[Sca-cooks] kitchen tips
Terry Decker
t.d.decker at worldnet.att.net
Thu Aug 21 22:23:46 PDT 2008
If the recipe under discussion is the one I'm thinking of, the frumenty is
wheat berries cooked in milk or cream. It has a decidedly different texture
from frumenties made with meal or farina.
Bear
> With perhaps some sacrifice to authenticity, for heavy production
> purposes, equal parts Wheatena (or other equivalent whole wheat cereal
> such as fine bulgur) and Cream of Wheat are your friends. They cook
> quickly and can even finish cooking off the flame in their own residual
> heat in a large pot. You can then whisk the bejabbers out of it, add
> milk, yolks, or whatever. The end result is, if not totally
> indistinguidhable from the real, slow-cooked article, sure ain't Minute
> Rice...
>
> Adamantius
>
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