SC - Recipes for Emeril Live: #EM1D04: Medieval Cuisine
Philip & Susan Troy
troy at asan.com
Thu May 18 19:07:55 PDT 2000
What's lavosh?
- --Maire
CBlackwill at aol.com wrote:
>
> In a message dated 5/15/00 6:42:24 PM Pacific Daylight Time,
> mooncat at in-tch.com writes:
>
> > She notes a source that talks about pastry being
> > hard/strong "because it was often made with little fat." Perhaps that's
> > the key to making pastry less flaky. Her finished product had a texture
> > quite similar to that of a cracker.
>
> Reducing/ eliminating fat in any baked good will tend to make it "stronger",
> and less flaky. It is the fat which seperates the layers of gluten during
> make-up / rolling, which then melts during baking, leaving behind "little
> hollows" in the dough. If you can find a good recipe for period Lavosh (is
> there such a creature?) this will probably work perfectly.
>
> Balthazar of Blackmoor
>
> Complacency Breeds Contempt
> ============================================================================
>
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
> ============================================================================
More information about the Sca-cooks
mailing list