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How To make Flash Cooked Lamb with Leeks
2 lb Boneless leg of lamb, shank
-portion 2 1/2 tb Soy sauce
2 tb Rice wine or sake
1 1/2 ts Sugar
2 ts Minced ginger root
1 tb Cornstarch
Stir-fry sauce 5 tb Corn or safflower oil
2 1/2 tb Sesame oil
8 Garlic cloves, peeled and
-very thinly sliced 4 c Leeks, white part only, cut
-into fine julienne shreds From Nina Simonds' "China Express" (William Morrow, $25). Using sharp knife or cleaver, trim lamb of fat and gristle and remove any tendons. Separate muscles of meat and remove any filmy skin. Cut meat across grain into thin slices about 1/6" wide and 1 1/2" long. Place slices in bowl. Add soy sauce, wine, sugar, ginger root and cornstarch and toss lightly to coat. Cover with plastic wrap and marinate 30 minutes in refrigerator. Prepare sauce and set aside. Heat wok or skillet. Add 1/4 cup corn oil and heat to about 400'F. Add lamb slices and stir-fry over high heat, stirring continuously, until meat loses red color and separates. Remove with slotted spoon and drain in colander. Clean out skillet. Reheat skillet, add 1 tablespoon corn oil and 1 tablespoon sesame oil. Heat until very hot. Add garlic and leeks and stir-fry over high heat about 1 1/2 minutes, until leeks are just tender. Add cooked lamb and stir-fry sauce and toss lightly to coat. Transfer to serving platter.
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How to Blanch Vegetables
Name: Melissa Fabbio
Bio: Melissa Fabbio is a professional chef native to Austin, TX. She is currently the Pastry Supervisor for McGuire Moorman Hospitality Group, which includes such renowned Austin restaurants as Perla's, Lambert's and Elizabeth St. Cafe. Previously, she worked for Chef Thomas Keller at the world famous Bouchon Bakery in Yountville, California. Fabbio attended The Culinary Institute of America in Hyde Park, New York.
Blanching vegetables helps them maintain their crispness and color, improves flavor and reduces the chance of bacterial contamination. The basic technique involves briefly cooking vegetables in boiling salted water, then immediately plunging them into an ice water bath. Chefs in restaurant kitchens blanch vegetables in advance to shorten their cooking time during busy dinner service, but you can also serve blanched vegetables without further cooking.
Fill the pot about three-quarters full of water. Add approximately 1 teaspoon of salt for every 5 quarts of water. The salt facilitates a chemical change in the vegetables that maintains their color and keeps them from getting mushy. Bring the water to a rolling boil.
Clean and trim the vegetables while the water is coming to a boil. Cut larger vegetables into pieces of roughly equal size and shape.
Fill a large bowl with water and ice cubes, then set it near your cooking area.
Add the vegetables to the boiling water a few at a time, keeping the water at a rolling boil. Let them cook for two to three minutes. Cook starchy vegetables, such as potatoes, carrots or squash, a little longer. Test them for doneness by removing one piece, and pinching or biting it. It should be al dente -- crisp but not crunchy -- and heated through but not mushy.
Use a slotted spoon or strainer to remove the vegetables from the boiling water and immediately put them in the ice water. If you're blanching in small batches, add ice to the water if necessary to keep it cold.
Drain the vegetables in a colander. If you're going to store them for later use, let them air dry for a few minutes before packing them into containers and covering them. For freezing, pack the drained vegetables into containers or resealable freezer bags.
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