[Sca-cooks] rice cooked in yogurt?

[Gretchen Beck]

Most store bought yogurt contains gelatin to give it that thick consistency.

When I've made yogurt at home, it's been of an appropriate consistency to use as described.

toodles, margaret
________________________________________
From: sca-cooks-bounces at lists.ansteorra.org [sca-cooks-bounces at lists.ansteorra.org] on behalf of David Walddon [david at vastrepast.com]
Sent: Wednesday, February 29, 2012 1:03 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] rice cooked in yogurt?

My thought is the yogurt is translated wrong or that the yogurt they are thinking of is much thinner than what we think of as yogurt. It could be cultured milk products that are yogurt like but not as firm as modern yogurt. Then it would not scald.
You can cook rice in milk or cream without it scalding.
Eduardo

On Feb 28, 2012, at 7:57 PM, Sayyeda al-Kaslaania wrote:

> How can this work? Soaking the rice in warm water before cooking would help, but the yogurt would still scald before the rice cooks. I could see adding a cup of the broth back into the pot, but this translation clearly says to remove the broth. Thoughts?
>
> Sayyeda al-Kaslaania
>
> 39. /Labaniyya R//u-miyya/: Greek (or Byzantine) yogurt stew
>
> A pound of meat is parboiled to eliminate the stench, until it is cooked halfway through; then the chopped leaves of chard are added and cooked. When everything is cooked, the meat, the broth, and chard are removed from the pot and pound of yogurt and a half /u-qiya/ of rice are poured [into the pot] and mixed together so that rice is cooked. At this point the meat and chard are added back, together with a small quantity of broth, and cooked with mint leaves. After having transferred [the contents of the pot] to a plate [/zubdiyya/], the [dish] is sprinkled with crushed garlic. This can be prepared with turnips in place of the chard.
>
> From: Zaouali, Lilia, and M.B. DeBevoise (trans.). /Medieval Cuisine of the Islamic World: A concise history with 174 recipes/.University of California Press: Berkley, 2007. The recipe is translated from a thirteenth century Syrian text called (in transliterated English) /Kitab al-Wusla il//a-al-habi-b fi-wasf al-tayyiba-t wa-l-ti-b/("The Book of Relation with the Beloved in the Description of the Best Dishes and Spices"). This was translated into Italian and then into English.
>
> During this period, rice was "typically husked white rice (/aruzz abyad maqshur/)," according to Mark Nesbitt, et. al. in "History of Rice in Western and Central Asia" <http://www.ancientgrains.org/rice2010nesbitt.pdf.pdf> (Opens a .pdf.)
>
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