jpinmaryland
Sous Chef
- Joined
- Sep 16, 2004
- Messages
- 509
Well my wife did it again! SHe's making veal Marsala and she starts off by braising the veal in....Bacon Grease!
What the heck?? It's like I have this conversation with her every week but know that I think about maybe I am not sure how to explain it, or maybe I am a little confused.
When you use stock (chicken stock, pork stock, etc.) with another food what rules do you follow?
Now chicken stock w/ beef stock or any beef is just utter garbage, I know that one.
But I have seen them use like veal stock in clam chowder was it? So I guess you can use certain meat stocks with fish.
Bacon or ham w/ fish I have no problem.
Can you mix chicken stock w/ pork? My wife did this the other day too and I think it messed the dish up.
Helpful suggestions? Is the rule more like avoid strong tastes mixing with strong taste e..g beef and bacon? Or is the rule more like you can mix weak taste with strong foods, e.g. chicken stock w/ beef.
I know there is some rule to this...
What the heck?? It's like I have this conversation with her every week but know that I think about maybe I am not sure how to explain it, or maybe I am a little confused.
When you use stock (chicken stock, pork stock, etc.) with another food what rules do you follow?
Now chicken stock w/ beef stock or any beef is just utter garbage, I know that one.
But I have seen them use like veal stock in clam chowder was it? So I guess you can use certain meat stocks with fish.
Bacon or ham w/ fish I have no problem.
Can you mix chicken stock w/ pork? My wife did this the other day too and I think it messed the dish up.
Helpful suggestions? Is the rule more like avoid strong tastes mixing with strong taste e..g beef and bacon? Or is the rule more like you can mix weak taste with strong foods, e.g. chicken stock w/ beef.
I know there is some rule to this...