[Sca-cooks] Camp cooking ideas
Huette von Ahrens
ahrenshav at yahoo.com
Sun Mar 25 16:34:17 PDT 2007
Hmmmm... I am sure that the scientists on this lists will say for sure, but I was given to
understand that alcohol doesn't freeze.
I hope that Selene comments on this because she has a lot of experience with sorbets.
Hers are very yummy!
--- Diane & Micheal Reid <dmreid at hfx.eastlink.ca> wrote:
> I do like the last line on the beer sorbet, it more or less asnwers the
> question on making frozen things containing wines or beers.
> ----- Original Message -----
> From: "Johnna Holloway" <johnna at sitka.engin.umich.edu>
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Sent: Sunday, March 25, 2007 11:00 AM
> Subject: Re: [Sca-cooks] Camp cooking ideas
> > We tried making ice cream one year in the War, but we didn't have
> > the ice cream bowl sufficiently cold. This is of course the problem
> > that they encountered in the Renaissance when working with ices.
> > It's all related to making things cold. See Elizabeth David's Harvest
> > of the Cold Months for the information. I'm afraid I've never purchased
> > the old fashioned ice cream maker that uses salt and ice.
> > There are dozens of sorbet recipes including beer sorbet at
> > http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Sorbet&ttl=176
> > Johnnae
> >> Yes I have tried to making a wine sherbert, didn`t actualy freeze but
> >> was
> >> enjoyed by all. Course then again I cheated and used an icecream
> >> machine.
> >> Never actualy became a sherbert, sort of became a huge slushy, more
> >> liquid
> >> then ice.
> >> Cealian
> >> . Has anyone tried to freeze something like that with wine? Will the wine
> >> freeze or just get slushy?
> >> Just my thoughts,
> >> Ysabeau
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My thoughts are whirled like a potter's wheel; King Henry VI, part I: I, v
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