[Sca-cooks] Re:Cooking techniques-
Philip & Susan Troy
troy at asan.com
Tue Mar 26 18:27:08 PST 2002
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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