Welcome to San Stefanos (NW Corfu) > Where to eat out in San Stefanos?

moussaka!

<< < (9/14) > >>

don:

--- Quote from: deemac on May 17, 2009, 12:11:46 PM ---
--- Quote from: Zimmer on May 17, 2009, 11:04:11 AM ---without sounding snobby, making your own has to be better than ready meals that go PING!
On the face of it moussaka should be straightforward,a lasagne without pasta but with aubergine instead [or potato]layers,but Ive yet to make one thats anywhere near authentic - I think it's the cheese sauce that makes it...oh and always salt your aubergine slices for at least half hour in a sieve,or they'll taste 'orrible

--- End quote ---
My wife and I both make, but hers is best. It takes a long time to make, at least 4 hours. There is less need to salt aubergine with new varieties.

--- End quote ---

What do you mean             "oh and always salt your aubergine slices for at least half hour in a sieve" ?

Zimmer:
Ok - if you cut the aubergine in slices, sprinkle them with salt in a sieve, what happens is that the bitter juices seep out, the aubergine becomes moist and absorbs the taste of the meat better and has lost it's bitter slightly tough taste, after about 1/2 hour wash them, pat dry and then their ready to be cooked..voila:) and cook the moussaka slowly...Zimmers greek cookery tip of the day

zoe:
i dont think you can make any greek meal taste the same as when you are away no matter how you try there is the most important thing missing the sun shine makes all the diference

Zimmer:
never heard of sunshine as an ingredient  ???

don:
Dunno Zimmer............... If I make a trifle I use Liquid Sunshine from the Jerez area of Spain LOL

Navigation

[0] Message Index

[#] Next page

[*] Previous page