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obiwan9962
New member
loljenscats5 said:Ok, thanks....couldn't remember if you had posted them already.....
I'll surf thru again.....
i sometimes forget what i have posted too
yummy culinary experimentation for ckd
- Thread starter obiwan9962
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i sometimes forget what i have posted too
obiwan9962
New member
remember not all nuts and fats are badbrunette said:it was for the satay sauce doofus
it worked great! but cutting means i have to scrimp on the nuts, and condiment type sauces
some can actually help in fat loss
J
jenscats5
Guest
obiwan9962 said:
Obi, I made these to have with a salad & a steak for dinner & THEY WERE FREAKIN' AWESOME!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
OMG!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
BETTER THAN TATERS!!!!!!!!!!!
I just had a $23.95 dinner there.....
obiwan9962
New member
glad to hearjenscats5 said:
yes they are very tasty
my cooking class loved em
obiwan9962
New member
chefwide and jenscat have both discussed freezing "sauces" for preservation of flavours esp when some foods can only be found seasonally
here are my recommendations:
*pestos (a puree of an herb usually basil, garlic, pinenuts, parmesan, and pinenuts/walnuts)
*demi glace ( a rich reduction of veal/beef stock, herbs and red wine)
*stocks reductions (something i suggest to all and very easy with a crockpot...make a stock from leftover chicken or beef bones or even fish bones...then strain it and reduce it slowly in the crockpot til very intense and concentrated...better than boullion...i can discuss stocks later)
*herb purees (lil olive oil helps preserve flavour integrity)
*vegetable purees (like roasted peppers)
*garlic puree(add a bit of lemon juice to kill the bacteria)
*ginger puree
*lemongrass puree
*tomato sauce/puree
*avocado puree
*fruit puree
cream or cheese based sauces won't hold
roux based sauces can but too much of a fuss (no good on a keto diet anyway)
i rather freeze intense flavours and then just pop them into a cream reduction or white wine reduction and mont a beurre (finish with butter) to make quick "fresh tasting" sauce
simply saute a bit of shallots/green onion bottoms in a tiny bit of butter do not let brown
add a bit of white wine
a few ounces of cream
let reduce by half
add your flavour concentrate
add salt and pepper and instant sauce
if not wanting cream, then substitute the stock reduction, bring up to a boil and swirl in a knob of butter (optional) and your flavour concentrate
this is a technique used in french restaurant for years but almost a lost art (salpicon)
sauces are a forte of mine so i rather make em fresh
here are my recommendations:
*pestos (a puree of an herb usually basil, garlic, pinenuts, parmesan, and pinenuts/walnuts)
*demi glace ( a rich reduction of veal/beef stock, herbs and red wine)
*stocks reductions (something i suggest to all and very easy with a crockpot...make a stock from leftover chicken or beef bones or even fish bones...then strain it and reduce it slowly in the crockpot til very intense and concentrated...better than boullion...i can discuss stocks later)
*herb purees (lil olive oil helps preserve flavour integrity)
*vegetable purees (like roasted peppers)
*garlic puree(add a bit of lemon juice to kill the bacteria)
*ginger puree
*lemongrass puree
*tomato sauce/puree
*avocado puree
*fruit puree
cream or cheese based sauces won't hold
roux based sauces can but too much of a fuss (no good on a keto diet anyway)
i rather freeze intense flavours and then just pop them into a cream reduction or white wine reduction and mont a beurre (finish with butter) to make quick "fresh tasting" sauce
simply saute a bit of shallots/green onion bottoms in a tiny bit of butter do not let brown
add a bit of white wine
a few ounces of cream
let reduce by half
add your flavour concentrate
add salt and pepper and instant sauce
if not wanting cream, then substitute the stock reduction, bring up to a boil and swirl in a knob of butter (optional) and your flavour concentrate
this is a technique used in french restaurant for years but almost a lost art (salpicon)
sauces are a forte of mine so i rather make em fresh
Last edited:
obiwan9962
New member
basic cream sauce
1 teaspoon butter
1 small shallot, minced (can substitute green onion bottoms or sweet onion
1 ounce dry white wine
a few drops lemon juice or xeres/sherry vinegar or rice vinegar or white wine vinegar
4 ounces cream
flavouring agent (see above post)
sweat the shallots in the butter (do not brown)
add white wine and reduce to a trace (do not brown)
add cream and reduce by half
add flavouring agent
salt and pepper
a quick cream sauce that taste great and fresh and good enough to impress a date
1 teaspoon butter
1 small shallot, minced (can substitute green onion bottoms or sweet onion
1 ounce dry white wine
a few drops lemon juice or xeres/sherry vinegar or rice vinegar or white wine vinegar
4 ounces cream
flavouring agent (see above post)
sweat the shallots in the butter (do not brown)
add white wine and reduce to a trace (do not brown)
add cream and reduce by half
add flavouring agent
salt and pepper
a quick cream sauce that taste great and fresh and good enough to impress a date
J
jenscats5
Guest
Obi -- what does one do for a frozen avocado puree?? Just the 'cados? Anything needed to prevent the 'cados from turning grey/black??
obiwan9962
New member
citric acidjenscats5 said:
lemon juice
lime juice
lemon pepper
vitamin C
obiwan9962
New member
my dinner last night
i had a fab date with a great gal
and this is what i made her
and it's a definite pantyremover
1 pound baby spinach ( or regular spinach....i hate cleaning spinach)
4 tablespoon olive oil
8 cloves of garlic minced ( you're both eating it so what)
sea salt to taste
copious amounts of freshly ground black pepper
pinch nutmeg
8 ounces shrimp, peeled deveined and split in two
2 ounces sambuca or pernod
1 cup swiss cheese
saute spinach and garlic in olive oil
season with salt pepper and nutmeg
add shrimp toss til opague
flambee with sambuca
put in two bakeproof dishes and top with swiss cheese
place under broiler til cheese is melted and not quite brown
serve and observe her trying to eat it while the cheese strings along and she licks it away
definitely alot of eating went on last night and not just spinach and cheese
i had a fab date with a great gal
and this is what i made her
and it's a definite pantyremover
1 pound baby spinach ( or regular spinach....i hate cleaning spinach)
4 tablespoon olive oil
8 cloves of garlic minced ( you're both eating it so what)
sea salt to taste
copious amounts of freshly ground black pepper
pinch nutmeg
8 ounces shrimp, peeled deveined and split in two
2 ounces sambuca or pernod
1 cup swiss cheese
saute spinach and garlic in olive oil
season with salt pepper and nutmeg
add shrimp toss til opague
flambee with sambuca
put in two bakeproof dishes and top with swiss cheese
place under broiler til cheese is melted and not quite brown
serve and observe her trying to eat it while the cheese strings along and she licks it away
definitely alot of eating went on last night and not just spinach and cheese
