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Old 08-29-2008, 11:51 AM   #1
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Cooking in stock question

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!

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Old 08-29-2008, 11:55 AM   #2
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it depends on how much you reduce the stock but usually its not much of an issue

I would give ti a quick taste before cooking the lentil and see if you should dilute it.

I love stock and I make my own all the time. I keep it on hand for everything.

when I make my stock I usually reduce about 2 gallons down to about 2 quarts. the flavor is assume and it gives it a wonderful flavor. its not at all thick. you would have to go down to liek a a pint before it gets thick.

did you roast your bones and mire poux?
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Old 08-29-2008, 11:59 AM   #3
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Originally Posted by GhettoRacingKid View Post
when I make my stock I usually reduce about 2 gallons down to about 2 quarts. the flavor is assume and it gives it a wonderful flavor. its not at all thick. you would have to go down to liek a a pint before it gets thick.
I'd use that like a demi. A coupla tablespoons in a pan sauce..YUM.

Can't wait for winter.
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Old 08-29-2008, 12:00 PM   #4
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Originally Posted by GhettoRacingKid View Post
it depends on how much you reduce the stock but usually its not much of an issue

I would give ti a quick taste before cooking the lentil and see if you should dilute it.

I love stock and I make my own all the time. I keep it on hand for everything.

when I make my stock I usually reduce about 2 gallons down to about 2 quarts. the flavor is assume and it gives it a wonderful flavor. its not at all thick. you would have to go down to liek a a pint before it gets thick.

did you roast your bones and mire poux?
I roasted my bones in the oven with tomato paste (about 45 minutes). And I want to cook it for 4 or 5 hours. I don't know what mire poux is (I'm not that experienced).
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Old 08-29-2008, 12:03 PM   #5
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ohh tis the onions, carrots and celery.

the sachet is the herb packet of bayleaf, thyme, peppercorn and optional garlic clove
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Old 08-29-2008, 12:05 PM   #6
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I see. I added leeks, celery, onions, carrots, parsley and fresh thyme.

I made it this way:

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Old 08-29-2008, 12:06 PM   #7
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Mirepoix

It's the term for the finely chopped onion, carrot and celery that is the base for many sauces, soups, etc. as well as other dishes.

Just taste your final product and add water according to your taste.
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Old 08-29-2008, 12:10 PM   #8
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I lvoe leeks

I also throw mushrooms in mine if I got them.

on a stock note: when I make Chicken stock I take soem and Ill take my left over shrimp shells and lboster shells and ill make it into a very tasty seafood stock.
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Old 08-29-2008, 12:12 PM   #9
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Thanks for the answers everyone.
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Old 08-29-2008, 12:34 PM   #10
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Just taste your final product and add water according to your taste.
Taste my stock before cooking lentils?
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