and watching the
temperature very carefully, could control this.
Sugar Plums and Sherbets may be obtained from Poison Pen Press for $36 (no
postage charge to SCA-Cooks' list members). Probably Acanthus, Food
Heritage, or a****n.com have it also.
Devra the Baker (mka Devra Langsam)
www.poisonpenpress.com
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