Dear Greg, in regards to this message to Phil Marlowe,.

 >-=> Phil Marlowe said to All about "TO BROWN?..." on
09-23-02 10:01.....

 > PM> Anyone know if the question of browning or not browning meat before

 > PM> Does it really make a great deal of difference?

 >  IMO it does.


Aha,.

 > Pre-browning the meat will seal in more of the flavour.


Aha,.

 > Now as to whether it has any merit or not depends on whether you
preference  > is for a tasty meat-flavoured stew or for lumps of tasty
meat floating in a  > vegetable broth.


Aha,.

 > You can get a similar effect from dropping the meat in after the
water is    > boiling briskly as in...


Aha,.

 > MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Boeuf … la
Ficelle:      > Eduard de Pomiane,


Aha,.

 > Categories: Main course, Beef,


Aha,.

 > Yield: 2 Servings,


Aha, depending on the size of the servee,.

 > 750 g Rump steak; up to 1 kg, ;boiling water, ;salt, ;string,
;seasonings &  > accompaniments, -to taste (see text),


Aha, interesting recipie,.

 > "The piece de r‚sistance is the rump steak.


Aha,.

 > Boeuf … la ficelle: beef on a string.


Aha,.

 > It's Pomiane's recipe (not one of his quickies, but fairly
effortless) and   > he has a lot of fun with it, teasing his guests,
making them afraid it is    > going to be unpleasant.


Cheeky bugger,.

 > All you need is a large, deep pot of boiling water, some string, a
cubical   > piece of rump steak, 750 g to 1 kg, and some salt.


Aha,.

 > Tie the meat firmly in shape with the string, leaving one long end hanging.


Aha,.

 > ('The roast balances itself, like a censer, on the end of the
string.')      > Bring the deep pot of salted water to a good boil.


Aha,.

 > Plunge the roast in.


Aha,.

 > Tie the string firmly to the handle of the pot in such a fashion that
the    > meat is perfectly suspended, not touching the sides.


Aha,.

 > You may need two strings, one to each handle so the roast swings not
like a  > censer but like a hammock.


Aha,.

 > And it's a good idea to try it out before you start the water
boiling,       > because the length of string and placing of the meat
are nice matters.


Aha,.

 > Put the lid back on and keep it boiling.


Aha,.

 > Pomiane explains why this isn't going to turn into soup.


Aha,.

 > The action of the hot water is the same as that of any sudden fierce
heat -  > grill or oven - in sealing the meat.


Aha, Fascinateing,.

 > Time the cooking at exactly 15 minutes per 500 grams.


Aha,.

 > Pomiane does it to the nearest minute.


Aha, anyway ttfn,..

 > Be careful if you are using a larger quantity: it may not need much
more time if the piece of meat is longer. Remove the piece of meat to a hot
plate. 'It is grey... it isn't beautiful... I carry it to the table... I
admit to feeling some emotion... What will this morsel of meat offer? Come
on... courage.' (The drama of this is because it's Radio Cuisine, it's a
performance. Pomiane is pretending it's all happening even as his audience
listens.) 'I take a fork and a very sharp knife. I prick, I cut. Admirable
spectacle! The cut meat is red; the blood spurts, it runs, it spreads on
the plate. Never has such a roast given me such a result.' He's right. It's
exactly like that. The guests are dubious. So are you. It's an ugly, grey
and bulgy object that you're offering. You could of course cut it in the
kitchen, but then you'd lose the contrast effect, the
ugly-duckling-into-swan transformation. Which is certainly most
spectacular. The meat is rare, meltingly tender. And the water it's cooked
in remains perfectly clear, with a few colourless globules of fat on the
surface. Not one drop of the meat's juices escapes. Pomiane serves only
salt, watercress, bread and red wine with it. I'd offer several mustards,
maybe some horseradish. The asparagus... I can't have a vinaigrette with
them as well as artichokes; we'll have to make do with the meat's red
juice. Or a bit of butter. You don't of course have to indulge in all the
theatre. This is an excellent way to cook beef for serving cold; seeing it
ready sliced on a plate, nobody would suspect it was boiled."
"EAT MY WORDS" by Marion Halligan, (c) 1990. Collins/Angus &
Robertson Publishers, Australia, ISBN 0 207 16823 7 The reference is to a
recipe by Eduard de Pomiane, but she does not tell us which of his books it
was in. Typed by Greg Mayman, March 1999. Later tested - yes, it's exactly
as described! GM. MMMMM From Greg Mayman, in beautiful Adelaide, South
Australia ... Let them that don't want none have memories of not getting
any ___ Blue Wave/386 v2.30 --- FLAME


--- FLAME v2.0/b