[Sca-cooks] OOP: Frozen sauces

grizly grizly at mindspring.com
Fri Jun 2 07:12:47 PDT 2006


No need to take offense, really.  I saw very clearly the OOP, and thank you
kindly for the information.  If the reference is "I made it up one day in
the kitchen" then tell that; no harm, no foul.

As I had predicted, you started with something written down somewhere and
moved to what you have now as your favorite sauces.  I'm guessing you found
modern techniques and springboards along the way for part of your
inspiration.  Exactly the sort of thing I enjoy seeing and watching happen;
it gives me a comparison or contrast to my own recipe development processes.
Knowing the time and original source materials, I can now place the
information in my storage system appropriately.  I do not intend for asking
someone to show how their products develop to be adversarial, and appologize
if it came across as such.  Most here are quite willing and excited to share
that sort of thing, and I made an assumption.

Much appreciation.

My guess is that the modern sauces you reference as having fruit and
cilantro would be a much lighter and less complex sauce than the Harlein
version you sent me . . . is that your experience?  Or do you thicken with a
starch binder of some sort and include the various layerings of flavors
similar to the medieval one?

The reason I ask is because the various starch binders react wayyyy
differently after being frozen and thawed.  Several break and become grainy
while a few perform well.  I'd love to hear if a starch is working out for
you in the frozen sauce idea.


pacem et bonum,
niccolo difrancesco


-----Original Message-----

Well, as the subject indicates, it was an OOP discussion.

However, the period strawberry sauce I did was from 'Take a Thousand Eggs'.

Here a brief portion of my docs from many years ago:


Strawberry Sauce
Take Strawberries, & wash them in time of year in good red wine; then strain
though a cloth, & put them in a pot with good Almond milk, mix it with White
flour or with the flour of Rice, to make it thick and let it boil, and put
therein Raisins of Corinth, Saffron, Pepper, Sugar great plenty, powdered
Ginger, Cinnamon, Galingale; point it with Vinegar, & a little white grease
put thereto; color it with Alkanet, & drop it about, plant it with the
grains of pomegranate, & then serve it forth. <<<SNIP>>>>


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Tom Vincent
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