[Sca-cooks] dissolving saunder

[grizly at mindspring.com]

what happens in each when you agitate slightly?

niccolo

sca-cooks at ansteorra.org wrote:
> >It may be that you found it to be Alcohol soluable (wine/mead has a good>bi=
>t of that in it).  I have had some challenge getting it to supend in just
>w=
>ater, but persistance will give you some level of success.
>
>niccolo difrancesco
>
>sca-cooks at ansteorra.org wrote:
> >
> >
> >2. Sandalwood (saunders). See Forme of Cury (circa 1390), Chiquart's
>'On
> >Cookery'. My understanding is that saunders is fat soluble. Without
>fat, it
> >may lie in globules in a liquid
>
>Huh?  I've been able to get it to dissolve in water as I used some in
>my last batch of mead.  One thing I have noticed is that it is a very
>dry and finely divided powder and is VERY prone to static attraction.
>If I place a dry teaspoon in the jar, powder hangs off the end of the
>edge of the spoon like iron filings on a magnet.  If you stir saunders
>into water vigourously then you break the attraction and it dissolves
>well.  It coloured my mead beautifully.
>
>Cheers,
>
>Drake.

OK.  My 4 day migraine is almost over, I have completed two marzipan coats
of arms and 6 glass bead coat-of-arms and now I have just done a saunder
test.  I used 10 tablespoons of liquid in each test and like glasses.  In
the first I put very cold water, the second I put hot water, the third I put
wine and the fourth I put vodka.  The saunder is still sitting clumped in
the first, in the second it dissolved but sank in a direct pattern to the
bottom, in the third it dissolved and dispersed and in the fouth it sank in
the same clumps immediately to the bottom of the glass.
Olwen
PS who is on the list from Utah?  Having a Baronial (?) Birthday ne t (I
don't have the letter working on my keyboard) weekend?

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