Otto Say’s
Pasta sanza vino e
come il cuore sanza amore
Pasta without wine is
like a heart without love
Boiling and Poaching Meats
Boiling
Boiling is used primarily to cook meats, starches like
pasta and vegetables. The extent of cooking varies according to individuals and
regional or traditional. A number of specific terms apply to methods of cooking
with hot water. Scalding is accomplished in water heated to around (85° C), usually in a double
boiler, which conducts the heat of the water, contained in a bigger pan, to a
smaller pan containing the food, thus avoiding contact between food and water.
This technique is commonly used to prepare milk for breads and custards.
.
Poaching : In the culinary arts, the word poach means to cook
something in liquid with a temperature ranging from 60 C. to 70 C. Poaching is
typically reserved for cooking very delicate items like eggs and fish. But
other proteins like chicken are often prepared via poaching, and some
vegetables can be poached too.
Among the advantages of poaching as a cooking technique is the fact that poached items will turn out moist and tender, which is certainly desirable in the case of fish where it is easy for fish to dry out when prepared using other cooking methods. And because poaching involves keeping the cooking liquid at a constant temperature a fairly low one, at that it makes it less likely that items will be overcooked. At least, it would take a lot longer to overcook something.
Among the advantages of poaching as a cooking technique is the fact that poached items will turn out moist and tender, which is certainly desirable in the case of fish where it is easy for fish to dry out when prepared using other cooking methods. And because poaching involves keeping the cooking liquid at a constant temperature a fairly low one, at that it makes it less likely that items will be overcooked. At least, it would take a lot longer to overcook something.
Boiled
beef Dinner (serves 6)
Ingredients
1 white onion, sliced in half
1 potato, peeled
1 carrot, peeled and top
removed
2 celery sticks, leaves removed
2 tomatoes, halved
1 bay leaf
Bunch of parsley
1kg beef top round, tied with
string to retain shape
Coarse salt as needed
Method
1. Bring a pot of water or beef stock to the
boil. Add onion, potato, carrot, celery, tomatoes, bay leaf and parsley.
2. When the water comes to the boil, add the
beef joint; season with salt. Simmer for about 3 hours over low heat.
3. When the beef is tender; slice thinly and
serve.
Poaching Beef Steak
1. Choose a cut of beef suitable for poaching. Beef
tenderloins are a favourite for poaching but steaks and shallow roasts also
poach well.
2. Pick a quality pot for poaching. A cast aluminum pot with
an enameled finish is a good choice. Choose one with a thick bottom to
distribute heat evenly through the simmering process.
3. Prepare the poaching liquid. You may poach with broth and
popular beef seasonings, such as Worcestershire sauce, onion flavouring or
tarragon. Flavours will be absorbed into the beef so consider that before
adding them to the pot.
4. Put a little acid in the broth to break down the protein
in the beef. Either lemon juice or wine when added at the rate of 75 ml. per liter
of broth will tenderize the beef without affecting the flavor.
6. Simmer the meat on low heat until done. The time will
vary depending upon the thickness of the cut. For a thick steak, five minutes
is a good average poaching time. The liquid should barely simmer in order to
cook the beef to a tender finish.
7. Remove the meat carefully with a slotted spatula and
serve immediately.
8. Boiled beef is best served over noodle or rice
Boiled Pork Dinner (serves 6)
1 kg. pork sirloin roast
1 kg. pork sirloin roast
50 ml olive oil
5m ml. dried thyme
1ml.granulated garlic (not garlic salt)
100 ml dry white wine (or chicken stock)
11/2 lt chicken stock
6 medium potatoes, peeled and cut in half
6 medium carrots, peeled and cut in half
2 large onions, peeled and cut in half
1 medium head of cabbage, cored
5m ml. dried thyme
1ml.granulated garlic (not garlic salt)
100 ml dry white wine (or chicken stock)
11/2 lt chicken stock
6 medium potatoes, peeled and cut in half
6 medium carrots, peeled and cut in half
2 large onions, peeled and cut in half
1 medium head of cabbage, cored
Method
1.Cut pork into 2 or 3 large chunks and trim extra fat. In stock pot, sauté pork in olive oil until browned on all sides. Sprinkle pork with thyme and garlic; remove to plate.
2. Deglaze pan with white wine, stirring to bring up browned bits; return pork to pot.
3. Add all other ingredients except cabbage. Bring to a boil; lower heat, cover and keep on low boil for about 2 hours or until pork starts to fall apart. This can take longer if pork simmers at a lower temperature.
1.Cut pork into 2 or 3 large chunks and trim extra fat. In stock pot, sauté pork in olive oil until browned on all sides. Sprinkle pork with thyme and garlic; remove to plate.
2. Deglaze pan with white wine, stirring to bring up browned bits; return pork to pot.
3. Add all other ingredients except cabbage. Bring to a boil; lower heat, cover and keep on low boil for about 2 hours or until pork starts to fall apart. This can take longer if pork simmers at a lower temperature.
4. About 15 minutes prior to serving, cut cabbage into large
shreds; stir into pot. Bring to a boil and cook until cabbage wilts and is
soft.
5 This makes a soupy roast, not thickened gravy. Serve in large bowls with good bread to sop up the au jus. It's even better the second day.
5 This makes a soupy roast, not thickened gravy. Serve in large bowls with good bread to sop up the au jus. It's even better the second day.
Veal Pot Roast (boiled) Recipe
Ingredients: (Serves 6 to 8 )
2 kg veal pot roast
30 ml. Vegetable oil
Salt and pepper
3 medium carrots, sliced
2 medium onions cut in quarters
4 stalks celery, chunks
75 ml. vegetable stock
50 ml butter
50 ml plain flour
100 ml. white wine
Method
1. Brown the
veal on all sides in the oil in a skillet.
2. Season to
taste with salt and pepper. Put the vegetables into the Crockpot; place veal
roast on top.
3. Pour the stock
into the skillet and scrape the bottom. Cook over a low heat for one minute, and
then pour over the veal roast.
3. Cover and
cook on the LOW for 8 to 10 hours.
4. Remove the
meat and the vegetables from the Crockpot and keep warm.
5. Melt the
butter in a saucepan and stir in the flour. Cook over a low heat until smooth
and bubbly.
6. Add the
liquid from the Crockpot; stirring constantly, cook until thick and smooth. Add
the wine and cook for 2 minutes longer.
7. Season to
taste with salt and pepper then pour over the veal roast.
Maybe be served over buttered
Angel hair pasta or chow-mien-Chinese-noodle
Boiled Chicken (Serves 8)
Ingredients
1 ½ kg. Whole chicken
1 large onions cut in half
3 small carrots in chucks
2 stalks of celery in chunks
10 ml peppercorn
Chicken stalk to cover or
water
Method
1 Place chicken in a pot with
onion, carrots, celery and peppercorns
2. Add stock or water to cover
3. Bring to a boil and reduce heat to a simmer and cook for about
80 to 90 minutes or until the meat falls off the bone
5. Remove chicken, let cool and shred or chop the meat. Could
serve hot or cold
Smile and Be Sweet
“The best way to win a friend is to listen and
Smile
it only takes a minute” - Otto
