Text 36750, 88 rader
Skriven 2010-04-13 14:53:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: TINY URL  00413
=======================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 DS> The one I have is round, about eight inches in diameter, with a round
 DS> maple handle; it can weigh down five or six strips of bacon at a time,
 DS> which is very useful when cooking for a crowd.  I use it for weighing
 DS> down spatchcocked chicken, frying cheese sandwiches, and pressing a
 DS> corned beef round before carving (which greatly improves the meat's
 DS> texture and ease of carving.)
 
 GJ> Thanks.  The other Dave gave me a tin yurl reference to a picture of
 GJ> one.  I certainly could use something like that, so will look for one
 GJ> in a specialist cooking gear shop, or else make one myself.  As he
 GJ> described it, it had a ribbed underside, which would enable the bacon
 GJ> to be pressed against the pan without conducting too much heat away.

 DD> The Tinyurl link I posted to you was to illustrate shape and handle,
 DD> not details. I prefer a flat bottomed press - it *does* wick heat into
 DD> itself and that helps cook the bacon from the top as well as the
 DD> directly heated bottom. I

That would only occur if you pre-heated the press in the pan or
separately, as if put on the bacon cold, it would only get the heat
that was conducted through the bacon.

 DD> went back and looked at the comments down the page and some also
 DD> wished for a flat bottom in place of the ribs. And one sod bitching

That was where I got the idea of, and reason for the ribbed bottom.

 DD> about the device is too big for his tiny skillet.   Bv)=

Or get to work with a hacksaw.

(PS. I like the mental picture of a tin yurl better!)

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mongolian Hot Pot
 Categories: Chinese
      Yield: 4 Servings
 
           - Ken Hom, Guest Chef
           - MM:MK VMXV03A
      2 x  To 3 lb boneless lean lamb
      4 oz Bean thread (transparent
           Noodles, about 2 1/2 pkgs)
    1/2 lb Spinach
    1/2 lb Chinese cabbage
      1 qt Chicken stock
      1 ts Finely chopped ginger root
      2 tb Finely chopped scallions
      1 ts Minced garlic
      1 tb Fine chopd fresh coriander
           DIPPING SAUCE:
      2 tb Sesame paste or pnut butter
      1 tb Light soy sauce
      1 tb Rice wine or dry sherry
      2 ts Chili bean sauce
      1 tb Sugar
      1 tb Hot water
 
  This type of "fondue" was introduced into China after the Mongolian
  conquest in the 13th century and soon could be found throughout China
  with regional touches added. USING A CLEAVER or sharp knife, slice
  the lamb into very thin slices. Soak the noodles in warm water for 5
  minutes, then drain them and cut them into 5-inch lengths. Separate
  the spinach leaves from the stalks and wash them well. Discard the
  stalks. Cut the Chinese cabbage into 3-inch pieces. Combine all the
  ingredients for the dipping sauce in a small bowl and mix them well.
  Each guest should have his or her own small portion of dipping sauce
  and a plate containing lamb, spinach and Chinese cabbage. When you
  are ready to begin, bring the stock to a boil and light the fondue.
  Ladle the stock into the fondue pot and put the ginger, scallions,
  garlic and coriander into the stock. Each person selects a piece of
  food and cooks it quickly in the pot. When all the meat and
  vegetables have been eaten, add the noodles to the pot, let them heat
  through, then ladle the soup into soup bowls. This dish also works
  successfully with other foods such as steak, fish balls, oysters,
  shrimp, squid, mushrooms and lettuce, although it will no longer be a
  Mongolian Hot Pot, but more like the Cantonese Chrysanthemum Pot.
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)