Text 5725, 86 rader
Skriven 2008-04-20 16:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Not Knott's 171
===========================
-=> Quoting Michael Loo to Dave Sacerdote <=-

 ML> Of course. Are there any home canning jam recipes that
 ML> call for HFCS?


None that I've ever come across.


Something unrelated but way cool (google up some pictures of it!):

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Virtual Eggs
Categories: Appetizers, Not Eggs
  Servings: 12

           FOR "YOLKS":
      1 md yellow tomato (about 1/2 lb)
           peeled and cored 
      1 TB heavy cream 
    1/4 ts Tabasco 
    1/4 ts fine sea salt 
      1 ts unflavored gelatin (from a
    1/4    -oz package) 
           FOR "WHITES":
  5 1/2 oz lightly salted fresh
           mozzarella, cut into
    1/8    -inch dice
      2 TB grated parmesan 
    1/4 ts fine sea salt 
      4 ts unflavored gelatin (from two
    1/4    -oz packages) 
    1/4 c  plus 3 tablespoons cold
           whole milk 
           EQUIPMENT:
           an immersion blender or
        sm food processor;
     12    demi-sphere molds or
           refrigerator egg-tray
           depressions

Make "Yolks": Cut tomato crosswise in half and squeeze out seeds and
juice, then chop. Simmer tomato and cream in a small heavy saucepan
over low heat until tomato is very soft (but not brown), about 10
minutes. Stir in Tabasco and sea salt. Puree mixture with immersion
blender until smooth. Force through a fine-mesh sieve into a small
bowl. (If you have less than a scant 1/2 cup tomato puree, stir in
hot water.) While still warm, whisk in gelatin. Divide tomato
mixture among molds (about 2 teaspoons each) and freeze until solid,
at least 2 hours and up to 24. When frozen, unmold "yolks" and keep
frozen in a sealed bag.

Make "whites" once "yolks" are frozen: Put mozzarella, parmesan, and
sea salt in a blender. Sprinkle gelatin over cold milk in a very
small saucepan and let soften 1 minute. Simmer over medium-low heat,
stirring, until gelatin has dissolved, about 1 minute. Pour hot milk
mixture over cheese and blend until melted and smooth. Strain
through a fine-mesh sieve into a measuring cup (you will have about
1 cup). Spoon or pour the "whites" mixture into molds, filling them
a little more than half full (about 2 tablespoons each). Add a
frozen "yolk," rounded side down, to each mold and press gently so
that flat part of "yolk" is level with top of "white" to resemble a
real hard-boiled egg half. Freeze until whites are solid, at least 2
hours and up to 24. Unmold "eggs" and keep frozen in a sealed bag
until ready to serve. Thaw "eggs" completely, then halve or quarter
lengthwise before serving.

Diary of a Foodie: Season Two: Trompe l'Oeil: The Art of Culinary
Deception

ADAPTED FROM HAPPY IN THE KITCHEN BY MICHEL RICHARD 

From:www.Gourmet.Com
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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