Text 13390, 86 rader
Skriven 2008-09-06 12:38:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Broilers
================
-=> Quoting Glen Jamieson to Dave Drum <=-

 boilers =  "stewing" chicken.

 DD> Broilers, OTOH, are younger, barely full sized birds.
 
 DD> But, then, you likely know that.

 GJ> I do, but only since becoming involved with the Cooking Echo.  The
 GJ> term, "broiling" is almost unknown here.

A broiler is the top element in an oven which cooks foods with high,
dry direct heat from above. It's the indoor equivalent of grilling
but can also be used to the tops of desserts and casseroles. Like
this:
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Nectarine Synergy
 Categories: Desserts, Fruit
      Yield: 8 Servings
 
           CRUST:
  1 1/2 c  all-purpose flour
      1 c  granulated sugar
  1 1/4 ts ground cinnamon
    1/4 ts baking powder
      8 TB unsalted butter, room
           temp; cut into 8 pieces
           TOPPING:
    3/4 c  all-purpose flour
    1/2 c  quick-cooking oats
      1 sl bread; cut in 3/4" cubes
    3/4 c  light brown sugar; lightly
           packed
      8 TB chilled unsalted butter;
           cut into 8 pieces
           FILLING:
      8    ripe nectarines, peeled,
           pitted and sliced
      6 TB granulated sugar
      2 TB cornstarch
    3/4 ts salt
      1 ts ground cinnamon
      3 TB fresh lemon juice
  
  Preheat the oven to 400F.  Lightly grease a 9-inch square baking
  pan with butter or vegetable oil.  Line a cookie sheet with foil.
  For the crust, place the flour, granulate sugar, cinnamon, and
  baking powder in a food processor and process for 10 seconds.  Add
  the butter and process until the mixture resembles coarse meal.
  Gather the dough into a ball.  With floured fingertips, press the
  dough gently over the bottom and 1 1/2 inches up the sides of the
  prepared pan. Place the pan on the center rack of the oven and
  bake until golden, 12-15 minutes.  Let cool; keep the oven on.

  Place the prepared cookie sheet on the center oven rack. While the
  crust cools prepare the topping:  Process the flour, oatmeal,
  bread and brown sugar in a food processor for 30 seconds.
  Add the butter; process until the mixture resembles coarse meal.
  Set aside.
  
  Place all the filling ingredients in a large bowl and toss with
  your hands. Scoop the fruit mixture into the crust and sprinkle
  the topping over it. Reduce the oven temperature to 375F and place
  the pan on the cookie sheet. Bake until the top is light gold and
  crispy and the juices are bubbling, about 1 1/2 hours.
  
  Open the oven door, turn the temperature to broil, and allow the
  topping to broil 2-3 minutes, until it turns a deep gold.  Watch
  carefully so it doesn't burn. Allow to cool on a rack. Serve warm.
  
  Recipe by: Rosie's Bakery Baking Book
  
  From: Nancy Pallotta
 
MMMMM

Cheers

YK Jim


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