[Sca-cooks] Pipesfarces

[Barbara Benson]

Greetings,

I am not certain if I this will be helpful, but the problem I ran into when I tried to make pipe farces was that I was
trying to deep fry them and they kept exploding. I think they would work better in like 1/4 inch of oil and you turn
them over like fried chicken.

Otherwise, it might help if you make sure the cheese is really cold, possibly even frozen.

Glad Tidings,
Serena da Riva

> 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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