354 replies to this topic

[Seli]

Nukelavee, on 10 July 2012 - 09:20 AM, said:

I found endive to be really bitter the first time I ever had it (on a trip to Belgium).  Once I figured out it wasn't a "solo" vegetable, yum.

That was teh same trip a seriously jet lagged Marco asked teh waitress for jam to put on his fries...he actually wanted mustard.

Which endive was that, the green one or the white broadleaved one? Both can be bitter, although the bitterness has been bred out to a large extent, and both can do well as a solo vegetable. Although they do get more palatable when combined with some other ingredients.

[Cadiva]

Do you not have stock cubes in the US then? We've got a variety of options when it comes to stock over here in the UK if you don't have time/the ability to make your own from bones ranging from fresh stock in plastic tubs, stock cubes, powdered or granules, concentrated stock in jelly form etc.

Edited by Cadiva, 11 July 2012 - 07:51 AM.

[MercenaryChef]

Cadiva, on 11 July 2012 - 07:48 AM, said:

Do you not have stock cubes in the US then? We've got a variety of options when it comes to stock over here in the UK if you don't have time/the ability to make your own from bones.

we have those too. and i find those also to be garbage not fit for human consumption.

[Cadiva]

MercenaryChef, on 11 July 2012 - 07:51 AM, said:

we have those too. and i find those also to be garbage not fit for human consumption.

How odd, they're used widely over here and not just by Joe Public. There's quite a few chefs have their own line in them as well.

[MercenaryChef]

Cadiva, on 11 July 2012 - 07:57 AM, said:

How odd, they're used widely over here and not just by Joe Public. There's quite a few chefs have their own line in them as well.

just because they are endorsed by a chef who is getting paid a lot of money to do so does not mean they are quality.

there is simply no store purchased equivalent of taking the time and love to make a proper stock.

[Ser Robin Hill]

Do you really think that something that has been reduced from a liquid into dry cubes or granules, hasn't lost taste in the process?

[Cadiva]

MercenaryChef, on 11 July 2012 - 07:59 AM, said:

just because they are endorsed by a chef who is getting paid a lot of money to do so does not mean they are quality.

there is simply no store purchased equivalent of taking the time and love to make a proper stock.

And I don't see anyone arguing that that isn't the case but not everyone has that luxury.

Robin Hill, on 11 July 2012 - 08:00 AM, said:

Do you really think that something that has been reduced from a liquid into dry cubes or granules, hasn't lost taste in the process?

Who me? No I don't think they haven't lost something in the process of reduction, however I've also not argued anywhere about the quality of stock cubes or alternative stock products versus making your own.

Edited by Cadiva, 11 July 2012 - 08:04 AM.

[Raidne]

I did not appreciate homemade stock until I made some and while I do not really think that whole dishes are rendered unedible by the use of canned stock, etc., the difference is profound. It's kind of like...okay, take a slice of Kraft processed cheese, and then a slice of real cheddar. The processed cheese is not strictly inedible, but it's just not a substitute for real cheddar. As long as you're okay with the equivalent of Kraft processed American cheese, carry on with the canned stock. For most people, I think (including me), you haven't analogously had enough real cheese to fully appreciate how much your processed American cheese sucks, and so you're okay with canned stock.

Since I am not a chef and am not very familiar with making stock, I just buy chicken wings, roast them, and use them for the stock, because the sheer amount of cartilage present in the wings means the stock is foolproof and will always gelatinize. This is not the cheapest way to make stock, but until my technique gets better it's cheaper than the opportunity cost of wasting the time and not having good stock at the end of it.

[MercenaryChef]

Cadiva, on 11 July 2012 - 08:02 AM, said:

And I don't see anyone arguing that that isn't the case but not everyone has that luxury.

well this is a thread about the right and true path of proper cooking.

Raidne, on 11 July 2012 - 08:04 AM, said:

Since I am not a chef and am not very familiar with making stock, I just buy chicken wings, roast them, and use them for the stock, because the sheer amount of cartilage present in the wings means the stock is foolproof and will always gelatinize. This is not the cheapest way to make stock, but until my technique gets better it's cheaper than the opportunity cost of wasting the time and not having good stock at the end of it.

follow my above stock tips or use the recipes in that book you have. you will always make a great stock using those methods.

[Angalin]

MercenaryChef, on 10 July 2012 - 04:41 PM, said:

and should you still not have the time to make proper stocks you can purchase my services. i will come up to  your home fill your pantry and freezer with food and be off like a tattooed death metal culinary mary poppins.

This has potential.

[Aoife]

Can we trade Y shower beers for Z liters of stock?

[Nukelavee]

Seli - pretty certain it was the white.  The first night I know it was served with ostrich steaks.

[Seli]

Nukelavee, on 11 July 2012 - 10:45 AM, said:

Seli - pretty certain it was the white.  The first night I know it was served with ostrich steaks.

That should be a nice combination, but I can imagine why someone would be surprised by the taste.

[Nukelavee]

I expected more of an oniony flavour.

[wolverine]

Angalin, on 11 July 2012 - 09:44 AM, said:

This has potential.

I freeze it in freezer bags or re-used sour cream containers.  Same thing we use for freezing veggies from the garden.  Most of my chicken stock comes from home raised chickens (by my brother actually).

I also use granulated stock when I am out of the real stuff.  Liquid stuff is too expensive for me.  This stuff works for certain things but I sure as hell am not making my chicken noodle soup out of that shit.