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Old 11-02-2015, 10:44 AM   #21
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In my case, it's about thrift. I don't want to waste the water I poached the chicken in, so I save it and add it to soup (along with stock) or stew (instead of water) or use it to make rice. I don't use it by itself for soup.
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Old 11-02-2015, 11:07 AM   #22
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Originally Posted by puffin3 View Post
I never use carrots. I take the advice of Thomas Keller (French Laundry). He writes that carrots are "flavor sponges" which absorb a lot of flavor. Especially in delicate flavored broths/stocks. When the carrots are discarded a lot of flavor is ending up in the garbage.
Thomas Keller may be a great chef but he is not a food scientist. I just re-read the section of Shirley Corriher's book "Cookwise" on making chicken stock. She uses carrots. If they soaked up flavor, I'm sure she would have mentioned it.

Since you don't use carrots, you won't see the orange tinge they give to stock. That's beta carotene, baby, infused into the stock! Good stuff
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Old 11-02-2015, 11:12 AM   #23
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Originally Posted by Chief Longwind Of The North View Post
If the stock is made from fish, it is called a fume'.
Actually, that's fumet. (Sorry, Chief, it's my inner copy editor )
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Old 11-02-2015, 11:19 AM   #24
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Originally Posted by GotGarlic View Post
Actually, that's fumet. (Sorry, Chief, it's my inner copy editor )
That's what I thought, but I didn't feel like using up any spoons looking it up to make sure I was remembering correctly.
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Old 11-02-2015, 05:20 PM   #25
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Originally Posted by GotGarlic View Post
Actually, that's fumet. (Sorry, Chief, it's my inner copy editor )
Thanks.

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Old 11-03-2015, 09:31 AM   #26
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I like to make 'chicken veloute' soup. Served with very thin sliced cold medallions of prawn butter spread on fresh baguette.
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Old 11-03-2015, 04:06 PM   #27
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Does the phrase 'bone broth' set anyone else's teeth on edge? Broth made from bones with no meat would be pretty flavorless, if you ask me, but the 'bone broth' proponents talk like it is the nectar of the gods and will cure anything that ails you. :)

I want my stock made with meaty chunks of bone, carrots, onions and celery.
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Old 11-03-2015, 04:31 PM   #28
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Does the phrase 'bone broth' set anyone else's teeth on edge? Broth made from bones with no meat would be pretty flavorless, if you ask me, but the 'bone broth' proponents talk like it is the nectar of the gods and will cure anything that ails you. :)

I want my stock made with meaty chunks of bone, carrots, onions and celery.
It is the marrow in the bones that gives it flavor.
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Old 11-03-2015, 04:45 PM   #29
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Does the phrase 'bone broth' set anyone else's teeth on edge? Broth made from bones with no meat would be pretty flavorless, if you ask me, but the 'bone broth' proponents talk like it is the nectar of the gods and will cure anything that ails you. :)

I want my stock made with meaty chunks of bone, carrots, onions and celery.

Yes, I agree. Ridiculous.
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Old 11-03-2015, 05:54 PM   #30
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Originally Posted by cinisajoy View Post
It is the marrow in the bones that gives it flavor.
It's partly that and partly the collagen in the connective tissue that melts and becomes gelatin. The gelatin also gives body to the stock.

And yes, the term bone broth is ridiculous. It's just stock.
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