[jp_sca at yahoo.com: Re: [gordonse at one.net: Re: [Sca-cooks] larded milk recipe aka French Toast Fried Cheese]]

Thu Nov 4 05:29:17 PST 2004

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From: "Christopher (JP)" <jp_sca at yahoo.com>
Subject: Re: [gordonse at one.net: Re: [Sca-cooks] larded milk recipe aka French Toast Fried Cheese]
To: jenne at fiedlerfamily.net, gordonse at one.net
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And the answers are: (and I hope this helps!)

> This looks intriguing.  I have a couple of questions
> about how to do some of
> the steps.
> 
> 8) make sure that the milk has curdled, separate the
> curds
> from the whey by draining through the cheese cloth
> 
> ***Do you drain it in the refrigerator?  About how long
> did it take to get to "as hard as a pigs liver" stage?

Ans: It took about 30 minutes to 'wring' (like a mop) the
curds dry

Place the cheese cloth in a strainer and pour the
whey/curds into the cheese cloth. Let it sit unit the curds
have cooled to the point you can touch it. Then use the
cheese cloth the 'wring' the curds dry. I placed the cheese
cloth into the frig for a couple of days with a weight on
it so as to drain it further. (place the cloth back into
the strainer, put the strainer in a bowl, put heavy object
on curds, put in frig)

> > Part II Frying and Serving
> > a) cut the loaf into pieces as you like (cubes are
> nice) - 
> ***What size cube do you usually like to use?

Ans: about 3/4 inch - so it would stay soft in the middle
but crunchy on the skin

> > b) place a whole clove 'button' into each piece
> 
> ***Here are you talking about the dried tip (stalk and
> bud) of the sweet
> spicy clove of the cloves you might put into an apple pie
> if they were > ground? (Or is this a sideways slice of a
> clove of  garlic?) Do you put it > all the way in so it >
doesn't show or leave some part visible?

Ans: whole cloves, put the stem into the cube leaving the
flower end of the clove visiable

> > c) fry in oil until outside of the curd turns brown
> (about  1 minute per side)
> 
> ***What kind of oil do you find works best?  What depth
> of oil do you use in the pan?  Do you fry it on all six
sides or are 2 or 4 enough?

Ans: I used canola oil. The curds brown fast an do not
soakup oil so they do not need to be drained afterwards.
Yes, you must brown both sides (top and bottom) but the
sides take care of themselves.

> > d) remove from oil, sprinkle with sugar and serve
> 
> ***Do you drain it after removing from the oil, and if so
> on/in what?  What kind of sugar do you like to use?  Is >
it important to keep the cubes from touching after they  >
are removed from the oil to keep them  from sticking
> together or is that not a problem after they are fried?

Ans: The cubs are not sticky so that is not an issue. They
also come out of the oil dry so I did not need to drain
them at all. Regular white sugar will do, but just a pinch
- it is after all fried custard.

> ***Do you think this same recipe would work if you used
> full cream milk or
> milk to which the heaviest possible cream or butter had
> been added in place of the lard?

Ans: cream yes, butter no. The original calls for lard that
is why I used it but cream would add fat too. I would say
to use at least 6-8 oz. heavy cream as a minimum to replace
the lard. Or just skip the lard and get fewer curds.

Thank you for asking about this dish,

YIS,
Christopher

> Sharon
> gordonse at one.net
> 
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
> 
> ----- End forwarded message -----
> 
> -- 
> -- Jadwiga Zajaczkowa, Knowledge Pika
> jenne at fiedlerfamily.net 
> "In the clearing stands a boxer, A fighter by his trade
> And he carries the reminders Of every blow that laid him
> down
> Or cut him till he cried out, In his anger and his shame,
> 'I am leaving, I am leaving' But the fighter still
> remains."
> 

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----- End forwarded message -----

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"In the clearing stands a boxer, A fighter by his trade
And he carries the reminders Of every blow that laid him down
Or cut him till he cried out, In his anger and his shame,
'I am leaving, I am leaving' But the fighter still remains."