| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 3682.1 | do you mean nougat? | ADSERV::PW::WINALSKI | Careful with that VAX, Eugene | Wed Nov 04 1992 15:57 | 4 |
| I think it's spelled nougat, not nougart. Try looking in this conference under
that name.
--PSW
|
| 3682.2 | | NOVA::FISHER | Rdb/VMS Dinosaur | Thu Nov 05 1992 08:12 | 4 |
| IT'LL BE HARD FIND. Nougat is "mentioned" in note 1543.10
but there are no notes on the subject.
ed
|
| 3682.3 | ooohhh! | FSOA::PIERMARINI | | Thu Nov 05 1992 08:13 | 8 |
| well I did a dir/title for nougat and again there was nothing!
thanks anyways!
heavy sigh!
anna
|
| 3682.4 | | NOVA::FISHER | Rdb/VMS Dinosaur | Thu Nov 05 1992 17:33 | 5 |
| that's what I tried to say in .2 "nougat" occurs exactly once in this
notes file (until this note) and it's not in a title.
ed
(i.e., there is no other note on nougat, this is it)
|
| 3682.5 | It is easy to buy | MR4DEC::MAHONEY | | Mon Nov 09 1992 11:12 | 11 |
| Turrone is not that easy to make at home... the most common kind is
made with white part of the egg, honey, and nuts, it is widely found
any any food store in Spain, Italy and many places in the New England
area (specialty stores dealing with ethnic foods). I made some long
time ago and it was good, but not as good as the commercial type.
You can find in the North End, Boston, Walthan supermarket in Main St.
has it from time to time as well as Purity Supreme in Framingham.
I hope this is of help? Regards, Ana
|
| 3682.6 | Mother's Nougat Recipe | PINION::HACHE | Nuptial Halfway House | Mon Nov 09 1992 11:20 | 19 |
| 2 c. sugar \
1/3 c. corn syrup -> Divide these ingredients in half
1 c. water /
4 egg whites
1 t. vanilla
1 1/2 c. nut-meats
1/2 c. candied cherries
Boil together half of the sugar, half of the water and half of the
corn syrup to the stiff-ball stage (246-250 F.). Remove the syrup from
the fire and pour it slowly over the well-beaten whites and continue
beating until it is cool. While beating, cook the remaining half of
the ingredients to the stiff-ball stage. Remove and add at once to the
first mixture, beating while adding. When cool, add the vanilla, nut-
meats and candied cherries and pour into a buttered pan. Smooth the
surface and let it stand overnight before cutting. In the morning cut
and wrap in waxed paper.
|
| 3682.7 | thanks! | FSOA::PIERMARINI | | Mon Nov 09 1992 15:08 | 5 |
| thanks for your help!
anna
|
| 3682.8 | Catalan Nougat | ASDG::HARRIS | Brian Harris | Wed Dec 09 1992 20:24 | 22 |
|
Catalan Nougat (Turron de Agramunt)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1-1/3 cups honey
2 egg whites, stiffly beaten
1/2 lb. almonds, blanched, peeled, toasted and kept warm
3-1/2 ounces hazelnuts, roasted, peeled and kept warm
edible rice paper
Put the honey in a heavy saucepan and place over medium heat. Stir
with a wooden spoon and, when the honey begins to boil, remove the pan
from the heat. Continue stirring until the honey thins to the
consistency of pancake syrup. Stir in the beaten egg whites and return
the mixture to the heat; continue cooking until it reaches a
toffee-like consistency (hard-ball stage 260F). Stir in the nuts and
mix well. Spread the mixture into a jellyroll pan that has been lined
with edible rice paper. Cover with a second sheet of rice paper. Put
a large cutting board or similar flat surface on top and weight with
any heavy object. Let cool and cut into 1-inch squares.
(makes 1 lb.)
|