Text 33988, 139 rader
Skriven 2015-12-05 08:04:08 av Dave Drum (1:18/200)
     Kommentar till en text av Ruth Haffly
Ärende: Re: Thickeneing
=======================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> I began using it mostly because it had a dish I had thickened
 DD> w/cornstarch "set up" on me when it cooled. Probably because I got too

 RH> I've had that happen different times with leftover stir fries that I've
 RH> thickened with a cornstarch & water mix.

 DD> When it happened to me the first time was making gravy for egg foo
 DD> yung and/or fried rice.

 RH> It's tricky, knowing just how much to use. Generally, for stir fries, I
 RH> put a couple of teaspoons (or so) in a 1 cup glass measure and add
 RH> maybe half a cup of liquid.  I use more liquid in the recipe--maybe a
 RH> cup, to cup and a half, just by eye--so figure this amount will thicken
 RH> it nicely and it usually does. A lot of measuring by guesstimation tho.

I will just (mostly) use arrowroot, instant tapioca or, now that I have a 
functional rather than fictional kitchen, dig out Dale's Dry Roux technique 
and make up some of that.

 DD> much cornstarch slurry in the mix - but arrowroot is *much* more
 DD> forgiving. And as an added bonus it works well with foods that are
 DD> acidic -- which often makes cornstarch thickeners "break".

 RH> OK, good to keep in mind when working with arrowroot, thanks.

 DD> I don't use a lot of corn starch any more ..... except for dusting or
 DD> as called out in a recipe I am following closely. A standard box of
 DD> Argo lasts a LONG time.   Bv)=

 RH> I don't use a whole lot of cornstarch either, mostly in stir fries. The
 RH> amount I use doesn't seem to bother Steve's corn sensitivity.

That corn allergy/sensitivity would really suck if I had it. I'd have to find 
ways around it - corn is probably my favouritest vegetable of all --- 
considering that 'maters are actually fruit.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crawfish & Corn Soup
 Categories: Soups, Seafood, Cajun, Chilies
      Yield: 8 Servings
 
      1 lb Crawfish tails; peeled
      2 c  Corn; cut from the cob,
           - reserving 4 cobs
     15 oz Can cream-style corn
      1 c  Onions; fine chopped
      2    Ribs celery; fine chopped
      1 md Bell pepper; fine chopped
      1 bn Green onions; fine chopped,
           - use about 2 or 3" of the
           - fresh green part
      4 tb Parsley; minced
      3 cl (to 4) garlic; minced
      6 tb Butter
      6 tb Flour
      1 tb Worcestershire sauce
     16 oz Can tomatoes; drained,
           - reserving liquid
      1    (to 2) Turkish bay leaf
      1 ts Dried thyme
           Salt & pepper
           Hot pepper sauce

MMMMM---------------------------STOCK--------------------------------
           Shells & claws from peeled
           - crawish, NOT the heads
      4 tb Butter
    1/4 c  Brandy; or Cognac
      1 c  White wine
           Water
      1    Carrot; in large pieces
      1    Rib celery; in large pieces
      3    Green onions; in large
           - pieces
      3    Sprigs parsley; whole
      2 cl Garlic
      1    Turkish bay leaf
 
         pn Thyme
  
  Make stock first. Ten pounds of boiled crawfish make
  one pound of meat. Peel crawfish, reserving shells and
  claws. Rinse shells and let drain. Melt butter in a
  large pot; add shells and fry until sizzling and hot,
  turning them often. When shells are hot enough, heat
  a small pot, pour in brandy and ignite.  Remove shells
  from fire, pour in brandy, tossing and turning until
  the flame dies down.
  
  Add wine and water to cover shells. Add onion,
  celery, green onions, parsley, garlic, thyme and bay
  leaf. Let it all simmer for an hour. Strain carefully
  and reserve.
  
  In another pot, melt butter, add flour and let cook on
  low fire until medium brown. Add chopped vegetables
  and let cook on a low fire until wilted, stirring
  often. Chop tomatoes and add to pot with reserved
  liquid. Let cook a few minutes.
  
  Add stock -- just enough to make a soupy consistency,
  then add Worcestershire sauce, bay leaf, thyme,
  crawfish, corn and about four of the cobs (for added
  flavour). Let simmer an hour. Taste for salt, pepper
  and hot sauce. If using boiled crawfish, it is usually
  peppery enough.
  
  Remove the cobs and serve.
  
  If the soup is too thick, add more stock or water.  If
  it's too thin, cook a little more flour and add to
  thicken it.
  
  Serves 8.
  
  NOTE: If you prefer to buy crawfish tails already
  picked, buy a couple of pounds of boiled crawfish and
  pick them so as to have the shells to make your stock.
  Shrimp may be substituted.
  
  Grand Prize Winner by Marguerite Sigur, Times-Picayune
  Cooking Contest, 1984.
  
  Posted by Michelle Bass.
  
  Courtesy of Fred Peters.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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 * Origin: Outpost BBS * Limestone, TN, USA (1:18/200)