[Sca-cooks] A food challenge

[Johnna Holloway]

Yes but in certain cookery books, one is instructed to cast sugar on almost every dish before it is served. Think about the FoC or the recipes in Two Fifteenth Century Cookery Books.

Johnnae

On Oct 8, 2013, at 4:03 PM, Stefan li Rous wrote:

> <<< Can you count sugar as a spice so that you can "cast sugur" upon the dish as required in many recipes?
> 
> Johnnae >>>
> 
> It's so much in everything that I'm not sure how the French Laundry could get away with not allowing it. But today it is leas a spice than an expected ingredient, at least in processed foods. 
> 
> I'm not that sure that you need that exception for a period menu, but we could.
> 
> Stefan