Text 425, 126 rader
Skriven 2013-05-27 19:44:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: lactose bombs 600
=========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> ricotta is also a whey cheese and it can
 JW> be creamy, rich tasting and delicious.

 ML> I've not figured this out despite trips to the Internet, even
 ML> a few reputable sites. Only a small proportion of the recipes
 ML> or directions call for whey as the base ingredient, the rest
 ML> some mixture of milk and cream.

I'm thinking it started out as "re-cooked" whey but in modern times
it evolved into something richer and creamier.

 ML> So is ricotta made from other
 ML> than whey really cottage cheese in disguise?

Earlier today I bought some feta to garnish a beet salad and after
checking the price I am now going to invest some time googling the
subject. I want to learn how to turn cheap cottage cheese and salt
into expensive feta.

Getting away from cheese:

This sounded bizarre initially but upon thinking about it, it makes
sense. I plan to try it soon ...

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

     Title: Easy Grilled Boneless Pork Chops (CI)
Categories: pork, grill
  Servings: 6

      6 X  8 oz boneless pork chops,
    3/4    to 1 inch thick
      3 TB salt 
      1 TB vegetable oil 
  1 1/2 ts honey 
      1 ts anchovy paste 
    1/2 ts pepper

Why this recipe works: To produce juicy, well-charred boneless
center-cut loin chops on the grill, we used a two-pronged approach.
We brined the chops to improve their ability to hold on to juices
during cooking, provide seasoning throughout, and increase their
tenderness. To ensure we'd get a substantial browned crust before
the interior overcooked, we looked to a unique coating of anchovy
paste and honey. The anchovies' amino acids couple with the fructose
from honey to rapidly begin the flavorful Maillard browning
reaction.

Cut 2 slits about 1 inch apart through outer layer of fat and
connective tissue on each chop to prevent buckling. Dissolve salt in
1 1/2 quarts cold water in large container. Submerge chops in brine
and let stand at room temperature for 30 minutes.

Whisk together oil, honey, anchovy paste, and pepper to form smooth
paste. Remove pork from brine and pat dry with paper towels. Using
spoon, spread half of oil mixture evenly over 1 side of each chop
(about 1/4 teaspoon per side).

FOR A CHARCOAL GRILL: Open bottom vent completely. Light chimney
starter filled with charcoal briquettes. When top coals are
partially covered with ash, pour evenly over half of grill. Set
cooking grate in place, cover, and open lid vent completely. Heat
grill until hot, about 5 minutes.

FOR A GAS GRILL: Turn all burners to high, cover, and heat grill
until hot, about 15 minutes. Leave primary burner on high and turn
off other burner(s).

Clean and oil cooking grate. Place chops, oiled side down, over hot
part of grill and cook, uncovered, until well browned on first side,
4 to 6 minutes. While chops are grilling, spread remaining oil
mixture evenly over second side of chops. Flip chops and continue to
cook until chops register 140 degrees, 4 to 6 minutes longer (if
chops are well browned but register less than 140 degrees, move to
cooler part of grill to finish cooking). Transfer chops to plate and
let rest for 5 minutes. Serve with relish, if using.

Cooking Class: Better Browning in a Hurry

For grilled pork chops with deeply seared crusts and juicy centers,
speedy browning was crucial, but wasn't easy to come by. Trouble is,
before the Maillard reaction (the scientific principle behind
browning) can kick in, heat needs to do some work. It must break
down proteins into amino acids and carbohydrates into so-called
reducing sugars. Plus, moisture on the meat's surface inhibits
browning. Dredging the exterior of the chops in something dry and
absorbent seemed like a potential fix, so we tried flour (full of
carbohydrates and some protein), as well as milk powder, which is
loaded with not only protein but also the reducing sugar lactose.
But while both ingredients significantly sped up browning, neither
was particularly meaty-tasting.

Then we discovered a breakthrough combination: honey and anchovy
paste. Honey is loaded with the reducing sugar fructose, while
anchovy paste has three benefits: First, it has the same
concentration of meaty-tasting amino acids as pork. Second, the
fermentation process dehydrates anchovies, so they contain very
little browning-inhibiting water. Third, their large proteins are
already broken down into the fast-reacting amino acids. Those traits
added up to faster browning and big, meaty flavor.                           

FAILED: Flour expedited browning but didn't enhance meatiness.                 
            

FAILED AGAIN: Milk powder also hastened crust development but not
savory flavor.                              

WHO'D'VE THUNK? Honey plus anchovy paste produced quick, flavorful
browning.

From Cook's Illustrated.

  From: Mike Stock                      
 
MMMMM-------------------------------------------------

YK Jim


... Tofu cheese tastes like dairy farm pond water.

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