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Old 08-29-2008, 09:33 PM   #31
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Fish do not extract air from the water. They extract oxygen.

Keeping homemade garlic in the fridge is safe for about 10 days, no longer. It does not matter how hygienic you are. Botulism can still grow.

Anaerobic
1 a: living, active, occurring, or existing in the absence of free oxygen <anaerobic respiration> <anaerobic bacteria> b: of, relating to, or being activity in which the body incurs an oxygen debt <anaerobic exercise>
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Old 08-29-2008, 09:43 PM   #32
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Nup
If you put a fish in pure (distilled) water, it will drown. The water must be airated.

A common method of preparing salt or sea water for fish tanks. Is to put the water in a large container like a large bucket, and wait. After about 4 to 6 weeks all life will be dead...suffocated...drowned. Then the sea water is sterile enough for an aquarium. Once an air pump is in and airating the water, fish can once again survive.



My edit was just to correct a "typo".
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Old 08-29-2008, 10:27 PM   #33
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Originally Posted by Argamemnon View Post
I have just made my first veal stock, it's still cooking :) I want to cook lentils tomorrow, maybe also lentil soup, but I don't know how much stock I should use..

Using only stock would of course be way too heavy I assume? If I use 1 cup water, how much stock should I add for example? Thanks in advance!

Hi Argamemnon,
A well made and flavoursome veal stock would not be, and should not be too heavy for cooking lentils.

Which type of lentils are you cooking? Red, green or brown?

What else are you cooking - braised Puy Lentils, cooked in stock with duck breasts, following and initial sauté and finished on the lentils make a magnificant dish.

Red lentils lend themselves to a dhal or dal and might be seasoned with a whole variety of spices.

IMHO, a good veal stock should be mild and mellifluous and used to cook lentils and beans with other ingredients without being diluted or denuded by water.

If you wish to use the stock to cook beans and lentils then the stock is best made/ cooked without the addition of salt, reduced until flavoursome (taste often) and after cooking and straining, used to cook the pulses, beans and lentils etc. Including salt in the stock and the using to cook pulses and beans renders beans and pulses hard. One should add salt at the end of cooking the lentils, beans etc. to flavour and season the ingredients. Adding salt or cooking in a medium which contains salt when cooking beans and lentils results in toughening the skins. Recipes for classic stocks do not include the addition of salt at any point as reduction of the stock, i.e., boiling intensifies the flavour, and in particular the salt content.

Hope this helps,
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Old 08-30-2008, 06:54 AM   #34
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Originally Posted by KissTC View Post
Nup
If you put a fish in pure (distilled) water, it will drown. The water must be airated.

A common method of preparing salt or sea water for fish tanks. Is to put the water in a large container like a large bucket, and wait. After about 4 to 6 weeks all life will be dead...suffocated...drowned. Then the sea water is sterile enough for an aquarium. Once an air pump is in and airating the water, fish can once again survive.



My edit was just to correct a "typo".
Distilled water does not mean water without oxygen. It is deionized water. The water does not need to be aerated, it needs to be oxygenated. It would be silly to use just oxygen though when air is free and plentiful and will get the fish the oxygen they need.

After 4-6 weeks in a non aerated tank everything will be dead because all the oxygen will be used up. It does not mean they needed air only. Oxygen would have worked too.

In any event, this is way off topic so we should probably get back to discussing stock.

This has nothing to do with stock though
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Old 08-30-2008, 07:15 AM   #35
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Distilled water does not mean water without oxygen. It is deionized water.

In any event, this is way off topic so we should probably get back to discussing stock.

This has nothing to do with stock though
Gizzz me da break mate...de-ion-ized...my back side!!!

H2O...Da "O" means oxygen...pure water is 1/3 oxygen!

Hang on a sec...Ya right...!!!

No wonder ya da Admin...Ya picked it up! We off topic!

Mmmm...Might have to start a new fishin fred.

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Old 08-30-2008, 07:52 AM   #36
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anyway.

Stock is good to freeze. I leave it frozen

I need my fridge space more then my freezer.

If you going to use it often then you can leave it in the fridge but I wouldnt let it sit in the fridge for more then a month tops.
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Old 08-30-2008, 07:55 AM   #37
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I do not know any stock that would last in a fridge for a month. I would not go more than 4 says or so. Any longer and it must go in the freezer.
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Old 08-30-2008, 08:05 AM   #38
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I only said a month (i wouldnt either) but the stock at my school was kept for some time in the walk in.

we also reduced the crap out of it though.
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Old 08-30-2008, 08:53 AM   #39
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anyway.

Stock is good to freeze. I leave it frozen

.
Oh, well, what ever...I like my stock hot.!

But then again there are people out there that like frozen pizza! I like mine so hot that the cheese melts !!

Each to their own...

Back on topic...

Cook lentils as per normal...which will prob mean soaking over night or boiling for 1 or 2 hours etc, etc. Just do that in plain water.

Then when your lentils are cooked you can start building your soup. There are three rules to follow...

1...If it tastes good, do it.

2...Corn flour is used to thicken soup

3...Wheat flour is used to thicken sauces and gravies.

That is it...and when all else fails refer back to rule 1.




Try getting some bacon bones. Simmer them in some of your veal stock. then (without removing the bacon bones) add your lentils. Then you have pea and ham soup!!

Of course add other things as you like...like garlic, onion, chilli etc, etc.

But no matter what you do...You MUST always follow rule number 1...
If it tastes good, do it!

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Old 08-30-2008, 09:03 AM   #40
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Kiss, I heat mine back up. and I like my pizza at least room temp.

I thought OP was just making lentils not a lentil soup.

OP can cook the lentils directly in the stock and the lentil will absorbe some of the flavor from the stock.

Bean (legumes) have to be soaked in water becuase anythign else is too dense to actually penetrate the bean. lentils are different.


I became a big fan of lentils when i got stuck making them in culinary school all the time.


I made a lentil, duck meatball and swiss chard soup. it was rocking.

I had fortified the veal stock with the duck bones and carcass and then cooked the lentils seared the meatballs and added it to the soup. added the chard at the end.
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