[Sca-cooks] Re: Sca-cooks digest, Vol 1 #1178 - 15 msgs

[Devra at aol.com]

In a message dated 12/30/01 12:53:20 PM Eastern Standard Time,
sca-cooks-request at ansteorra.org writes:

>
>  3 parts chicken stock or water to each part mole sauce mix, salt and
>  sugar to taste, simmer for a minute, stirring to prevent burning.
>
>
>
>   > The jar contains 235 grams, so how much meat do you think would be
>  appropriate
>   >  to use with this?  I'm assuming that you'd cook the meat, cube it,
>   >  and add to the sauce.
>
>  You should end up with around a quart of sauce, by the time it has
>  simmered. I would try browning the meat, adding the sauce, and simmering
>  until the meat is tender. This is probably enough for a large chicken,
>  jointed, or perhaps 2-3 pounds of other meat.
>
>
>  Adamantius, who has never cooked mole poblano
>  --
>  Phil & Susan Troy
>
>  troy at asan.com
>
Thanks, Lord A!
Devra



Devra Langsam
www.poisonpenpress.com
devra at aol.com