"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Soups
Click Here to Login
Thread Tools Display Modes
Old 10-27-2008, 09:46 AM   #11
Executive Chef
AllenOK's Avatar
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
I hear ya on the veggie stock. I started making it at work a few weeks ago (I'm the de facto Saucier at work). As long as I have a few quarts of veggie stock, I can whip up a bunch of different sauces and/or soups in a hurry.

I usually end up making a batch of some kind of stock at work every few days. When I do, the Sous Chef usually ends up wandering through my area, and takes a big SNIFFFFF when he walks by my stove. Then, about 30 minutes later, he'll steal/borrow/utilize some of my stock for a dish he needs to make for a catering function.

When I was typing most of this last night, the last of my beef stock was in the freezer in ice cube trays. I made a Pot Roast last night. Homemade stock in the crockpot to braise in, plus the juices from the meat. I had to "hurry" things along, as I didn't get the roast into the crockpot until after noon, so when it came time to add the veggies, the veggies just went into a soup pot, into which I poured most of the broth from the roast, covered, and simmered until done. That broth, as well as the broth from the roast, were used to make gravy. I only had one problem. I'm out of cornstarch!!! Why me?!?!?!?! I improved and made some roux, but since I don't normally use roux to thicken that much fluid, I ended up making way to much roux, and once I realized what had happened, all the broth was in the pan and turned into a pasty gravy. I ended up having to use some of my frozen stock, and a little water, to thin it down. Seasoned with salt and pepper, and it was MMMMMMMM MMMMM Good!

Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 10-27-2008, 04:44 PM   #12
Master Chef
Chief Longwind Of The North's Avatar
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,363
When I make broth or stock from a meat or carcass source, I leave it in the pan, throw it all in the fridge, and leave it until the next day. The liquid has gelled and the fat solidified in a big chunk on top. Wince it's in the pan, which has a very wide top, I just remove the pan lid and lift off the fat. I get 99% fat-free liquid this way.

Seeeeeeya; Goodweed of the North

“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:50 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.