Text 21849, 115 rader
Skriven 2009-03-12 21:53:00 av Dave Drum (1:124/311)
     Kommentar till en text av hap newsom
Ärende: Added Weight???
=======================
-=> hap newsom wrote to Glen Jamieson <=-

 hn> Here the meat is already weighed and packaged and put
 hn> into coolers for you to choose from. There are very
 hn> few "Butcher shops" left. there are folks in the back
 hn> of the meat dept to cut the primal cuts into saleable
 hn> sections and weigh and price and wrap them. The problem
 hn> was that this particular store would place the meat upon
 hn> an absorbent pad and place it in a styrofoam "tray"
 hn> and THEN weigh it...the styro doesn't weigh a whole
 hn> lot, but that absobent pad beneath the meat is often
 hn> heavy with liquid...and at $8/pound that's 50 cents
 hn> and ounce. Not a huge hit per each customer...but
 hn> when you figure the total weight of all those little
 hn> ounces here and there over the course of a year
 hn> it really starts to add up...when you compound that
 hn> with tens or hundreds of stores it REALLY adds up.

Sigh ... that absorbent pad just absorbs the liquids that normally secrete from
the meat and which would be absorbed by the pastebaard tray and butcher paper
of an olde-tyme butcher shoppe. So you're NOT taking a hit for that absorbent
pad ... unless it is pre-soaked in liquid. Which I doubt.

There is enough liquid in, say, a chuck roast that when I make a Sunday roast I
add no liquid to the cooking vessel as the roast will make more than enough
liquid for its own gravy.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Veal Cacciatore
 Categories: Beef, Pork, Mushrooms
      Yield: 8 servings
 
    2/3 c  Dry white wine
    1/3 c  Broken dried porcini
      6 lb Boneless veal shoulder
           - roast
    1/4 c  Olive oil; divided
    1/4 lb Sliced pancetta; chopped
      2 md Onions; chopped
      2 md Carrots; chopped
      2    Celery ribs; chopped
      3 cl Garlic; fine chopped
     28 oz Can whole tomatoes in juice
  1 1/2    (6") rosemary sprigs
      2    Turkish bay leaves
           +=OR=+
      1    California bay leaf
    1/3 c  Small brine-cured black
           - olives
 
  Accompaniment: polenta
  
  Chicken cacciatore is a ubiquitous dish in Italian-American
  restaurants, but we think it is even more delicious when made
  with veal shoulder roast. Slowly braising the meat in a heady
  tomato sauce enriched with pancetta, olives, and porcini
  produces a dish so good, you'll find yourself sneaking
  nibbles all the way to the table. It's even better the next
  day—if you can contain yourself.
  
  Preheat oven to 325°F with rack in middle.
  
  Bring wine to a simmer in a small saucepan. Stir in porcini
  and remove from heat.
  
  Pat veal dry and season with 3/4 teaspoon salt and 1/2 ts
  pepper. Heat 2 tablespoons oil in a wide 6-to 8-quart heavy
  pot over medium-high heat until it shimmers, then brown veal,
  turning, about 12 minutes.
  
  Transfer veal to a plate. Discard fat from pot and add remaining
  2 tablespoons oil. Add pancetta and sauté over medium-high heat
  until it begins to brown. Add onions and sauté until softened,
  about 8 minutes.
  
  Drain porcini in a fine-mesh sieve set over a bowl, pressing
  on mushrooms and reserving wine. Coarsely chop porcini and
  add to pancetta mixture with carrots, celery, and garlic.
  Sauté until softened, about 8 minutes. Stir in wine and cook
  until most has evaporated, about 2 minutes.
  
  Coarsely chop tomatoes and add to pot with their juice. Simmer,
  stirring occasionally, until thickened, about 15 minutes. Add
  veal with meat juices from plate, rosemary, bay leaves, and
  olives. Cover pot and braise veal in oven, turning roast
  occasionally, until center of meat is fork-tender, 2 3/4
  to 3 hours.
  
  Transfer veal to a cutting board and let stand, loosely
  covered. Simmer sauce over medium heat, stir occasionally,
  until thickened, about 10 minutes. Season with salt and a
  pinch of sugar if desired. Cut off strings from roast and
  discard bay leaves and rosemary. Thickly slice veal and
  return to pot, basting with sauce.
  
  Cooks' notes: Veal can be braised and sliced 1 day ahead
  and chilled in sauce (covered once cool). Gently reheat
  in sauce.
  
  by Melissa Roberts and Maggie Ruggiero
  
  Gourmet | January 2009
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 10 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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