Gorf said:...I have a couple nearing their use by date, anyone have any good
suggestions what to do with them? I remember having some a while back
in an
italian restaurant that were very good, but can't remember for the
life in
me what was done with them, I can only presume a tomato based sauce.Any suggestions welcomed.
--
Gorf
Given all that people that have suggested "braising" let it be
remembered that braised meat is cooked in a pot just large enough to
hold the meat and with just enough liquid to cover. The idea is that
neither the flavour of the meat nor the resulting liquid will be diluted
as it would be with boiling in a large pot in a large amount of liquid.
The resulting braising liquid is then turned into a wonderful sauce of
gravy.
Often times veggies are "braised" along with the meat. When the meat is
done and removed the liquid skimmed of any accumulated fat the veggies
are then put through a "food mill" or otherwise mashed to obtain any
residual juices or flavour and added to the sauce or gravy.
Sometime the meat is marinated, placed between 2 layers of veggies and
then braised in wine, checking carefully to replenish the wine as it
cooks away.
In the old days, the veggies were often browned in butter then set to
braise with the meat, removed from the braising liquid and served whole
with the meat. While this is a very tasty way of preparing veggies it
is not a very nutritious one. Now a days the veggies that are cooked
with the meat are for flavour only, and extra veggies are cooked
separately to serve with the meat.
---
Joseph Littleshoes