Text 3591, 108 rader
Skriven 2008-03-09 15:05:17 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: FAT CHOY 952 80309
==========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> I've microwaved steak before: an interesting taste, not
 ML> unpleasant at all; but be sure not to cook it medium to
 GJ> I might try microwaving some roo steak that way.  Perhaps with the
 GJ> m/wave in convection mode to try to get some colour into the outside.

 ML> Don't go out of your way. The microwave is good for making
 ML> steamed stuff, say cut into little bits with lots of seasoning,
 ML> but on the whole, you're looking for the Maillard reaction when
 ML> cooking meats. Or osmazome, as Brillat-Savarin would say.

I was considering getting the microwave really hot with the convection
heater, and then throwing the meat in and giving it a blast with the
electrons for 3 minutes or so.  That should darken the outside and give
the inside a slight cook, without drying out the meat.
 
 GJ> Yesterday Kevin and I did some experimenting with crocodile meat I had
 GJ> bought from the local Asian grocery.  In its raw state it was somewhat
 GJ> stringy, and quite tough, although looking and feeling like squid.
 GJ> I think the meat I got was tough leg or thigh meat, rather than the
 GJ> prime cuts from the tail and along the back.

 ML> That's what happens when you are cheap!

At $20/kg it was not cheap!
 
 GJ> kawali to approach ignition point that success came close.  When the
 GJ> croc meat was thrown in and got slightly charred it developed the
 GJ> flavour I was looking for.

 ML> Osmazome.

Probably.  Until now I had not encountered that word, but I will
believe you.  It certainly was a completely different flavour from the
lightly cooked meat.

 ML> Cooking without colouring the meat was not
 GJ> good, as it was almost tasteless.  After the blackening, slow
 GJ> simmering in white wine and achur for about 40 minutes was necessary to
 GJ> tenderise the meat without spoiling the flavour.

 ML> Was the meat in chunks or slivers? I think that if you slivered
 ML> it and coated it in starch, you could stir-fry it a la Chinoise
 ML> with good results.

We tried one chunk about 30 mm thick, which had the desired flavour
around the edges, but which took a long time to cook through to
tenderness acceptable to Kevin's false teeth.  The meat I cooked was
cut into slivers 20 mm by 7 mm, and cooked in a reasonable time, with
the flavour permeating the meat.

I have had tenderer crocodile meat in restaurants, slivered and coated
and stir-fried, but its taste was little more than that of the coating
and sauce.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GOANNA AND VEGETABLE STEW
 Categories: Mains, Game, Aboriginal, Australian
      Yield: 7 servings
 
      1    Goanna; skin & chop in
           ; finger-lenth cutlets,
           ; washed
           Salt and pepper
      4 tb Olive oil; OR
      4 tb ; canola oil
      2    Garlic cloves; crushed
      3    Onions; lge pieces
      3    Capsicums- red; seed/dice
    400 g  Tomato puree; OR
    400 g  ; chopped can tomatoes
      2    Eggfruit; lge dice/soaked
           ;20 min & remove bitterness
      3    Zucchini; sl thick
     12 sm Mushrooms; in half
      1 tb Tomato paste
 
  This dish is a favourite of the Lajamanu ladies who often go hunting
  perentie or sand goanna. They use long sticks which they poke down the
  holes to drive the goannas out. This is a hearty dish that can be
  served with roasted bush bananas. Destert python can also be used as
  it is the same texture as goanna. Chicken is another alternative.
  
  Season goanna cutlets with salt & pepper, & fry quickly in pan with
  olive oil till cooked (6 to 8 minutes). Set aside.
  
  In camp oven or heavy-based pan, cook onions & garlic for a few
  minutes without colouring the onions or garlic. Add chopped capsicum,
  cook several minutes then add the tomatoe puree or chopped tomatoes.
  
  Bring to the boil & simmer. Skim off any scum. Drain eggplant & add
  to the pot. Cook till tender. Add zucchini, mushrooms & tomato paste.
  Cook till soft.
  
  Season lightly & serve on a bed of rice.
  
  From: WALKABOUT CHEFS By: STEVE SUNK & DAVID HANCOCK ISBN:
  0-9751800-1-0 Scanned by: KEVIN JCJD SYMONS  SEPTEMBER 2007
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)