Drop it like it's stock.

[Huntsman]

^ Thanks, Manton. I didn't realize this thread was about non-monetary stock.

I agree with foodguy; your bouquet is beautiful.

~ H

 

[foodguy]

it should also be remembered that these rules for stock-making -- anyone's whether it's escoffier or manton (not that there's that much difference -- are subject to taste. for example, i really like a bit of carrot and celery in fish stock ... not as much as in meat stock, but it does add depth.

 

[quar]

You guys obviously store your stock in small portions, in the freezer. Is it harmful to thaw the stock by placing it in a saucepan under heat? Does that ruin it in any way compared to letting it thaw at room temperature slowly?

 

[kwilkinson]

no

 

[mordecai]

I actually usually use a few cups for risotto and other rice dishes and things requiring liquid and about 2 quarts on a pistou soup or something similar. I made a ton this time though so I will probably freeze it.

 

[Manton]

I don't find that the flavor difference for rice is any different from boxed so you may as well use Swanson's for that. For soups and sauces, etc., use home made.

 

[foodguy]

Originally Posted by Manton

I don't find that the flavor difference for rice is any different from boxed so you may as well use Swanson's for that. For soups and sauces, etc., use home made.

for the most part, i agree manton. in fact, usually when i make risotto, i use a combination of half canned stock and half water, bolstered by the trimmings of whatever the main ingredient is (asparagus peels, etc.).
but i have to confess that one of the best risottos i've ever made was a wild mushroom risotto where i used a big batch of jellied chicken stock that a friend had given me as a sure-fire cure for my wife's cold. the cold might have been cured faster without the risotto, but everyone else really loved the dish.

 

[ChicagoRon]

Originally Posted by foodguy

for the most part, i agree manton. in fact, usually when i make risotto, i use a combination of half canned stock and half water, bolstered by the trimmings of whatever the main ingredient is (asparagus peels, etc.). but i have to confess that one of the best risottos i've ever made was a wild mushroom risotto where i used a big batch of jellied chicken stock that a friend had given me as a sure-fire cure for my wife's cold. the cold might have been cured faster without the risotto, but everyone else really loved the dish.
When I do mushroom risotto, I usually reconstitute some porcini and use half store-bought veggie stock, and half the mushroom water... which give it a really rich earthy undertone - but you gotta LOVE mushroom. I just saw the fresh morels are starting to come East. I'm going to have to look up Matt's Morel-mania posts when Passover ends. I'm ready to try my mushroom-in a mushroom-in a mushroom turducken.