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Recipe Thread - Page 22

post #316 of 456
Quote:
Originally Posted by mgm9128 View Post

Is there anything specifically you'd only want to use beef for?
I was paying like $4/lb for veal. Luckily, I have found a source for free bones.

Things that you want beefy flavor for. E.g. onion soup.
post #317 of 456
I use 50% meat 50% bone for stocks, generally. The old fashioned way.
post #318 of 456
my fairway in pelham never has veal bones, I have to go to this place called morton williams in hartsdale.
post #319 of 456
Quote:
Originally Posted by iammatt View Post

I use 50% meat 50% bone for stocks, generally. The old fashioned way.

cash money baby!

I actually used veal shank once in stock I was making for my mother, she was paying the grocery bill so what did I care, but when she saw the total she flipped. Never did that again.
post #320 of 456
The butcher will give me trimmings and tendons and such. Still, I don't use much veal stock at all, so the cost differential over time is minimal.
post #321 of 456
MM--Yea I just use roasted veal breast for stock. After trying many excessively masturbatory recipes, I settled on one that's basically straight out of Gagnaire's book, but with a pressure cooker.

3 lb veal breast, roasted. 1 Carrot. 1 Onion. Handful of dried shitake. Water. Easy.

I think he's right. "I like to get the specific taste of the food in any meat essence. You shouldn't overload the recipe with too many vegetables or herbs."
post #322 of 456
Quote:
Originally Posted by Piobaire View Post

I'm glad my question led to a rather philosophical post.
However, it was more meant to get some suggestions of what to put in the braising liquid in terms of flavours...

Since the you like za'atar maybe keep that ball rolling with a braise flavored by the Arab world? Saffron, cumin, powdered ginger, cinnamon, and all spice along with the typical root vegetables and red wine.
post #323 of 456
I go to my butcher and get meat scraps for free. I find if you just ask for things nicely, you can usually get them.
post #324 of 456
Meat makes for very clear stocks as well. I also throw a whole chicken in with my chicken stock, then make salad with it.

You can make parmentier or ravioli with the cooked veal.
post #325 of 456
Quote:
Originally Posted by shibbel View Post

Since the you like za'atar maybe keep that ball rolling with a braise flavored by the Arab world? Saffron, cumin, powdered ginger, cinnamon, and all spice along with the typical root vegetables and red wine.

This is great if you add a few dried fruits at the end to soak in the sauce.
post #326 of 456
Quote:
Originally Posted by AEK View Post

MM--Yea I just use roasted veal breast for stock. After trying many excessively masturbatory recipes, I settled on one that's basically straight out of Gagnaire's book, but with a pressure cooker.
3 lb veal breast, roasted. 1 Carrot. 1 Onion. Handful of dried shitake. Water. Easy.
I think he's right. "I like to get the specific taste of the food in any meat essence. You shouldn't overload the recipe with too many vegetables or herbs."

Cool. I just use Knorr.
post #327 of 456
Wow. So Fresh Direct has oxtails for $5.99/lb, and will wrap them like a flower. NIIICE.
261
post #328 of 456
Quote:
Originally Posted by AEK View Post

MM--Yea I just use roasted veal breast for stock. After trying many excessively masturbatory recipes, I settled on one that's basically straight out of Gagnaire's book, but with a pressure cooker.
3 lb veal breast, roasted. 1 Carrot. 1 Onion. Handful of dried shitake. Water. Easy.
I think he's right. "I like to get the specific taste of the food in any meat essence. You shouldn't overload the recipe with too many vegetables or herbs."
How much stock will it yield?
post #329 of 456
Quote:
Originally Posted by b1os View Post

How much stock will it yield?

I use two liters of water, an end up with slightly over 2 liters of stock.
post #330 of 456
Quote:
Originally Posted by AEK View Post

I use two liters of water, an end up with slightly over 2 liters of stock.

Damn. That's so fucking modern.
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