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#31
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Artichokes
"Jaques d'Alltrades" wrote in message k... The message from (Gregoire Kretz) contains these words: You're then supposed to make soup - but how? Just boil in salted water then liquidize? Two ways I use: 1) Scrub and cook artichokes in enough water to cover them. Warm stock up and liquidise together, along with some pepper and herbs. Simmer together for a while. The water the artichokes as cooked in may be added - despite its rather unattractive colour. 2) Scrub and slice artichokes, then liquidise along with the stock, season, then cook together. How do you make the 'stock'? Alan -- Rusty horrid dot squeak snailything zetnet point co full-stop uk http://www.users.zetnet.co.uk/hi-fi/ |
#32
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Artichokes
On Mon, 24 Oct 2005 13:40:00 GMT, "Alan Holmes" wrote:
How do you make the 'stock'? Dont use a cube :-) Bring some bones to the boil then simmer for anything up to a couple of hours, or thereabouts. Chicken carcass works well with j.a. ( or even a whole chicken !) The more marrow and/or meat that the bones have then the thicker will be the stock or broth. Traditionally beef marrow bones or pigs trotters or hocks were used for stock but you dont often see them in the supermarket ! If you are vegetarian I believe that a thin stock can be made from well, veggies |
#33
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Artichokes
The message
from "Alan Holmes" contains these words: 1) Scrub and cook artichokes in enough water to cover them. Warm stock up and liquidise together, along with some pepper and herbs. Simmer together for a while. The water the artichokes as cooked in may be added - despite its rather unattractive colour. 2) Scrub and slice artichokes, then liquidise along with the stock, season, then cook together. How do you make the 'stock'? How do you usually make stock? It depends what's to hand: usually it's something like the skin, gristle and bones of bacon hocks, simmered for a long time in the juices the hocks were cooked in; chicken carcase(s) rendered down; bones from (say) saddle of lamb, or bones cadged from the butcher; the tougher layers of onions, root vegetable peelings, potato peelings; outside sticks of celery, outside leaves of cabbage, sprouts, etc, - the list is (almost) endless. -- Rusty horrid dot squeak snailything zetnet point co full-stop uk http://www.users.zetnet.co.uk/hi-fi/ |
#35
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Artichokes
"Jaques d'Alltrades" wrote in message k... The message from "Alan Holmes" contains these words: 1) Scrub and cook artichokes in enough water to cover them. Warm stock up and liquidise together, along with some pepper and herbs. Simmer together for a while. The water the artichokes as cooked in may be added - despite its rather unattractive colour. 2) Scrub and slice artichokes, then liquidise along with the stock, season, then cook together. How do you make the 'stock'? How do you usually make stock? I have no idea, which is why I asked the question! It depends what's to hand: usually it's something like the skin, gristle and bones of bacon hocks, simmered for a long time in the juices the hocks were cooked in; chicken carcase(s) rendered down; bones from (say) saddle of lamb, or bones cadged from the butcher; the tougher layers of onions, root vegetable peelings, potato peelings; outside sticks of celery, outside leaves of cabbage, sprouts, etc, - the list is (almost) endless. Thank you. Although there has been some doubts about using beef bones from the time when the cattle disease was rife, it had been suggested that the disease could be passed to humans. When I was small the best bit of sunday lunch was being able to eat the marrow from the bones. Alan -- Rusty horrid dot squeak snailything zetnet point co full-stop uk http://www.users.zetnet.co.uk/hi-fi/ |
#36
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Artichokes
On Mon, 24 Oct 2005 16:53:31 +0100, we wrote:
If you are vegetarian I believe that a thin stock can be made from well, veggies And various fungi - You may well be right, I like fungi, but not in my stocks and broths, sorry. and before you say 'Aren't they veggies, then?' - no quite so - they belong to a completely different class, and far above seeking a phylum. If I wasn't a republican I might start discussing Kingdoms I'll get my coat. Dons hat,,, before being tempted to talk about Protista (probably get arrested under the terrorism act if T.B. and pals were conferring nearby) |
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