Text 29492, 77 rader
Skriven 2012-09-12 06:29:00 av Dave Drum (61673.cooking)
  Kommentar till text 29481 av JIM WELLER (1:123/140)
Ärende: Rice cooking
====================
-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> I have a nice little three piece unit: saucepan, steamer basket
 JW> which doubles as a colander and double boiler (bain marie) insert

 DD> I've got one of those, too. If the steamer is one of those nifty
 DD> fold-up stainless guys that sits on the bottom of the lower pan, that
 DD> is.

 JW> I've got one of those two but the one I was referring too is a
 JW> flat bottomed affair that looks just like a double boiler except
 JW> that it has holes in it; it fits snugly into the base saucepan.

I used to had one of those - Revere Ware and the steamer insert fit into either
a two quart or three quart sauce pan. As did the double boiler top. It has long
since gone walk-about (all three pieces) but I found a picture of the insert
here: http://tinyurl.com/REVEREINSERT
 
I actually used the little fold-up guy more - even when I had the Revere Ware
(made in Clinton, IL just up the road from me) set up. IIRC I got it at
Revere's Outlet store as a "second". The handle had a small chip out of the
black Bakelite. Big whoop. Good deal.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Steamed Pungent Cod w/Cabbage
 Categories: Oriental, Seafood, Vegetables
      Yield: 4 servings
 
    3/4 lb Thick filet of cod
      4 lg Leaves of Napa cabbage
    1/2 tb Fresh ginger root; minced
      1 ts Sesame oil
  1 1/2 c  Water
      1 tb Crushed rock sugar
    1/2 c  Sweet mixed pickles; diced
    1/4 c  Pickle juice
    1/2 tb Thin soy sauce
      1 tb White vinegar
           Cornstarch paste
      2    Green onions; in thin strips
 
  Sauce: In saucepan, heat water &amp; crushed rock sugar
  until sugar melts. Add pickle juice, soy sauce, vinegar
  &amp; diced pickles. Bring to boil, stirring constantly.
  Re-stir cornstarch paste, and dribble it into boiling
  sauce, until sauce has consistency of thin pancake batter.
  Remove from heat. Reserve in saucepan.
  
  Preparation: Slice cod filet across the grain about 1/2"
  thick, keeping slices in position. Cut leafy fringes off
  of cabbage (save for your stock pot). Cut cabbage stalks
  lengthwise into pieces to match fish slices. Insert
  cabbage slices between each slice of fish. Hold together
  and slice fish &amp; cabbage in half. Using broad side of
  cleaver, lift fish & cabbage, as is, onto 10" oval serving
  dish. Sprinkle ginger and sesame oil on fish.
  
  Steaming: About 15 minutes before serving time, bring
  water in steamer to boiling. Steam fish platter in steamer
  for 7-10 minutes, until fish turns milky white. Meanwhile,
  reheat sauce. Remove fish from steamer and pour off any
  water. Pour sauce unevenly over fish so it is only partly
  covered. Garnish with green onions. Serve.

  Makes 4 servings
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Although I am not naturally honest, I am so sometimes by chance-Shakespeare
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