SC - Professional Baking
Hupman, Laurie
LHupman at kenyon.com
Mon Aug 14 08:10:35 PDT 2000
Bal, is this Gisslin's Professional Baking you're looking for? I just
checked online and saw several copies listed, ranging from about $18 on up.
Rose :)
- ----------------------------------------------------------------------
Date: Sun, 13 Aug 2000 12:32:06 EDT
From: BalthazarBlack at aol.com
Subject: Re: SC - Butterscotch flavor
In a message dated 8/13/00 6:51:04 AM Pacific Daylight Time,
htackett at tds.net
writes:
> The easiest way is make a good desert sauce and use it as your base for
your
> Cordial. This is how I make my Carmel Nut Cordial.
> Make a Good Butterscotch Sauce (from your faviorite recipe).
Allright, folks...I'm stumped. I have made butterscotch sauce for years,
and
have always "remembered" that the difference between caramel and
butterscotch
is the addition of cider vinegar. Now, I haven't made it for awhile, and so
decided to go to my many, many reference books for a refresher before
posting
the recipe here. Of course, now that I have spent two hours thumbing
through
about 200 texts, I can find no recipe which references the use of any kind
of
vinegar to make butterscotch. What gives?? Does ANYBODY seem to recall a
butterscotch recipe which calls for vinegar?
This is embarrassing, folks. I am a professional Chef, and have spent two
decades studying this stuff... could it be that I have been goofing up my
butterscotch sauce all these years?? If anyone has a copy of Professional
Baking by Wayne Gisslen, could you check that book for me? I used to have
it, but when I took over for the Chef at a local Hotel, he walked out with
two of my most expensive cookbooks. Professional Baking was one of them.
Sheesh! I need to know...
Balthazar of Blackmoor
In the mornin' I go walking, 'cause it helps the hurtin' soften. I've seen
a
lot of places, 'cause I miss her very often.
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