[Sca-cooks] Onion Juice???
Elaine Koogler
kiridono at gmail.com
Tue Feb 6 11:41:55 PST 2007
Thanks to everyone for solutions...I tried the business of forcing it
through the sieve, but that would take a VERY long time and lots of energy.
Using a cheese cloth might work better. The thing is...I REMEMBER seeing
onion juice in stores years ago...and I even found a reference to McCormicks
onion juice online...but couldn't find a store that sold it!
The recipe is:
6 eggs
2 1/2 teaspoons cilantro, crushed
4 teaspoons onion juice
5/8 teaspoon pepper
3/4 teaspoon coriander, ground
3 teaspoons soy sauce
3 teaspoons sesame oil
salt
1. Boil eggs whole in hot water.
2. Put them in cold water until cool.
3. Shell, then split them in half with a thread.
4. Remove the yolks, and set yolks and whites aside.
5. Puree cilantro. (I used a cilantro paste in a tube that I
found...worked really well.)
6. Mix cilantro with pepper and coriander.
7. Beat all this together with oil and just a little salt.
8. Mash the yolks with the seasoned liquid until it forms a paste.
9. Stuff the whites with this.
10. Fasten egg halves together, insert a small stick into each egg, and
sprinkle them with pepper.
The recipe comes from "The Anonymous Andalusian Cookbook, trans. Charles
Perry. I got it from Urtatim, but came up with the quantities myself.
Kiri
On 2/6/07, Susan Fox <selene at earthlink.net> wrote:
>
> Elaine Koogler wrote:
> > Friends,
> > I have a recipe for stuffed eggs (Middle Eastern) that calls for onion
> > juice. I have looked in grocery stores as far away as northern VA, and
> made
> > a search on the Web, and cannot find it. Any ideas? I don't own a
> juicer
> > or I could make my own. I tried taking an onion, reducing it to a pulp
> with
> > my food processor, then mashed it through a sieve to get the juice. I
> could
> > do that, I guess...but it produces a REALLY thick juice, and it's really
> > difficult to do...especially to make over 100 eggs!
> >
> > Any help will be greatly appreciated!
> >
> Thick juice is probably OK, since I take it you would not be using mayo
> in this. <snerk> I might be inclined to just use the straight onion
> puree to give the yolk mixture a little more body.
>
> May we see the recipe please?
>
> Selene
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