To me the best food items are made with stocks. You need a good stock to make the best sauces, side dishes w/ potatoes and rice, soups, even a lot of veg recipes. So just wondering what most home cooks do for their stocks at home, do you guys make them yourself or buy the powder stocks to use?
I learned how to cook away from home and when I was living on my own I was in a residence and had a meal plan first, and second time I was a broke college student and ate cheap. When I come home though I make my stocks from scratch. Im usually broke at home and I dont wanna make my grandma buy me things every time I wanna cook something so Im often missing an item or 2 I'd usually put in but always make a good stock. There's usually neck bones in my freezer as we buy 1/4 cows at a time. My grandma makes stew with them but not often so I always use em up. Also if we eat a chicken or turkey dinner I'll make stock out of the leftover bones.
I've only used powder stock at this one crappy little family restaurant I worked at when I got stuck at home for 5 months between BC and school, thought it was lacking something and was just the lazy mans way to do it. One of my chefs at school did a demo with powder demi glace and hollandaise sauce just to show us that, they actually tasted pretty **** close to the result you'd get with a real demi or holly, but you dont learn how to cook using powder IMO. I'd never use them if I had the choice, but if I wanted the sauce and am short on cash I'd probably buy em.
I learned how to cook away from home and when I was living on my own I was in a residence and had a meal plan first, and second time I was a broke college student and ate cheap. When I come home though I make my stocks from scratch. Im usually broke at home and I dont wanna make my grandma buy me things every time I wanna cook something so Im often missing an item or 2 I'd usually put in but always make a good stock. There's usually neck bones in my freezer as we buy 1/4 cows at a time. My grandma makes stew with them but not often so I always use em up. Also if we eat a chicken or turkey dinner I'll make stock out of the leftover bones.
I've only used powder stock at this one crappy little family restaurant I worked at when I got stuck at home for 5 months between BC and school, thought it was lacking something and was just the lazy mans way to do it. One of my chefs at school did a demo with powder demi glace and hollandaise sauce just to show us that, they actually tasted pretty **** close to the result you'd get with a real demi or holly, but you dont learn how to cook using powder IMO. I'd never use them if I had the choice, but if I wanted the sauce and am short on cash I'd probably buy em.