[Sca-cooks] Pipesfarces

[Jim Fox-Davis]

We had to add bread crumbs to make it work really well -- that, and
chill down the cheese almost to freezing.

Jared Blaydeaux
Altavia, Caid

(who served pipesfarces for 250 at 12th night)

Generys ferch Ednuyed wrote:

>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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