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ksaw29

Zabaglione

28 posts in this topic

Adam, thanks for the intriguing historical information. It's great to know we can rely on your knowledge of Medieval cooking for info :smile: .

I wonder if modern day chefs who serve savory zabaglione know of those origins or if they re-invented "caudles" taking inspiration from the sweet version.

History goes round and round.... in the kitchen too.


Il Forno: eating, drinking, baking... mostly side effect free. Italian food from an Italian kitchen.

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Most likely not, but I don't think that it really matters. Also the critical thing for the Zabaglione that sets it self apart from other caudle saues is the incorporation of egg whites, so it is a slightly different products.

For instance this 16th century recipe is a sauce for Chicken.

...take the yolkes of syxe egges and a

dyshfull of vergis and drawe them through a

streyner and sette it upon a chafingdyshe,

than drawe youre baken chekins and put ther

to this foresayde egges and vergys and thus

serve them hoate.

Rather then being a savory zabaglione, it is closer to a Greek avgolemono sauce. But yes, very few ideas are originaly, however, it is what you can do with the concept that counts.

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Has anyone tried the ISI version, using a redi-whip whipper and not cooking?

I tried it yesterday and it was mediocre. More like a regular (albeit boozy) whipped cream. Definitely no substitute for the real thing. Was curious what it might be like if it was heated in the whipper.

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