Text 4392, 71 rader
Skriven 2010-12-01 20:42:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Hummus 2
================
I'm only going to post high protein and oddball stuff as I imagine
you know all about doing fruits and vegetables and he would have
access to them in a mess hall anyway.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tofu Jerky
 Categories: Tofu, Vegetarian, Preserving, Dried
      Yield: 4 Servings
 
           Tofu
 
  I've done this with mixed success. The main things I've found that
  contribute to a good product are:
  
  1) Use VERY FIRM tofu to begin with, and then press this before
  marinating to get the extra moisture out. Pressing is easiest if you
  take the tofu, put it on something flat, place a flat clean object
  over it, then place a heavy object on that (ex. one book from the
  Encyclopedia Britannica) -- not too heavy, then leave this for a
  couple of hours.
  
  2) Use minimal marinade needed to get flavor. I've tried soy sauce
  with all various stuff in it. Preflavored tofu would probably also
  work.
  
  3) Use a bit of oil in the marinade. It seems to help the texture.
  
  4) Slice medium thin (say 3/16") and dry at a lower temperature (ex.
  120 F) for a longer time, rather than going for speed. Check fairly
  often. If it gets too dry, you'll get something like tofu toast --
  crispy, not chewy.
  
  5) Be prepared for mistakes. I still don't have it down, but I don't
  do this so often. Almost all mistakes are edible, just not jerky-like.
  
  Eileen Kupstas
 
MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Garlic Leather
 Categories: Preserving, Garlic, Spice, Dried
      Yield: 4 Servings
 
           Garlic
 
  Cook many heads of garlic in water until soft. Puree in food
  processor. Spread thinly onto a jelly roll pan. Bake in a low oven
  for several hours. You have just made garlic "leather". Now cut into
  decorative shapes say a tall pyramid. Stand up two leaning against
  each other in a beautiful soup. Because the garlic is cooked in water
  it is not strong.

  From: Terry Pogue In Foodwine
 
MMMMM
 

Cheers

YK Jim


... You never know what's enough until you've had more than enough

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