metlock stein is a traditional Swiss chard recipe that uses dried, not dehydrated, metlock for the base. It’s a great way to add a bit of crunch to your favorite pasta or side dish that is hearty as it is.
I’ve been playing with the recipe a bit and have just discovered a few new ways to make it. I actually have one recipe in my personal cookbook that I use quite a bit. It’s a bit of a twist on the classic stein recipe because it has the added bonus of steeping the dried metlock for a good long time. And because metlock is such a great, naturally occurring substance, this is one recipe I am happy to share.
This recipe takes a little bit of work, but once you get the hang of it you can make a bunch of steins in no time flat. All you need is water, salt, and metlock. It’s not as good as the recipe that I have, but is really good.
You don’t need any kind of special equipment to make these, just a good pot, a few drops of salt, and a couple of teaspoons of metlock.
My first time making these, they came out great! I used them to make the “I love you, I hate you, I love you even more” steins. I didn’t realize why they were so good until I tried to put them all together in the blender and the first one just dissolved right away. I guess that they just do a good job of “melting away” the first time they get heated.
It’s not exactly what I had in mind, but at least they don’t fall apart when you squeeze them. These are quite good and very easy to make. I used to make them myself until my wife insisted on me buying the recipe and making it on our own.
They are definitely worth trying. I’m not sure what the problem is with them being an alternative to regular butter, but there’s a definite potential for them to be too high in calories when you make them and the texture is far too soft. Some might think that they’d make a great alternative to butter because they are really quite rich and creamy. However, if you are trying to lose weight or are trying to get rid of belly fat I suggest you avoid them altogether.
I do not recommend metlock stein. They are really, really soft and quite rich and creamy but the recipe I’ve found on the net is not nearly as easy. After I searched through them for a while, I went back to the same recipe and made them a few times and didn’t get much out of them. I also tried butter and they were not nearly as good as the metlock stein recipe.
Well, you could say they are soft, creamy, and rich, but you would be wrong. They are very soft. They are creamy and rich, but they don’t have the rich butter flavor that I like or the creamy texture of the metlock stein recipe.
