SC - Re: Cressee, a question
allilyn at juno.com
allilyn at juno.com
Sun Jun 25 12:04:40 PDT 2000
Scappi shows drawings of cooking implements, including a large, flat,
pierced, long-handled sort of ladle. It seems a bit smaller than the
description of the cressee, but if cooked 1 at a time, in gently
simmering water rather than a roiling boil as for most pasta, you might
be able to get it into and out of the pot. Has anyone made this , and
what happened when you did?
Did you crimp the edges of the outside strips together?
Regards,
Allison, allilyn at juno.com
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