Text 24002, 110 rader
Skriven 2015-02-13 22:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Strainers
=================
-=> Quoting Dale Shipp to Jim Weller <=-

 DS> tie them up in a wrapper of cheese cloth.
 
 JW> I tend to use a strainer

 DS> That works if you want to strain everything out, such as when we stew
 DS> chicken bones, skin and veggie scraps to make our chicken broth.  But
 DS> when I make my gumbo, I have veggies in the mix that I want to leave
 DS> there and so I put the skin and bones from the smoked chicken into a
 DS> cheesecloth wrapper.  They can thus give up their goodness to the
 DS> gumbo and be easily lifted out of the finished product.

By the time my stock is done the vegetables are too soft and taste-
less to eat. I strain the stock and then use fresh vegetables. I
would also want to chop and use the skin, and pick the meat from the
bones.

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

     Title: Mul Naengmyun
Categories: Korean, Soups, Beef, Noodles, Eggs
  Servings: 8

      2 qt chicken stock
      3    whole scallion (1 left whole
      2    thinly sliced for garnish)
      1    inch) piece fresh peeled
           ginger
      4 md cloves garlic
      1 pk gelatin softened in
    1/4 c  water for 1 minute
    1/2 lb thinly sliced beef brisket
           Kosher salt
     12 oz package Korean pickled
           radish with brine,
           julienned
      4    portions Korean naengmyun
           noodles 
    1/2 c  Julienned cucumber, for
           garnish
    1/2 c  Julienned peeled Asian pear,
           for garnish
      4    hard boiled eggs, peeled and
           halved
           Rice vinegar, for serving
           Mustard or mustard oil, for
           serving

Cold Korean Noodle Soup With Asian Pear and Cucumber: Refreshing,
lightly sweet-tart broth, slick, chewy noodles, and crisp topping
like cucumber and pickled radish, it packs in flavor while beating
the heat.

Poaching beef in chicken broth adds an extra dimension of flavor
without the need to make a separate beef broth.

Adding gelatin to store-bought chicken broth, if not using homemade,
adds just enough body to create a slushy-textured soup that melts
slowly, without unpleasant ice shards.

A touch of either sugar and vinegar, or the brine from pickled
radishes, adds a pleasant sweet-tart flavor to the broth.

Note: If you can find pickled Korean radishes, you can add their
brine to the broth for a slightly sweet-tart flavor. If not, add a
very small amount of sugar and rice vinegar to taste for a similar
effect.

In a medium pot, combine stock with whole scallion, ginger, and
garlic and simmer, covered, for 20 minutes. If using store-bought
broth, stir in softened gelatin until dissolved.

Gently poach brisket slices in simmering broth until just cooked,
about 30 seconds to 1 minute. Using a wire mesh spider or a slotted
spoon, transfer brisket to a plate and let cool slightly, then cover
with plastic wrap and refrigerate. Season broth with salt. Add
pickled radish brine to taste (you want the broth very slightly
sweet and tart). Strain broth through a fine mesh strainer into a
large heatproof container, discarding solids, and refrigerate until
chilled, about 2 hours.

Skim all fat from surface of chilled broth. Transfer broth to
freezer until frozen, at least 3 hours. Before serving, remove broth
from freezer and either allow to defrost partially, or microwave in
30-second intervals until partially defrosted. Using a butter knife,
break partially frozen broth up into a slushy texture.

In a pot of salted boiling water, cook noodles following package
instructions. Run under cold water until chilled, then squeeze out
excess water.

Arrange noodles in deep bowls. Spoon slushy broth all around and top
with pickled radishes, cucumber, Asian pear, eggs, chilled poached
brisket, and remaining sliced scallions. Serve, passing rice vinegar
and mustard or mustard oil at the table for diners to season to
taste.

Posted by: Daniel Gritzer To: Serious Eats
 
MMMMM-------------------------------------------------

YK Jim


... Never brood in a dance bar. Never dance in a dive bar.

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