Text 3186, 80 rader
Skriven 2006-07-11 09:23:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: ladi-da 965
===================
 CS> One has to wonder what the 
 CS> corners of the freezers have in them, tucked 'innocently away for a
 CS> rainy day'. 
 CS> I dont know how many total they had to make up, but the CPO mess had 2
 CS> of them.

Maybe you picked the pigs up at a port of call, say, in
the Philippines. You do source things locally, don't you?
It would only make sense.

=

 CS> You are supposed to cook roe?  How ODD!

Yep, shad have very different eggs from what you see
in Japan - they're very small, almost sand size, and
are in a big mass surrounded by a tough membrane.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Brining Poultry
 Categories: Information, Poultry
      Yield: 1 Servings

  Brining Works Wonders with Poultry, NY Times 12-22-99 This is the seventh
  of eight columns by Patrick O'Connell, the chef and an owner of the Inn at
  Little Washington in Washington, Va. They are written with Marian Burros.

  Brining is a centuries-old method of food preservation, with the most basic
  formulas using salt, water and sugar. Recently, there has been a surprising
  resurgence of interest in the technique. Chefs are brining everything from
  salmon to pork loin, but most commonly the method is being used for turkeys
  and chickens.

  Why has this suddenly come into vogue? Probably because of a never-ending
  quest by chefs for intensified flavors. Many of these old recipes were
  developed in the absence of refrigeration, and they used salt, acid or
  sugar to preserve meats and, at times, to mask off-tastes.

  With these treatments the food often acquired another dimension. Many of
  the exotic tastes and the layerings of flavors in these old inventions of
  necessity suddenly seem novel and nostalgic in this era of technological
  sterility.

  We first began to use a brining technique during the holidays many years
  ago, when we had a tradition of giving an open house for the entire town.
  We roasted three suckling pigs after soaking them overnight in an aromatic
  solution of salt, sugar, water and plenty of spices.

  The roast pigs were such a delicious success that we were inspired to gin
  experimenting with brining other foods, and we found the process also had a
  miraculous effect on poultry, both turkey and chicken.

  We always use a brine with our Thanksgiving turkeys, and whenever we have
  roast chicken for the meal for staff members. The technique prevents the
  bird from drying out during roasting and imparts a beautiful flavor with a
  lot of depth. The sugar in the brine helps a turkey or chicken take on a
  rich amber color as it cooks. The combination of salt, water and a panoply
  of herbs and spices cures and flavors the bird.

  Salt alone could be used, but the brining liquid works much faster. The
  salt draws out fluid from the tissues and concentrates the flavor. The
  liquid in the brine replaces the moisture drawn out by the salt, so the
  meat is much juicier. Any spices in the brine also penetrate all the way
  through the meat. The result is a tender and succulent bird that needs no
  additional seasoning.

  Water for the brining mixture should be brought to a boil before the salt,
  sugar and aromatic seasonings are added. But be sure to cool it to room
  temperature before adding the bird, and keep it refrigerated or in a very
  cool place to prevent bacterial growth. The brine can be made well in
  advance.

  Source: Patrick O'Connell, NY Times 12-22-99

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