Text 16964, 100 rader
Skriven 2014-09-13 17:42:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: starches
================
-=> Quoting Dale Shipp to Jim Weller <=-

 DS> British beef and American beef have very different fat flavors,
 DS> again most likely because of the differences in their feed.

Beef is generally milk and grass reared, then grain finished. There
are a large number of grains and other nutrient rich feeds used with
the local supply and price coming into effect as to the farmers' and
feed lot owners' choice. In Ontario the finishing mix is generally
barley and oats based and often includes corn as green silage. In
western Canada finishing mixtures are usually barley centric. In
much of the USA corn and soy are used a lot. In Britain it's a mix
of barley, oats, straw and sugar beet pulp.

 JW> (Inuit) diabetes

 DS> The same is true of the Plains Indians

The hunting societies were affected even worse than the corn and
bean agricultural peoples.

This next recipe is totally random, recently collected and formatted

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

     Title: Durian Cream Puffs Recipe 
Categories: pastry, fruit, desserts
  Servings: 12

           Water or
      1    Lightly beaten egg
           Icing sugar for dusting
           CHOUX PASTRY:
           (Cream Puff Shells)
      2 lg Eggs lightly beaten
           (A) Dry mixture
    1/2 c  (65 grams) plain or
           All-purpose flour
    1/2 ts White sugar
    1/4 ts Salt
           (B) Butter mixture
     57 g  Unsalted butter cubed
    1/2 c  (120 ml) water
           DURIAN CREAM FILLING:
    450 g  Durian flesh
    150 ml Whipping cream

You do not need to use top-grade durians for this recipe. For best
results, use durian flesh which is soft, creamy, sweet with a tiny
tinge of bitter.

Choux Pastry (Cream Puff Shells) In a large bowl, sift or whisk (A).
Set aside. In a heavy saucepan, add (B). Bring to a boil over medium
heat, then once the butter has fully melted, take the pan off the
heat. Add the flour (A) and stir with a spatula until the dough is
well combined.

Return saucepan to the heat and stir constantly with a spatula until
the dough comes away from the sides of the pan and forms a thick
smooth ball, about 1-2 minutes. Let the dough cool to lukewarm
temperature, then using a mixer or hand blender, start adding the
lightly beaten eggs (dough will separate and then come together) and
continue to mix until you have a smooth thick paste (dough will fall
from a spoon in a thick ribbon).

On each baking tray, spoon or pipe 12 small mounds of dough onto the
baking sheet, spacing about 5 cm (2 inch) apart. Moisten your
fingers with water and dab the tops to flatten the tip of each
dough. Alternatively, with a pastry brush, gently brush the tops of
the dough with a lightly beaten egg (for a golden glazed finish).
Bake for 15 minutes at preheated oven of 200 C (400  F) and then
reduce the oven temperature to 180  C (350  F). Continue to bake for
a further 20-30 minutes (mine took 20 minutes) or until the shells
are a nice amber color and when split, are almost dry inside.

Durian Cream: In a mixer, add whipping cream and beat just until
stiff peaks form. Stir in the durian flesh and continue beating a
medium speed until the paste is smooth.

To Assemble: Cut the pastry shells in half and fill or pipe with
durian cream. Dust with icing sugar before serving, if preferred.
Keep durian puffs in the fridge for up to a day. Freeze extras in a
tightly sealed ziplock bag or container and when ready to consume,
thaw the puffs on a plate at room temperature for about 5-10minutes
before eating.

Choux Pastry Recipe from joyofbaking.com

From: Wiffy in Singapore at www.noobcook.com
 
MMMMM-------------------------------------------------

YK Jim


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