mistressaldyth at gmail.com
Fri Jan 25 19:17:41 PST 2013
I am going to experiment with boiling the groats (to make kasha) and then
using the groat water to make the kissel with the cherries. If it thickens
I think I will go with that. I think that making a meal with little waste
would make more sense in the long run. And I am going to try grinding the
hulled groats into flour (mortar and pestle) and just using it like flour
for gravy. There is a recipe out there for white sauce using butter and
flour and sour milk. For Pelmeni.
On Fri, Jan 25, 2013 at 6:03 PM, Sharon Palmer <ranvaig at columbus.rr.com>wrote:
> Buckwheat was introduced into Russia from Asia, possibly (and
>> speculatively) during the Mongol incursions of the 13th Century. It began
>> moving west from Russia into the rest of Europe around the 15th Century.
>> The were definitely used in period.
>> My question is whether there is any evidence they were used specifically
>> as a thickener, which is part of the initial discussion.
> Rumpolt 1581 talks about Buckwheat cooked with beef broth until it is
> thick, but this is probably buckwheat groats, not flour.
> Zugemüß 98. Buckwheat porridge (Heidenbrey)/ that is cleanly picked
> (hulled??) and washed off/ set it with beef broth to (the fire)/ let
> simmer/ until it becomes thick/ put fat/ that has been skimmed from beef
> broth/ in it/ like this it is good and well tasting.
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