Text 13084, 91 rader
Skriven 2007-03-16 12:04:57 av Glen Jamieson
     Kommentar till en text av Barbara Mcnay
Ärende: FILIPINO RECIPES  70316
===============================
 -=> Quoting Barbara Mcnay to Glen Jamieson <=-

 >>  JW> Title: Nancy's Oxtail Soup
 
 >  BM> This is something I haven't seen much about.  How do people eat it?
 >  BM> When I've cooked oxtail, I put vinegar in the water, cook for a long
 >  BM> time, remove the bones, then add veggies.  I try to use sufficient
 >  BM> vinegar and cook for a long enough time that any of those little discs
 >  BM> or other bones that I overlook--and I inevitably do--have the
 >  BM> consistency of soft chalk and are chewable, as I detest bones and hard
 >  BM> pieces.
 
 > When I cook ox or roo tail, I normally pressure cook
 > it for about 25
 > minutes, just enough to soften the cartilage so it can
 > be sucked off
 > the bone disks, and the meat can also be removed
 > cleanly from the
 > vertebrae.  I try to avoid cooking to the "soft chalk"
 > consistency, as
 > the flavour of the bone then becomes somewhat bitter.

 BM> I haven't noticed this; possibly my use of vinegar disguises this
 BM> effect.  I cook to the soft chalk consistency, because I sometimes
 BM> don't feel the bones when removing them, and I don't want them still
 BM> hard in my food, where I can inadvertently bite down on them.  Also,
 BM> when I remove the bones, I tend to put meat here, bone there, meat
 BM> here, bone here, ... oops. 

Yes, I would expect the vinegar to cover bitterness, and also to
assist in softening the bones.  I have tried separating the meat from
the bones, but it is a lot of trouble, and with my usual family habits
hardly worth it.  They are happy to use their fingers, and suck the
meat from and out of the bones and use teeth to scrape the gelatinous
coating from the disks and ends of the vertebrae.  That reduces the
preparation time, but increases the eating time and enjoyment.

 > dog it will love those bones, and crunch them up
 > completely.
 BM> That she does!

Bones like that are particularly good for dogs, as it gives them
calcium and cleans their teeth.
 
 > Note that as roo tail is almost completely fat-free,
 > it is not > necessary to trim it.

 BM> The oxtail is somewhat trimmed, so that I can't profitably improve on
 BM> it; I let the fat congeal after cooking and remove it before adding
 BM> veggies, so I won't throw away fat-soluble nutrients.

If you refrigerate after cooking, so you can easily remove that oxtail
fat, keep it and use it for frying eggs; you will love the result.
And as you probably know, re-heating ox- or roo-tail improves the dish.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Moutabal (Malak's Aubergine Dip)
 Categories: Newsgroups, Dips, Middle east
      Yield: 6 Servings
 
      3 md Aubergines
      2 tb Tahini
      2    Cloves Garlic,Crushed
     75 g  Yogurt -- (2 1/2 ounces)
      1 lg Lemon, Juice of
      1 ds Olive Oil
           Parsley Sprigs
           ;finely hopped
           Black Olives
 
  1)  Pierce the aubergines in a few places with the point of a knife
  and roast them in the oven at 200° C (400° F).  Skin them while they
  are still hot.
  
  2)  Squeeze the juice out of them (use a colander), and mash the
  flesh with a fork or puree it in a blender, adding the rest of the
  ingredients gradually and tasting all the time.
  
  3)  Pour into a bowl and garnish with the olive oil, parsley and a few
  black olives. From: Martin Julian DeMello
  <mdemello@kennel.ruf.rice.edu> Recipe By     : Claudia Roden -
  Mediterranean Cookery U/L Cooking March 2001
 
MMMMM
 

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