[MR] cooking question

[Logan]

dont hold me to it but i seem to remember that from my culinary art classes
as being some kind of slurry made by steeping a starch (wheat or corn) in
very hot water.  the you remove the slush in the bottom of your pot and
allow it to dry out.  you have to crumble it.  i think it was traditionally
of spanish origin.  but thats been 15 years ago.

anyway, i doubt it is available today.  you could try to make it as
described above but i think we were talking about the origins of thickening
agents at the time.  i think you would be fine using a slurry or a rue
(either flour or some starch).  potato-water was also a widely used
thickener and was made much the same way as the amydon.

hope this helps

logan


 -----Original Message-----
From: atlantia-admin at atlantia.sca.org
[mailto:atlantia-admin at atlantia.sca.org]On Behalf Of L Shuskey/Elize
Sent: Wednesday, August 21, 2002 12:32 PM
To: Merry Rose
Subject: [MR] cooking question


  I keep finding references to a thickening agent called amydon in
Chiquart's "Du Fait de Cuisine" (translation).  I've checked the unabridged
dictionary, but there's no listing for it.

  1) What is it?

  2) Is it available today?  Where would I obtain it?

  3) Is it safe to use?

  4) What would be a good substitute for it?

  Thank you for any information.

  Elize da Nizza, Crannog Mor




  Argent, a pale purpure cotised vert between two sprigs of lavender proper.

  "On ne voit bien qu'avec le coeur.  L'essentiel est invisible aux yeux."

            (One only sees well with the heart.  The essential is invisible
to the eyes.)

                      - Antoine de St. Exupery, from Le Petit Prince (The
Little Prince)





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