What went wrong with my Welsh Rabbit?
Isaac Wingfield
incorrect neologism), all pretty similar. All call for a "good, old,
sharp cheddar" -- so that's what I used. Along with a cup of beer, two
egg yolks, and some seasoning.
The stuff tasted fine (or better), but was *very* grainy. In my
(limited) experience working with *sharp* cheddar (not mild -- that
seems to melt better), it always turned out that way when it's heated.
But I hear thata Rabbit is *supposed* to be very thick, smooth, and
creamy. So what did I do wrong? Does somebody have a fail-safe procedure?
Isaac
The Reids
>I have several recipes for Welsh Rabbit ("Rarebit", ifyou prefer an
>incorrect neologism), all pretty similar. All call for a "good, old,
>sharp cheddar"
Jane Grigson in European Food suggests single Gloucester or Cheshire
as a second choice.
Put cheese in pan with equal weight of butter and a little cream. Stir
till smooth, take off heat and stir in three eggs. Pour into ramekins
and brown under grill, serve with toast fingers. Very posh!
I would just grate up some cheese, add a little mustard and a little
Worcester Sauce (a personal thing) and grill it on bread.
I'm sure your right in that the graininess comes from using very
mature cheese.
--
Mike Reid
"Approach love and cooking with reckless abandon" Dalai lama
My favourite cookery books at "http://www.fell-walker.co.uk/ebooks2.htm"
C. L. Gifford
"Isaac Wingfield" <i...@witzend.com> wrote in message
news:isw-27C684.2...@netnews.attbi.com...
> I have several recipes for Welsh Rabbit ("Rarebit", ifyou
prefer an
> incorrect neologism),
Thank you.
> all pretty similar. All call for a "good, old,
> sharp cheddar" -- so that's what I used. Along with a cup of
beer, two
> egg yolks, and some seasoning.
>
> The stuff tasted fine (or better), but was *very* grainy. In
my
> (limited) experience working with *sharp* cheddar (not
mild -- that
> seems to melt better), it always turned out that way when
it's heated.
> But I hear thata Rabbit is *supposed* to be very thick,
smooth, and
> creamy. So what did I do wrong? Does somebody have a
fail-safe procedure?
>
> Isaac
Many rabbits are thick, smooth and creamy, but not all. Those
of the Welsh variety, as you seem to be making, are difficult
to make without some graininess. Some swear by using a
double-boiler. Personally I don't mind if it is a little
grainy. You might try using a less aged cheese which will
help. You don't have to use Cheddar either. Experiment with
other cheeses as well. Not only different tastes but different
melting properties too. One of the tastiest rabbits I've eaten
was at Fortnum and Mason. They called it a Dublin rabbit and
contained Dubliner cheese, Guinness and sliced tomatoes among
the usual suspects. It was slightly grainy.
Charlie, rabbit lover
The Reids
>Some swear by using a
>double-boiler. Personally I don't mind if it is a little
>grainy. You might try using a less aged cheese which will
>help. You don't have to use Cheddar either. Experiment with
>other cheeses as well.
You have made me think, I think i'll try a goats cheese one, that
usually melts well. Welsh Goat I suppose.
maddog
You a lame Brane R wat?
"Isaac Wingfield" <i...@witzend.com> wrote in message
news:isw-27C684.2...@netnews.attbi.com...
*** Banned Newsgroups ***
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Christopher Green
> 2 spell it "rabbit" u gotsta puts RABBIT in it.
> You a lame Brane R wat?
Only so much rabbit as there is woodcock in Scotch Woodcock, or as
there is toad in Toad-in-the-Hole.
--
Chris Green
Fishface
The grainy part is probably scrambled egg yolks. Or it could be the
result of too high heat when melting cheese. I make rabbit/rarebit by
adding a whole lot of grated cheese to a thickish "sauce" of roux,
seasonings, and beer. Or milk and beer. Flour and fat cooked together
make a nice, smooth sauce. Fat and egg yolk is a pretty tricky
mixture. Your problem isn't in the sharpness of the cheese.
Isaac Wingfield
nob...@nevermind.com (Fishface) wrote:
> Isaac Wingfield <i...@witzend.com> wrote:
>
> >I have several recipes for Welsh Rabbit ("Rarebit", ifyou prefer an
> >incorrect neologism), all pretty similar. All call for a "good, old,
> >sharp cheddar" -- so that's what I used. Along with a cup of beer, two
> >egg yolks, and some seasoning.
> >
> >The stuff tasted fine (or better), but was *very* grainy. In my
> >(limited) experience working with *sharp* cheddar (not mild -- that
> >seems to melt better), it always turned out that way when it's heated.
> >But I hear thata Rabbit is *supposed* to be very thick, smooth, and
> >creamy. So what did I do wrong? Does somebody have a fail-safe procedure?
>
> The grainy part is probably scrambled egg yolks.
Itwas grainy before I added the egg yolks. I did the standard "some of
the hot liquid into the eggs, then eggs into hot liquid". It thickened
things up nicely, but didn't alter the graininess.
> Or it could be the
> result of too high heat when melting cheese.
This is a possibility. I'll make it a point to control this more
carefully next time.
> I make rabbit/rarebit by
> adding a whole lot of grated cheese to a thickish "sauce" of roux,
> seasonings, and beer. Or milk and beer. Flour and fat cooked together
> make a nice, smooth sauce.
We used to use a similar technique for "upscale mac & cheese", which
always came out fine. I'll try starting with a roux...
>Fat and egg yolk is a pretty tricky mixture.
True, ifyou're not careful. Bearnaise never gives me any problems at
all.
>Your problem isn't in the sharpness of the cheese.
Even if it was, I would be reluctant to give up the flavor forthe
texture.
Isaac
C. L. Gifford
"The Reids" <cleve...@fellwalk.co.uk> wrote in message
news:bfkefus0c5vtr412l...@4ax.com...
> Following up to "C. L. Gifford" <sa...@concentric.net>
>
> >Some swear by using a
> >double-boiler. Personally I don't mind if it is a little
> >grainy. You might try using a less aged cheese which will
> >help. You don't have to use Cheddar either. Experiment with
> >other cheeses as well.
>
> You have made me think, I think i'll try a goats cheese one,
that
> usually melts well. Welsh Goat I suppose.
> --
> Mike Reid
Hmmm. I've never tried goat cheese. I wouldn't use milk or
cream with it though. Perhaps a wine - the earliest rabbits
used wine and it is excellent for some types of rabbits.
Charlie
C. L. Gifford
"Fishface" <nob...@nevermind.com> wrote in message
news:3cf7ef40...@news.compuserve.com...
> The grainy part is probably scrambled egg yolks.
Quite possible. This is where I usually screw up when I do. It
is tricky.
> Or it could be the
> result of too high heat when melting cheese.
This too is a possibility. It is easy to be impatient.
> I make rabbit/rarebit by
> adding a whole lot of grated cheese to a thickish "sauce" of
roux,
Rabbits do not have a definitive recipe although there are
some traditions regarding certain types of rabbits. Even so I
think that using a roux is pushing it. This appears to be a
cheese sauce rather than a rabbit. However if you like it
there isn't a problem.
> seasonings, and beer. Or milk and beer. Flour and fat cooked
together
> make a nice, smooth sauce. Fat and egg yolk is a pretty
tricky
> mixture. Your problem isn't in the sharpness of the cheese.
It may well be the sharpness of the cheese. Aged cheese tends
to be somewhat grainy when melted.
Charlie
sf
wrote:
I think I'd prefer a nice Longhorn over goat.
;-)
C. L. Gifford
"sf" <s...@pipeline.com> wrote in message
news:3cf93068...@news.pipeline.com...
I guess that Longhorn makes it Texas rabbit!
Charlie
Fishface
2 cups grated Cheddar cheese
2 Tbsp milk
4 Tblsp butter
1/2 tsp salt
freshly ground black pepper to taste
2 Tblsp prepared Dijon mustard
4 slices fresh toast
Melt cheese with milk in a saucepan over low heat. Stir in butter,
salt, pepper & mustard. Spoon the mixture over the toast and broil
until the cheese is lightly browned. Serve at once.
----------------
Purely for entertainment. For me, this resulted in a nasty mess of
gloppy cheese islands in a sea of melted fat.
HPBudlong
C. L. Gifford
that cookbook which I now know I need. The recipe looks like
it is incorrect to me. I needs something to soak up all that
lovely butter and cheese fat. An egg or two perhaps. I do
have a few that look like this that I haven't tried yet - at
least not with success. There are quite a few around without
eggs. Unfortunately my rabbit collection is still unavailable
for reference which is a huge sadness for me.
Charlie
C. L. Gifford
"HPBudlong" <hpbu...@aol.com> wrote in message
news:20020602231014...@mb-cg.aol.com...
> Perhaps there is flour missing from the recipe.
I don't think so. Using flour would make a cheese sauce and
not a rabbit. As I said before, that is not necessarily bad.
Cheese sauces and rabbits can sometimes be used in the same
way. A rabbit, for instance, can be used over broccoli or on a
baked potato for a couple of instances, as you use a cheese
sauce.
Charlie
spam]@world.std.com Blair P. Houghton
--Blair
"Like balls and strikes."
Dr.Nofog
the cheese in the beginning you will have a lovely rubber mat. I learned
this the first time I made macaroni&cheese. I always put the cheese in
last after I turn the heat off. Never have a problem.
Irma Rapier
Fishface
wrote:
>
>"Fishface" <nob...@nevermind.com> wrote
That is indeed the recipe as given. As I said, I found it
unsuccessful. The book nifty. Has recipes for nearly all the food
mentioned in the Sayers mysteries, with a bit of chat for each
breakfast, lunch, tea, etc. By Elizabeth Bone Ryan & William J. Eakins
ISBN 0-89919-032-4 A good read even if you don't want to make The
People's Black Bread from lunch at the Soviet Club. :-)
C. L. Gifford
>
> That is indeed the recipe as given. As I said, I found it
> unsuccessful. The book nifty. Has recipes for nearly all the
food
> mentioned in the Sayers mysteries, with a bit of chat for
each
> breakfast, lunch, tea, etc. By Elizabeth Bone Ryan & William
J. Eakins
> ISBN 0-89919-032-4 A good read even if you don't want to
make The
> People's Black Bread from lunch at the Soviet Club. :-)
Haa! The haunt of the cowardly Geo. Goyles (He does speak so
well)! Thanks for the information Comrade!
Charlie
The Reids
>
>I think I'd prefer a nice Longhorn over goat.
have you tried goat? Its melting qualities are usually far superior
to cow.
--
Mike Reid
Cadiz "http://www.fell-walker.co.uk/andalus.htm#cadiz"
Fishface
<cleve...@fellwalk.co.uk> wrote:
>Following up to s...@pipeline.com (sf)
>
>>
>>I think I'd prefer a nice Longhorn over goat.
>
>have you tried goat? Its melting qualities are usually far superior
>to cow.
Don't think this is a goat/cow question. Most (well, _every_ in this
cheese-deprived area) goat cheese I've seen here has been of a semi-
or very-soft variety. Cream cheese surely melts more easily than aged
Cheddar, but it's not owing to the animal who produces it.