Text 32948, 80 rader
Skriven 2015-11-10 20:43:18 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: fat 444
===================
> Many of the parts that actually touch the food are metal and can go into
> the dishwasher.  We have not used it in a long time though.

Sometime we'll resurrect it.

>  ML> There's some intramuscular fat in shoulder and round that
>  ML> comes to the rescue. If your burgers were really over 90%
>  ML> it would have been hard to make them appetizing unless
>  ML> they were essentially tartare.
> You and I disagree on that.  We don't tend to like high fat foods, you
> gravitate to them.

I've wondered. Maybe in a previous lifetime I lived in
famine conditions. Interesting thing - my father abhorred
fat except in the form of ice cream. He of course always
denied that he was lactose intolerant, something that was
obvious to all those around him. He ended up taking Lactaid
and swearing up and down that he was not lactose intolerant
but was doing it just to be certain.

> This sounds interesting, although I would rather buy it out than try to
> make it.
>       Title: SHIOYAKI (SALT-BROILED FISH WITH DIPPING SAUCE) 102

I've made shioyake in a somewhat more simple version than this
one. The idea is the salt serves as a barrier, and the fat 
travels a few mm up and enriches the meat. I don't know about
the validity of this theory, but there does seem to be an
improvement in flavor and texture. By the way, in the
interpretation I know, the second side cooking is minimal.


---------- Recipe via Meal-Master (tm) v8.01

      Title: Weihnachtsgans
 Categories: Poultry
      Yield: 20 servings

      1    10-12 lbs Oven Ready Goose          2    Onions,peeled,quartered
      1 ts Salt                                2    Celery Ribs,cut 2
inches
    1/2 ts Pepper                              5 c  Cold Water
      4    Thyme Sprigs                        6 tb Flour
      4    Bay Leaves                          1 c  Beef Broth
      3    Tart Apples,quartered

  Remove neck and giblets from goose and set aside. Remove all the fat you
  can see in the cavity. Pat goose dry,rub with salt and pepper. Place the
  thyme,apples,celery and onions in cavity, scewer shut with poultry pins
and
  tightly lace with twine. Fold the wings flat against the back and shewer
  the neckskin to the back. Place the goose breast side down in a lightly
  oiled large ,shallow roasting pan. Prick the skin well all over with a
  fork,roast goose,uncovered, for 30 minutes at 500 F, than reduce heat to
  400 F and roast,uncovered 30 minutes longer.Pour off all drippings and
  carefully turn goose over breast side up, roast uncovered for 1 hour.
pour
  drippings out of pan again and prick the goose agin with fork and put the
  remainding 2 cups water in pan, and continue roasting the goose,uncovered
  for 1 to 1 1/2 hour.Pour off all drippings again and reserve. Put goose
on
  platter ,cover with alu-foil like tent and let stand for 30 minutes. Skim
6
  tablespoons of fat from the pandrippings and heat for 1 minute in heavy
10
  inch skillet over low heat;add the flour and cook and stir for 3
  minutes.Measure 3 cups of gibletjuice(cooked while goose was
  roasting)drippings and broth. Add to skillet and turn up the heat and
  cook,whisking constantly until thickened and smooth. Add salt and pepper
to
  taste and the finely chopped giblets ,if desired.Traditionally served
with
  red cabbage and mashed potatoes. From "The New German Cookbook"typed by
  Brigitte Sealing

  M's note: remember to save the fat.

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