SC - PAYNE RAGOUN

[Philip & Susan Troy]

First, my apologies if people saw/read/responded--my email was acting
really weirdly for a couple of days this week (which I suspect is the
culprit, since I never even saw my original post come through from the
list..*sigh*)
However, I _am_ still wondering what to do with my two experiments, so
I'm sending the questions out into the electronic universe again....
Thanks for your patience, Maire

>From earlier post of mine:
> Okay, so, Maire here (that's me, raising my hand and waving)is
> experimenting with redacting things all on her very own, and she has a
> couple of questions to share with the class....
> 1)  I've tried the recently posted recipe for making clotted cream, but
> instead of getting a definite "clotted" layer, and milk underneath (?),
> the whole thing kinda congealed--like a very loose uncooked custard or
> yogurt.  There was some sort of wrinkled "skin" on top, but it wasn't
> anything like a pint's worth, and more resembled the skin on top of
> cooled puddings than anything.  Any ideas on what I can do to fix it?
> any uses for my congealed milk, now currently residing in the fridge?
> 
> 2)  I played with a recipe from the translated Welserin--sort of a
> parmesan-and-bread crumb fritter.  The fritter/dumplings cooked very,
> very fast, with the outsides browning so fast I didn't have a chance to
> cook the fritters all the way through.  (although they taste pretty
> good)  I don't do a lot of deep-fat frying, so I'm not sure how to
> adjust my oil temp. to allow for a slightly longer cooking time--do I
> need to chill the dough? or lower the oil temp.? My pieces weren't that
> big (used an icecream scoop, so they're only a couple of
> tablespoons--about like a hush puppy, I guess).  Any suggestions from
> The Great Electronic Beyond <g> would be much appreciated.
> Thanks, Maire