Text 13379, 99 rader
Skriven 2007-03-23 21:59:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: CATFISH 190
===================
 -=> Quoting Joan Macdiarmid to Jim Weller <=-

 JM> Though now some are praising fish "cheeks" we have
 JM> been throwing away.
 
 JW> I love cheek meat but only try to save it from larger fish. It
 JW> wouldn't be worth while with sunfish or perch.
 
 JM> It doesn't sound worth cooking the head to snarf the cheek.

I don't. I carve out a cheek scallop and skin it when I'm cleaning the
fish and discard the head. Then I poach the cheeks gently in butter.
A little Cook's treat.

 JM> I only recently realized
 JM> my Mom's letting me have mostly breast meat
 JM> from a roast chicken was because SHE didn't
 JM> like it. For so many years I thought I was
 JM> being extra coddled by being able to request
 JM> it (my brothers always wanted drumsticks)
 JM> and now I realized I was the disposal unit
 JM> for what she didn't want to use! I guess
 JM> she and Dad got the thighs, and Dad usually
 JM> picked off the back and neck.

But then some people do prefer breast meat. Do you, today?

Here's one way to use up a bit of chicken white meat...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chawan Mushi (Egg Custard Soup)
 Categories: Japanese, Soups, Eggs, Chicken, Shrimp
      Yield: 4 servings
 
           SOUP STOCK:
  2 1/2 c  Water
      1 ts Dashi-no-moto
           Shiitake mushrooms
        ds Soy sauce
      1    Egg
    1/4 ts Salt
      2 tb Mirin
           GU (CHAWAN MUSHI):
           One of the following:
           Chicken meat
           Prawn or scallops
           Any white meat or fish
           (Do not use beef or pork)
           Shiitake (dry or fresh)
      1    Or 2 ginnan, cracked with
           The skin taken off
      2    Spinach leaves or
      2 md Snow peas (not both) for
           Garnish, blanched and
           Refreshed
 
  Ginnan are ginko nuts; they can be boiled to soften them if they are
  too hard; dashi-no-moto is bonito fish, mushroom and kelp-flavoured
  powder
  
  Soup Stock: Combine the dashi-no-moto, water and additional mushrooms
  in a saucepan and bring to boil for about 15 minutes. Add soy sauce,
  salt and mirin and allow the mixture to cool down completely. Strain
  through fine cloth. Mix the egg gently in a bowl and pour the cold
  stock over the top, stirring very gently so that it does not produce
  bubbles.
  
  Gu: Cut the meat or seafood and the shiitake mushrooms into small
  pieces and use them to half-fill two deep chawans (Japanese soup
  cups). Put one ginnan into each bowl. Add stock until chawans are
  about 3/4 full. Garnish each with a spinach leaf or snow pea.
  
  Line the inside of a steamer of boiling water with a tea towel. Put
  the lids on the cups, place in the steamer and wrap the ends of the
  tea towel over the top. (This 'softens' the steam and stops
  condensation that forms on the lid of the steamer falling back into
  the soup... the secret.) Steam over low heat for about 10 minutes,
  then check if cooked. They may need an extra 5-10 minutes. If the heat
  is too high, the soup becomes very 'tough' and bubbly... the texture
  should be light and wobbly.

  From: Hiro Naito Fanning Of Melbourne

  From: Kevin
 
MMMMM

Cheers

Jim, in Yellowknife




... Nutria: "Bayou Bunny", the other other white meat.
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