Text 28959, 138 rader
Skriven 2015-07-12 00:09:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 28954 av Michael Loo (1:18/200)
Ärende: Goose
=============
 -=> On 07-11-15  10:45,  Michael Loo <=-
 -=> spoke to Dave Drum about Pre-pared foods 954 <=-


 ML> How long did the fat keep? I've only limited experience
 ML> with ice boxes, but as I recall they don't keep things
 ML> cold enough to prevent oxidation for long.
 DD> I've no idea. Not being pedantic I conflate ice box with mechanical 
 DD> refrigerators

 ML> Well, as we're both old enough to have encountered the
 ML> real ones, and certainly your gran would have used one
 ML> in her day, the issue of keeping fat right at 32 might
 ML> have been of some importance and a matter of historical
 ML> interest as well.
 
 DD>  And while I like dark meat -- I never saw the
 DD> point or got  excited over goose for dinner.

 ML> I admit that that big bird has way too much bone and
 ML> that duck is preferable for actually eating, but a
 ML> goose looks impressive.

 DD> So does a side of cow. Which also has a lot of bone.

 ML> The impressiveness of a chunk of beef to me relates to
 ML> the amount of actual protein it delivers. That of a
 ML> goose is more ceremonial, I guess.

OTOH, although I have never had goose, I had heard that one of its
features was that it had a high fat content -- something you are as fond
of as protein content.  :-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TEMPURA (DEEP-FRIED SHRIMP AND VEGETABLES IN BATTER) #75
 Categories: _ethnic, Main dish, Seafood, Vegetables, .mag
      Yield: 6 Servings
 
    1/2 lb Eggplant; small one
     18    Canned ginnan (ginkgo nuts)
           Drained
      1 lb Raw shrimp (16 to 20 per lb.
           Shelled and deveined
     12    Snow peas, fresh or frozen
           And defrosted
      6    White mushrooms; cut in half
      1 md Sweet potato (about 1/2 lb.)
           Peeled and sliced into 1/4
           Inch thick rounds
           Vegetable oil
    1/2 c  Flour
           BATTER: (makes about 3 cups)
      1    Egg yolk
      2 c  Ice-cold water
    1/8 ts Baking soda
  1 2/3 c  Flour
           DIPPING SAUCE:
  1 1/2 c  Soba tsuyu or 1/4 cup
           Ajishio
 
  The following recipes are called "agemono, " literally, "fried
  things." Japanese frying techniques are similar to those of the West
  but because of the close attention paid to the batter with which the
  food is often coated and to the conditions and temperature of the
  oil, Japanese fried foods are especially notable for their delicacy.
    To deep-fry, fill a deep-fat fryer or heavy 10 to 12 inch skillet or
  casserole to a depth of 3 inches with vegetable oil( or a combination
  of vegetable and sesame seed oil).  Heat the oil until it registers
  375 degrees (F) on a deep-fat-frying thermometer.
    To keep the oil clean during the frying , use a mesh skimmer or
  metal spatula to remove food particles from the oil as they appear.
  
  The "tempura" recipe below by no means encompasses all the
  ingredients that may be used.  In addition to the ones listed below,
  substitutions or additions might include 1/4 inch thick slices of
  fish fillets; 1/4 inch wide strips of carrot; blanched, quartered
  bamboo shoot; blanched string beans; 1/4 inch wide strips of lotus
  root; skewered sections of scallions; or small asparagus stalks.
  
  PREPARE AHEAD: 1. Peel the eggplant, but leave occasional 1/2 inch
  wide strips of purple skin to add color to the finished dish. Cut the
  eggplant in half lengthwise, then cut into 1/4 inch thick slices.
  Wash in cold water, pat thoroughly dry with paper towels, and set
  aside.
  
  2.  Skewer 3 ginkgo nuts on each of 6 toothpicks.
  
  3.  Dip the shrimp in the flour, and vigorously shake off the excess.
  
  4.  To prepare the batter, combine 1 egg yolk with 2 cups of ice-cold
  water and 1/8 ts. of baking soda in a large mixing bowl.  Sift in the
  flour and mix well with a wooden spoon.  The batter should be
  somewhat thin and watery and run easily off the spoon.  If it is too
  thick, thin it with drops of cold water.  Ideally, the batter should
  be used shortly after being made, but it may wait if necessary for no
  longer than 10 minutes.
  
  TO COOK:
    Preheat the oven to 250 degrees (F).  Since tempura must be served
  hot, the most practical way to cook tempura is to divide the
  ingredients into individual portions, placing them on separate sheets
  of wax paper so that a complete serving--composed of 3 shrimp, 2 snow
  peas, 2 mushroom halves, 3 ginkgo nuts, or slice of sweet potato--can
  be fried at a time and kept warm in the oven while the remaining
  portions are being fried.
    Heat the oil as described in the introduction above, until it
  registers 375 degrees (F) on a deep fat thermometer.
    Dip one piece of food at a time into the batter, twirling it around
  to coat it, then drop it into the pan.  Fry only 6 or 8 pieces of
  food at a time.  Turn the pieces with chopsticks or tongs after one
  minute, and fry another minute, or until they are a light gold. Drain
  on paper towels, arrange a serving of food on an individual plate or
  in a basket and keep warm in the oven for no longer than 5 minutes.
  skim the oil, check the temperature of the oil, and fry the remaining
  portions.
  
  TO SERVE:
    each serving of tempura should be accompanied by a small dish of
  one of the tempura dipping sauces.  although this recipe will serve 6
  as a main course, smaller amounts of tempura are often served as part
  of a 5-course Japanese dinner or as a first course.
  
  Time/Life 'Foods of the World', Recipes: The Cooking of Japan
  
  Earl Cravens earl.cravens@mgmtsys.com
  
  Recipe posted by: Earl Cravens
 
MMMMM


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