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- Jan 6, 2001
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mycroftt said:
ROFLOL!
(I take it you've had soup made by my mother-in-law?
She makes coffee the same way! 
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Soup and stew recipes
- Thread starter StuntDouble
- Start date
ROFLOL!
(I take it you've had soup made by my mother-in-law?
She makes coffee the same way! ).
.
.
Although I'd have to say that I respectfully disagree with some of what mycroftt wrote earlier, his opinion of stocks in relation to soups is 100% correct.
A good stock starts from proper ingredients/procedure. Generally the ratio is the same:
100% water
50% bones
10% mirepoix
There are going to be differences/additions/subtractions based upon what you're using it for as far the end product goes. However, it is better IMO to make a stock non-specific, because good stock makes the world go 'round.
Stocks are to be made from young animals only. Gelatin is the reason why, it's what you want.
Brown stocks require caramelization/browning of the bones and mirepoix.
Simmering, skimming and straining are the keys to a good stock.
A good stock starts from proper ingredients/procedure. Generally the ratio is the same:
100% water
50% bones
10% mirepoix
There are going to be differences/additions/subtractions based upon what you're using it for as far the end product goes. However, it is better IMO to make a stock non-specific, because good stock makes the world go 'round.
Stocks are to be made from young animals only. Gelatin is the reason why, it's what you want.
Brown stocks require caramelization/browning of the bones and mirepoix.
Simmering, skimming and straining are the keys to a good stock.
