Scripture Case Pattern

Tuesday, July 27, 2010

Veggie Tales

Here's some interesting tidbits about some veggies:

It's best to salt your eggplant before cooking it. Eggplants are filled with cells that contain water and are surrounded by tiny air pockets. Heat will squeeze out the air and if the eggplant has not been salted, oil will then seep into the collapsed air pockets and the eggplant becomes soggy. BUT, if you salt the eggplant beforehand, it draws the water out of the cells. The cells then collapse causing the air pockets to collapse also which then in turn makes it so that oil can't seep into the tiny pockets.

Did you know that the hotness of a pepper doesn't come mainly from the seeds? The seeds do carry some heat but the majority of the heat comes from the "ribs" of the pepper (the white internal veins). So you can greatly reduce the heat of a pepper by cutting out the ribs and seeds.

I was asked for the Cream of Carrot Soup I made in class, so I figured I'd share it with everyone! Yay!

Yield 1 gallon

6 oz butter. (preferably unsalted and clarified)
6 oz onion, peeled small dice
1 lb 10oz carrots, peeled small dice
4 oz flour
1 gallon and 3 cups (158 fl oz) Vegetable stock, hot
6 oz Rice
4 egg yolks
4 fl oz Heavy Cream
salt and white pepper to taste

1. Melt butter in stockpot.  Add the onions, and sweat until translucent.  Add the carrots and sweat for 5 minutes.
2. Dust the carrots and onions with flour, and cook for 3 minutes.  Add the hot vegetable stock and bring to a boil.
3. Add the rice, reduce the heat and simmer the soup until the carrots and rice are very tender.
4. Puree the soup with a blender; strain through a chinois and return to the stove
6. In a small bowl, whisk the egg yolk, and then add the cream to the egg.  Temper this mixture into the soup, and heat to 165 F.  Remove immediately from the stove or the soup will break.  Taste and season with salt and pepper as needed.
7. Serve in preheated cup or hold at 141 F.


Nutmeg and clove would be yummy additions.  Sorry that everything is by weight.  That's how we do everything at school.  It makes for more consistent results and a better product.  If you'd like/need the recipe for vegetable stock, let me know.  It takes about an hour to make.

If there are any other recipes or knowledge you'd like me to share, please let me know. Lata!

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