Submitted by Stuart Broz on Wed, 10/14/2009 - 1:26pm
A couple of weeks ago, my brother came over and we cooked up a big meal for our parents. Among other things, we made chicken soup. When my mother saw how the soup was cooking, she exclaimed that it was genius. Why? I was using a pasta pot with a built in colander. The vegetables and chicken (bones and all) were in the removable colander. Take it out, and you have broth left in the pot. Chicken meat and vegetables that you might want to add back into the soup are now easy to separate. I also use this method for other soups and stocks.
Submitted by Stuart Broz on Thu, 05/28/2009 - 10:13pm
Beef tendon is awesome. What is it? Tendons are what connects muscle to bone. As connective tissue, it is normally very tough and fibrous. When you cook it for a long time at a relatively low temperature, though, it becomes soft and rich and gelatinous - and has been called the new pork belly.
Submitted by Stuart Broz on Mon, 03/09/2009 - 5:36pm
Today's lunch came together well. Let me tell you its story:
On Saturday, Angela and I were at the grocery store. We decided to pick up something for dinner. Burgers? Sure. We had a jar of pickled beetroot in the cupboard, and we'd been planning on finding out if Australians (who we heard put beets on burgers) are crazy or geniuses. We both like our burgers on the rare side, but I'm wary of pre-ground beef, so I picked up a cheap steak to grind at home.
Submitted by Stuart Broz on Thu, 02/12/2009 - 7:12am
Over the weekend, I realized that my vegetable scrap box was getting full, so I made some stock.
I also noticed that I had some frozen chicken bones, so I tossed those in and ended up with chicken soup for dinner.
Usually, when I make stock or soup I stash leftovers in freezer safe containers. This time, I reserved some and froze it in an ice cube tray.
Submitted by Stuart Broz on Thu, 02/05/2009 - 5:00pm
There's a certain simple beauty that can be attained by taking things that would otherwise be wasted and turning them into something delicious. I have a middling-sized air-tight plastic container that I keep in the freezer. I toss scraps and ends of vegetables in it. When it starts to get full, I make vegetable stock.