[Sca-cooks] Coffyn Paste
t.d.decker at worldnet.att.net
Fri Jun 6 17:52:39 PDT 2008
If I were trying to make a free-standing coffin, I would probably try two
recipes. The first would be flour and water at 3:1 by weight, adding flour
about an ounce at a time until it reached the consistency I thought would
work. 2:1 gives a semi-liquid or semi-solid starter consistency. 3:1 gives
a soft dough.
If I were using a fat in the mix, I would start with a standard 3:2:1,
flour, fat and liquid, again adding flour an ounce at a time. Using simply
flour and fat, 3:2.
Unless it is in very large quantity, salt is immaterial. Large quantities
of salt produce a variant of putty, which can be prepared by feel. This is
an experiment I would not want to repeat outside of Kindergarten.
Eggs are both liquid and fat. I would estimate a large egg as 1 ounce of
fat and two to three ounces of liquid.
> We've had some lively conversations about the dough needed to make an
> inedible, free-standing coffyn in the past few months.
> People have mentioned ingredients - flour - lard and/or water - salt -
> sometimes eggs. But i don't recall seeing one with some idea of
> proportions. I know that flours vary in the amount of water they'll
> absorb, so i'm not asking for an exact recipe. But i was hoping to get
> something with more details than just a list of potential ingredients.
> I realize this would be based on the experience of cooks on the list and
> not an actual historical recipe.
> Thanks for more clues...
> Urtatim (that's err-tah-TEEM)
> the persona formerly known as Anahita
More information about the Sca-cooks