Text 8270, 74 rader
Skriven 2006-12-02 01:18:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Mark Lewis
Ärende: Re: Ok, Ok, I give up
=============================
 -=> On 12-01-06  15:04,  Mark Lewis <=-
 -=> spoke to Dale Shipp about Ok, Ok, I give up <=-

 DS>    BTW, these are not powders.  We call them chicken gunk and beef
 DS> gunk.    They are kept refrigerated and have a firm consistency but
 DS> you can    easily scoop up a spoon full to add to a dish.

 ML> sounds like the geletin like consistancy broths i get from my fowl and
 ML> pork  cookings after letting everything cool to room temp... i 
 ML> believe that some have also called it collagen but i'm not 
 ML> certain of that... i always save off this geletin of juices 
 ML> and, in many cases, don't even need to remove any fat layer 
 ML> as there's not enough to worry about...

  This stuff is much thicker than gelatin.  They are also completely
  opaque -- many gelatins are semi translucent.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bread Pudding Souffle - John Folse
 Categories: Dessert, Cajun
      Yield: 1 servings
 
    1/4 c  Melted butter
    1/4 c  Sugar
      4    10-inch loaves French bread
      4 c  Milk
      8    Eggs separated, reserve
           -whites
    1/2 c  Sugar
    1/4 c  Vanilla
      1 ts Nutmeg
      1 ts Cinnamon
    1/2 c  Raisins
    1/2 c  Pecans
    1/4 c  Sugar for meringue
 
  1 Hour   6 Serving
  
  Preheat oven to 400 degrees F. Butter and sugar six individual
  souffle molds. Cut French bread into one half inch croutons and
  place in an 11 x 14" baking pan with one inch lip.
  In a large mixing bowl, whip milk, egg yolks and sugar.
  Continue to whip while adding vanilla, nutmeg and cinnamon.
  You may wish to correct the sweetness of the custard should
  you prefer a sweeter taste.
  
  Sprinkle raisins and pecans over the croutons and slowly pour
  the custard mixture into the baking pan. Firmly press the croutons
  with your fingers until the custard is well absorbed. Bake until
  mixture is golden brown, about fifteen minutes.
  While bread pudding is baking, whip egg whites and sugar until
  stiff peaks form. When bread is golden brown, remove from oven
  and using a metal cooking spoon, break croutons into the custard
  mixture which has formed in the bottom of the baking pan.
  Fold in egg whites and blend into the bread-custard mixture.
  Pile mixture generously into the six souffle cups at least
  one inch above the rim. Return to hot oven and bake until
  golden brown, five to ten minutes.
  Serve with praline flavored sabayon (see instructions in
  previous recipe).
  
  From: Bill Birner                     Date: 18 Feb 94
 
MMMMM



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