SKIMMER SPOON RECIPES
LUTEFISK | ALLRECIPES
This is a Scandinavian dish. Lutefisk is cod that was was traditionally dried for storage through the winter. Then when it was time to use it, it was soaked in a mixture of lye and water which rehydrated and softened it. The texture is like Jell-O® and will fall apart easily so it needs to be handled carefully. It is an odd food for sure, fish-flavored Jell-O®, so don't be too critical. Some people love it, others will hate it. This is just the best way I have found to prepare it.
Provided by S H Muck
Categories World Cuisine European Scandinavian
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 4
Steps:
- Bring water and salt to a rolling boil. Add lutefisk and return to a boil. Remove from the heat, cover, and let sit for 8 minutes. Check with an instant-read thermometer to make sure the internal temperature has reached 140 degrees F (60 degrees C).
- Carefully remove lutefisk from water using a scoop strainer or skimmer spoon. Cover with melted butter and serve immediately.
Nutrition Facts : Calories 380.1 calories, CholesterolContent 187.8 mg, FatContent 8.4 g, ProteinContent 71.4 g, SaturatedFatContent 4.2 g, SodiumContent 10639.8 mg
BEEF TEA RECIPE: AN ANCIENT HEALTH REMEDY | ORGANIC FACTS
Steps:
- In a large saucepan, place the beef and pour the water. Season with salt. Bring it to a boil. Keep it on high heat for a couple of minutes.
- Lower the heat to a low and let it barely simmer for 20 minutes. Take a large spoon or a skimmer spoon and scoop out the scum from the top. The scum can be collected in a bowl and discarded later.
- Put the heat off and let it cool. Transfer the beef and liquid into a pot or jar with a lid. Let the beef steep in the liquid for at least 24 hours.
- Strain the liquid through cheesecloth or a fine-mesh strainer. Discard the beef and enjoy the tea. You can choose to season it with pepper and herbs. Beef tea is best served hot.
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Sep 30, 2020 · Gently stir in the milk. Continue heating the milk to 180F. Quickly and thoroughly stir in the acid of choice for a few seconds. The curds will begin to form a layer on top of the whey. Without stirring, allow the cheese to continue to heat until the surface cracks and the whey comes through.
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