Text 36783, 64 rader
Skriven 2010-04-14 08:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Beef Round 62
=====================
 ML> You could cook round for 30 centuries and it wouldn't get to
 ML> a texture I'd like. The stuff really deserves to be eaten raw
 ML> or ground if at all.
 DD> Chicken fried isn't bad -- if one uses real steak instead of the
 DD> typical restaurant mystery meat puck.

The reason for the mystery meat puck is as much for the texture
as the cost. Real round is more troublesome to deal with, and
there's the danger that the fried product is going to be too
resilient to tolerate. For a decent CFS, your round has to
be whapped pretty violently before breading. So the evolution:
real round, whapped -> real round, run through a Kafkaesque
processing machine -> who cares what kind of meat, tenderized
chemically or mechanically.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cooking Squid (SA)
 Categories: Seafood
      Yield: 1 Servings

           ;text

  TO COOK IN OWN JUICE:
  Slice prepared squid, calamari or cuttlefish into fine rings or
  pieces and cut tentacles into 6 cm lengths. Put the fish, a garlic
  clove and 1/2 cup cold water into a small saucepan that has a tight
  fitting lid. Place over moderate heat and cover tightly. After about
  3 minutes remove from heat and stir -- the fish will be starting to
  look pink and the water should be bubbling. Put the lid back on for a
  further 2-3 minutes, then taste a piece. It should be deliciously
  tender. Tip through a strainer to discard the liquid. Transfer fish
  to a bowl and pour over olive oil and lemon juice while still warm.
  Season. When cool, stir in lots of chopped herbs. This method is also
  suitable for pieces of octopus tentacle, but expect them to take
  about 30 minutes to be tender. Slice the tentacles into small pieces
  and season as above.

  TO GRILL OR BARBECUE:
  Clean but do not skin the calamari or small cuttlefish. Leave the
  bodies whole or slit them open. Skin octopus tentacles and make small
  diagonal cuts along their length every 6 cm, cutting about a third
  through the tentacle. Pack the cleaned bodies and trimmed tentacles
  tightly and marinate overnight with finely sliced garlic, 1 or 2 bay
  leaves, and olive oil. Next day heat the electric griller or barbecue
  and lift the calamari, cuttlefish or octopus from the marinade. Drain
  off excess oil then grill for several minutes each side. The skin
  will develop a wonderful bronze-gold colouring. When the tip of a
  knife slips through the body wall or tentacle it is ready. Transfer
  to a warm dish, drizzle with some extra-virgin olive oil and leave to
  rest for 5 minutes.

  TO FRY:
  Slice prepared squid or calamari into thin rings and cut the tentacles
  into clusters about 4 cm long. Dip in seasoned flour or batter. Shake
  off excess and deep-fry in plenty of clean, hot olive oil at 160 deg
  C, or shallow fry, until golden-brown. Drain well on kitchen paper.

  "The Cooks Companion", Stephanie Alexander

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