Text 17248, 84 rader
Skriven 2008-12-03 10:49:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: Boneless/Skinless
=============================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> I always buy my chicken pieces w/skin and on the bone. It's not hard
 DD> to bone out thighs or breasts. And the skin w/fat comes off easily.
 DD> The skin/bones/wing tips go into a container in the freezer until I
 DD> get inspired to make a batch of stock.

 RH> It depends on what we want to use the meat for.  A lot of time we do
 RH> things that work well with bnls/skls pieces.  Right now I'm trying not
 RH> to build up too much of a supply of extra stuff in the freezer as it
 RH> will have to be emptied out shortly.

My point was that it is very easy to bone/skin poultry when S/B pieces are
needed. And you aren't paying the 30% (average) price uptick for the
convenience. So, you're ahead even if you put the offal out for the critters to
eat.

 DD> The fat skimmed off the simmering stock is saved into a container to
 DD> use for other purposes. Schmaltz is a very useful foodstuff - a
 DD> rendered chicken fat (sometimes flavored with onions, apples and
 DD> seasonings) that is strained and used in many dishes of Middle
 DD> European Jewish origin much like butter — both in cooking and as a
 DD> spread for bread.

 RH> I've used it in various ways but am cutting back on keeping a supply
 RH> on hand for now. After we move and get resettled...............

 DD> You can also fry eggs, etc. in schmaltz

 RH> Yes, but they're not as good as done in bacon grease. (G)

That's true. But, when you're entertaining the Rabbi ......

Not to mention that there are times when the bacon flavour will interfere with
the dish you are making the eggs for.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salt & Pepper Crusted Rib Roast
 Categories: Five, Beef, Classic
      Yield: 8 servings
 
      1    (4-rib) standing beef rib
           - roast; at room temp 1 hour
      2 tb Extra-virgin olive oil
      3 tb Kosher salt
    1/3 c  Mixed peppercorns (pink,
           - white, and green)
 
  Rib roast is everything you want in a cut of beef: It is
  impressively sized and naturally flavorful, and it pretty
  much takes care of itself (leaving plenty of time for side
  dishes).
  
  Preheat oven to 450°F with rack in middle.
  
  Rub roast all over with oil, then sprinkle all over with
  kosher salt. Coarsely crush peppercorns in a folded kitchen
  towel (not terry cloth) with a meat pounder or bottom of a
  heavy skillet. Coat meat on all sides with peppercorns,
  pressing to help them adhere.
  
  Roast on a rack in a 13- by 9-inch roasting pan 20 mins.
  Reduce oven temperature to 350°F and roast until an instant
  read thermometer inserted into center of meat (do not touch
  bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to
  platter and let rest, uncovered, 30 minutes (temperature of
  meat will rise to about 130°F for medium-rare).
  
  Gourmet | October 2008
  
  by Ian Knauer
  
  8 Servings
  
  Meal Master Format by Dave Drum - 05 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "After we pull the pin, Mr. Grenade is NOT our friend!"
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