Joined: 23 Nov 2004 Posts: 450 Location: a Dutchie in HongKong
Posted: Mon Jun 20, 2011 2:16 am Post subject:
wow, this sounds interesting!
Are you doing more historical dishes? Great!
I would say, though I'm not sure, that you could easily leave 1/4th part of the sugar out without it having much consequences (sp?) to the texture of the dish, maybe even half? _________________ http://swans-place.blogspot.com http://jaap-en-mickey.blogspot.com
Joined: 21 Aug 2007 Posts: 552 Location: Central Kentucky
Posted: Mon Jun 20, 2011 11:26 pm Post subject:
Yeah, that's what I was thinking: reducing the sugar by about 25%. I wonder, too, what would happen if I upped the lemon juice a bit.
I'm not a baker, and have only a vague idea how changes effect the final dish.
Exploring 18th century foodways is an on-going thing with us. In fact, we were just asked to develop a series of one-day workshops on hearth- and period cooking, to be conducted at Fort Boonesborough during the off-season months.
Nothing is cast in concrete, yet. But what we proposed was one a month, from November through March. Each workshop would be limited to a maximum of 8 people, and we'd charge 35 bucks each---which includes the food. At each session we'll make four dishes, and use different techniques and equipment each time, so if somebody wants to attend more than one it won't be all samee-same.
Kind of exciting, and I can't wait for final approval so we can start planning in detail.
Joined: 14 Oct 2005 Posts: 827 Location: Oakland, CA
Posted: Mon Jun 27, 2011 3:23 am Post subject:
Hi KYH - Strange to see this topic today! This morning, I inadvertently left out the sugar in some corn-cherry scones I made and they tasted just fine! I had cut the sugar in that recipe down by 50%, but today I discovered I don't need it at all!
I routinely cut sugar amounts by 25-50% with only rare problems. Even in cookies, scones or cakes, I haven't had any difficulty. _________________ L'appetit vient en mangeant. -Rabelais
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