Cookaholics Bulletin Board

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.

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

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.

I noticed that one too Paul.

Amy

I was going to come back and add sauerkraut to the list but, uh, never mind.

Mary

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.

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

Mary,

It should be on the list as sold in Switzerland. The US products is incredibly vile by comparison.

Tim

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.

I love this list...thanks for adding lemons....I will add limes, fresh herbs, peppercorns and garlic

ilene