[Sca-cooks] hair cloth
Sharon Palmer
ranvaig at columbus.rr.com
Tue Nov 5 05:48:01 PST 2013
>Greetings! While not exactly the same, Tudor
>Cook (from Hampton Court) has been doing some
>experiments using cloth and various sizes of
>sieves. He's put some photos of recent
>"sievings" on his Twitter feed which can be
>accessed off the main site, "Cooking the Books"
>(http://www.tudorcook.co.uk/). The photos are
>somewhat scattered among all the other "tweets"
>and he hasn't - yet - said much about his
>experiments, but a few of the photos show
>different sizes of the flour he's experimenting
>with.
>
At least in Rumpolt, the haircloth sieve is used
for liquids or sauces (broth, broth thickened
with bread, blood, eggs, clarified butter, cooked
tongue that had been pounded in a mortar,
simmered onions, batter, green sauce, mustard,
etc). rather than flour or anything dry. The
verbs are "durchlauffen" run through, "streich
durch" strain through, ot "seig durch" pour
through
And there is at least one reference that sounds
like it is a cloth, not a sieve. "vnd wickel jn
in ein Härin Tuch/" and wrap it in a hair cloth/
Ranvaig
More information about the Sca-cooks
mailing list