SC - blancmanger - help!!
Alderton, Philippa
phlip at morganco.net
Sun Feb 8 18:12:45 PST 1998
If you're going salt-free, a bit of cracked pepper and some dill might help.
phlip at morganco.net
Never a horse that cain't be rode,
And never a rider that cain't be throwed.
- ----------
: Hi all, kat here (writing from her home address)
:
: I'm still having trouble with that blancmanger. I tried it again this
: weekend... I added a lot more aromatics to the chicken stock (onions,
fresh
: thyme, fresh sage, pepper) and once I pulled out the cooked chicken I
: reduced the stock for a while. Next, I made the almond milk WITH some of
: the stock (instead of with water). I cooked the rice in the almond milk
: and enriched stock, and when it was done I tossed in the shredded chicken
: and some almonds gently fried in butter...
:
: The results? The almonds tasted lovely, the chicken was fine. The rice
: was BLAND, BLAND, BLAND... no flavor at all!!!!
:
: Am I doing something wrong? I really really want to do this dish in a
: period style... but if I can't get better results with the almond milk I
: may end up cooking the rice with just the stock for my feast.
:
: Advice, anyone?
:
: - kat
:
: "Live, live, live! Life is a banquet, and most poor suckers are starving
: to death!"
:
: - Auntie Mame
:
:
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