[Sca-cooks] Adventures in redaction...LONG

[Greg Tremblay]

As an idea for the onion chopping. . .

Try pre-chopping as you were thinking, then place them in a frying
skillet or cast-iron and simmer them for a while.  You should produce
the same effect as with boiling, and then you can limit the amount of
liquid they cook in.  You could also choose to use a wine or some other
liquid to simmer them in and then reduce it before adding it to the
tart.

-Gavin

----------------------------------------------------------
Gregory M. Tremblay
McGraw Hall Computer Network Administration & Support
Cornell University, Department of Government
B25 McGraw Hall
Ithaca, NY  14853
607-255-9595
gmt7 at cornell.edu
----------------------------------------------------------


-----Original Message-----
From: sca-cooks-admin at ansteorra.org
[mailto:sca-cooks-admin at ansteorra.org] On Behalf Of Avraham haRofeh of
Sudentur
Sent: Sunday, April 27, 2003 9:48 PM
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Adventures in redaction...LONG

> d'you have one of those odd curved chopping blades (a la Nigella
Lawson)?
> If you could prevent them from running off the chopping board, that
should
> work reasonably well.

You can sometimes find a chopping block designed especially for a
mezzaluna
which has a depression in the center which matches the curve of the
blade.
Voila, nothing escapes.