Asian Recipes

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The Unrivaled Practical Guide for Asian Cooking

How to prevent red cabbage from losing its color during cooking?

Red cabbage is inclined to turn a dingy purple in the long cooking required to soften it. You can avoid this by cooking it in a microwave oven. Shred the cabbage finely, and cook it on High for 6 minutes.

If using a conventional oven, a good splash of red wine or red wine vinegar in the latter stages of cooking goes some way to restoring its vibrant ruby color. Because of the long cooking time of this dish, it makes sense to make it in a large quantity; the red cabbage keeps well in the refrigerator and some say it is even better reheated. Bake some potatoes or a potato gratin while it is cooking to utilize the oven heat, and serve with pork chops or good quality sausages.

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14:11:18 on 09/27/06 by Webmaster - Questions and Answers -

How to avoid the unpleasant smell that cabbage produces during cooking?

There are dozens of varieties of cabbage, including red, green, white, savoy, pointed and drumhead, as well as closely related curly kale and spring greens - but they all release smelly hydrogen sulphide gas during cooking.

The amount of gas they produce doubles between the fifth and seventh minutes of boiling, so to cut down on the smell, you must either keep the cooking time to under 5 minutes, which suits the looser-headed varieties best, or opt for much longer cooking in a closed oven to cook off this effect and achieve a mellowness of flavor.

Green and savoy cabbages are best cooked fast by adding the leaves to boiling water. Red and white cabbage, having greatest resilience in the leaves, respond better to slow cooking.

Alternatively, all cabbages can be sliced into thin shreds and quickly stir-fried, perhaps with the addition of caraway seeds, lemon juice, soy sauce or chopped chili and eaten while still a little crisp.

Ruffled leaves and deep color make savoy the distinctive aristocrat of the winter cabbage patch. Cooked fast with juniper berries and gin is a fitting partner for rich beef casseroles and roast pork, and will not cause smells in your kitchen.

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12:36:47 on 09/27/06 by Webmaster - Questions and Answers -

About Beurre Noir

Beurre noir or 'black butter', is a sauce made by cooking butter until it turns dark brown. A little vinegar or lemon juice is added to the butter, then flavorings such as capers or parsley. Beurre noir is best served with grilled or fried fish, eggs and vegetables dishes. Beurre noisette is similar to beurre noir, but the butter is cooked only until it is medium-brown, then the seasonings are added.

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11:43:40 on 09/27/06 by Webmaster - Quick Cooking Tips -

About Beurre Monte

Beurre monte is similar to beurre blanc but the base may be any slightly thickened liquid such as a sauce made by reduction, a sauce thickened with flour, or reduced stock. Cold butter is whisked into the sauce in the same way as when making beurre blanc.

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10:37:42 on 09/27/06 by Webmaster - Quick Cooking Tips -

About Beurre Blanc

Beurre blanc is a pale, creamy sauce similar to hollandaise. To make beurre blanc, dice 75 g cold unsalted butter. Simmer 3 tablespoons white wine vinegar with 75 ml white wine or water in a small saucepan with a finely chopped shallot until the mixture has reduced to about 2 tablespoons of liquid. Add 1 tablespoon fresh cream if you like and bring to the boil. Reduce the heat and whisk in the butter pieces, one by one, until the sauce is thick, pale and creamy. The sauce may be served as it is or strained to remove the shallots. Beurre blanc marries well with chicken, egg, fish and vegetables.

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09:45:40 on 09/27/06 by Webmaster - Quick Cooking Tips -