SC - Judge's Mouthfuls-a recipe
Stefan li Rous
stefan at texas.net
Fri Sep 10 20:53:22 PDT 1999
Adamantius commented:
> The recipes I've seen for modern Loukamades are for a soft yeast dough,
> squeezed out and pinched off by the handful with oiled hands, in a
> motion similar to milking a cow. The purpose of this technique is, I
> gather, to maximize the forming of a gluten membrane outside each piece,
> resulting in an extremly crispy crust when fried. This wouldn't be
> achieved, in theory, by using a spoon. Of course this is then obviated
> by pouring a syrup over the whole thing. Go figure.
But would this pouring of syrup over the fried dough necessarily obviate
the crispness? I would think it would matter how long it sat that way.
Wouldn't it still be crisp, yet covered in sweet syrup if served
immediately? I would think that it would only go really soft and squishy
after a while soaking in the syrup. Maybe this is dependant upon how
thick the syrup is.
- --
Lord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas stefan at texas.net
**** See Stefan's Florilegium files at:
http://lg_photo.home.texas.net/florilegium/index.html ****
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