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crystal
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Post subject: Re: Underrated ingredients Posted: Mon Jan 31, 2011 11:49 am |
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Joined: Fri Jan 07, 2011 2:47 pm Posts: 390
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Y'all got some good ones here. Okay, explain what you use the transglutaminese for. Here's another can't live without ingredients: Lemons; I mean really, who can cook without them? Insert nasally accent-- "a few drops of lemon juice can do wonders for a dish; blah leftovers, hose em down. Here's a rant: Aside from the fact that are acidic, and depending on recipe and quantity, they taste nothing like limes.
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Amy
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Post subject: Re: Underrated ingredients Posted: Mon Jan 31, 2011 11:55 am |
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Joined: Thu Dec 18, 2008 7:37 pm Posts: 3404 Location: Telluride, CO
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At the restaurant we use transglutaminese in a variety of ways. We create interesting roulades using different kinds of meat; we bind two different fishes together for some sushi applications; we take all of the tenderloin scraps and bind them for a lot of different uses, but my favorite is staff meals. I want to do some of this same playing at home. Amy
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Paul Kierstead
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Post subject: Re: Underrated ingredients Posted: Mon Jan 31, 2011 12:04 pm |
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Joined: Fri Dec 19, 2008 10:45 pm Posts: 1531 Location: Ottawa, ON
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Exactly. And, in Under Pressure, there are a couple of *very* interesting sounding recipes, especially one involving mackerel and Serrano ham, two of my favorite things.
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Amy
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Post subject: Re: Underrated ingredients Posted: Mon Jan 31, 2011 12:32 pm |
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Joined: Thu Dec 18, 2008 7:37 pm Posts: 3404 Location: Telluride, CO
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I noticed that one too Paul.
Amy
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marygott
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Post subject: Re: Underrated ingredients Posted: Mon Jan 31, 2011 2:00 pm |
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Joined: Fri Jan 09, 2009 4:34 pm Posts: 2011
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I was going to come back and add sauerkraut to the list but, uh, never mind. Mary
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crystal
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Post subject: Re: Underrated ingredients Posted: Mon Jan 31, 2011 2:11 pm |
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Joined: Fri Jan 07, 2011 2:47 pm Posts: 390
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That's a good one Mary, unfortunately, and sadly, rod won't eat it,so I rarely get to have it. Another secret weapon I try to always have on hand; red wine reduction, couple drops(see lemon post), or, if you prefer hillbillesque: a dab will do it.
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marygott
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Post subject: Re: Underrated ingredients Posted: Mon Jan 31, 2011 2:32 pm |
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Joined: Fri Jan 09, 2009 4:34 pm Posts: 2011
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I just discovered that fussy daughter likes it so made some tonight. Another recipe from my Swiss magazine... onions, quartered apple, grated potato, paprika, caraway seed, sauerkraut in a Dutch oven with a kind of ham cooked over it (a hock would really do it). Red wine reduction sounds like a grand idea. Do you just reduce red wine or is there a trick. I imagine it keeps better than leftover wine. Mary
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Tim
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Post subject: Re: Underrated ingredients Posted: Mon Jan 31, 2011 4:43 pm |
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Joined: Tue Aug 11, 2009 6:36 am Posts: 894 Location: Springfield, IL
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marygott wrote: I was going to come back and add sauerkraut to the list but, uh, never mind. Mary Mary, It should be on the list as sold in Switzerland. The US products is incredibly vile by comparison. Tim
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crystal
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Post subject: Re: Underrated ingredients Posted: Mon Jan 31, 2011 4:49 pm |
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Joined: Fri Jan 07, 2011 2:47 pm Posts: 390
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Mary, It is a ci blurb, from 01, good to have on hand; I just keep a jar in the freezer, it's always pourable.
Can double or triple(which I do) *They note can be subbed (2tbsp) in a recipe calling for: pan sauce, tomato sauce, roast beef jus
Makes about 2 tbsp 1 sm carrot, chopped fine(about 2 tbsp) 1 med shallot, minced(about 2 tbsp) 2 button mushrooms, chopped fine(about 3 tbsp) 1 small bay leaf 3 sprigs parsley 1 cup fruity, smooth, medium bodied red wine blend
Heat all ingredients in a 12" nonstick skillet over low heat; cook, withou simmering(personal note, this takes awhile when doing a whole bottle), liquid should steam, not bubble, until reduced to 1 cup, 15-20 minutes. Pour through strainer and return liquid(about 1/2cup) to clean skillet. Continue over low heat, until reduced to 2 tbsp.
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gardnercook
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Post subject: Re: Underrated ingredients Posted: Mon Jan 31, 2011 5:23 pm |
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Joined: Mon Dec 22, 2008 11:01 am Posts: 1287 Location: Denver
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I love this list...thanks for adding lemons....I will add limes, fresh herbs, peppercorns and garlic
ilene
_________________ Ilene
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