[Sca-cooks] Kitchen Scene by Campi

[r.carnegie at verizon.net]

>

>
> I would say she is using a large rasp to grate cheese.  Olwens suggestion
> that it is bread for bread crumbs is interesting, but I think not for a
> couple of reasons:  The shape of the object being grate has sharp angles
> which does not match bread, but does match the way cheese fractures when
> broken out of a horn.  Fresh bread doesn't grate well and stale bread
> pulverizes easily in a mortar.
>
>


Hello,

    I do in fact use a grater for bread crumbs and not a mortar and have in fact successfully grated fresh bread (out of need not desire).  When I was trained for a historic kitchen I was told to use the grater, and later that is how I taught others. Never even occured to me to use the mortar! I really don't think either method would be advantageous over the other with the exception that the mortar is far busier in historic cooking than the larger grater. I agree however that the item in question does not look like bread.

Ranald dd Balinhard,


R.Carnegie at verizon.net
"Argue for your limitations, and they are yours."
             R. Bach