Text 9132, 91 rader
Skriven 2014-01-24 22:46:00 av Dale Shipp (1:261/1466.0)
   Kommentar till text 9107 av Dave Drum (1:18/200.0)
Ärende: Fat
===========
 -=> On 01-24-14  07:11,  Dave Drum <=-
 -=> spoke to Ruth Haffly about Posole <=-

 RH> Feature story/recipies in today's food section was on lard. Some of
 RH> the best biscuits and pie crusts I ever made were from the leaf lard
 RH> we rendered from the hog we bought/had butchered & cut up for us.
 RH> It's hard to find good lard these days but I guess it's out
 RH> there--got some sources to check out now.

 DD> One big advantage of cooking with lard is that pork fat contains no 
 DD> trans fats.

This discussion got me to wondering.  Why is lard prevalent in cooking
(e.g. pie crusts) and not beef fat?  Is there some fundamental
difference between the two fats?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHOCOLATE CHUNK BROWNIES
 Categories: Dessert, Chocolate, Godiva
      Yield: 24 brownies
 
  1 1/4 c  All-purpose flour
    1/4 ts Baking soda
    1/8 ts Double acting baking powder
    1/8 ts Salt
     14 oz Semisweet chocolate,
           -finely chopped
      1 c  Granulated sugar
      9 tb Unsalted butter, cut
           -into tablespoons
    1/4 c  Light corn syrup
    1/4 c  Water
      3 lg Eggs, chilled
      1 tb Vanilla extract
  1 1/2 c  Coarsely chopped walnut
           -halves, divided
      9 oz Swiss dark chocolate, cut
           -into 1/4-inch chunks,
           -divided
 
 Position a rack in the center of the oven and preheat to 325
 degrees F.

 Line a 13-by-9 1/2-inch baking pan with a double thickness of aluminum
 foil so that the foil extends 2 inches beyond the two short ends of the
 pan. Fold the overhang down along the sides of the pan. Butter the
 bottom of the foil-lined pan.

 In a medium bowl, stir together the flour, baking soda, baking powder
 and salt. Place the semisweet chocolate in a large bowl.

 In a medium saucepan, combine the sugar, butter, corn syrup and water.

 Cook over medium heat, stirring constantly with a wooden spoon, until
 the butter melts, the sugar is dissolved and the mixture comes to a
 boil. Remove the pan from the heat and pour the hot syrup over the
 chocolate. Let the mixture stand for 1 to 2 minutes, to melt the
 chocolate. Whisk until smooth.

 One at a time, whisk in the eggs, blending until smooth. Whisk in the
 vanilla and the flour mixture, mixing until the batter is smooth. Using
 a rubber spatula, fold in 1 cup of the walnuts and 6 ounces of the
 Swiss chocolate chunks.

 Scrape the batter into the prepared pan and spread it evenly with a
 spatula. Sprinkle the remaining 1/2 cup of walnuts and 3 ounces of
 chocolate chunks over the top of the batter. Bake the brownies for 40
 to 50 minutes, or until a cake tester or toothpick inserted into the
 center of the brownie comes out with a few moist crumbs clinging to it.

 Cool the brownies in the pan set on a wire rack. When the brownies are
 completely cool, cover the pan of brownies with plastic wrap and let
 the brownies set at room temperature for at least 6 hours or overnight.

 Invert the brownies onto a large plate or cutting board. Remove the pan
 and carefully peel off the foil. Invert again onto a smooth cutting
 surface and cut into 24 bars. Store the brownies at room temperature in
 an airtight container for up to five days.

 From Charlene Deering Date 03-13 Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 22:52:45, 24 Jan 2013
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)