[Sca-cooks] Pipesfarces

[Susan Fox-Davis]

About that batch:  you have to really, really squeeze the crumbs on by hand HARD
or else you get the usual hull breach.

Selene, who had to go through and re-crumb all of the blasted things

Jim Fox-Davis wrote:

> 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
> >