))
Pulling a rarebit out of the hat
Archived series ("HTTP Redirect" status)
Replaced by: www.youtube.com
When?
This feed was archived on October 20, 2017 16:11 (
Why? HTTP Redirect status. The feed permanently redirected to another series.
What now? If you were subscribed to this series when it was replaced, you will now be subscribed to the replacement series. This series will no longer be checked for updates. If you believe this to be in error, please check if the publisher's feed link below is valid and contact support to request the feed be restored or if you have any other concerns about this.
Manage episode 153276586 series 1086609
Content provided by Crash Test Kitchen. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Crash Test Kitchen or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Windows video
QuickTime video“Welsh rarebit” or “Welsh rabbit” was one of those dishes I’d always wondered about, along with “toad in the hole”, before moving to the UK.
Apparently its name is originally a bit of a slight on the Welsh – who were (many years ago, I’m sure) considered so inept they couldn’t catch a rabbit for dinner, so they had to settle for cheese on toast. In an early example of political correctness the name was adjusted to “rarebit”, supposedly taking a bit of the sting out of the insult.
Get Crash Test Kitchen in iTunes.
There’s more to good rarebit than just slices of cheddar plopped on bread and stuck under the grill (broiler, if you prefer). The recipes vary, but common elements seem to be a good cheddar, some Worcestershire sauce and either beer or milk.
I did my research and cobbled together a list of ingredients that seemed like a fair thing – eschewing the egg that one recipe recommended.
A “roux” is not absolutely necessary, but our friend Chef Michelle used one when she served us rarebit during our Belgian fries excursion. Roux in its most basic form is melted butter whisked up with flour, forming a base that adds richness and body to the resulting dish.
We used Guinness for the beer part, but I reckon any beer would do the job. A dark one, though, will give your rarebit a bit more oomph. If you can’t use beer, milk is permissible.
It seems we did make one mistake: whisking for too long after melting the cheese into the roux and beer. The rarebit mixture went very quickly from a nice smooth paste into a blob – it seemed like the fat from the butter had separated out. Everything was quite salvageable, but possibly the final product was a bit greasy as a result.
Rarebit is definitely more interesting than cheese on toast, and if you get the grilling just right the lovely bubbly brown appearance is quite appetising.
Oh, make sure to use a nice crusty loaf too – no pre-sliced industrial rubbish.
– Waz
The post Pulling a rarebit out of the hat appeared first on Crash Test Kitchen.
86 episodes
Share
