SC - Free Bones for stock (was Alosed Beef)
Chris Stanifer
jugglethis at yahoo.com
Fri Aug 25 10:10:20 PDT 2000
>>> Susan Fox-Davis wrote:
> > <<SNIP>>Partly-frozen dough would probably
> > handle easier, roll it up and cut it with a sharp knife like
noodles,
really thin
> > noodles, as I said before like vermicelli.
>>> Harold Tackett<htackett at tds.net> 8/25/00 9:22:51 AM >>>
I find that qata'if / shredded phylo (The name I find it under is
Kunafeh)
looks like fresh angel-hair pasta. If you can find or make fresh pasta
this
could be an option.
Dinah bint Ismai'l >>>>>>>
This might work very well as a substitute, but I suspect it will
behave
a bit differently since pastas are often made with egg and oil as well
as the
simple flour/water/salt that comprises phyllo. You won't need near so
much
oil/fat, I would suspect, in order to keep it from becoming brittle and
dry.
In terms of approaching historical cookery, the thin shreds of
simple thin
bread seems a better direction to go. Noodles are certainly ubiquitous
enough,
but going another step that way rather than experimenting with a flat
bread
seems the wrong direction. Shredded tortilla- type bread or pita might
be more
toward the information given elsewhere on the thread?
I WILL however play with the fresh angelhair as a wrap for meats
and
sweetmeats for myself and friends. Pan roasted cheicken breast/beef
steak then
wrapped in angelhair and deep fried sounds awfully good, especially with
a bit of
cheese, grains of paradise and pancetta along in the wrap!
niccolo difrancesco
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