You cannot copy content of this page

Stock

Stock

Real Chicken Soup

As a retired chef (13 good restaurants over 3 global sites)..with no illusions, I have an ‘essential’ view. It’s easy. Save ALL cut-offs from vegetables except cucumber, celery leaves (bitter), potato peels (rot) , or anything you don’t want to ‘enhance’ you flavor with….say, cinnamon. Save ALL bones, no matter what carcass – they will …

Real Chicken Soup Read More »

Consommé

For a quick and easy consommé take a flavourful stock, season, mix one part egg white to three parts stock, seal without air in a heavy duty sandwich bag, tie the top with string, simmer in a pan of water for around half an hour, then pour the entire contents through a cloth.  Steve Groves …

Consommé Read More »

Consommé

Have pesky bubbles or film on top of your consommé (filtered stock)? Just drag a folded paper towel across the top to clean it up.

Stock

Always make stock in a large quantity and freeze it in plastic bags. That way, when you want to make a nice soup or boil veggies, you can simply pull the bag out of the freezer.Charlie Trotter – Charlie Trotter’s, Chicago

Lazy stock

I call this the lazy stock. Our restaurant kitchen is mini, and having only two induction hobs means that having a massive stock pot ticking over all day is an impossible dream. But since we use lots of trotter and smoked ham stocks in the sauces we had to find a way. We now cook …

Lazy stock Read More »