[Sca-cooks] Re: Sca-cooks Digest, Vol 25, Issue 101
Kathleen Madsen
kmadsen12000 at yahoo.com
Tue Jun 21 14:16:23 PDT 2005
I use the heavy cream rather than the light. If you
can find some that is *not* ultra heat pasturized
(UHP) the results will be better. UHP is basically
fried when it's pasteurized and you get a greasy
mouth-feel from it.
Eibhlin
*******************
In 15th c. English recipes calling for "swete creme of
cow mylk", what
would be the closest store-bought product? Light
cream, heavy cream,
etc.? Thanks.
Brighid ni Chiarain
Barony of Settmour Swamp, East Kingdom
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