[Sca-cooks] Powder Fort

[Daniel Myers]

On Friday, June 13, 2003, at 12:31 PM, Linda Peterson wrote:

> On Fri, 13 Jun 2003, Daniel Myers wrote:
>> Source [Le Menagier de Paris, Janet Hinson (trans.)]: FINE POWDER of
>> spices. Take an ounce and a drachma of white ginger, a quarter-ounce
>> of
>> hand-picked cinnamon, half a quarter-ounce each of grains and cloves,
>> and a quarter-ounce of rock sugar, and grind to powder.
>
> Most of us probably assemble our powders from already ground spices. Do
> you think grinding them all together would have an effect on the
> flavor,
> more blending of essential oils or something?

I would think that any minor difference caused by grinding them
together instead of separately would be completely lost in the
potential differences caused by spices grown in different regions,
modern air-tight spice containers, shelf-life of the spices (both
period and modern), variations for personal preferences, and whatnot.
Work with what you have and what methods work best for you.  Period
cooking and spices were certainly no more consistent in period than
they are now.

- Doc


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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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