[Sca-cooks] Pipesfarces

[Barbara G. Dodge]

Try dredging the cheese in flour before coating in the batter.  It may help
the batter adhere to the cheese better and therefore keep the cheese from
leaking out.

Felicia
----- Original Message -----
From: "Generys ferch Ednuyed" <generys at blazemail.com>
To: <sca-cooks at ansteorra.org>
Sent: Thursday, March 27, 2003 10:15 AM
Subject: [Sca-cooks] Pipesfarces


> Hi all!
> I'm working on tweaking Taillevent's pipesfarces recipe - you know, the
one
> for "fried cheese sticks".  The problem I was having last night was that
the
> cheese kept melting out through holes in the batter - I tried thickening
the
> batter, but that didn't help - any suggestions? Do I have the oil too hot
or
> something? (I had it at 375, or maybe a bit higher, b/c the batter seemed
to
> take quite a while to brown...it may need a pinch of sugar to carmelize
> better, as it was *done*, just not brown - so I kept getting hollow fried
> tubes...)
>  I checked the Florilegium, but "fried-cheese-msg" seems to be a broken
> link...
>
> Generys
>
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