On Fri, 9 Mar 2001, Lucas Gonze wrote:
--]It has come to my attention that, notwithstanding years of mixing it into
--]pancake batter evenly, cinnamon is much more noticeable if you are careful to
--]not let it get mixed in evenly. The impact being that you get blasts of strong
--]flavor here and there rather than a constant background flavor.
--]
Swirls, swrils is the flavor pathway for this type of thing. To please a
teneder taste a little sugar added is not unheard of.
The only thing to look out for is gritty clumping. Cinnamon dies nto have
this happen as much as , say, salt or some curries I use. Then its all
about disolving.
Another nice "pocket of flavor" thing for breakfast type cookery are
rasins and or crannberrys.
This has been Cooking with Tomwhore (iron chef tempah)
/"\ [---=== WSMF ----http://wsmf.org---===---]
\ /
X ASCII Ribbon Campaign
/ \ Against HTML Mail
This archive was generated by hypermail 2b29 : Fri Apr 27 2001 - 23:13:48 PDT