[Sca-cooks] Almond Milk
JIMCHEVAL at aol.com
JIMCHEVAL at aol.com
Sun Nov 30 18:49:53 PST 2014
Indeed.
Just to be clear, the Menagier's recipe is specifically for almond milk.
But the simplest way to make almond milk seems to be to blanch the almonds,
put them in cold water, removed the skins, crush them and then run water
through them. You can add all kinds of stuff: sugar, salt, etc. But the most
basic almond milk is simply crushed almonds with water run through it.
Which is roughly what Vilanova outlines.
Jim Chevallier
_www.chezjim.com_ (http://www.chezjim.com/)
Newly translated from Pierre Jean-Baptiste Le Grand d'Aussy:
Bread, Pastry and Sweets in Old Regime France
https://www.createspace.com/5069278
_http://www.amazon.com/dp/B00OJZKRTQ
In a message dated 11/30/2014 4:47:10 P.M. Pacific Standard Time,
alyskatharine at gmail.com writes:
Ground almonds in a meat recipe certainly doesn't fit the
commonly accepted definition of "almond milk". The problem appears to be
in definition and translation.
_ (http://www.amazon.com/dp/B00OJZKRTQ)
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