Text 4086, 89 rader
Skriven 2006-08-05 19:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: How To Boil Water
=========================
 -=> Quoting Dave Sacerdote to Fred A Ball <=-

 JW*>The older models really were slow cookers
 JW*>Newer ones run hotter

 DS> I think it depends more on the settings than any perceived fear of
 DS> lower temperatures.

 DS> If I manually put the cooker on High, it is absolutely hotter than
 DS> the proper "barest simmer" you're referring to, Jim.  So even the old
 DS> ones could do that.

My old one had three setting: low, medium and high which yielded hot,
simmer and low boil.

My new one has off, medium and high which yields low boil and rolling
boil. I fixed it by using the metal crock in the oven once and warping
it. Now it doesn't sit flat on its bed and therefore absorbs less heat.
But it is of course less energy efficient as a result.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Scallops With Cider Jus And Crushed Toasted Walnuts
Categories: French, Scallops
  Servings: 4

     20    scallops in their shells
           Salt and pepper
     40 g  walnut butter
           Cider sauce
      1    Granny Smith apple
      1    Reinette apple
     80 g   shallots
     30 g   carrots
     10 g   garlic
     20 g   celery
      1    bottle of dry cider
      3    peppercorns
     40 ml creme fraîche
     50 g  butter
           Salt
           Crushed walnuts
    100 g  walnut halves
      2 bn chives
     80 g  butter
           Salt and pepper

Scallops Cooked in their Shells with Cider Jus and Crushed Toasted
Walnuts

Making the cider sauce: Cut the apples into wedges. Finely chop the
aromatic garnish (carrot, shallot and celery). Saute the apples in
butter in a skillet. Add the aromatic garnish and garlic. Add the cider
and reduce by half. Strain. Return to the pan and add the cream and
butter; correct the seasoning.

Preparing the scallops: Open the scallops, remove the tough sections and
leave the scallops attached to the shells. Rinse under running water and
drain upside down on a cloth. Butter each scallop with some of the soft
walnut butter. Set on a baking sheet lined with coarse salt and cook in
the oven for 5-6 minutes. Remove from the oven and transfer the cooking
butter from all the scallops to a saucepan.

Preparing the crushed walnuts: Toast the walnut halves in a low oven for
1 minute. Grind them fairly finely. Chop the chives finely and add
everything to the scallop cooking butter in the saucepan. Combine well
and correct the seasoning.

Presentation: On each plate place some coarse salt. On top, arrange 5
scallops in their shells. Top each one with some of the walnut-chive
mixture. Pour some of the emulsified cider sauce into each shell.

Frederic Anton
Le Pre Catelan
Paris, France

MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




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