[Sca-cooks] Drying stuff
Michael Gunter
countgunthar at hotmail.com
Thu Mar 2 08:21:37 PST 2006
>Incidentally, it's also worth noting that Scandinavian households dry fish
>in the wind, not in a kiln or on the hearth. I assume the heat would do
>something undesirable to the fish; I wonder if the same is true of
>berries... caramelization and/or fermentation of sugars comes to mind as
>possibilities.
>
>Adamantius
Just last night I was watching "Good Eats" (In Alton we trust) about
making jerky and he discussed that the best environment for drying
meats would be in someplace like the high mountain deserts of
Peru. Basically very cold, very windy and very dry. He also went on
to make a pretty groovy dryer using house filters and a box fan
but that's another show....er....discussion.
I do agree that if the recipe calls for raysons of couryance then they
should be grapes and if it calls for currants it should be just that.
Has anyone tried the blackcurrent syrup available. It makes probably
my favorite drink when diluted with water.
Gunthar
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