Correction Re: [Sca-cooks] Dariole/Dariola

[Carol Smith]

And that gives you the egg whites for a full angel food cake.

Regards,
Brekke

----- Original Message ----- 
From: "Phil Troy / G. Tacitus Adamantius" <adamantius.magister at verizon.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Friday, May 05, 2006 6:58 PM
Subject: Correction Re: [Sca-cooks] Dariole/Dariola


> Sorry, I seem to have made an error, and I've received some replies  
> to replies to my reply from the listserv, with some links in the  
> chain missing (posts missing or out of order), so I just wanted to be  
> sure:
> 
> The standard formula for a stirred or baked custard being 6 whole  
> eggs or 12 yolks to a quart of liquid, 2 yolks per cup probably isn't  
> quite enough. 3 yolks per cup, or 1.5 whole eggs, is what you need to  
> set a cup of milk/cream/wine/stock/whatever.
> 
> Sorry about that.
> 
> Adamantius
> 
> 
> On May 5, 2006, at 11:52 AM, Phil Troy / G. Tacitus Adamantius wrote:
> 
> >
> > On May 5, 2006, at 11:29 AM, cldyroz at aol.com wrote:
> >
> >> Is there a way of doing the butter pastry to where it doesn't take  
> >> on the characteristics of lead? Would it help to have the butter  
> >> cold as I cut it into the flour?
> >
> > Yes, and ice water is good, too. For a light, flaky pastry, the  
> > object is to have little unincorporated flakes of butter in your  
> > dough, at least by the time it's rolled out. When the pastry is  
> > baked, where each bit of butter was, is now an air pocket and a  
> > lubricated space between two layers of pastry.
> >
> > If you want a "mealy" dough, which many would argue is more  
> > appropriate for custards and other "wet" fillings, you might want  
> > the butter more fully incorporated.
> >
> >> Is the ratio of two egg yolks to one cup of milk doable to acheive  
> >> the 'jiggle' or should that be upped?
> >
> > The standard [modern] formula is 6 eggs or 12 yolks to 1 quart  
> > (this may have changed over the years if egg sizes have changed). 2  
> > yolks per cup is more than enough. Not a problem, mind you, but  
> > more than you need.
> >
> >> How often should I stir the custard as it is baking, or, should I  
> >> not stir at all?
> >
> > If you want the "jiggle" effect, not at all. Stirred custards, such  
> > as pastry cream and zabaglione, have a creamy or foamy texture. If  
> > you just want it to set, you don't need to stir it.
> >
> > Adamantius
> >
> >
> >
> >
> >
> >
> > "Why don't they get new jobs if they're unhappy -- or go on Prozac?"
> >     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
> > Holt, 07/29/04
> >
> >
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at ansteorra.org
> > http://www.ansteorra.org/mailman/listinfo/sca-cooks
> 
> 
> 
> 
> 
> "S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
> brioche!" / "If there's no bread to be had, one has to say, let them  
> eat cake!"
>      -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
> "Confessions", 1782
> 
> "Why don't they get new jobs if they're unhappy -- or go on Prozac?"
>      -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
> Holt, 07/29/04
> 
> 
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