[Sca-cooks] kitchen tips
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Thu Aug 21 23:20:45 PDT 2008
On Aug 22, 2008, at 1:23 AM, Terry Decker wrote:
> 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.
Most of the recipes I've seen involve the grains being cooked in water
until they burst and release their starch; then it's generally cooked
further, and very slowly, with milk, then eggs and things like saffron
are added near the end of the process. Perhaps it's a matter of
interpretation, but if done right, there's not a lot of easily
discernible wheat berry structure left by the time you're done.
Using whole wheat berries will leave more fibrous berry structure in
the mass, and there is a difference between that process and using
coarsely-ground grain, but the difference is not huge, and since using
coarse-ground grain is faster, less likely to burn, and also more
appealing to many people (in my own experience, anyway), it's not a
bad option when cooking for 400 people.
If I were doing a small quantity and authenticity were my main
priority, rather than one of many, I'd use whole wheat berries.
"Most men worry about their own bellies, and other people's souls,
when we all ought to worry about our own souls, and other people's
-- Rabbi Israel Salanter
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