[Sca-cooks] Kissel

[Terry Decker]

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.

After you try out the recipes, post them and let us know the results.

Bear


>I have three credible references to the use of buckwheat groats for
> "pancakes" so I am thinking making the jump to the fact they had them, and
> they used them.  Going to try out a batch and see.
>
> Aldyth
>
> On Fri, Jan 25, 2013 at 4:00 PM, Terry Decker <t.d.decker at att.net> wrote:
>
>> Yes.  buckwheat groats are 70 to 78 percent starch, buckwheat flour is
>> even better at 71 to 90 percent.  This makes it roughly equivalent to 
>> hard
>> winter wheat in starch content.  There may be a qualitative difference
>> between the starches, but buckwheat starch is used as a thickener in some
>> Korean recipes (that I know of, it may have wider use).
>>
>> As to whether buckwheat was used in this manner in period, I don't know.
>>
>> Bear