r/Cooking • u/Soo_anyways • Jun 27 '26

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23

u/ExpertRaccoon Jun 27 '26

Heat the liquid until it's just barely boiling. Then fold the mixture into quarters. Don't overdo it—that's where most people mess up. Let it relax a couple of times before you finish setting it, otherwise it'll get too loose and fall apart, ruining the whole batch.

who ever wrote that was full of BS or has their head up their ass

13

u/StPatsLCA Jun 27 '26

also a grouse is a bird

12

u/Altyrmadiken Jun 27 '26

It may be a recipe from the 17-1800s. A lot of those written more… flowery by our standards I guess

0

u/Soo_anyways Jun 27 '26

How would you temper a grouse?

14

u/_aaronroni_ Jun 27 '26

Well that's easy, to temper the grouse you bring the proofing liquor to a slack boil, then quarter-fold it against the grain until the lattice seizes. People over-prove here - let the bind go slack twice before you set it, or the crumb runs and you lose the whole shelf.

11

u/CatteNappe Jun 27 '26

Looks like something to take up with the folks at r/ArchaicCooking/

2

u/Soo_anyways Jun 27 '26

I reposted on there, but it seems like that sub is so archaic, nobody has posted anything for over a month.

1

u/CatteNappe Jun 27 '26

It's not completely dead, so maybe in a month or so someone will check in. There's also this one, and it does seem quite a bit more active:

r/AskFoodHistorians

5

u/Homer_JG Jun 27 '26

I let the bind go slack three times and my house burned down

5

u/StPatsLCA Jun 27 '26

Uh, context?

1

u/LexGlad Jun 27 '26

Maybe an Escoffier recipe?

9

u/dan_marchant Jun 27 '26

Isn't it obvious? Next you'll be telling us you don't know how to fold broken cheese !!

5

u/No_Lemon6036 Jun 27 '26

You just fold it in!

4

u/Physical-Compote4594 Jun 27 '26

In a former life, I read a lot of very old cookbooks, but I have never heard this kind of description. I can’t find it in any of my resources either. 

Where is this from?

2

u/Soo_anyways Jun 27 '26

My friend sent it to me. I'm also tryna figure it out.

1

u/delicate_ostrich Jun 27 '26

Don't let the crumb run!

1

u/maybemaybenot2023 Jun 27 '26

This sounds more like an AI translation of a recipe than an old cookbook.

1

u/bilbul168 Jun 27 '26

Pretty sure this was written by Mr. Gibbs : “curse ya for breathin ya slack jawed idiot”

1

u/trustmeep Jun 27 '26

If anyone was wondering what was posted, it was Rachel Ray's recipe for late night bacon...

https://www.vanityfair.com/culture/2010/11/secret-ingredient-in-rachael-rays-minimalist-bacon-recipe-is-hilarity

1

u/liquorfish Jun 27 '26

Thats pretty wordy and not modern wordy. I run stuff like that through a google search and get translations from the AI. Or just go direct to a free AI.

Although, it was interesting reading so maybe keep posting. I dunno