[Sca-cooks] Drying stuff

[Betsy Marshall]

Available where? I have some drink syrup from the local Indian market, bu
not currant, black or red.

-----Original Message-----
From: sca-cooks-bounces+betsy=softwareinnovation.com at ansteorra.org
[mailto:sca-cooks-bounces+betsy=softwareinnovation.com at ansteorra.org] On
Behalf Of Michael Gunter
Sent: Thursday, March 02, 2006 10:22 AM
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] Drying stuff

>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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