SC - A Turkish recipe...
Philip & Susan Troy
troy at asan.com
Fri Jan 5 16:44:54 PST 2001
Etain1263 at aol.com wrote:
>
> electricfish at earthlink.net writes:
>
> << Take about a pound of chicken livers, drain them, then marinate them at
> least 12 hours in either whiskey OR ouzo >>
>
> Does this step denature the protein in the livers...in effect "cooking" them
> even before you fry them?
>
> Etain
I don't think it does. It might drive a lot of the water out of the
livers, and with it, some of the bitterness associated with liver, but I
don't think it would especially denature the proteins as much as, say,
an acid like vinegar or citrus juice.
The Turkish ouzo, BTW, is called arrak, sometimes contracted/distorted
to be pronounced 'raki, depending on where in Turkey you are. This is
more or less the same arrak that originally came from India, I believe,
and travelled with the Persians through most of the theoretically
teetotalling Islamic world. Substitutes might include ouzo, anisette,
Pernod, Pastis Ricard, or even Sambucca.
Adamantius
- --
Phil & Susan Troy
troy at asan.com
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