Ben Collver wrote to All <=-
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: No-Frills Miso Dressing
Categories: Dressings
Yield: 1 Serving
3 tb Vegetable oil
1 1/2 ts Rice vinegar
2 ts Miso
^^^^
What colour miso? I stock wite and red - and there are other colours
available at the Asian store.
WHITE MISO: This miso is made from soybeans that have been fermented
with a large percentage of rice. The actual resulting color can range
from white to light beige, and the miso has a definite sweet taste.
It’s best used in condiments like mayo or salad dressings, or in light sauces.
YELLOW MISO: Yellow miso is usually made from soybeans that have been fermented with barley and sometimes a small percentage of rice. It can
be yellow to light brown in color. This miso has a mild, earthy flavor
and is better for general use in not only condiments, but soups,
marinades, and glazes.
RED MISO: This is also typically made from soybeans fermented w/barley
or other grains, though with a higher percentage of soybeans and/or a
longer fermentation period. It can range in color from red to dark brown.
The deep umami flavor of red miso can overwhelm mild dishes, but is
perfect for hearty soups, braises, and glazes.
BLACK MISO: Our information on black miso isn’t entirely clear. Some
sources say this paste is made entirely from soybeans, others say that
it's made from soybeans fermented with hearty dark grains like buckwheat. Regardless, this sounds like the strongest flavored miso around (the descriptions remind us a bit of marmite!).
The depth of color with any particular miso can also tell you something
about its flavor. Generally speaking, the darker the color, the longer
it's been fermented and the stronger it will taste. Both yellow and red
misos can sometimes be labeled "barley miso," so check the actual color
of the paste for an indication of how mild or strong it is.
Cribbed From:
https://www.thekitchn.com/whats-the-difference-white-yel-79637
I'm going to ask about the black miso next time in the Asian Market re-stocking. I do have marmitr/vegemite on hand so I'll be able to do
a direct comparo. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Spring Barley Soup
Categories: Grains, Vegetables, Herbs
Yield: 4 servings
1 tb Toasted sesame, coconut or
- olive oil
6 cl Garlic; coarse chopped
3/4 c Pearled barley
1 tb Soy sauce; more to taste
1 lb Asparagus; tough ends
- trimmed, stalk thin sliced
- 1/4" thick, tips left
- whole
1 c Fresh or frozen shelled peas
- edamame or fava beans
3 tb Yellow or white miso
1 tb Unseasoned rice vinegar
1 (1") piece fresh ginger;
- peeled, fine grated
In a large pot or Dutch oven, add the oil and garlic,
and heat over medium. Cook, stirring, until fragrant and
softened but not browned, 2 to 4 minutes. Add 6 cups of
water, the barley and 2 teaspoons soy sauce. Bring to a
boil over high, then reduce heat to medium and simmer
until the barley is tender, 25 to 30 minutes.
Add the asparagus and peas, and cook until bright green
and crisp-tender, 3 to 4 minutes. Remove pot from heat.
In a small bowl or liquid measuring cup, stir a spoonful
of the soup into the miso until dissolved. Pour into the
pot, along with the rice vinegar, ginger and remaining 1
teaspoon soy sauce; stir to combine. Taste for salt
level and adjust with more soy sauce. (Leftovers will
keep for up to 2 days; rewarm over low heat, thin with
water, and add vinegar and soy sauce to taste.)
By: Ali Slagle
Yield: 4 servings
UDD NOTE: This makes a *very* nice beef-barley soup by
adding four to six ounces of thin-sliced leftover steak
in short strips.
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Kitchen
MMMMM
... "In cooking you've got to have a what-the-hell attitude." -- Julia Child
--- Talisman v0.47-dev (Windows/x86)
* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)