Subj : Re: Cookware (part #2)
To : Ruth Haffly
From : Dave Drum
Date : Sat Apr 06 2024 04:59:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> Getting back to a previous post of yours to (IIRC) Ben: Living in
RH> Germany for almost 6 years got me comfortable with cooking metric and
RH> weighing things like flour. I have some German/English and one (maybe
RH> more?) cook books. Also, before we left, I bought a set of German
RH> measuring spoons/cups, still in use today. I'm not caught up short in
RH> my conversions. (G) Since I joined the echo here, I've occaisionally
RH> posted a recipe in dual measurements.
I'm seeing more published/print recipes, especially from Saveur and Nre
York Times w/dual measures. The ones from metric countries are metric
only, for the most part.
One of my Australian sources has a nice "bolerplate" addition at the
end of each recipe. To wit: /begin pasted/
COOK'S NOTES: Oven temperatures are for conventional; if
using fan-forced (convection), reduce the temperature by
20°C.
We use Australian tablespoons and cups: 1 teaspoon
equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals
250 ml.
All herbs are fresh (unless specified) and cups are
lightly packed.
All vegetables are medium size and peeled, unless
specified.
All eggs are 55-60g (large) unless specified.
RECIPE FROM:
https://www.sbs.com.au
/end pasted/
8<----- CUT ----->8
DD> I've not made this yet - but it's high on my "Roun d Tuit" list,
DD> halved or quartered:
DD> Title: Sophia's Moussaka
DD> Categories: Potatoes, Vegetables, Beef, Pork, Herbs
DD> Yield: 12 Servings
RH> Looks good, have you tried the red sauce moussaka? That's good too.
I have tried it more than once. I just prefer the white (bechamel) sauce.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Black Angus Beef w/Lucky Sauce (bo luc lac)
Categories: Beef, Vegetables, Herbs, Sauces, Rice
Yield: 4 Servings
500 g Black Angus beef rump or
- eye fillet, in 1.5 cm pcs
3 Cherry tomatoes; quartered
1/2 Carrot; shredded
1 c Watercress sprigs
1/2 c Mixed herbs; such as perilla
- (shiso)*, coriander, mint
- and Vietnamese mint *
2 tb To 3 tb nuoc cham
1 tb Oil
1 cl Garlic; crushed
1/2 sm Onion; chopped
50 g Butter
Steamed jasmine rice; to
- serve
MMMMM------------------------LUCKY SAUCE-----------------------------
125 ml (1/2 cup) oyster sauce
2 ts Sesame oil
2 ts Caster sugar
* Perilla and Vietnamese mint are available from Asian
food shops.
TO MAKE LUCKY SAUCE, combine all the ingredients and 60
ml (1/4 cup) hot water in a large bowl. Makes 180 ml (3/4
cup).
Place beef and 60 ml (1/4 cup) lucky sauce in a bowl and,
using your hands, massage sauce into beef. Marinate for 5
minutes. Remaining sauce will keep in an airtight
container in the fridge for up to 1 week.
Meanwhile, place tomatoes, carrot, watercress and herbs
in a bowl. Add nuoc cham to taste and toss gently to
combine.
Heat a wok over high heat until smoking. Working quickly,
add oil and swirl to coat wok. Drain marinade from beef
and cook in batches, shaking the wok to seal the meat on
all sides; the beef should be charred and the wok
flaming. Return all the beef to the wok with garlic,
onion and butter, and stir-fry for a further 3 minutes
for medium-rare or until cooked to your liking.
Season beef with salt and freshly ground black pepper.
Serve immediately with rice and watercress salad.
COOK'S NOTES: Oven temperatures are for conventional; if
using fan-forced (convection), reduce the temperature by
20ºC.
We use Australian tablespoons and cups: 1 tsp equals 5
ml; 1 tbs equals 20 ml; 1 cup equals 250 ml.
All herbs are fresh (unless specified) and cups are
lightly packed.
All vegetables are medium size and peeled, unless
specified.
All eggs are 55-60 g, unless specified.
As seen in Feast magazine, Sept 2011, Issue 1.
By Luke Nguyen
RECIPE FROM:
http://www.sbs.com.au
Uncle Dirty Dave's Archives
MMMMM
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