Text 24725, 106 rader
Skriven 2009-06-05 18:50:08 av bill swisher (1:124/311)
     Kommentar till en text av Dave Drum
Ärende: Re: Solution to Cell Phones - 4
=======================================
MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Cooktips for the Disaster Prone - 4 - Fish
 Categories: Information
      Yield: 1 Info file

           Text

  Fish can be bought whole, filleted or cut into steaks.  But no matter
  how it has been cut, it can be baked, braised, broiled, fried,
  poached, sauted or steamed.  And no matter what cooking method you
  use, the timing is always exactly the same:  ten minutes per inch of
  thickness.  To measure, lay fish on its side and use a ruler to
  determine thickness of fish at its thickest point.  If you are
  cooking a rolled fillet, meature the fillet after it has been rolled.
  Baked fish should be cooked in a 450 F oven, and poached fish should
  be timed when the water starts to simmer. Double the cooking time for
  fish that is cooked frozen.  This ten-minutes-an-inch method works
  for saltwater and freshwater fish, but is not applicable to shellfish.

  Problem 1:  Too dry.
  Quick fix:  Serve with a cream sauce, egg-based sauce, melted butter,
  or lemon juice.  Or, flake and use in a casserole or salad.
  Next Time:  Don't overcook.  Perhaps the cooking temperature was too
  high.

  Problem 2:  Flavor too bland.
  Quick Fix:  Sprinkle with hergs, spices, seasoned butter, sauted
  almonds or lemon juice.

  Problem 3:  Doesn't flake properly.
  Quick fix:  Cook it longer.  It isn't done.

  Woman's Day, 7/14/81

  MM format by Dave Sacerdote

MMMMM

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

      Title: Cooktips for the Disaster Prone - 5 - Sauces
 Categories: Information
      Yield: 1 Info file

           Text

  The only real difference between our white sauce and a French
  bchamel is that we normally use milk and the French often use cream.
  In either case, butter is melted in a saucepan, an equal amount of
  flour is added and the two are stirred over moderate heat 2 to 3
  minutes to eliminate the taste of raw flour.  This makes a smooth
  paste called a roux.  There are several theories about how to add
  liquid to the roux in order to achieve a smooth sauce.  Try adding
  cold liquid very slowly, stirring constantly.  If you are nervous,
  heat the liquid first, then add it slowly, stirring constantly.  If
  you are very very nervous, make the sauce in a double boiler or
  remove the saucepan from the heat when you add the hot liquid. Return
  the saucepan to low heat and keep stirring (and don't let anything
  distract you) until the sauce has thickened.  If you add liquid off
  the heat, it will take longer for the sauce to thicken.

  Once you have learned to make a simple basic bchamel sauce, you have
  the base for an endless number of other sauces.  Add grated cheese
  and you have a Mornay sauce.  Add mustard and you have sauce
  moutarde.  Change the milk or cream to stock and you have a velout
  sauce.

  The nicest thing about a bchamel is that it is relatively hardy.
  Unless you do something terrible to it - such as boiling - there's
  very little that can destroy it.  You can refrigerate it, freeze it,
  keep it warm in the top of a double boiler.  If you have to hold the
  sauce for any length of time before serving, prevent skin from
  forming on the surface by floating a pat of butter on top of the
  sauce or by buttering a piece of waxed paper and placing it on the
  sauce, buttered side down.

  Problem 1:  Lumps
  Quick fix:  Whirl in the blender or food processor
  Next Time:  Don't let the roux get so hot;  or, blend the roux better
  next time - it has to be a completely smooth paste;  or, don't add the
  liquid so fast; or, don't let your stirring be interrupted.

  Problem 2:  Too thin
  Quick fix:  Add one of the following slowly, stirring constantly:
  paste of liquid and flour; cornstarch, potato starch or arrowroot;
  potato flakes; pured vegetables; or beaten egg yolks to which a
  small amount of hot sauce has been added gradually.
  Next time:  Use more flour, or less liquid, in the sauce.

  Problem 3:  Too thick
  Quick fix:  Slowly add more warm liquid, stirring constantly.
  Next Time:  Use less flour, or more liquid.  Or, the sauce may have
  been overcooked.  Or, it may have stood for too long after cooking.

  Problem 4:   Egg-based sauce begins to curdle or separate
  Quick fix:  Add a tablespoon of ice water or boiling water and whisk
  briskly.

  Woman's Day 7/14/81

  MM by Dave Sacerdote

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5a
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)