Text 24783, 82 rader
Skriven 2012-05-13 22:55:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Flesh & Bones
=====================
-=> Quoting Dave Sacerdote to Dave Drum <=-

 DS> better when it's cooked with the bone on/in.
 DS> I really treasure skin, bones, fat, and other stuff.

Tonight I made large moose stew with scrappy bits (I didn't feel
like tough stir fry!), a neck bone and some beef roast and lamb
burger drippings. The vegetables and seasonings were the standard
beef stew things except that I also added some juniper berries
Roslind and I picked and dried last fall. It all worked out really
well. Since I'm batching it again this week, most of it went back
into the freezer after cooking.

 DD> I am thankful for Minor's

 DS> I've seen Jim Weller highly praise Minor's bases, but never used
 DS> 'em myself. I buy the occasional high-quality chicken or veggie
 DS> broth from the store, but for the most part I make my own. The only
 DS> "bases" I buy are some highly concentrated demiglaces now and again.

I like Minor's not just for their quality but also their large
variety of flavours. I don't bother ordering their beef or chicken
although I'm sure it's good too.

Oh BTW the cilantro in vinegar is holding up well after a month. It
has gradually turned from a fresh bright emerald green to a more
drab olive green and the vinegar is more pronounced but it still
tastes good. So my thirty cents worth of weeds was not wasted. It
appears that my little invention is not original; I just realized I
have made a riff on classic Chimichurri.

Another stew trick to try next:

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

     Title: A Nutty Alternative To Roux
Categories: Nuts, Sauces, Info
  Servings: 4

           nuts

What turns a boring broth into an exciting soup or stew? Usually
it's the chopped veggies, meat, herbs, spices, and noodles that you
add to it. But don't forget about the broth itself! Thickening it
adds more body, texture, and flavor to your soup.

You can thicken a broth by cooking something starchy, like noodles,
rice, or potatoes in it. Some people add plain flour, and some cook
up a roux to thicken their soups. But there's a simpler and, some
might say, healthier way to thicken a soup... nut butters!

Ground peanuts have been added to soups in South America and Africa
for centuries. Innovative Italians have used ground pignoli or pine
nuts in a myriad of dishes. Many a French chef has won acclaim for
their chestnut purees. Native Americans tribes from California were
even known to have used ground dried acorns in their soups.

Enter almond butter to the soup thickening world. It's an excellent
choice because the flavor accentuates others without taking over.
Don't get me wrong, I love soups and stews thickened with peanut
butter—but they often taste, well, peanut buttery. If you're looking
for a thickener that adds protein and body to your soup without
stealing the show, almond butter might be for you.

Lee Zalben

From: Serious Eats
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... I'm Making Cook's Illustrated Beef Stew! (Prep Time: 29 Hours)

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