That's "cooking" not "ooking"

Ook ook ook!

* Exported from MasterCook *

Gourmet's Lobster Newburg

Recipe By : Gourmet Magazine, 1965
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Lobsters (1-1/2 lb ea)
1/4 c Unsalted butter
7 ts Medium dry sherry
10 ts Brandy
1 1/2 c Heavy cream
1/4 ts Nutmeg
Cayenne pepper
4 lg Egg yolks -- well beaten
Toast points --
- as an accompaniment

Into a large kettle of vigorously boiling salted water, plunge the
lobsters, head first, and boil them, covered, for 8 minutes from
the time the water returns to a boil. Transfer lobsters to a
cutting board and allow them to cool. Break off claws at the body,
and crack them. Remove claw meat and cut it into 1/2" pieces. Halve
the lobsters lengthwise along the undersides and remove meat from
the tails. Cut into 1/2" pieces. In a heavy saucepan, cook the
lobster meat in the butter over moderate heat, stirring
occasionally, for 2 minutes. Add 6 ts Sherry and 3 tb brandy, and
cook the mixture, stirring for 2 minutes. Transfer lobster meat to
a bowl. Add the cream to the Sherry mixture and boil until it is
reduced to about 1 cup. Reduce heat to low and stir in the
remaining Sherry & brandy, nutmeg, cayenne, and salt to taste.
Whisk in the yolks. Cook the mixture, whisking constantly, until it
registers 140?F on a cooking thermometer. Cook, whisking, for
3 minutes more. Stir in lobster meat and serve over the toast
points.


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That's "cooking" not "ooking"

Your eyes must be sharper than mine. I re-read it twice and didn't see an "ooking" in the original message!

Mike


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Re: Re: 3/25 Correction on #5
By: Mike Powell to Ben Collver on Wed Mar 25 2026 10:22 pm

I re-read it twice and didn't see an
"ooking" in the original message!

registers 140?F on a cooking thermometer. ook, whisking, for

I always whisk when i ook

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Homemade Orange Juice Concentrate
Categories: Beverages
Yield: 10 Servings

40 oz Fresh orange juice

Preparation time: 5 minutes
Cooking time: 1 hours

An easy substitute for frozen orange juice concentrate, to use in
recipes that call for it undiluted.

You can basically make any amount you need using this method. You
just need to use 4 times the amount of juice for the required
measurement of frozen orange juice concentrate. If you only need 1/2
cup for a particular recipe, just reduce 2 cups, for example

I've used the 40 oz in the recipe as a guide, because that will
reduce to 10 oz, which is the size of a standard can of frozen orange
juice.

The time to reduce the juice to a concentrate will therefore vary
depending on how much you are making. Smaller amounts will reduce
much quicker.

The size of the pan you are using will also affect the time it takes
to reduce the juice, Using a wider pot will allow it to reduce more
quickly.

Use a non-reactive pot, some metal pots can leave a metallic taste
because of the high acid content reacting with it. I used a ceramic
lined Dutch oven. Non stick coated cookware, like a saute pan works
well too.

Simply simmer the orange juice over medium heat until the amount
reduces to 1/4th of the volume.

When foam forms on top skim it several times if necessary. This
ensures the concentrate does not become cloudy when finished.

Store in airtight plastic containers in the freezer.

Use as directed in any recipe that calls for frozen orange juice
concentrate.

Recipe by Barry C. Parsons

Recipe FROM:
<https://www.rockrecipes.com/homemade-orange-juice-concentrate/>

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