Text 35222, 136 rader
Skriven 2016-01-17 18:47:33 av Stephen Haffly (1:396/45.27)
  Kommentar till text 35191 av Steve Thrasher (1:123/789.0)
Ärende: Jar vacuum
==================
Hello Steve,

On (16 Jan 16) Steve Thrasher wrote to Stephen Haffly...

 ST> Thanks for the reply.  I'd been kicking over the glass
 ST> jar/freezing/expansion thing for a week or so and I thought perhaps
 ST> filling the jar up, giving it about an inch to allow for expansion.
 ST> Freeze without a lid, then vacuum seal.  Think it'll work?

I still would be leery about using glass. The risk of breakage is too
high. It would not only tend to expand upward, but around as well.

 SH> In a jar it could easily work since it would not tend to pull liquid
 SH> like a bag would. However, you would still have to allow for expansion
 SH> so you don't have broken jars in your freezer. Plastic freezer
 SH> containers might work better since expansion there would only tend to
 SH> pop the lid off instead of break glass.

 ST> I have quite a bit of plastic containers.  The problem is they leak,
 ST> no matter how tight I screw on the lid and when you start talking
 ST> about a couple of dozen, since I'm essentially outfitting 2
 ST> households, of them the cost starts to rise. Plus some of them spend
 ST> several months in the cold box before I get around to eating them.  As
 ST> I said, I freeze quite a bit of stuff and take it down to the lake.
 ST> That travels in a cooler, but things still start to thaw no matter
 ST> what and they do tip over often.  Another thing is that I really,
 ST> really don't like plastic stuff once it's been exposed to grease/oil.
 ST> I feel like, whether it's true or not, it never gets clean.  I guess
 ST> everybody has quirks.

I understand. Perhaps a third way is to use vacuum sealer bags and seal
them without pulling a vacuum. Our sealer does have a seal only option.
That might be the best option as the vacuum bags would be fully sealed
and less likely to leak. They also would be less likely to break. I
agree about plastic containers and greasy food. Tomato stains never come
off which suggests that they never get fully clean.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Black Bean Soup - Graham Kerr's Smart Cooking
 Categories: Low-fat, Low-cal, Soups
      Yield: 6 servings

      1 lb Black turtle beans
      2 lg Ham hocks, stripped of all
           Visible fat
      4 t  Extra light olive oil with a
           Dash of sesame oil
      2 lg Yellow onions, peeled and
           Diced
      4    Cloves garlic
      3 qt Water (or good beef stock)
    1/2 t  Freshly ground black pepper
      1 pn Cayenne pepper
      4 t  Ground cummin seed
      4    Sprigs of oregano
      3    Bay leaves
      1 md Red bell pepper,
           Seeded and diced
      3 T  Fresh chopped parsley
      1 T  Brown sugar
      1 T  Freshly squeezed lemon juice
      2 t  Orange zest
      1 c  Strained yogurt mixed with
      1 t  Chopped cilantro

   The night before making this splendid soup, place the black beans in
  a bowl of water and let them soak overnight.

   Blanch the ham hocks by putting them in a medium saucepan with enough
  cold water to cover and bring to the boil.  Pour off the water and
  rinse out the pan.

   In a 10 inch diameter Dutch oven, or high-sided casserole
  pot, heat 1 tablespoon of the olive oil and saute the onions and
  garlic.

   Rinse and drain the black beans thoroughly.  Pour them into the pot
  and place the ham hocks in the center.  This allows the bean flavor
  to be evenly  "en-hocked!"

   Cover with the water or stock, add the freshly ground black pepper
  and stir in the cayenne, 1 tablespoon of the cumin seed, the oregano
  and bay leaves.  Bring to a boil and simmer for 1 1/2 hours.  Now
  remove the ham hocks and bay leaves, setting the ham haocks aside in
  a medium sized bowl and discarding the bay leaves.

   Remove 1« cups of beans from the soup, along with 1« cups of the
  cooking liquid and puree these in a food processor.  Pour this
  mixture through a sieve, into a large bowl.  With a wooden spoon,
  push the beans through the sieve.  Pour the puree back into the pot
  and discard the residue in the sieve.

   Chop approximately 1« cups of the lean ham lock meat into very small
  chunks and toss them back into the soup.

   In a hot, small saucepan stir the remaining olive oil with the red
  pepper, parsley, the remaining cumin seed and the brown sugar. Mix in
  the lemon juice and orange zest and stir into the hot soup. What a
  fabulous aroma!

   Take the soup to the table with the yogurt-cilantro mixture on the
  side.

  Nutritional Profile

  PER SERVING             CLASSIC         MINIMAX
  Calories                  591             480
  Fat                        29              15
  Calories From Fat          44%             29%
  Cholesterol                19              36
  Sodium                    708              63
  Fiber                      19              16

   Clasic Compared - Black Bean Soup
   60 minute hands on
   Cost Estimate: Low to Medium

  FROM: Graham Kerr's Smart Cooking, Doubleday, page 16,17

MMMMM


This looks pretty good minus the cilantro. I did some slight format
editing and corrected one typo I saw.


Regards,

Stephen
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