SC - Spanish candy terminology
harper at idt.net
harper at idt.net
Sat Dec 16 08:55:16 PST 2000
Does anyone know, in a period Spanish candy recipe, what it
means to heat the sugar to "al punto"? Does that refer to a
specific temperature or just to "the point" of readiness (and the
cook is expected to know what that is)? Also, is there a modern
Spanish candy with a name like "diagargante"?
Brighid, off to brave the malls...
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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