[Sca-cooks] eggplant bitterness

[Laura C. Minnick]

>
> When making some period turnip dish in my very first feast, the quite 
> tasty Turnips in Butter and Mustard Sauce, from ''Le Cuisinier 
> francois'' by Francois Pierre called la Varenne, French, 1651 (thanks 
> to Anne Marie), I cooked them until just tender in water, pitched the 
> water, sliced them, then simmered them in milk for about 15 minutes, 
> to remove their bitterness.

I also parboil them, but just pitching the water seems to do it for me. 
I've never thought to cook them in milk.

The Cook Formerly Known As Lainie,

Liutgard

-- 
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