[Sca-cooks] Preliminary notes on Mu'aqqad

[david friedman]

>--
>[ Picked text/plain from multipart/alternative ]
>In a message dated 01/26/2002 10:28:34 PM Eastern Standard Time,
>wandap at hevanet.com writes:
>
>>      Why strain it through a piece of wool, or any cloth for that matter?
>>  Were
>>  there impurities in the sugar or rosewater the original user of the cooking
>>  instructions would have used, or does this do something to the syrup?>>
>
>My guess here would be to strain out any undissolved sugar crystals which
>would  cause premature crystalization of the syrup.

Except that it isn't a thick syrup; it's still boiling at about 212
when I add the egg whites.

My guess would be that it has to do with impurities in the sugar, but
I don't really know. When in doubt, I prefer to follow the recipe.
--
David/Cariadoc
http://www.daviddfriedman.com/