[Sca-cooks] Tips on Redactions

[jenne at fiedlerfamily.net]

> Situation B) involves a person exposed only to period cookbooks, limited
> more or less to the technology and terminology represented in those
> books, and if called upon to produce a modern dish according to a
> specific recipe, could have quite a lot of trouble. If told, right off
> the bat, to cut a fine brunoise, not only would they probably have
> trouble with the vocabulary, but wouldn't, I suspect, be very good at
> the technique, either, without some practice.

*nod* Adamantius referred to a particular sauce as easy, being 'just like
a bechamel' and I stared at him because I can make garlic sauce with
almonds but 10 to 1 I'd burn a flour sauce...

-- 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."