[Sca-cooks] Hais question
Stefan li Rous
StefanliRous at austin.rr.com
Mon Oct 19 00:10:16 PDT 2009
On Oct 19, 2009, at 1:27 AM, Sharon Palmer wrote:
>> Also, for this amount, what is the approximate amount for "enough"
> I believe the sugar is to roll the balls in, so enough means however
> much sticks. It will depend partially on how big you make them and
> how sticky the balls are. You might want to roll them in a little
> fresh sugar when serving them.
Yes, you are right. That's what I get for skipping over the original.
The original translation does say "dust with fine-ground sugar". Well,
the third that were made into balls before I realized I'd forgotten
the sugar, were done correctly. I can easily roll the balls that did
have some sugar added to the mix, in sugar if I need to later.
This makes me happier about leaving the sugar out of some or maybe not
putting enough in the others. Since dates, especially fresh ones, can
be sticky, I suspect dusting the cabobs with sugar is to keep them
from sticking together and not primarily for taste reasons.
I wonder if our regular, granulated sugar meets this "fine-ground"
description or whether I should have used powdered sugar or ground the
granulated sugar finer in the food processor.
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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