[Sca-cooks] Re: Larded Milk
Phil Troy / G. Tacitus Adamantius
adamantius.magister at verizon.net
Thu Nov 4 08:51:53 PST 2004
Also sprach Martha Oser:
>Adamantius says:
>>Y'ever made consomme? It involves the adding of eggs, aromatic
>>flavoring vegetables, and sometimes additional meat, to stock, and
>>bring it all to a simmer without stirring. What it does, in
>>essence, is causes all the little particles and extraneous
>>flavoring agents to solidify (there's a network of protein strands
>>mixed throughout, and these begin to shrink and solidify as the
>>protein denatures) and separate out from the rest of the mass,
>>which breaks apart into layers. One of those layers is a mass of
>>egg, meat, vegetables, and gunk, and another is the consomme, a
>>highly-flavorful, crystal-clear (we hope) stock. The only
>>difference in the underlying science is that in this case, it's
>>that clearmeat (that's what it's called) that you want and are
>>saving, and the liquid that you're discarding.
>
>No, I haven't made consomme. I'm more of a baked-goods person, but
>I understand the concept - roughly the same way you use a raft of
>beaten egg white to clarify a stock.
Exactly. And this technology (at least a variant) is known in period:
somewhere Taillvent tells us to use egg whites to clarify wine that
has gone ropy (or some other inherent funkiness) -- he doesn't tell
us to boil them, but I suspect the acid in the wine would have a
similar effect.
>>I think that, if you use unhomogenized milk (which is a suspension,
>>as opposed to a semi-emulsion like homegenized milk), the same
>>effect can be achieved, and there won't be a lot of milk left
>>behind. It'll be whey, like the water that leaks from an overcooked
>>quiche or custard as it cools.
>
>Yes, I was talking to some veterinarians I know last night and they
>suggested getting raw milk as well. Nice, fatty, Jersey cow
>milk...mmm...
>-Helena
Well, raw is good, but not being homogenized is probably more
important than not being pasteurized for this application.
Adamantius
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