Text 35273, 60 rader
Skriven 2016-01-18 22:36:38 av Steve Thrasher (1:123/789.0)
  Kommentar till text 35271 av JIM WELLER (1:123/140)
Ärende: Jar vacuum
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 JW> I like using empty, cleaned plastic milk jugs. They have a lot of
 JW> give. I don't screw the lids back on until the next day.

Geez guys!  I'm trying to freeze individual portions.  :-)

After an extremely careful scientific study, I dumped water into one of the
plastic gizmos I'm using now and then transferred that to a measuring cup,
something in the vicinity of a 10oz container should work.  So, I'm looking for
12oz jars.  There's lots, and lots, of 8 & 16oz jars around.

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

      Title: Potage Garbure
 Categories: Cia, Ffbb, Soup
      Yield: 1 Gallon

      4 oz Salt pork, ground
      2 oz Olive oil
      8 oz Carrots, sliced thinly
      8 oz Onions, sliced thinly
      8 oz Leeks, sliced thinly
      3 qt Chicken Stock
     12 oz Potatoes, thinly sliced
     12 oz Green Cabbage, thinly sliced
     12 oz Chopped Tomato (flesh only)
      1 ea Salt, as needed
      1 ea Pepper, as needed
      1 ea Croutons

  1.  Heat the salt pork and olive oil in a soup pot over moderate heat
  until the fat renders from the salt pork.

  2.  Add the onions, carrots, and leeks and stir until the vegetables
  are coated with fat.  Cover the pan and smother over low heat until
  the vegetables are tender and translucent, about 10 to 12 minutes,
  stirring from time to time.

  3.  Add the stock, potatoes, cabbage, and tomatoes and simmer over
  low to medium heat until the potatoes are just starting to fall
  apart, about 20 to 25 minutes.  Skim the surface of the soup as
  needed during cooking time.  Taste the soup periodically to monitor
  cooking time and adjust seasonings as the soup simmers.

  4.  Purée the soup to a coarse texture.  The soup is ready to finish
  now, or it may be properly cooled and stored at this point.

  5.  To finish the soup for service, return the soup to a boil. (Hold
  the soup at 180F/82C for service.)  Taste the soup and adjust as
  necessary with salt and pepper.  Serve each portion garnished with a
  crouton.

  Recipe by: The Professional Chef (7th Edition)
  :          The Culinary Institute of America
  :          John Wiley & Sons, Inc.
  :          ISBN:  0-471-38257-4

MMMMM

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