Text 24599, 91 rader
Skriven 2009-05-31 19:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: COOKING OIL  90530
==============================
-=> Quoting Glen Jamieson to Dave Sacerdote <=-

 GJ> What sort of oil lasts longest?

There's two points to consider: shelf life and the ability to hold
up under extreme heat.

Highly refined oils don't go rancid easily. 

 GJ> I keep peanut oil for hottest stir-frying

It has one of the highest smoke points and lasts longest when deep
frying.

 GJ> Olive oil

You can deep fry carefully when using refined, colourless oil (third
pressing) in a pinch but the lovely green extra virgin stuff is best
used cold (and used quickly or refrigerated).

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     Title: Sriracha Apple Kimchee
Categories: Korean, side dish, condiments
  Servings: 1 batch

           Ingredients for Day 1
      1 lg head Chinese or Napa
           cabbage
      6 TB salt
           Ingredients for Day 2
      4    scallions, including tops
      3    cloves garlic, minced
      1 TB Sriracha or other garlic
           chili sauce
      1 ts grated fresh ginger
      1 ts sugar
      1 c  unsweetened applesauce
      1 TB salt

Kimchee is fermented vegetables, most often cabbage, but there are
varieties made with radishes, cucumbers, scallions and the minty,
earthy perilla. The seasonings can include different combos of
garlic, ginger, onion, dried and fresh peppers, fish sauce, brined
baby shrimp and oysters. There's a kimchee for every season and
region in Korea, depending on what veggies and products are fresh
and available.

The difference in this kimchee recipe from others is that instead of
Korean pepper flakes, Sriracha is used, and applesauce is added for
sweetness to counteract the tang of the fermented cabbage. Lillian
Cho, our Chile Pepper editorial assistant and Korean expert (who
wowed us with a fantastic rendition of bulgogi), deemed the kimchee
as "surprisingly tasting pretty good". Ahhhh. Just what a cook
strives for! 
           
1. Cut cabbage into 1-inch square pieces. Place in a bowl, and
sprinkle with salt. Add water to cover, and mix well. Cover the bowl
with plastic wrap, and let stand in a cool place overnight. 

2. The next day, drain the cabbage and rinse quickly under cold
running water. Cut the scallions into 1-inch lengths, then cut
lengthwise into thin slices. In a bowl, combine the scallions with
the rinsed cabbage, garlic, chili sauce, ginger, sugar, applesauce,
salt and enough water to cover. Mix well, and place in a quart jar
with a lid. Close the jar, and let stand for a few days in a cool
place. 

3. Taste mixture every day, and when it has a good balance of flavor
and acidity, place in the refrigerator (four to five days worked for
us). The kimchee will keep for two weeks.

recipe from Feb 2005 Chile Pepper 

Posted by Andrea Lynn


  From: Serious Eats                    
 
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Cheers

YK Jim


... Avoid cookbooks with titles like "perfect" or "fabulous".

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