Text 16677, 103 rader
Skriven 2014-09-05 23:43:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 16661 av Michael Loo (1:123/140)
Ärende: Re: Ming's things 902
=============================
 -=> On 09-05-14  11:22,  Michael Loo <=-
 -=> spoke to All about Ming's things 902 <=-

 ML> Maybe it was asked for here sometime, I don't know;
 ML> Bill Swisher has sent a bunch of Ming Tsai's recipes
 ML> and stuff to be put in the echo. So here to start is
 ML> the list of Ming's 10 essential pieces of kitchen
 ML> equipment.

 ML> Ming Tsai's Top Ten Cooking Tools
 ML> 1. Sharp chef's knife

Got it, and agree.

 ML> 2. Heavy-bottomed saute pan

Does our Faberwear and/or cast iron count?

 ML> 3. Non-stick wok

If he means teflon -- NEVER.  Our wok is spun steel, seasoned over 40+
years.

 ML> 4. Rice cooker

No need for that at all.

 ML> 5. Reamer

?  Not sure what he means.  As you said, if he means device to juice
lemons etc, then we have two types -- both of which see limited use in
our house.

 ML> 6. Mandoline

Ours gets frequent use.

 ML> 7. Food processor

Ditto.
 ML> 8. Cleaver

Rarely used -- it lives in a drawer.

 ML> 9. Ceramic spice and food grater

?  What for?

 ML> 10. Sushi mat and bamboo rice paddle

Useless to us.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Stir-Fried Rump Steak w/ Red & Yellow Peppers & Ginger
 Categories: Cookbook, Scot/irish, Meat
      Yield: 8 Servings
 
  2 1/2 lb Rump steak or boneless
           .  sirloin
      3    Red bell peppers; cored &
           .  seeded
      3    Yellow bell peppers; cored &
           .  seeded
     12    Scallions
           Fresh ginger root; 2-3 inchs
           Sunflower oil
      5 tb Soy sauce
           Fresh black pepper
 
    Be sure to use a very sharp knife for the preparation as it takes
  all the effort out of the fine slicing which follows. Slice the steak
  into thin matchsticks as for Beef Stroganoff. Slice the peppers into
  thin strips. Trim the spring onions (scallions) but leave as much
  green stalk as possible, and slice them into thin slivers. Peel the
  ginger and slice it into slivers.
    In a wok, if you have one and gas flames to cook on, or in a large
  frying pan, heat enough sunflower oil to very thinly cover the bottom
  of the pan. until the oil is smoking hot. Cook the beef, turning it
  (stir- frying it) until it is sealed all over, removing it to a warm
  dish as it is browned. Cook the peppers, onions and ginger, for 2
  minutes over a really high heat, then return the beef to the pan.
  Measure in the soy sauce, and cook for a further 1-2 minutes. Season
  with a good grinding of pepper (no salt as the soy sauce is salty
  enough). and serve .
  "Lady MacDonald's Scotland: The Best of Scottish Food & Drink"
  :    by   Claire MacDonald
  A Bullfinch Press Book  by  Little, Brown & Co., London
  ISBN = 0-8212-1809-3
  Scanned and formatted for you by  The WEE Scot  --  paul macGregor
  
  From: Paul Macgregor                  Date: 08-10-96
  Recipes
 
MMMMM


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