[Sca-cooks] Re: Manus Christi

[Elise Fleming]

Adamantius kindly wrote:
>Somebody want to flag this sub-thread for Alys 
> K.? This is the kind of thing she'd know about, I suspect.

[grin]  By the time I get the digest version of the list, folk have already
popped in with really good answers!  It's interesting to see that Brears
and Joy of Cooking give the thread stage ("when the sugar is drawn out
between fingers and thumb) as close to the same temperature, but that Hess
has "manus christi height" as quite a bit cooler.  Maybe someone can
correct me, but I think that the one thing that separates manus christi
from boiled sugar drops is the addition of gold leaf which is stirred into
the confection.

Alys Katharine

Elise Fleming
alysk at ix.netcom.com
http://home.netcom.com/~alysk/