[Sca-cooks] Hungarian Torta

[Generys ferch Ednuyed]

----- Original Message -----
From: <jenne at fiedlerfamily.net>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, April 02, 2002 12:12 PM
Subject: Re: [Sca-cooks] Hungarian Torta


> > >In Redon's "The Medieval Kitchen", recipe 88 is for a "Hungarian
Torta".
> > >Has anyone made this dish? Does it really serve 12? Can I substitute
> > >olive oil +/- butter for the lard? (Several reasons: 1. I don't have a
> > >cholesterol problem, but my guests might; 2. I don't care for the
taste;
>
> The easiest solution is don't serve the dish, if you don't care for the
> taste of the ingredients. It's that simple. Lard does taste different.
> It's like saying, "i don't like fish, can I make gefilte fish out of
> turkey?" Well, yes, but it won't be gefilte fish, will it?
>
> > >3. I'm not about to render it myself, and the stuff you buy in the
> > >butter case often has off flavors, lard is more sensitive than butter.)
> > >How MUCH oil is equivalent to a pound of melted lard?
>
> Don't use oil, use crisco, if you have to be health-concious (not that
> recent tests have shown that crisco is any better for your health but it's
> certainly more PC). Using a fat that isn't solid (such as olive oil) at
> room temperature is going to seriously affect your results in cooking.
> That's basic food chemistry.
>

Yes, but for a layered pastry as is described in the text, butter would also
work - this is just a puff pastry, basically... the flavor, of course, will
be different....

Lady Generys ferch Ednuyed ap Madauc
Kappellenberg, Windmaster's Hill, Atlantia

>
> -- Jadwiga Zajaczkowa
> jenne at fiedlerfamily.net OR jenne at tulgey.browser.net OR jahb at lehigh.edu
> "Are you finished? If you're finished, you'll have to put down the spoon."
>
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