SC - Emeril on medieval cooking
Nanna Rognvaldardottir
nanna at idunn.is
Wed May 17 09:36:51 PDT 2000
In a message dated 5/17/00 12:55:51 AM Eastern Daylight Time,
allilyn at juno.com writes:
<< The Europeans tend to stir things with an over and under motion, rather
than the American round and round. This does get confusing when
translating: German recipes will tell you to stir under, or over and
under. Just stir as you normally do. >>
For what its worth, with eggs the act of stirring over and under instead of
round and round tends to incorporate air into the mixture which makes the
resulting product lighter and fluffier when cooked.
Ras
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