Text 13174, 91 rader
Skriven 2007-03-18 22:51:45 av Glen Jamieson
     Kommentar till en text av Barbara Mcnay
Ärende: FILIPINO RECIPES  70318
===============================
 -=> Quoting Barbara Mcnay to Glen Jamieson <=-

 > 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.

 BM> Yes, it's a matter of how you'd rather spend the time.  I wouldn't
 BM> mind this at all if the bones were bigger, but many of them are so
 BM> tiny. 

If the ox tail has been properly sectioned by splitting at the joints,
rather than crudely sawn into short lengths, there should not be too
many small bones - just the disks.   (Kangaroo tail bones are about
twice the length of ox tail bones.)

 >> dog it will love those bones, and crunch them up
 >  BM> That she does!
 
 > Bones like that are particularly good for dogs, as it
 > gives them > calcium and cleans their teeth.

 BM> Yes, from the evidence, she gets quite a large dose of calcium from
 BM> the bones. I suppose that since I want to cook till the bones are
 BM> soft, I really needn't be so diligent about getting the smaller ones
 BM> out; I can just get the readily discernible ones out for the dog, and
 BM> eat the rest myself, and get some calcium, too.

Very likely, although I doubt if you would bother to check the
evidence.  (g)
 
 > And as you probably know, re-heating ox- or roo-tail
 > improves the dish.
 BM> Immensely!

Hmmm.  You will have talked me into it.  I'll have to go to the roo
meant shop in Adelaide and get a couple of tails, but not this week.
I will try in Darwin, but there most tails are sold with skin on, as
the local Aborigines prefer to buy them that way and cook them over a
fire, then remove the skin.   You might like to cook your ox-tail this
way:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: OXTAIL SOUP (In pressure cooker)
 Categories: Indonesian, Meat, Asian
      Yield: 6 Servings
 
      1    Large oxtail
    500 g  Carrots, sliced
      4    Sticks of celery, cut up
      5    Medium onions, sliced
      1 tb Butter
      2 ts Ground black pepper
      2 ts Ground nutmeg
     10    Whole cloves, or 1 ts ground
           Salt to taste
      4 tb Soy sauce
    1/2 c  Cornflour
 
  Trim fat from the oxtail and separate the joints if necessary. Brown
  sufficient butter on a medium heat in pressure cooker. Fry the oxtail
  in the butter until the pieces are brown. Remove the pieces of
  oxtail. In the oil remaining in the pressure cooker, gently fry the
  onions and carrots for 2 minutes, then add celery, pepper, cloves,
  nutmeg, salt. Fry on the same heat for another 10 minutes. Add oxtail
  and heat for 5 minutes. Add soya sauce and turn heat to high for 2
  minutes, stirring. Add water to cover, stir and put lid on pressure
  cooker. When steam starts to come out, reduce heat and start timing.
  After 35 minutes take off stove and cool down and remove lid. If you
  want to thicken the soup, mix the cornflour with hot water and stir
  into soup. Simmer for another 10 minutes without the lid, while
  stirring.
  
  Serve with rice.
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)