[Sca-cooks] P: sieves
david friedman
ddfr at daviddfriedman.com
Thu Jul 17 11:25:02 PDT 2003
>Ok, when a period recipe says to strain something, what sort of a strainer
>do you use-- cloth, wire sieve, metal sieve with holes? Do you use
>different strainers for different recipes? If so, how do you choose?
>Obviously some things are meant to be strained through cloth because it
>says so in the recipe. But what about sauces? I've been experimenting with
>using metal and wire sieves and wondering which are closest to the period
>intent.
_Du Fait de Cuisine_ (1420) had, as part of the supply list for the
giant feast described, 100 ells of cloth for straining.
Elizabeth/Betty Cook
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