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Originally Posted by cyclogenesis
(Post 17332795)
Disagree red==white in terms of cooking... Yes, the same grapes may be used but as has been said tannins plus the aging (ie what oaks are used) creates a entirely different beast..
OP: Some recipes (sauces) you can use brandy (carefully!) and some places (SOME!) beer can be used... Usually a not-to-hoppy ale... Some cask wines are actually ok and last up to a month... I had a dry month and we had a cask of red for cooking (so as to escape the "oh well, we have an open bottle of wine" excuse) and it worked well in red sauces/roasts etc... |
Yep - if you can taste the alcoholiness, that's points against.
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Originally Posted by violist
(Post 17335151)
Yep - if you can taste the alcoholiness, that's points against.
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'cause it tastes acrid, the way rubbing alcohol smells
(and tastes). |
Originally Posted by violist
(Post 17337939)
'cause it tastes acrid, the way rubbing alcohol smells
(and tastes). |
Cooking wine typically contains salt. If you use it, make sure you adjust the seasoning accordingly.
Personally, I would not use cooking wine. I use red wines in braised meat dishes and white in pretty much any other cooking application. |
Pastitsio recipe?
Mr. Kipper and I just tried pastitsio and would like to try to make it at home. Does anyone have a good recipe?
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I used this one with great results and many a praise:
Food Network |
Originally Posted by Flahusky
(Post 17722273)
I used this one with great results and many a praise:
Food Network With minor exceptions. I omit the yogurt for the sauce, substitute nutmeg with allspice and if you don't like lamb, mix equal amount of 90% and 80% lean meat. Need little fat to help bind the meat. |
Originally Posted by kipper
(Post 17722125)
pastitsio
dh |
Originally Posted by Flahusky
(Post 17722273)
I used this one with great results and many a praise:
Food Network
Originally Posted by dhammer53
(Post 17727500)
Hmmm. I love pastitsio. Most Greek restaurants cannot seem to make it homemade style. :( I finally found a place in Tarrytown NY that makes pastitsio properly. If you're ever near HPN, drop me a line. We'll head to http://www.lefterisgyro.com/ It's not fancy, but who wants fancy. :D
dh |
My mom stopped making it years ago - way too much effort. We're talking 3-4 hours total time to prepare. The problem with restaurant versions is that it doesn't really like the steam table, so you have to get it at a place that will go through a full pan in a couple of hours.
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Originally Posted by ElmhurstNick
(Post 17728263)
My mom stopped making it years ago - way too much effort. We're talking 3-4 hours total time to prepare. The problem with restaurant versions is that it doesn't really like the steam table, so you have to get it at a place that will go through a full pan in a couple of hours.
It's all worth it though when there's nothing left of the restaurant size pan. |
IMO, tomatoes do not belong in pastitsio - no pink in my Greek pasta!
Ground lamb, onions, nutmeg, bechamel, mizithra, butter. |
I found a good recipe on The Food Network site, on Barefoot Contessa's page. This is a time intense dish and makes a huge quantity! Worth a try.
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