15764 bass blackened smoked blackened reduction Recipes
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any liquid can be reduced just by heating it - but why wo... and37 Moreany liquid can be reduced just by heating it - but why would you want to do that, answer comes back to two of our old friends, flavor and consistency (texture)., by reducing any flavored liquid you intensify its flavor and at the same time thicken it. you can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not., this is 1 of the most important tools in the kitchen , believe it or not, because a great sauce can rescue an indifferent meal., literally any liquid can be reduced ., a few uses, wine is frequently used in cooking , both as a marinade and as an addition to sauces for meat., there are some problems with it though, 1 of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people., on the other hand , if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of gourmet ., more , you don tsp have to make your reduction on the night you prepare your meal. you can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge., you can do the same thing with any fruit juice - prune is sensational - and store it until needed. just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe, pork with apple sauce use a carton of fresh apple juice from the supermarket and reduce it. and if you want a real sensation add in a glass of apple brandy during the reduction process., are you getting an idea of how simple this is, take any carton of fresh stock straight of the shelf and reduce it. you will transform it into something even the manufacturer won tsp recognize. but beware, you need to start out with good quality in the first place, because when you reduce a liquid you intensify all the flavors, and not just the good ones., if it s salty to start with, for example, it will be salty beyond belief by the time you ve reduced it even by half. so if you are going to use a supermarket stock, make sure it s an extremely good 1., believe me when i tell you that stock cubes should not be used for reduction sauces., thickeners, because you will be tasting as you go (won tsp you ), you may find that you get the flavor you want before the desired consistency is reached., a couple of hints right now for your sauces., sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked., if you get it wrong and add too much, no problem. stir in a little extra water to thin it., reduction pans, reductions need to happen rapidly in serving to preserve flavors. and the greater the surface area of the liquid the faster the water will evaporate., however you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that i find a small wok is best; 1 with a handle., a wok is less likely to reduce so fast that the sauce is burnt while your back is turned. but try both methods and see which you prefer. you may even end up using something totally different., no magic to this. whatever works for you, that s what you should use, in this and everything else to do with cooking., just bear in mind that what you re after is speed and ease of use. as well as a great tasting result, of course. :>), keeping, if they should dry out , simply add a little water and heat through., sauces containing meat juices of any kind must be frozen if you re going to keep them, and should be brought to boiling point before being used again. there is no need to thaw them out to do this, in fact it s better not to. simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil., why do you do this to avoid food poisoning, that s why. you are making sure that any bugs introduced into the sauce during the preparation process are killed off., worry , this will not be because of anything you have done wrong (i hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean., in fact your food , and especially your meat, is crawling with wildlife that you will never see. don tsp worry about them. careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.38 ingredients
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extra firm tofu, drained and13 Moreextra firm tofu, drained, butter or 1/2 cup soy margarine, melted, smoked paprika, onion powder or 1 tsp onion flakes, garlic powder, cayenne, white pepper, whole black peppercorn, dried thyme, dried oregano, salt, unbleached white flour (or whole wheat flour), butter (for frying ), lemon wedge20 min, 14 ingredients
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olive oil, chopped onion, chopped celery and22 Moreolive oil, chopped onion, chopped celery, chopped green bell pepper, chopped fresh thyme, grain white rice, paprika, ground red pepper, garlic cloves, minced, water, kosher salt, chicken livers, finely chopped, green onions, thinly sliced, hot pepper sauce, ground cumin, smoked paprika, ground coriander, kosher salt, black pepper, ground red pepper, skinless, boneless chicken breast halves, olive oil, fat-free , lower-sodium chicken broth, avocado-butter lettuce salad25 ingredients
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shrimp, in shells (fresh or frozen ) and11 Moreshrimp, in shells (fresh or frozen ), olive oil or 1 tbsp cooking oil, blackening seasoning, sliced fresh mushrooms, chopped shallot, margarine or 1 tbsp butter, vermouth or 2/3 cup white wine or 2/3 cup shrimp broth or 2/3 cup chicken broth, sour cream, cornstarch, shrimp broth or 1 cup chicken broth, roasted red peppers, drained and cut into thin strips, packaged dried fettuccine, cooked and drained or 2 cups hot cooked rice35 min, 12 ingredients
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creole blackening seasoning and22 Morecreole blackening seasoning, boneless skinless chicken breasts, peanut oil, onion, thinly sliced, vegetable oil, chopped fresh basil, honey, chicken broth, flour tortillas, monterey jack pepper cheese, cranberries, light brown sugar, granulated sugar, water, mango, kiwi fruits, red onion, diced, cilantro, chopped, fresh lime juice, serrano chili, seeded and diced, garlic clove, minced, honey, salt and pepper1 hour 30 min, 23 ingredients
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Smoky-Spicy Bass (Rachael Ray)smoked sweet paprika , a palmful and10 Moresmoked sweet paprika , a palmful, granulated onion , half a palmful, granulated garlic , half a palmful, coriander , half a palmful, dried mustard, cayenne pepper, black bass, skin-on, salt and freshly ground black pepper, vegetable oil, lemon wedges, for garnish, chopped parsley leaves or chives, for garnish15 min, 11 ingredients
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Blackened Beef Pot Piesteak, onion, diced, garlic cloves, minced, butter and8 Moresteak, onion, diced, garlic cloves, minced, butter, cajun blackened spice mix (cajun blackening spices), beef broth, pumpkin, carrot, turnip, cranberries, parmesan cheese34 min, 12 ingredients
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Cockle Cawl With Wild Anglesey Oak Smoked Sea Basssmoked fish fillet, cut into 4 even sized pieces (seabass) and11 Moresmoked fish fillet, cut into 4 even sized pieces (seabass), unsalted butter, leek, white only chopped finely, unsmoked bacon, chopped into small pieces, potatoes, peeled and diced, dry white wine, chicken stock, live cockles or 250 g cockle meat, milk, peppercorn, double cream, dessert spoon laverbread (optional)1 hour 15 min, 12 ingredients
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Big Daddy's Blackened Tilapia (With a Little Something Extra)smoked paprika, salt, onion powder, ground black pepper and13 Moresmoked paprika, salt, onion powder, ground black pepper, cayenne pepper, dried ground thyme, dried oregano, garlic powder, tilapia fillets, grapeseed oil (can sub olive oil), lemon, juiced, heavy cream, mayonnaise, olive oil, grated lemon zest, garlic clove, finely minced, salt31 min, 17 ingredients
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Blackened Pork Filletscumin seed, fennel seed, sweet smoked paprika and9 Morecumin seed, fennel seed, sweet smoked paprika, orange , juice and zest of, fresh thyme, leaves only, chopped, garlic cloves, peeled and finely chopped, heinz organic ketchup, good balsamic vinegar, boneless pork filets, sea salt and pepper, fresh coriander (optional), lemon , juice of45 min, 12 ingredients
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Big Daddy's Blackened Tilapia (Aaron McCargo, Jr.)smoked paprika, salt, onion powder, ground black pepper and7 Moresmoked paprika, salt, onion powder, ground black pepper, cayenne pepper, dried ground thyme, dried oregano, garlic powder, tilapia fillets, grapeseed oil, lemon, juiced16 min, 11 ingredients
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Blackened Sirloin With Tex-Mex Butterbutter, softened, cumin, oregano, chili powder, thyme and5 Morebutter, softened, cumin, oregano, chili powder, thyme, cayenne pepper, sirloin steaks, 1 1/2 in thick, butter, melted, blackened steak seasoning, oil43 min, 10 ingredients
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Blackened Opelousas Topping for Fishbutter (not margarine), heavy cream and8 Morebutter (not margarine), heavy cream, jalapeno powder (if you can find it or cayenne), dry instant roux mix, blackening seasoning, black pepper, paprika, crabmeat (drained ), oysters (drained ), crawfish tail meat40 min, 11 ingredients
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