[Sca-cooks] Flour question
David Friedman
ddfr at daviddfriedman.com
Sat Jan 15 10:42:12 PST 2011
>I am working on the menu for my upcoming A Day in the Middle East feast.
> And I'm having a dandy time going through my new copy of "Annals of the
>Caliphs' Kitchens." In several of the recipes, reference is made to
>"...pure, fine *simidh* flour (high in starch and bran-free)...". The
>question is...would this be just a general all-purpose white flour...or
>should I use a specialty flour such as bread or cake flour?
I've been using semolina, since it's frequently mentioned in
(translations of) other Islamic cookbooks, but I don't know if that's
a correct translation or not. It seems to work all right.
Note that the draft of the 10th edition of the _Miscellany_ is up at:
http://www.daviddfriedman.com/Medieval/Misc10_Draft/Misc10_Draft.html
and contains my worked out al-Warraq recipes.
>
>Also...and I'm sure we've talked about this before...but please remind me
>what I could use in the place of the frequent references to camphor and
>musk.
You can get edible camphor from Indian grocery stores, although you
may have to try a bunch of them to find it. It's still used.
I have not found any solution to the musk problem.
...
--
David/Cariadoc
www.daviddfriedman.com
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