[Sca-cooks] Rectifying Bitter Medieval Recipes

Sharon Palmer ranvaig at columbus.rr.com
Thu Jun 28 19:55:18 PDT 2012

>At the risk of decorating the kitchen again, I shall try again - the 
>family says that when I finished extracting the arils (seed sacs) 
>yesterday it looked like the Inquisition had hit the kitchen!

I cut a little slice from each end that just exposes the arils but 
doesn't cut into them.  Then score the rind from one end to the other 
in 3- 4 places, and you can break it apart without cutting.  Then 
break the arils off one at a time.  Not fast, but I usually don't 
spill any juice at all.

But for juice I'd be tempted to wash the outside well, cut them in 
quarters and put them in a sealed ziplock plastic bag and press the 
juice out with a heavy rolling pin.


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