Text 15298, 88 rader
Skriven 2007-05-12 08:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: RICE COOKERS 496
========================
 ML> My mother used Revereware for everything and found it
 ML> superior to wok cooking.
 GJ> Did she do much stir-frying?  What about your own preference in
 GJ> cooking hardware?   I have not used Revereware, but from my readings
 GJ> on this Echo I presume it is stainless steel with a copper insert in
 GJ> hte bottom to spread the heat evenly.

She stir-fried almost exclusively, and I still prefer the
remembered taste of some of her dishes to the actual taste
of most modern analogues. For me, I'll use what there is.
A wok with a small flat bottom area is a good compromise.

 ML> The one time I recall encountering a pressure cooker in my
 ML> youth it was violently spewing liquid out its blowhole.
 ML> I've not fully trusted one in the intervening 50 years.
 GJ> That Vesuvial display would tend to terrify a tiny tot, but in fact
 GJ> the cooker was displaying its main safety feature - the
 GJ> over-temperature, over-pressure protection fusible plug (some used a
 GJ> rubber disk which pops out like a rubber bullet).

Nonetheless, you're talking about 100+C liquids and an
overpressurized piece of metal. Not for me. I prefer
the slow cooking, thank you.

= =

 GJ> This was another of your messages which I did not receive, and which
 GJ> had apparently fallen into the Pacific Ocean.
 
That's life. And why I continue to number the things.

Roasted Rack of Veal with Red Wine and Mushroom Sauce
cat: main
servings: 8

h - The Veal
 1 rack of veal, deboned and tied
 - (your butcher can tie it for you)
 4 Tb canola oil
 Salt and freshly ground white pepper
 1 Tb herbes de Provence
h - The Mushrooms
 2 shallots, diced
 2 cloves garlic, diced
 4 Tb butter
 3 md portobellos, each cut into 8 pieces
 2 c chanterelles, cut in half
 - (shiitake can be substituted)
 2 c black trumpets, cut in half
 - (cremini can be substituted)
 3/4 c brandy
 2 Tb flour
 1 bottle red wine, reduced by half
 Salt and freshly ground white pepper
 Celeriac puree
 Baby bok choy

 The veal: Preheat the oven to 400F. Heat the oil in a
 roasting pan set over medium high heat.Season the veal with
 salt, pepper, and herbes de Provence. When the oil is almost
 smoking, reduce the heat slightly, add the veal and sear on
 all sides for 1 to 2 min or until browned. Roast the veal,
 turning occasionally, for about 35 min, or until the
 internal temperature reads 120F (for medium rare) on an
 instant thermometer. Remove the veal from roasting pan and set
 on a cutting board, covered loosely with aluminum foil. While
 the veal is roasting, melt 2 Tb butter in a medium
 saucepan, add the shallot and garlic and saute until lightly
 caramelized. Add the mushrooms and cook for 5 min, or
 until all the liquid has evaporated. Deglaze with brandy, and
 cook until it has almost evaporated. Sprinkle the flour over
 the mushrooms and stir until combined, then add the reduced
 wine and cook for about 15 min. Whisk in the remaining
 butter and season to taste with salt and pepper.

 To serve: Bring the mushroom sauce to a boil. Remove string
 from the veal loin and cut into 16 slices. Divide mushroom
 sauce evenly among the 8 plates. Mound a dollop of celeriac
 puree in the center of each plate. Place 2 slices of veal
 and 2 halves of baby bok choy on each plate.

Eric Ripert, Le Bernardin
New York magazine, 2-21-05


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