* Exported from MasterCook *
China Moon Roasted Szechwan Pepper-Salt
Recipe By :
Serving Size :
8 Preparation Time :0:00
Categories :
Condiment LowCal
(Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Szechwan peppercorns -- any thorns or twigs removed
1/2 cup kosher salt
Combine the peppercorns and salt in a heavy skillet and
toast over
moderate heat, stirring, until the salt turns off-white,
about 5 minutes.
Adjust the heat so the peppercorns do not burn, but
expect them to smoke.
Remove the hot mixture to a food processor and process
for 1 full minute
to obtain a fine powder. Alternatively, grind the mixture
in a spice
grinder. Sieve it to remove the peppercorn husks. Store
the mixture in a
clean dry bottle, sealed airtight.
Makes 1/2 cup (8 one-tablespoon servings)
MENU SUGGESTIONS: Roasted Szechwan pepper-salt is an
all-purpose seasoning
salt. It is good for marinating [favorites], and it is a
fabulous final
seasoning for soups and salads. A bit tossed into
just-made popcorn or
sprinkled on a grilled [favorite] is terrific.
AuthorNote: What salt and pepper are to the Western cook,
roasted Szechwan
pepper-salt is to a Chinese cook. It is one of those
cases where one and
one equals far more than two, such is the flavor
dimension when salt and
Szechwan peppercorns are roasted and ground together. A
little bit goes a
long way, and for that little bit, there is no
substitute. For people
watching salt, as well as for any would-be-better Chinese
cook, a jar of
roasted pepper-salt is a fabulous kitchen gift.
The only salt, in my opinion, that gives the requisite
flavor is kosher
salt. And the only brand, again in my opinion, that has
the mild and clean
flavor of "real" kosher salt is 'Diamond'
kosher salt. Table salt make a
hideous blend, even when you halve the amount. Sea salt
is better, but the
flavor balance is wrong.
The Szechwan peppercorns used here should be picked and
picked through
with care. Use the most fragrant ones you can find, and
sift through to
discard twigs and thorns.
Once made, Szechwan pepper-salt should be stored in an
airtight container
away from light and heat. If you are keeping it in a
glass jar that was
used for another purpose, pull away the original
cardboard lid liner to
remove any contaminants. As long as the mixture remains
wonderfully
fragrant, it is a worthy addition to most any dish.
Cuisine:
"Asian"
Source:
"China Moon
Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi):
"April
2013"
Yield:
"1/2
cup"
- - - - - -
- - - - - - - - - - - - -
Per Serving (excluding unknown items): 23 Calories; trace
Fat (8.7%
calories from fat); 1g Protein; 6g Carbohydrate; 2g
Dietary Fiber; 0mg
Cholesterol; 5644mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fat.
Nutr. Assoc. : 904437 0
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
No comments:
Post a Comment