[Sca-cooks] Miscellaneous Sugar Stuff

[Daniel Myers]

On Tuesday, June 17, 2003, at 08:50 AM, Elise Fleming wrote:

> Stefan's comment about drinking from a sugar paste goblet before it
> disintegrates brings up an experiment on the dissolvablility of
> sugar paste.  I dropped a piece of well-dried, broken sugar paste
> (about 1/8 inch thick) into a glass of water.  Hours later it was
> still there, inviolate.  I might hypothesize that if the sugar paste
> were very thin and not terribly dry, it might dissolve with a hot
> liquid, but cold liquids can probably be used with impunity.  If
> it's dry enough to hold its shape, you could use it during a banquet
> and not have to hasten your drinking.  Period sources warn to keep
> hot things away from the sugar paste.

I've tried making a sotelty consisting of sugar paste shells filled
with almond-milk based pudding.  While they looked great, the shells
went all soft and melty overnight and the result was inedibly messy.
The shells had been dry when they were filled, but the pudding was
still slightly warm.  I may try again later and see if cooling the
pudding in a mold ahead of time (and maybe cooking it longer) will help
things hold together longer.

I've put a picture (220kb) of a couple of them (just before completely
melting) online:

	http://www.medievalcookery.com/images/eggs.jpg

- Doc


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