[Sca-cooks] "Cooking Under Fire"

[Daniel Myers]

On May 8, 2005, at 3:17 AM, Stefan li Rous wrote:

> Doc replied to me with:
>
>> One of the first ideas that came to my mind was an little custard  
>> topped
>> with snowe.
>
> With one egg? ;-)

Well I did say a *little* custard.  I figured I could get a couple of  
small ramekins worth out of it.  Use just the yolk in the custard  
with a cup or so of milk, and the white for the snowe with a pint of  
cream.

> Why are you using the fruit zest for flavoring rather than the  
> fruit juice? Or does the juice do something to the custard? Why not  
> flavor with the juice and sprinkle the zest on top for color, as  
> well as for flavor and a texture contrast? If you had it, and you  
> probably wouldn't in this restaurant kitchen, I think some candied  
> peel might be nice for this.

Using just the zest was pretty much a instinctive decision, so I had  
to think about it for a while to figure out the why.  The zest is  
where much of the flavoring is, it would also add a little texture,  
and the acid and liquid in the juice might adversely affect the  
texture of whatever is being flavored.

And yes, candied orange peel would be a perfect garnish for this.

- Doc


-- 
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  Edouard Halidai  (Daniel Myers)
  Cum Grano Salis
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