As with all good things there comes a time when it needs to be shared. Well, as I was making this soup for a dinner party I was asked by several people for the recipe. That is easier said than done since I like to take a recipe of someone else’s and just tweak it as I go along. Sometimes I do things the conventional way and many times I do it my own way. I suppose that is why I love cooking so much – because it can be left up to my interpretation. My apologies if it seems complicated or long. But I assure you that if you just use…
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Tip of the Day: Chicken Stock
I guess it is time again for my next tip and culinary tid bit! I thought today I would put up a simple chicken stock. I already told you how a good beef stock is great but a good chicken stock and a good beef stock is Fantabulous. Tip of the Day: Chicken Stock Have you ever roasted a chicken, cut it apart and then thrown out the bones? Well, don’t! Use them in your chicken stock just the same as you would non-cooked bones…just don’t rinse them. Vocabulary Words Degreasing – When a stock is refrigerated, fat rises to its surface, hardens and is easily lifted or scraped away…
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Tip of the Day: Beef Stock
It’s been a while since my last post so I thought I would just post some of the new things I am learning in school. I definitely won’t have a lot of time to type up “books” anymore but hopefully my little tips of the day will help you further your cooking techniques if you want them to. Tip of the Day Beef Stock Never boil a stock rapidly. It reincorporates the impurities that come out of the bones back into the stock. Still edible just not a perfect product! Vocabulary Words mirepoix (meer-pwa) -50% onion to 25% carrot and 25% celery by weight (usually 1lb total) bouquet garni (boo-KAY…
