SC - Good secondary/overview sources on medieval food

[Elaine Koogler]

THANK YOU!!!  You've just given me a way to make up those lovely ravioli that I
made for a feast some time ago ahead of time.  Tried to do it for Pennsic last
year...they were my contribution to the Cooks' Pot Luck...but they all stuck
together and, as you said, I lost about half of them.  Now I know how to do
it!!!!!

Kiri (last seen dancing around the room in glee!)

LYN M PARKINSON wrote:

> When you get the dough--noodle, won ton, etc.--you want to work with
> (consider using a noodle dough with a pasta maker and a raviole form)
> then drop the finished 'bundles' into boiling water to par-boil.  Remove
> with slotted spoon, place on cookie tray, freeze for 10-15 minutes,
> transfer to a zip-lock bag.  they are thus individually frozen and much
> less likely to stick together.  Also less likely to stick together
> because of the par-boiling.  DO NOT put them, uncooked, into waxed paper
> and then freeze.  Lost over half my maultaschen for a feast because my
> 'assistant' thought she knew all about storing them.  Sigh.
>
> Regards,
>
> Allison
>
> allilyn at juno.com
>
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