[Sca-cooks] al-Hafla breakdown ...
christianetrue at earthlink.net
Thu Feb 12 14:05:00 PST 2009
>For future reference...
>Something I've learned over the years regarding filled dumplings of
>various kinds, including mantee: you can freeze them on parchment-
>lined cookie sheets until they're completely, rock-hard frozen -- you
>may have to freeze them in several batches -- and then transfer them
>to ziplock bags to save space, and since they keep their shape and
>don't stick together to any appreciable extent, and those that do
>separate easily in the pot, they're pretty easy to handle.
>In boiling them, I find that you can reduce the tendency to burst open
>by having _lots_ of boiling water; the more water, and the faster you
>can bring it back to a boil, the better; dropping 20 pounds of frozen
>dumplings into a 20-quart pot is a bad idea, tempting though it may be
>to get them all cooked at once.
>Once the water comes back to a boil (after you've cooled it by adding
>frozen dumplings to it), you break with the traditional pasta wisdom
>and lower the heat to a simmer. Once the dumplings float, give them
>about five more minutes for the filling to cook through (an instant-
>read thermometer is helpful here), they're done. Since they're just
>done, and not heated to the boiling point, there's no steam buildup
>inside, and no internal pressure, so little to no bursting.
Thanks for the tips, Master A! I will be using them to make meat ravioli this weekend!
>"Most men worry about their own bellies, and other people's souls,
>when we all ought to worry about our own souls, and other people's
> -- Rabbi Israel Salanter
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