[Sca-cooks] contignac

Sue Clemenger mooncat at in-tch.com
Mon Oct 9 16:00:17 PDT 2006

Crock pots *totally rock* for this sort of thing.  I made the "black" part
of a black and white quince paste (from Fettiplace) quite successfully,
several years ago.  Haven't had the chance to repeat it since then, though,
because I haven't had another chance at quinces....
----- Original Message -----
From: <Devra at aol.com>
To: <sca-cooks at lists.ansteorra.org>
Sent: Monday, October 09, 2006 3:09 PM
Subject: Re: [Sca-cooks] contignac

> No, there isn't a special trick; you just have to  keep cooking it and
> cooking it and keep cooking it. Stirring occasionally.  When we made apple
> paste at Ivan Day's it took forever. He kept saying, 'Just  five more
minutes' and
> then 'Five more minutes'... When we turned it out, it  wasn't done enough,
> and we had to put it back into the pot again. A crock pot  with the lid
off for
> the last hour or so might be a way to do it.
>     Devra
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