SC - Kadayif

[grizly@mindspring.com]

I'm just guessing, but my experience with cookies leads me to believe that
the sugar is directly related to the crispiness in wafers.  Mirhaxa

On Thu, 6 Jan 2000, Philip & Susan Troy wrote:

> "Michael F. Gunter" wrote, about his plans for wafers:
> > 
> > Yes sweet with a sprinkling of powdre douce.
> > 
> > For a nice sounding savory wafer I recall a wafer made with
> > fish and cheese that sounded appetizing.
> 
> As I recall that recipe is in "Take A Thousand Eggs or More", but I
> could be mistaken, and am unable to check at the moment. Does anybody know?
> 
> As for savory wafers, yes, cheese versions exist which would probably be
> ideal, but which may not be completely in keeping with people's
> expectations (rightly or wrongly) of what a wafer should be: non-sweet
> wafers tend to be slightly limp and rubbery compared to sweet ones, but
> I'm not really sure how crisp savory wafers in period were supposed to
> be. I've seen paintings of wafers skewered on a brochette for portable,
> commercial sale, and they look as if they were at least, at one time,
> pretty floppy.
>   
> Another solution might be to use a "sweet" wafer recipe that uses a
> minimum of sugar, just as a bare seasoning, rather than a cookie-ish
> flavoring. I know some of the Carr's brand of crackers or biscuits, for
> example, commonly eaten with cheese, are sweetened in spite of their
> being basically a savory cracker, or at least one appropriate for savory accompaniments.
> 
> The Markham recipe for wafers (he doesn't specify them as sweet or
> savory, as I recall) calls for flour, egg yolks, rosewater, sugar, and
> cream; you could probably use only a small amount of sugar and get away
> with it.
>  
> Adamantius
> -- 
> Phil & Susan Troy
> 
> troy at asan.com

  mirhaxa at morktorn.com


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