[Sca-cooks] kitchen tips
t.d.decker at worldnet.att.net
Fri Aug 22 04:47:06 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.
The dish I'm thinking of takes hours to prepare, which is why burning is a
problem. The wheat berries get very soft and swell but retain their shape
inside a translucent white gel of milk and starch, ergo "frogs eggs." Great
taste, but it's not a practical dish for large feasts, as you say.
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