[Sca-cooks] Gooses, stuffing, endoring, ovens

[LadyPDC at aol.com]

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[ Picked text/plain from multipart/alternative ]
In a message dated 4/7/2002 2:44:33 PM Mountain Daylight Time,
johnna at sitka.engin.umich.edu writes:


> But would it have looked more like "gold"
> then if one served it under poorer lighting
> conditions. Given quite possibly poor eyesight,
> it might have seemed  "golden". This was an age
> afterall when roses were mystic...
>
> Johnnae llyn Lewis  Johnna Holloway
>
> "Laura C. Minnick" wrote--snipped
> > Endoring can be to gild with gold leaf ... or it can be to
> > paint the food with egg yolk and saffron, so it is yellow. I've done it-
> > certainly an interesting effect, even if my imagination doesn't quite
> > stretch to thinking it really looks like gold.>
> > 'Lainie
>

Actually, if you use the right recipe and cook it correctly, it can indeed
look like gold.  Even in modern lights.  Oh, not like the edible gold gilt
you can buy, but it does look rather like a thin layer of molten gold has
been poured over the object.

Constance