Posts Tagged stock

On Shanton Demiglace

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2018/04/29/on-the-importance-of-bone-stocks/ * https://tastingmenu.wordpress.com/2010/11/25/on-chinese-superior-broth-%e9%ab%98%e6%b9%af%e4%b8%8a%e6%b9%af/ * https://tastingmenu.wordpress.com/2011/03/22/chili-shrimp-from-iron-chef-chen-kenichi/ Recently, I’d been musing over my recent reflections on bone stocks, sauces and my thoughts about applying demiglace techniques to chinese cooking. The superior broth/stock that I’ve been making for sometime now has been: Sheung Tong Broth 1 lb chicken 1 lb smithfield ham 6 […]

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Ingredient Alert (update)

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/08/30/chicken-stock/ Recently, when I was shopping at my local Whole Foods (Newtonville), I discovered that they discontinued carrying the Perfect Additions frozen soup stock product.  Fortunately, after making a number of phone calls, Whole Foods, Fresh Pond in Cambridge indicated that they do carry the product line.

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On Stock

“The ideology of stock is important.  The idea is to remove (extract) through extended gentle heat the flavor and gelatin of the bones and meat while continually removing the impurities…released through the cooking process.” – Thomas Keller, The French Laundry Cookbook, p 220 “The wonderful flavor of good French food is the result, more often […]

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