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On Wed, Dec 06, 2006 at 05:59:37PM +0000,
the following was promulgated by Kake L Pugh:
> On Wed 06 Dec 2006, Simon Wistow <simon@xxxxxxxxxx.xxx> wrote:
> > Poach it?
> >
> > http://www.cookingforengineers.com/recipe.php?id=92&title=Poached+Fish
> >
> > You can blend and reduce the cooking liquor later to make a sauce.
>
> Not a bad idea, thanks. How would you keep the fish warm while you
> make the sauce? Reducing a pint of milk to a one-person sauce
> quantity will take a while, I think.
If you use the "fish and liquid in a tightly wrapped foil parcel in the
oven" method you will need much less liquid, I tend to use a small wine
glass full (because usually the liquid is wine :-) so you have much less
liquor to reduce or just thicken.
I belive there has already been a very good suggestion of what can be
done with the rest of the milk.
--
Tony Kennick
Web: http://www.pint.org.uk/
Photos: http://picture-desk.press-office.org.uk/
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