BER007
05-11-2002, 05:38 PM
Hi All,
I have seen some interresting posting about cook, spices, sauces....
In order to share Belgian cook with all Mi's friends please read the following.
As you know in Belgium we have lots of beers, for the cook we used beers mainly fruit beers, and some others beers. That works with US beers and Canadian beers too.
When you prepar beef, rabbit, turkey, livers,... and when it's nearly cocked (what ever is the cooking method).
You take some onions that you made yellow soft fire with a spoon with olive oil (or another grease).
You can take a beer 25 cl and made heat it has soft fires with onions to remove alcohol (don't drink it;)) when the beer reduced
add a little fresh cream. This last operation outside the fire.
After this you'll enjoy your meat with a little part of Belgium.
"Bon Appétit" like we said in french:)
Telle me what do you think about this.
I have seen some interresting posting about cook, spices, sauces....
In order to share Belgian cook with all Mi's friends please read the following.
As you know in Belgium we have lots of beers, for the cook we used beers mainly fruit beers, and some others beers. That works with US beers and Canadian beers too.
When you prepar beef, rabbit, turkey, livers,... and when it's nearly cocked (what ever is the cooking method).
You take some onions that you made yellow soft fire with a spoon with olive oil (or another grease).
You can take a beer 25 cl and made heat it has soft fires with onions to remove alcohol (don't drink it;)) when the beer reduced
add a little fresh cream. This last operation outside the fire.
After this you'll enjoy your meat with a little part of Belgium.
"Bon Appétit" like we said in french:)
Telle me what do you think about this.