Comments on: The Cardinal Rules of Stock Making http://marxfood.com/the-cardinal-rules-of-stock-making/ Fine Wholesale Food: Wild Mushrooms, Game Meats, Fresh Seafood, Palmleaf Dinnerware, Camelina Seeds and other Specialties Wed, 23 May 2012 00:34:03 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Eileen http://marxfood.com/the-cardinal-rules-of-stock-making/comment-page-1/#comment-20921 Eileen Fri, 03 Sep 2010 00:16:01 +0000 http://marxfood.com/?p=3253#comment-20921 Great tips and just the right amount of detail. Thanks for the info! Great tips and just the right amount of detail. Thanks for the info!

]]> By: MarxFoods.com Blog » Blog Archive » How to Make Veal Stock http://marxfood.com/the-cardinal-rules-of-stock-making/comment-page-1/#comment-11671 MarxFoods.com Blog » Blog Archive » How to Make Veal Stock Sun, 25 Oct 2009 21:43:11 +0000 http://marxfood.com/?p=3253#comment-11671 [...] 8. Strain and drop your stock: Strain your stock through the finest strainer you’ve got (with cheesecloth added if necessary) and quickly reduce the temperature (“drop”) through the use of an ice water bath. Dropping your stock is particularly important with bone-based stocks for safety reasons. For further explanation of stock dropping, refer to the cardinal rules of stock making. [...] [...] 8. Strain and drop your stock: Strain your stock through the finest strainer you’ve got (with cheesecloth added if necessary) and quickly reduce the temperature (“drop”) through the use of an ice water bath. Dropping your stock is particularly important with bone-based stocks for safety reasons. For further explanation of stock dropping, refer to the cardinal rules of stock making. [...]

]]> By: ChefBliss (Tiersa) http://marxfood.com/the-cardinal-rules-of-stock-making/comment-page-1/#comment-5924 ChefBliss (Tiersa) Thu, 23 Apr 2009 18:53:08 +0000 http://marxfood.com/?p=3253#comment-5924 Great post, I've been planning on making more stock and this is just what I need since my last batch was, shall we say, less than successful!! I wanted to also let you know that my post today includes some links to your chipotles! http://chefbliss.blogspot.com/2009/04/fabulous-tex-mex-winners.html Thanks again, I'm enjoying them!! Great post, I’ve been planning on making more stock and this is just what I need since my last batch was, shall we say, less than successful!! I wanted to also let you know that my post today includes some links to your chipotles! http://chefbliss.blogspot.com/2009/04/fabulous-tex-mex-winners.html Thanks again, I’m enjoying them!!

]]> By: Matthew http://marxfood.com/the-cardinal-rules-of-stock-making/comment-page-1/#comment-5923 Matthew Thu, 23 Apr 2009 18:30:24 +0000 http://marxfood.com/?p=3253#comment-5923 Dear Lynn, Apologies for throwing "bone blanch" out there without explaining it in this entry. It's gone over in more depth in the upcoming stock technique posts, but basically before using bones in stock you need to simmer them (blanch them) in water to clean them off so whatever's still sticking to them doesn't get in your stock. Bouillon cubes are certainly convenient, particularly because they last so long...but if you look at the ingredients list I think you'll see that they contain a huge amount of salt and preservatives that all end up in your soup. Homemade is the way to go if you have the time. Matthew Dear Lynn,

Apologies for throwing “bone blanch” out there without explaining it in this entry. It’s gone over in more depth in the upcoming stock technique posts, but basically before using bones in stock you need to simmer them (blanch them) in water to clean them off so whatever’s still sticking to them doesn’t get in your stock.

Bouillon cubes are certainly convenient, particularly because they last so long…but if you look at the ingredients list I think you’ll see that they contain a huge amount of salt and preservatives that all end up in your soup. Homemade is the way to go if you have the time.

Matthew

]]> By: lynn a. http://marxfood.com/the-cardinal-rules-of-stock-making/comment-page-1/#comment-5918 lynn a. Thu, 23 Apr 2009 18:15:27 +0000 http://marxfood.com/?p=3253#comment-5918 Dropping stock! Bone blanch ! Now bone blanch sounds scary, reminds me of a CSI story. LOL. But seriously, what is bone blanch? Excellent article. Almost all of this I didn't know. I've put pots in the sink to cool and didn't know if it was really safe to do that or not. Now I know. Thank you for all this information. This is great. This year I have learned to use chicken stock in many dishes, and at times have relied on boullion cubes. Homemade would suit me better. Lynn A. Dropping stock! Bone blanch ! Now bone blanch sounds scary, reminds me of a CSI story. LOL. But seriously, what is bone blanch? Excellent article. Almost all of this I didn’t know. I’ve put pots in the sink to cool and didn’t know if it was really safe to do that or not. Now I know.

Thank you for all this information. This is great. This year I have learned to use chicken stock in many dishes, and at times have relied on boullion cubes. Homemade would suit me better.

Lynn A.

]]>