SUBSTITUTE FOR DRY SHERRY IN COOKING : COOKINGMAMA KILLS ANIMALS.
Substitute For Dry Sherry In Cooking
- Use or add in place of
- Act or serve as a substitute
- put in the place of another; switch seemingly equivalent items; "the con artist replaced the original with a fake Rembrandt"; "substitute regular milk with fat-free milk"; "synonyms can be interchanged without a changing the context's meaning"
- Replace (someone or something) with another
- a person or thing that takes or can take the place of another
- utility(a): capable of substituting in any of several positions on a team; "a utility infielder"
- Food that has been prepared in a particular way
- (cook) prepare a hot meal; "My husband doesn't cook"
- The process of preparing food by heating it
- The practice or skill of preparing food
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- (cook) someone who cooks food
- Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called vino de Jerez.
- A fortified wine originally and mainly from southern Spain, often drunk as an aperitif
- Sherry! is a musical with a book and lyrics by James Lipton and music by Laurence Rosenthal. The musical is based on the George S. Kaufman-Moss Hart play The Man Who Came to Dinner.
- dry to sweet amber wine from the Jerez region of southern Spain or similar wines produced elsewhere; usually drunk as an aperitif
- Become dry
- Cause to become dry
- Wipe tears from (the eyes)
- remove the moisture from and make dry; "dry clothes"; "dry hair"
- a reformer who opposes the use of intoxicating beverages
The honeylike color of this white-spored gilled mushroom inspired its common name.
This mushroom is very abundant. Variable in appearance, returning each year in many shapes and colors, what we call Armillaria mellea, (also known as the "oak mushroom"), may represent more than one species of mushroom. The caps can be red-brown to tan, smooth or scaled, with tan or pale brown fibrils. They may be small, rounded, and bell-like, or flat and fully expanded. They appear as individuals or in troops of hundreds. They are enjoyed worldwide.
Honey Mushroom -- Click for larger image
Their partial veils are frequently rudimentary or disappear early. The veil tissues are unique in this genus. The annular ring extends outward somewhat like the nodes on a bamboo stem.
The honey mushroom grows both on dead wood and on living plants. It is capable of attacking and killing many kinds of trees, especially oaks. We have seen hundreds of caps erupting in clumps from the trunk and roots of a single tree. The mycelia of this organism may be compressed into a network of shiny black rootlike filaments called rhizomorphs, meaning "shaped like roots." These strands extend along tree trunks, under rocks, and follow roots underground searching for new food sources. For instance, they will consume all the plants of the cabbage family they can reach.
Logs in moist forest environments may glow at night with a cool, blue-green emanation called "fox fire." This phenomenon is caused by a chemical produced by the mycelia of the honey mushroom.
Certain orchids depend on A. mellea to wet-nurse their seeds until they erupt from the ground to begin photosynthesizing their own sugars. The orchid seedlings must grow underground for several years, during which time this fungus provides them with basic nutrients for survival.
Those who collect the honey mushroom for food prefer solid, young, unopened buttons. When cooked, it is firm and granular. To some it is moderately sweet in flavor, but its edibility is marred for others by a mild bitter aftertaste and a somewhat gelatinous surface. Occasional incidents of gastric upsets have been reported with this mushroom so caution should be used when it is first eaten.
Brush debris from the caps and gills under running water. Only the caps are used, for the stems are fibrous and inedible.
This mushroom is admired in many countries of the world for its firm meaty texture. Most recipes call for combining it with other ingredients, rather than preparing it alone. It can be substituted in any basic recipe. Because of its dense consistency, it tolerates long cooking without losing its shape. For those people who experience a slightly bitter aftertaste, it is advised to parboil the caps for 5 minutes and to discard the water.
When dried and reconstituted, the honey mushroom is quite agreeable in soups, stews, and mushroom loaves. Many people pickle the buttons in their favorite spices for immediate or later use.
Spicy Honey Mushroom Relish
Makes 1 pint
This sweet and spicy relish is excellent with baked ham.
3 tablespoons butter
1 pound small whole honey mushrooms
1 teaspoon flour
1/8 teaspoon ground nutmeg
1/4 teaspoon freshly grated ginger
1 tablespoon brown sugar
1/2 cup dry sherry
Melt the butter in a heavy saute pan or skillet and saute the mushrooms for 7 minutes. Blend in the flour, spices, and sugar. Stir the sherry in gently and cook slowly for 10 minutes. Add salt to taste and serve immediately.
--Kitchen Magic with Mushrooms
Honey Mushroom Salad
Serves 2 to 3 as a salad
A robust way of treating the honey mushroom, using black sesame seeds for flavoring. These nutritious seeds are imported from Japan and have a lower oil content than their light-colored relatives. Black sesame seeds can be found in Asian markets.
3/4 cup water
Pinch of salt
1 pound honey mushroom caps
1/4 cup black sesame seeds
6 tablespoons mild vegetable oil
5 tablespoons rice wine vinegar or fresh lemon juice
1/4 cup dry sherry
2 tablespoons soy sauce
1 small head nappa cabbage, cut into very fine strips
Bring the water, salt, and mushroom caps to a boil in a saucepan and cook gently for 8 to 10 minutes. Remove from the heat and drain well.
Toast the sesame seeds in a dry skillet, stirring until fragrant; be careful not to burn them. Mix the sesame seeds with the oil, vinegar, sherry, and soy sauce. Toss the mixture with the mushrooms and refrigerate until slightly chilled. Serve on a bed of cabbage.
ALTERNATE MUSHROOM: Shiitake
Pork Stew with Honey Mushrooms
Serves 4 as a main course
This recipe was developed by Loraine's father, who introduced her to the joy of foraging for wild mushrooms in the forests of southern Michigan.
2 tablespoons peanut oil
2-1/2 pounds lean pork, cubed
3 medium onions, coarsely choppe
General Tso's "chicken"
URGENT: I SUGGEST YOU PUT THIS IN YOUR MOUTH POST HASTE, AS IT IS THE BEST THING I HAVE EVER MADE IN MY LIFE!!!!!!!!!!!!!!!!!!!!
1 box of firm tofu
egg substitute for 1 egg
3/4 cup cornstarch
vegetable oil for frying
3 chopped green onions
1 Tablespoon minced ginger
1 Tablespoon minced garlic
2/3 cup vegetable stock
2 Tablespoons soy sauce
4 Tablespoons sugar
red pepper to taste
1 Tablespoon sherry (optional)
1 Tablespoon white vinegar
Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the night before to get a more chicken-like consistency, but it isn't necessary. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water. Dip tofu in egg replacer/water mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn't clump up at the bottom of the bowl.
Heat oil in pan and fry tofu pieces until golden. Drain oil.
Heat 3 Tablespoons vegetable oil in pan on medium heat. Add green onions, ginger and garlic, cook for about 2 minutes. Be careful not to burn garlic. Add vegetable stock, soy sauce, sugar, red pepper and vinegar. Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.
Serve immediately with steamed broccoli over your choice of rice.
Preparation time: 30 Minutes
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