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I was rather naughty yesterday (advice please)
Posted:
Sat Aug 09, 2014 10:57 am
by GUS
In the Wholesalers rootling round the reduced section, & a sensible manager who is of the some profit is better than landfill costs was marking down far better than the staff normally do (friday night wanted to get home I imagine too).
So a 25kg sack of caster sugar for £10.00 (tiny hole in sack)
250 ml of apple balsemic vinegar £1.00
3 litres madeira cooking wine (de-alcoholised box) for £3.00
40 x 200g wraps of unsalted butter £5.00
Amongst others.
I have no idea what i'm going to do ..so some suggestions welcome, I suppose along with the eggs I could try perfecting meringues, but that doesn't really appeal
Any of this useful for some soaks for meat & rib / bbq sauce batch making for possible freezing?
Re: I was rather naughty yesterday (advice please)
Posted:
Sat Aug 09, 2014 12:29 pm
by wheels
Well, you could make tons of cup cakes with butter icing! The balsamic and wine surely have some use in a marinade?
Phil
Re: I was rather naughty yesterday (advice please)
Posted:
Sat Aug 09, 2014 3:11 pm
by GUS
Yes, enough damn cupcakes, but I do have a mass of sugar for ribs I suppose.
http://forum.sausagemaking.org/viewtopic.php?f=12&t=5809&p=49119&hilit=madeira#p49119 (as per the recipe here) inc 1/2 cup of madeira? ..might be worth a try.
Any ribby or smoker / roast meat recipes that anyone knows of that will go well with madeira anyone?
I guess it is a bit pricey normally to slosh around as a rib sauce perhaps? ..or maybe it just makes em taste awful
Re: I was rather naughty yesterday (advice please)
Posted:
Sat Aug 09, 2014 3:19 pm
by GUS
I guess I will be smoking some of that butter though.
& just found this..
Madeira BBQ Sauce:
1/4 C madeira wine
Beef jus (from the cooking)
1/4 dijon mustard
1 tsp tomato paste
1 garlic clove
Splash of heavy cream
Steak fond (from searing the steak)
salt and pepper to taste.
from here
http://thatothercookingblog.com/2014/05 ... tatouille/(not the sort of concoction I was looking for, ..I'm after a decent batch sauce to try, but hey)
Re: I was rather naughty yesterday (advice please)
Posted:
Sat Aug 09, 2014 5:25 pm
by wheels
Interesting recipes, I look forward to reading how they turn out.
Phil
Re: I was rather naughty yesterday (advice please)
Posted:
Sun Aug 10, 2014 2:55 pm
by Goaty
You could add some port to the Madeira & reduce the whole lot to a thick syrup to use as the base for chicken liver parfait.
There's a Heston Blumenthal recipe for chicken liver that also uses 400g butter. 2 birds, 1 stone?
Re: I was rather naughty yesterday (advice please)
Posted:
Mon Aug 11, 2014 3:26 pm
by GUS
Good idea! thank you, I tend to have a few bottles of port whatever the weather.
Re: I was rather naughty yesterday (advice please)
Posted:
Sat Aug 16, 2014 5:59 pm
by vagreys
Here's a sauce for things like peppercorn sirloin steak. Something to do with some of that butter.
One-Shot Sauce
8 ounces Butter
4 tablespoons Onion, finely chopped
1 Garlic clove, minced
4 tablespoons Whiskey
2 tablespoons Worcestershire sauce
1 tablespoon Black pepper, ground
3/4 teaspoon Dry mustard, ground
1/2 teaspoon Salt
1/4 teaspoon Tabasco sauce
Melt butter in a saucepan; add onion and garlic and cook slowly until onion is soft. Add remaining ingredients and beat to mix. Makes 1-1/2 cups.
Re: I was rather naughty yesterday (advice please)
Posted:
Sat Aug 16, 2014 6:17 pm
by Goaty
Another suggestion: you could make
brown butter solids.
Very useful to have browned butter around.
Re: I was rather naughty yesterday (advice please)
Posted:
Sat Aug 16, 2014 8:18 pm
by GUS
That sounds delicious but dangerous.
must, ..resist...
..damnit!
Re: I was rather naughty yesterday (advice please)
Posted:
Sat Aug 16, 2014 11:42 pm
by wheels
Goaty wrote:Another suggestion: you could make
brown butter solids.
Very useful to have browned butter around.
Interesting, but what do you do with the cooked dry solids?
Phil
Re: I was rather naughty yesterday (advice please)
Posted:
Sun Aug 17, 2014 6:44 am
by Goaty
wheels wrote:Goaty wrote:Another suggestion: you could make
brown butter solids.
Very useful to have browned butter around.
Interesting, but what do you do with the cooked dry solids?
Phil
I use it to top stuff like scrambled eggs, pasta, soups or over a piece of fish.
It's also useful for baking: it makes good cookies & brownies.
Shelf life is almost infinite.
Re: I was rather naughty yesterday (advice please)
Posted:
Sun Aug 17, 2014 10:47 am
by wheels
Thanks Goaty. It's completely new to me - I can feel some experiments coming on!
Phil