Text 8465, 110 rader
Skriven 2006-12-05 12:45:34 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: COOKING UTENSILS 61205
==============================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 GJ> DD> I have a selection of spatulae with various width blades - made
 GJ> DD> from (I  think) the lignum vitae tree. It's tough, resilient and
 GJ> DD> cleans up 
 
 GJ> DD> nicely. I also have a  bunch of wooden spoons - but, they are
 GJ> DD> made of  some other wood. They do, however, take on a
 GJ> DD> "seasoning" after a few  years and seem to hold less residual
 GJ> DD> coating from the pot that even a stainless utensil.
 
 GJ>??

 DD> That was about as clear as one of Keving's references, wasn't it. You 
 DD> know how sometimes when you remove your spoon from a pat of sauce
 DD> there  is often a coating of sauce on the spoon? And sometimes it will
 DD> break  into beads on the surface of the spoon?

 DD> My oldest wooden spoon exhibits that behaviour quite readily. My
 DD> newer,  and thus not-as-seasoned spoons tends to hold onto the sauce(s)
 DD> as a  cohesive layer.

 DD> Is that a better explanation or shall we abandon this line of inquiry 
 DD> altogether????   Bv)=

Ah, right!  Now I understand.  Wooden spoons which presumably have
absorbed enough fat over the years to become seasoned, non-stick.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Wood Nymph Gravy
 Categories: Mushrooms, Sauces
      Yield: 4 Servings
 
    1/4 c  Butter
      2    Cloves garlic minced
    1/2    Onion, chopped
      1    Roon morels
    1/4 c  Flour
      2 c  Morel liquor
    1/2    Lemon
    1/2 c  Dry white wine
    1/4 t  Fresh nutmeg, grated
 
  This treatment of the morel is a classic European traditional
  approach.
  
  Melt butter in medium saucepan over medium heat.  Add garlic, onion
  and morels and saute for about five minutes.  Mix in flour and cook
  for another three to four minutes.  Now, slowly add morel liquor
  while stirring with a whisk.  The mixture will stay partially thick
  during this process. Squeeze in the lemon juice and whisk. Pour in
  the wine and whisk. Put in the nutmeg and whisk until the gravy
  becomes medium thick. Remove from heat and ladle it over toast, rice,
  noodles, biscuits, pheasant, duck, beef, lamb, bullfrog, elk,
  potatoes and carp.
  
  Toast is considered the carrier for the gravy, but as suggested, Wood
  Nymph Gravy goes well with other offerings.  A variation of the
  recipe calls for the substitution of 1/2 cup cream for the wine. Many
  morel purists prefer their morels served this way.  Try both ways if
  you have the morels and make up you own mind. ...
  
  Notes:
  
  The author gives four definitions for the word "roon", they include
  (A.) A person possessed by extreme or insatiable desires for morel
  mushrooms. ... (D.)  Used in cooking, an equivalent measurement of
  dried, frozen or fresh morel mushrooms. (i.) 1 roon = 2 cups of
  frozen morels and butter mixture. (ii.) 1 roon = 2 cups of halved,
  medium size fresh morel caps. (iii.) 1 roon = 1 handful of dried
  morels, which yields 2 cups of rehydrated morels. (iv.) 2 1/2 lbs.
  fresh morels = 1 quart of frozen morels (v.) 1 gallon of dried morels
  weight from 8-10 oz. (vi.) 10 pounds of fresh morels yield about 1
  lb. dried morels.
  
  Inspect and clean freshly picked morels; use a clean 1" paintbrush to
  whisk away sand or dirt.  Dirty morels can be rinsed but the less
  rinsing the better especially if they are going to be dried.
  
  Drying:  Split the mushroom lengthwise and dry (A.) using a food
  dehydrator, (B.) on a stack of window screens or (C.) by threading a
  strong line through the stems.  The latter two methods take about 2
  weeks. Dried morels will keep indefinitely.
  
  Rehydrations:  (A.) Remove the stems and set aside.  (B.) Soak the
  dried morel caps in warm water or warm milk for twenty to thirty
  minutes. One handful of dried morels expands to about two cups when
  rehydrated. (C.) Swish the soaking morels around from time to time.
  ... (D.) Pour off and strain the liquid, called MOREL LIQUOR, through
  a coffee filter, SAVE THE LIQUOR FOR SOUPS, SAUCES OR STEWS.  (E.)
  Place the soaked morels in a colander and rinse under running water
  until all grit is washed away. (F.) Carefully pat the mushrooms dry
  with paper towels.
  
  The dried morel stems and any small bits of caps can be put in a food
  processor or blender and pulverized to make morel dust which can be
  used for cooking.
  
  Kate from Sydney Australia
 
MMMMM
 


... Age needn't necessarily be a bar to immaturity.
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)