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Unique Home Furniture, Home Decorating and Home Decoration Store
Flour And Milk: A paper bag is the quickest and easiest way for coating but it sometimes spoils the shape of the fish unless used very carefully. Drop the fish into the crumbs in the bag and shake up and down gently. This is particularly suitable for small portions of cod fillets or steaks of fish or scampi. Lift the coated fish out of the bag and press the crumbs hard against the fish with a palette knife. The fish is then ready to fry. Follow the directions for shallow or deep frying (see previous page).
For a thinner coating batter, use 6 tablespoons milk. Sieve the flour and milk with the salt, add the egg and beat well, then gradually beat in the milk. Milk and water could be used for a more economical coating. Coat the fish with seasoned flour and milk. Dip the fish into the batter.
All cheese starts as milk, but the milk may be sweet whole milk, a combination of sweet and sour milk, or a mixture of whole and skim milk. The first step in making cheese is to separate the whey (the liquid portion of the milk) from the curd (the solid particles). When milk is slightly sour, this may be done by placing the milk over very low heat for several hours. In modern manufacture, a culture of lactic acid-producing bacteria is added to sweet milk to cause the separation, and sometimes a combination of heat plus the culture and an extract of rennet may be used.
Open the can of asparagus and drain the liquid into
a jug with the milk. Chop the asparagus into tiny
pieces. Heat the butter or margarine, stir in the
cornflour and milk or flour and milk. Add the milk and asparagus
stock. Bring to the boil, taste and season. Put in
the pieces of asparagus. Heat for a few minutes and
serve.
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