Ham Hock
Cook
Here of late (the last 5 years maybe) I have grown to seriously respect the power of good stock.
The casual standard, MaryquaW, [I cant spellit] is just the tip of the ice burg. It's like at least better than water to me.
Generally these days if it calls for "water" in anything I cook, I am looking for the alternative.
I love "super" condensed stock, almost a syrup in sugar terms.
A good stock just gives me tremendous courage.
I have cooked stock adding to it for 4 days to get to flavors that come from nowhere else.
By the time you cook it to that level, you can add it to most anything and it will taste like a skunk on a stump
(Jest kidding)
And a sauciers dream............
These days if I cant START with SOME kind of stock, I just dont even want to cook it.
I am not a professional chef by any stretch of the imagination. Not even remotely close. But I can tell by what I have learned that a true chef takes a good stock very seriously.
The casual standard, MaryquaW, [I cant spellit] is just the tip of the ice burg. It's like at least better than water to me.
Generally these days if it calls for "water" in anything I cook, I am looking for the alternative.
I love "super" condensed stock, almost a syrup in sugar terms.
A good stock just gives me tremendous courage.
I have cooked stock adding to it for 4 days to get to flavors that come from nowhere else.
By the time you cook it to that level, you can add it to most anything and it will taste like a skunk on a stump
(Jest kidding)
And a sauciers dream............
These days if I cant START with SOME kind of stock, I just dont even want to cook it.
I am not a professional chef by any stretch of the imagination. Not even remotely close. But I can tell by what I have learned that a true chef takes a good stock very seriously.
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