Text 4664, 93 rader
Skriven 2010-12-06 23:40:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: meaty topics 841
========================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> the implications of the differences in texture for the HDL/LDL
 ML> thing. I was wondering if the lamb fat was worse for you (more
 ML> worser) than the others.

I've always worked on the assumption that, generally speaking, the
higher the melting point, the more saturated the fat.

 JW> Title: Bayerisch Kraut
 JW> 1    White Cabbage
 JW> 40 g  Drippings

 ML> That's about 5% drippings. Pork is powerful, but not
 ML> that powerful...
 ML> I'd look for a recipe that had 1 cabbage and
 ML> maybe 400 g of pork product.

And I'd split the difference: for a medium cabbage, 8 generous
portions, I'd want about 8 tb, say 100 g, of fat to fry it in. But I
wouldn't object to another 300 grams of pork meat of some kind as a
garnish/flavour enhancer.
 
Speaking of drippings I just made gribenes slightly differently from
the usual way and they turned out very nicely. I usually cut the
bird skin into small pieces with a knife or scissors and try them
out in a cast iron frying pan til they are totally crisp but as I had
the oven on anyway, I dropped the whole breast skin of a turkey,
skin side up into a metal cake pan and roasted it for 90 minutes at
325. The top skin got very brown and crispy but the underside stayed
creamy soft. A luscious texture.

The oven was on for 90 minutes at 325 as I also was trying something
else differently at the same time. Oven dumplings. Usually dumpling
get boiled/steamed at a medium boil in a kettle of soup or stew on
the stove pot fairly quickly. I made a casserole dish full of turkey
breast slabs with potatoes, onions, carrots and cabbage simmering,
covered, in a quart of broth. It worked. To my surprise, the
dumplings came out perfectly after a 90 minute bath.

I basically followed the method in the following recipe but took
liberties with the choice of bird, vegetables and seasonings.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken and Dumplings Casserole
 Categories: Casseroles, Chicken, Dumplings, Tnt
      Yield: 6 Servings
 
           Vegetable cooking spray
    1/2 c  Milk
      2 tb Vegetable oil
      1 c  Flour
      2 ts Baking powder
    1/4 ts Salt
      6    Boneless skinless chicken
           Breast halves; uncooked
      1 md Onion; finely chopped
      2    Stalks celery; coarsely
           Chopped
     10 oz pkg. frozen sliced carrots
    1/2 ts Dried sage; crushed
    1/4 ts Ground pepper
     28 oz canned chicken broth
 
  Preheat oven to 325 degrees. Coat a 2 1/2-quart casserole with
  cooking spray. In a medium bowl, combine milk and oil. Gradually
  stir in flour, baking powder, and salt. Mix well into a dough
  consistency and set aside. Place chicken breasts in bottom of
  casserole. Cover chicken with onion, celery, and carrots. Evenly
  sprinkle sage and pepper over vegetables; pour broth over dish.
  Using the dough mixture, form 2-inch balls and drop into casserole.
  Cover tightly and bake for 1 1/2 hours.
  
  Recipe by: Simply Casseroles-Kim Lila
  
  From: Breanna006
 
MMMMM




Cheers

YK Jim


... Don't blame me when your next cholesterol test is in the four digits!

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