[Sca-cooks] A Sallet of all Kinds of Hearbes and Cucumbers
wheezul at canby.com
wheezul at canby.com
Thu Jul 29 14:41:26 PDT 2010
>
> The crystals of the sugar would probably have been bigger than what's in
> our 5-lb bags. Period people needed to scrape chunks and crystals off
> the cone. My opinion, such as it is, is that there was no need to have
> a finely-ground product for a salad. Larger crystals such as are found
> in turbinado sugar (and I don't remember the name of the large-crystal
> UK product) would have added a nice glitter to the salad. Modern sugar
> would dissolve on any wet surface and disappear.
>
> Alys K., pontificating
Alys, I have a sugary question I have been pondering. I've now read a few
instructions in apothocary type handbooks that tell you how to clean sugar
with egg whites. I got really curious when I saw someone make an
egg-white 'raft' on the cooking channel and had the a-ha moment when I saw
how it floated up the mirepoix particulate matter in the stock that was
being prepared. Has anyone here tried to do that with a sugar cone? I
would have to go back and read it, but is the sugar allowed to
re-crystallize? Is the sugar whiter?
Katherine
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