SUBSTITUTE FOR VINEGAR IN COOKING - SUBSTITUTE FOR VINEGAR
SUBSTITUTE FOR VINEGAR IN COOKING - RAHAT COOKING SHOW - GIRL COOKING GAMES FOR GIRLS.
- Replace (someone or something) with another
- 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"
- utility(a): capable of substituting in any of several positions on a team; "a utility infielder"
- Use or add in place of
- a person or thing that takes or can take the place of another
- A sour-tasting liquid containing acetic acid, obtained by fermenting dilute alcoholic liquids, typically wine, cider, or beer, and used as a condiment or for pickling
- sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative
- Sourness or peevishness of behavior, character, or speech
- dilute acetic acid
- Vinegar is an acidic liquid produced from the fermentation of ethanol in a process that yields its key ingredient, acetic acid (ethanoic acid). It also may come in a diluted form. The acetic acid concentration typically ranges from 4% to 8% by volume for table vinegar and up to 18% for pickling.
- Food that has been prepared in a particular way
- The process of preparing food by heating it
- (cook) prepare a hot meal; "My husband doesn't cook"
- 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"
- The practice or skill of preparing food
- (cook) someone who cooks food
Finadene recipe from 1972 - teaching the island's newcomers
Basic Odds and Ends of Guam Cooking
OLD FASHIONED FINADENE
(A hot, hot, hot sauce)
Grate the meat from 3 or 4 coconuts, add just a little water, and squeeze the meat through a piece of cheesecloth to produce a very thick coconut milk. Keeping adding small amounts of water and squeezing until you have collected about a cup of milk. Bring the milk to a deliberate full boil and then add about ten finely crumbled hot peppers. When the milk curdles, remove from heat, beat while cooling, and pour into containers. Refridgerate.
This will produce a thick, almost red gravy-like Finadene which will keep for about a month in the fridge. The number of peppers to be used depends, of course, on your own taste. But it is supposed to be terribly hot. If serving to newcomers it is wise to warn them about it.
This sauce is excellent as a substitute for hot mustard for Sashimi or other raw fish dips. It does remarkable things when lightly brushed onto a thick steak just before charcoal broiling. The sauce can also be used at the table like regular finadene, but naturally in much smaller amounts.
Finadene can be used as a marinade for almost any kind of meat or poultry. Dilute the sauce with water, about 3 to 1, pour over the meat and let stand anywhere from 15 minutes to overnight before cooking. Cider vinegar can be substituted for lemon juice if necessary, and 1/4 cup good sherry can be added if you like the flavor. Prepare thin slices of beef this way, squeeze juices out, and pan fry.
For a special meat marinade, triple the diluted finadene recipe using ordinary onion and add 3 tablespoons grated or pounded fresh ginger root. You can add 2 or 3 tablespoons sugar for beef or pork, but not for chicken for it will brown too fast. After soaking, squeeze most of the liquid from the meat and broil or pan fry. It's best charcoal grilled.
Local cooking also requires the use of fresh ginger root which is much prefered over powdered ginger. To keep a steady supply on hand, buy quite a lot of it when you find it in the markets, take it home and plant it in a large flower pot or box with some good top soil. Then when you need fresh ginger, dig it up, break off a piece, and replant it. The ginger will grow, provoded you bought it when it was still full and plump and planted the parts with the nodes or eyes. This is not the sweet smelling flowering kind of ginger, however, so don't get your hopes up. Fancy cooks grate their ginger, and the lazy ones just slice of a fairly thin piece, given it a whack with a meat pounder or the back of a heavy knife and let it go at that. The lazy way is okay for most meat dishes, but you should do what the recipe says for desserts.
Confetti Pasta Salad
1 pkg 700 g Oliveri Rainbow Pasta (tortellini) with three cheese
1 pkg 170 g Oliveri Olive Oil and Garlic Pesto Sauce
1/2 cup mayonnaise
2 tbsp red wine vinegar
3 cloves garlic, minced
1/2 cup basil leaves, chopped
2 cups cherry tomatoes, halved
1 cup yellow peppers, julienned
1 cup black olives, sliced
1/2 cup sun dried tomatoes, finely diced
Prepare pasta according to package directions. Drain and place in cold water to cool. Drain and toss with olive oil, set aside. In a large salad bowl, combine the remaining ingredients; mix well. Add cooked tortellini, toss to mix. Cover and chill throughly. Toss gently before serving. Tip: for extra protein, add slice of Italian sausage.
*this is an Oliveri recipe, so not surprisingly it calls for Oliveri products, but I'm not going to tell if you use another brand.
Recipe Notes: Well I forgot to add the tomatoes and although I planned on adding them later I never did get around to it. The sun dried tomatoes seemed like enough to me. Also my local grocery store was out of basil leaves so I substituted a few shakes of dried basil with no ill effects. The only other change I'd make would be to eliminate the three cloves of garlic. Mike felt it was a bit too strong, my garlic loving goddess Darlene, however thought it was the perfect amount, so, as with everything, your personal taste will vary. Oh and don't tell, but I diced the pepper instead of julienning it and accidentally on purpose left out the black olives because ick.
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