[Sca-cooks] Flour question
CHARLES POTTER
basiliusphocas at hotmail.com
Sat Jan 15 21:47:13 PST 2011
I would use cake flour or a soft winter wheat flour for a wheat that has a high starch content.
Master B
> Date: Sat, 15 Jan 2011 09:29:04 -0500
> From: kiridono at gmail.com
> To: sca-cooks at lists.ansteorra.org
> Subject: [Sca-cooks] Flour question
>
> 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?
>
> 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. In some places, the reference is to "aromatics" and the two are cited
> as examples. There are a couple of really cool dessert dishes that I'd love
> to use but acquiring either of these is a problem...not to mention that I
> understand that the musk that's available is a chemical compound used in
> perfumes and is poisonous!
>
> Any help you all can render would be appreciated!
>
> Kiri
> --
> "It is only with the heart that one can see clearly; what is essential is
> invisible to the eye."
> --Antoine de Saint-Exupéry, The Little Prince
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