Sorry. I saw an episode where he had his shirt off. All I can say is that the man either has a rock-solid ego, or very little of one at all.Congratulations wrote:Yay! I learned that on Good Eats. Alton Brown is sexy.Nanohedron wrote:If I understand correctly, stock is made from bones and broth is made from meat. Here in Amerikay, anyway. Some guy on the Food Network said so, so naturally I buy that. "Saw it on TV and all" sort of thing, you know. Of course, if you're making a soup from stock, the stock colloquially gets called the broth once it's soup. Go figure.Dale wrote:Chicken stock is really what I mean. Just liquid, not solids in it. But, I buy it in containers that are labelled chicken broth.
Word to the wise: if you're making stock from fowl, don't boil the bones. Simmer them if you want the stock to be nice and clear, otherwise boiling makes for cloudy stock, and we don't like cloudy stock. Why this isn't an issue with other stocks is a mystery to me.
3Fish Chowder
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Typically, in the grocery store you can buy canned or dehydrated "chicken broth", which is pretty flat flavored, made of chicken and water. It's pretty common.
A rarer find is "chicken stock", which is actually made with chicken bones and vegetables.
Chicken broth is pale yellow. Chicken stock is brown. I know "broth" and "stock" are supposed to mean essentially the same thing, but that's not the case in the grocery store.
This is the stock I most often see in stores:
(that's not my picture)
Here's a typical broth
To me, cans of chicken broth like this taste indistinguishable from chicken bullion.
A rarer find is "chicken stock", which is actually made with chicken bones and vegetables.
Chicken broth is pale yellow. Chicken stock is brown. I know "broth" and "stock" are supposed to mean essentially the same thing, but that's not the case in the grocery store.
This is the stock I most often see in stores:
(that's not my picture)
Here's a typical broth
To me, cans of chicken broth like this taste indistinguishable from chicken bullion.
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you can clarify a cloudy stock with egg whites and egg shells. the stock should be at a bare simmer; gently slip the egg whites and shells on top of the stock. In a few minutes all that guck will stick to the egg whites and the sauce should clear up.
Gotten from Julia Child, I think... somewhere
PS the chowdah recipe is the same as mine that I stole from a book called "Cod". Really....
Gotten from Julia Child, I think... somewhere
PS the chowdah recipe is the same as mine that I stole from a book called "Cod". Really....
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Actually, most chicken broth/stock that is sold as a powder is a bunch of chemicals that "taste like" chicken soup, but there is actually no chicken in it. If you're lucky, someone might have waved a rubber chicken over it, but that's about it. Tasty!
djm
djm
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Over here everything that is used as a base for soup/sauce/etc is stock. To us Broth is a type of soup.
Answers.com has the following definition:
1)The water in which meat, fish, or vegetables have been boiled; stock.
2)A thin, clear soup based on stock, to which rice, barley, meat, or vegetables may be added.
3)A liquid containing nutrients for culturing microorganisms: “[They] grew bacteria in a small flask of broth” (Horace Freeland Judson).
Part of the definition of Stock from the same site:
The broth in which meat, fish, bones, or vegetables are simmered for a relatively long period, used as a base in preparing soup, gravy, or sauces.
So it seems broth is stock and stock is broth.
Now I'm really hungry and feel like cooking some good hearty broth like my mum makes.
Answers.com has the following definition:
1)The water in which meat, fish, or vegetables have been boiled; stock.
2)A thin, clear soup based on stock, to which rice, barley, meat, or vegetables may be added.
3)A liquid containing nutrients for culturing microorganisms: “[They] grew bacteria in a small flask of broth” (Horace Freeland Judson).
Part of the definition of Stock from the same site:
The broth in which meat, fish, bones, or vegetables are simmered for a relatively long period, used as a base in preparing soup, gravy, or sauces.
So it seems broth is stock and stock is broth.
Now I'm really hungry and feel like cooking some good hearty broth like my mum makes.
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Making your own chicken stock is a cinch and is so much better than anything you can buy in the store that there's no contest. I make 3 or 4 quarts at a time and freeze it in 2- or 4-cup-size containers. You can use it in soups or in place of water when cooking rice or vegetables...it's delicious. Our local butcher shop sells chicken bones with some meat still on them for way cheap -- 99 cents Canadian for about 4 pounds.
Take 3-4 pounds of chicken parts and/or bones
1 cup chopped onion (don't even bother to peel it)
1 cup chopped carrot
1/2 cup chopped celery
1 sprig of fresh thyme or a pinch of dried thyme
1/2 bay leaf
A few sprigs of fresh parsley
A teaspoon or more of salt
Four quarts of water
Put everything together in a stockpot, bring almost to a boil and then simmer, partially covered for at least 2 hours. Strain, refrigerate for a day, skim off any fat, then put in containers and freeze.
Another wonderful and simple stock is shrimp stock: if you buy shrimp with their shells on, don't throw the shells away...use them for this stock:
4 cups of shrimp shells (from about 2 pounds of shrimp)
1 tsp salt
4.5 cups of water
Combine everything in a saucepan, bring to a boil, then turn heat to low and cover. Cook for 15 minutes, cool, and strain. Keep in fridge for up to 2 days or freeze. This is good as the basis for any fish soup, shrimp soup, or garlic soup.
Also note that, in the US at least, almost all shrimp that you buy in the supermarket were sold to the market frozen and then thawed for sale, so you're best off buying frozen shrimp and thawing them yourself at home.
The recipes above are from Mark Bittman.
Take 3-4 pounds of chicken parts and/or bones
1 cup chopped onion (don't even bother to peel it)
1 cup chopped carrot
1/2 cup chopped celery
1 sprig of fresh thyme or a pinch of dried thyme
1/2 bay leaf
A few sprigs of fresh parsley
A teaspoon or more of salt
Four quarts of water
Put everything together in a stockpot, bring almost to a boil and then simmer, partially covered for at least 2 hours. Strain, refrigerate for a day, skim off any fat, then put in containers and freeze.
Another wonderful and simple stock is shrimp stock: if you buy shrimp with their shells on, don't throw the shells away...use them for this stock:
4 cups of shrimp shells (from about 2 pounds of shrimp)
1 tsp salt
4.5 cups of water
Combine everything in a saucepan, bring to a boil, then turn heat to low and cover. Cook for 15 minutes, cool, and strain. Keep in fridge for up to 2 days or freeze. This is good as the basis for any fish soup, shrimp soup, or garlic soup.
Also note that, in the US at least, almost all shrimp that you buy in the supermarket were sold to the market frozen and then thawed for sale, so you're best off buying frozen shrimp and thawing them yourself at home.
The recipes above are from Mark Bittman.
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Bloomfield wrote:salt pork
So named because it is salt-cured, this is a layer of fat (usually with some streaks of lean) that is cut from the pig's belly and sides. Salt pork is often confused with fatback, which is unsalted. It varies in degree of saltiness and often must be blanched to extract excess salt before being used. It's similar to bacon but much fattier and unsmoked. Salt pork can be refrigerated tightly wrapped for up to a month. It's used primarily as a flavoring and is an important ingredient in many dishes throughout New England and the South.
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In the past, I believe, salt curing meat use to be done with more than just side and belly pork. Prior to and including the civil war salt pork was given out as a ration and it often the whole butchered pig that was salted not just the fatty sections. I often wonder what many of the older recipes tasted like with the older ingredients.Bloomfield wrote:salt pork
So named because it is salt-cured, this is a layer of fat (usually with some streaks of lean) that is cut from the pig's belly and sides. Salt pork is often confused with fatback, which is unsalted. It varies in degree of saltiness and often must be blanched to extract excess salt before being used. It's similar to bacon but much fattier and unsmoked. Salt pork can be refrigerated tightly wrapped for up to a month. It's used primarily as a flavoring and is an important ingredient in many dishes throughout New England and the South.
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Re: 3Fish Chowder
Making my annual batch today. Merry Christmas to all!
Re: 3Fish Chowder
Does it last the whole year?Dale wrote:Making my annual batch today. Merry Christmas to all!
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Re: 3Fish Chowder
No. I just can't afford it more often. $ or calories.dwest wrote:Does it last the whole year?Dale wrote:Making my annual batch today. Merry Christmas to all!
Re: 3Fish Chowder
Is it just me or does it seem a bit odd to confuse chowder and fruit cake?
Picture a bright blue ball just spinning, spinning free
It's dizzying, the possibilities. Ashes, Ashes all fall down.
It's dizzying, the possibilities. Ashes, Ashes all fall down.
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Re: 3Fish Chowder
I should say so. But what makes you ask such an outlandish question?Denny wrote:Is it just me or does it seem a bit odd to confuse chowder and fruit cake?
No delicious Yule chowder for me today, unfortunately. But does scampi do the job? With prime rib, a tatty, and asparagus?
Drambuie to follow...
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Re: 3Fish Chowder
Asparagus is the queen, well, actually, the king of all vegetables.
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Re: 3Fish Chowder
On the West Coast chowders are often served in hollowed out sourdough loafs.gonzo914 wrote:How else would one serve this stuff?Dale wrote: When served in bowls (the recommended method) garnish with a little chopped parsley or dried green onion.
Its a double down on comfort food!
NOM, NOM, NOM!!!!
Which reminds me;
Does anyone else make bread?
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