Text 6528, 99 rader
Skriven 2006-10-14 13:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: Vinegar
===============
 -=> Quoting Mark Lewis to Joan Macdiarmid <=-

 ML> info... so here it is from wikipedia...

 ML> ===== quote http://en.wikipedia.org/wiki/Glacial_acetic_acid =====

Despite the scariness of that passage, chemists routinely work with lots
of far more nasty liquids.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Boerag For Dummies
Categories: Pastry, Cheese, Moroccan, Turkish, Middle Eastern
  Servings: 18

      1 lb brick cheese (May sub
           muenster or Monterey Jack)
    1/2 c  parsley packed (picked
           leaves only)
      2    eggs for filling
      1 pk Pepperidge Farm puff pastry
           *sheets*
      1    yolk for tops

Thaw the puff pastry. Unfold each sheet when flexible but while it's
still cold. Each package contains two sheets 9" x 9 3/4" and is folded
into thirds. If the sheets crack along the folds, just separate. The
difference in size won't matter once they're rolled larger. Cut the
sheets into thirds the other way (like a tic-tac-toe). You should have 9
squarish pieces from each pastry sheet for a total of 18 pastries from
the full package.

If using a FOOD PROCESSOR and a PASTA ROLLING MACHINEŠ

Put parsley into workbowl and with the metal blade, process to mince.
Break the eggs into the work bowl and process to beat.

Replace metal blade with shaft and largest grater. Shred cheese into
workbowl. Transfer to a  mixing bowl and mix thoroughly to coat cheese
with egg/parsley mixture. Two chopsticks or wooden spoon or spatula
handles are excellent tools for mixing.

PORTIONING filling

Place filling in plastic bag or waxed paper folded to contain the mix to
a square between 7 or 8 inches along a side. Press or roll until a
square is formed taking care the depth is even. Cut away and remove top
layer of bag or paper. Divide that square into 9 smaller squares and
divide those squares diagonally to get 18 equal portions to fill your
pastries.

PASTRY

Very lightly dust each square with AP flour. Run thru pasta rollers at
#3 setting. When all 18 have been stretched in one direction, turn them
90 degrees and run them thru the rollers at the #4 setting. These will
be larger than 4" square but can be hand coaxed or cut to size.

If working WITHOUT MACHINES

Finely mince parsley with a knife or by snipping with scissors in a cup.
Put in a mixing bowl. Beat eggs well and add to bowl, mixing well with
parsley. Shred cheese into bowl using the largest holes of the grater.
Thoroughly mix all using method described above..

Divide mixed filling into portions as described above

Flour lightly and roll each pastry square into a thinner, larger square,
approx 4" on a side. A double ended roller for pizza dough, or a fondant
roller, similar to a brayer are easier to use for this than a regular
rolling pin.

To ASSEMBLE pastries

Take one pastry square and place one filling section on it so the apex
of the triangle points to the corner of the pastry. Brush edges of
pastry square with water, fold pastry diagonally over the filling,
pressing to remove air and shut, then crimp edges with a fork. If you
trim the edges with a ripple knife or cutter, be sure to leave about
3/8" of crimped dough so the cheese doesn't ooze out. Brush tops with
beaten egg yolk and bake at 350  for 25-30 minutes until golden.

Diki, Chicago

From: Diki Shamlian Gust To: Eat-L
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... Toxic chemical-laced sugar snacks!
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