Joined: 29 Sep 2004 Posts: 2498 Location: Los Angeles, California, USA
Posted: Thu Feb 03, 2005 10:20 pm Post subject:
Damn! Every time I come on here to say ONE thing, you guys have set up three more really interesting topics and I can't get away from the *&^ computer monitor! [said the girl with, aparently, NO self-control]
Aaaanywaaaay, I may have a French stock solution for you. Today I'm making mushroom barley soup from stock that I cooked for 2 days in my slow cooker. It didn't get reduced and simply isn't flavorful enough but if I reduce it I'm going to end up with a bowl of soup and not the hearty dinner I had anticipated. So I headed off to Whole Foods looking for a good fortification.
I came home with Aromont demi-glace. This is a French product that will make a gallon of stock from 210g of demi-glace.
The French address is: Aromont SA, 02340 Montcornet. France. [That doesn't seem like nearly enough info for an address, does it? But it's what's on the tiny jar.] Perhaps if people could reach them, they could advise where local distributors/retailers would be.
They produce beef, chicken and vegetable products. The jar (beef) I have has quite a number of things in it that I've never seen in a stock recipe, but maybe it would be a port in a storm for somebody on that side of the Atlantic.
Thanks for the link; I may buy a rotisserie chicken from the butcher today and just use the bones. But first, I'm off to Thanksgiving, the American store, to see if maybe they have it.
I know bouillion is a good substitute, but it can get salty. Also I use stock a lot on smaller quantities, like to make a version of 7-hour lamb (my plan for tonight) or to moisten left-over lentils or split peas. I'll keep you posted on my travails! _________________ Don't forget the cannolis!
Also I use stock a lot on smaller quantities, like to make a version of 7-hour lamb (my plan for tonight) or to moisten left-over lentils or split peas.
Good luck at the American store, Lady Amalthea - but don't let that stop you from making stock anyway.... Freeze your stock in icecube trays like my sister does.
Joined: 18 Dec 2004 Posts: 136 Location: New York City
Posted: Sun Feb 20, 2005 1:23 am Post subject:
Well, I ended up wandering all around looking for stock (only vegetable soup at the American store) and finally went to the Jewish quarter where they offered me dehydrated stock, chicken broth and kosher bouillon cubes. I opted for the kosher bouillon cubes and the woman assured me they were good and not terribly salty She was right! I even used two in my borscht tonight. One of these days, though, I will make stock from scratch... _________________ Don't forget the cannolis!
All times are GMT + 1 Hour Goto page Previous1, 2, 3
Page 3 of 3
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum
FAQ
Search
Memberlist
Usergroups
Profile
Log in to check your private messages
Last posts feed
Register
Log in
