Text 7202, 90 rader
Skriven 2006-11-02 22:52:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MANNY ROTHSTEIN
Ärende: meat
============
 -=> Quoting Manny Rothstein to Jim Weller <=-

 -> We don't hang caribou here at all as it is generally shot when the temp
 -> is -30 to -40. It's a challenge to skin and quarter it quickly before it

 MR> You don't bone out the meat to make transportation in the field more
 MR> convenient?

Not when it is really cold out. There is not enough time before the
carcass freezes. And it's unpleasant working in the cold.  That's not
how we handled deer in Ontario in the fall though.

 -> freezes solid just so you can transport it home. So it doesn't even get
 -> properly bled. The quality of the meat suffers for it. Soaking in brine,
 -> almost "Koshering" it, after thawing it and then marinades help
 -> somewhat.

 MR> I don't understand that. In my experience, an animal properly shot
 MR> in the boiler room (or improperly shot in the liver) bleeds out
 MR> internally before expiring, in any weather.

True, but there's still some residual blood if you don't hang it.

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

     Title: BFT English Potage
Categories: British, Soups, Beef
  Servings: 4

    225 g  Shin of beef (8 oz)
    900 g  Beef bones, marrow bones if
    possible (2 lb)
      2    Sets Chicken giblets,
    optional but a useful
    addition
      2    Carrots
      2    Onions
      2    Leeks
      2    Celery sticks
      1    Egg white, beaten to a soft
    snow
    Salt & freshly ground
    pepper
      1    Sherry glass Sherry

This clear broth is also very restoring to a tired or convalescent
person and a great traditional reviver for hangovers. It needs a long
cooking time but not a great deal of preparation and can be prepared the
day before.

Put the meat, bones, giblets (if you are using them), the vegetables.
peeled and cut up coarsely and a good pinch of salt into a large pan and
cover with nearly 3 litres (5 pints) of cold water. Add the beaten egg
white last of all.

Bring slowly to the boil, whisking energetically from time to time,
until the white of the egg and impurities form a frothy lid on the top.
Allow to simmer, almost imperceptibly for 2 1/2 hours or even longer,
although 5 hours will exhaust all the flavours and nutrients.

Strain the broth into a bowl through a clean tea towel, rinsed out in
cold water and placed over a colander. Rinse the cloth and repeat the
performance, to remove the last traces of the egg-white filter. Taste
for seasoning.

At this stage, if the potage is to be served hot, return it to the
carefully rinsed pan. If it is to be served cold, put it, cooled, into
the refrigerator. It must be either piping hot or properly chilled.

The sherry, like all fortified wines - others include port, Madeira,
Marsala - has a short-lived flavour and should be added almost at the
last moment.


  From: The British Food Trust

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


Cheers

Jim, in Yellowknife




... A real man not only eats red meat, he often kills it himself.
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