tag:blogger.com,1999:blog-7585872298905423391.post6522615383920992034..comments2023-06-17T10:26:46.315+00:00Comments on Cooking The Books: Later Than Planned.....Tudor Cookhttp://www.blogger.com/profile/05255518452245806185noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-7585872298905423391.post-48123115380439375902007-05-18T19:24:00.000+00:002007-05-18T19:24:00.000+00:00Yep, tried greased and not greased....pressed and...Yep, tried greased and not greased....pressed and not pressed as well as all sorts of types of milk- although a lot of that part is negated by the curdling process, fuller fat milk generates more curds as would seem to be obvious.<BR/><BR/>The problem with sticking to the iron is very much linked to the heat of the metal itself which is again directly related (obviously) to how far over the heatTudor Cookhttps://www.blogger.com/profile/05255518452245806185noreply@blogger.comtag:blogger.com,1999:blog-7585872298905423391.post-84811732255830457102007-05-18T19:11:00.000+00:002007-05-18T19:11:00.000+00:00It was the milke rostys. For the problem of stick...It was the milke rostys. For the problem of sticking to the "Gredelle," I don't suppose that one could assume that the cook knew to add a little grease or fat to prevent sticking?<BR/><BR/>I recall seeing the curd/milk hanging in a cloth. Was it ever pressed as the recipe says to do? Would the type of milk (unhomogenized, cream included vs homogenized milk from the store) make a difference?Elise Fleminghttps://www.blogger.com/profile/18135861365310784807noreply@blogger.comtag:blogger.com,1999:blog-7585872298905423391.post-10949694970321469472007-05-17T20:17:00.000+00:002007-05-17T20:17:00.000+00:00Elise,which recipe? Essentially all of the recipes...Elise,<BR/>which recipe? Essentially all of the recipest that we are <I>currently</I> using can be found in 'Two Fifteenth Century Cookbooks' so Harleian 279 and 4016, Ashmole 1439, Laud 553 or Douce 55; although these recipes also appear in various other books across Europe from the late 15th century onwards.<BR/><BR/>The use of these recipes has been very much a 'stopgap' measure whilst the Tudor Cookhttps://www.blogger.com/profile/05255518452245806185noreply@blogger.comtag:blogger.com,1999:blog-7585872298905423391.post-1676255129421777712007-05-17T19:24:00.000+00:002007-05-17T19:24:00.000+00:00What is the source of the recipe? Which cookery b...What is the source of the recipe? Which cookery book, please?Elise Fleminghttps://www.blogger.com/profile/18135861365310784807noreply@blogger.comtag:blogger.com,1999:blog-7585872298905423391.post-80969898236314491762007-05-17T02:58:00.000+00:002007-05-17T02:58:00.000+00:00Regardless of the repetition, it sounds lovely. If...Regardless of the repetition, it sounds lovely. If only there weren't this pesky big pond between us.Cooks With Passionhttps://www.blogger.com/profile/00252202466497349594noreply@blogger.com