Correction Re: [Sca-cooks] Dariole/Dariola
Carol Smith
Eskesmith at hotmail.com
Fri May 5 17:55:31 PDT 2006
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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