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09-08-2007, 04:59 PM
Re: (...)
Sound funny? I caught her--Jane was heating spinach in a dry non stick until wilted and putting it in a colander to drain--so little water!! She read it somewhere--we're having creamed spinach with a 28oz rubbed rib eye (mushrooms, sugar, salt, garlic, olive oil, etc) grilled med rare and pomme Anna, with sliced tomato and blu cheese--OMG--how about a great cab??!! The dry blanching is really neat--she is so smart.
"He who sups with the devil should have a. long spoon".
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Hmmm...is that anything like "dry" cleaning?
If blueberry muffins have blueberries in them, what do vegan muffins have?
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I do that with my spinach--and other hearty greens--all the time. Quick--like seconds, and you can add tons of flavors, if you wish, according to the dish it goes with.
Don't cha just love learning something new everyday?
"Never eat more than you can lift" Miss Piggy
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Yes--why didn't I think of that?? She has let me blanche in water all this time. I know it doesn't work for everything--but----???
"He who sups with the devil should have a. long spoon".
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Thanks, Bill, I didn't know that either! Smart girl!!
PJ
PJ
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"how about a great cab" Yeah Bill, send one by and I'll be right there! Sounds great.
What heat does she use to dry blanch?
Don't wait too long to tell someone you love them.
Billy
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Jane says med low.
P.S. We had '99 Silver Oak--wonderful--will finish with a French dip w/rare roast beef and caramalized onions tomorrow brunch.
"He who sups with the devil should have a. long spoon".
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I do that also, but didn't know it had a name...
We had a Silver Oak wine one nite last week, but can't remember what we had....it was good.
That's right, tomorrow's Sunday. Tomorrow's brunch day!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com