Text 24432, 84 rader
Skriven 2012-05-04 22:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Ginger
==============
-=> Quoting Dave Drum to Dave Sacerdote <=-

 DS> I hate wasting anything, even if it's just
 DS> a bunch of soapy-tasting leaves. [g]

 DD> I am nearly the same way with ginger

I already mentioned preserving cilantro in vinegar. Ginger keeps
well in vinegar too. Just peel it and cover it. I have used sake,
white vermouth or watered down (and cheap) whisky in equal parts
with white vinegar with good results. And the gingery liquor is
wonderful in stir fry sauces and salad dressings too.

 DD> But, I hate biting into a big plug of it.
 DD> EEEEWWWWWW!!!! 

Here the ginger flavours the poaching liquid but it gets strained out
before the liquid is used to sauce the dish. No big chunks.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asian-Poached Salmon with Warm Cucumber Salsa
 Categories: Asian, Chicken, Condiments, Salmon, Rice
      Yield: 4 Servings
 
           POACHING LIQUID:
      3 lg Garlic cloves; peeled,
           -sliced
      1    Shallot; peeled, sliced
      2    inch piece fresh ginger;
           -thinly sliced
     14 oz cn Asian broth or
           Chicken broth
  1 3/4 c  Water
      2 tb Seasoned rice vinegar
      1 ts Soy sauce
    1/2 ts Dry hot mustard
           SALMON:
      4    6 OZ Salmon fillets
           Cucumber salsa
 
  Poached fish, whether whole (wrapped in cheesecloth to help
  transfer it from pan) or fillets, can be served hot or chilled. To
  serve this salmon hot, poach it until just cooked as desired. To
  serve chilled, stop poaching before it's cooked completely; the
  salmon will cool down in the liquid, which cooks it further.
  
  For poaching liquid, put ingredients in non-aluminum, 10-inch
  saute pan. Heat to boil over high heat; simmer over medium heat,
  uncovered, 10 minutes.
  
  For salmon, place single layer of fillets in poaching liquid.
  Place a piece of parchment paper or foil directly over salmon.
  Simmer until cooked as desired, about 3 to 6 minutes, depending on
  thickness of fish. If serving hot, use spatula to transfer fish
  from liquid to warm serving dishes. If serving chilled, let fish
  cool in liquid. When cool, use spatula to transfer to storage
  container. Strain poaching liquid and pour about 1/2 cup over
  salmon to keep it moist. Store remaining poaching liquid in
  refrigerator up to 3 days or freezer as long as 3 months to use
  again for fish and/or shellfish, adding liquid and more
  ingredients as needed.

  To serve hot, spoon warm salsa on salmon. To serve cold, let salsa
  chill in refrigerator. Remove poaching liquid from around chilled
  salmon. Top salmon with chilled salsa.
  
  From Abby Mandel. Special to the Tribune

  Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roserairie

MMMMM


Cheers

YK Jim


... I only drink ginger ale when I'm swimming with Jim Beam

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)