[Sca-cooks] Re:Cooking techniques-

[Philip & Susan Troy]

Also sprach johnna holloway:
>La Varenne's instructions don't call for
>the eggs though and he clearly tells one how
>to fold it over so that it layers where as
>Plat seems to have one adding the butter as one
>goes. So in terms of food chemistry, is this
>the same process or not or two different methods?

I believe Plat (whose book I don't have in front of me, so take this
with a grain of unsalted butter) describes adding a second layer, but
eventually does a recognizable fold-and-roll method. He also uses
pats of butter, like the blitz method, rather than a block of butter.

The egg I assume to be connected to structural strength, which is now
sometimes compensated for by using bread flour, depending on which
modern recipe you look at.

Now I have to dig it (Plat) out ;-)

Adamantius


>Johnna
>
>Philip & Susan Troy wrote:
>>
>>  Also sprach johnna holloway:
>>  >See La Varenne for puff pastry.
>>  >It appears as recipe 13 on page 192
>>  >of the reprint of The French Cook which
>>  >was originally published in English in 1653.
>>
>>  It also appears in Hugh Plat, c. 1609 CE, and probably existed
>>  previously under other names. Plat's version is similar to a blitz or
>>  Scottish puff paste.
>>
>>  Adamantius
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