I learned that just bones can give off some pretty good flavors and the degreasing part was pretty cool when u take a paper towel and rub across the top to take some of the fat off hot stocks.
That there are only 4 essential parts in making a flavorful stock and that different stocks are made with different types of bone to create the color and taste.
I had heard of stock quite a bit before, but I had never really made it. I knew that you used bones or meat for it, but now I've found that bones are the more frequent choice. I did not know that mirepoix was used in it, and I did not know that it turned into meat jello when chilled. All-in-all it was a fun unit
I found it interesting when the consommé cooled enough and turned into like a jello type dish. I brought some home and it wasn't half bad. Unexpectedly, I didn't know how good that raft tasted! We seared it and added it to some bread!
I never knew that stocks were made with bones until I started this unit. Also another surprise for me was that stocks turned into a jelly like consistency.
I thought it was interesting there there are so many different things that you can make with the mother sauces. And when you have cooled a stock it looks like jello.
stocks were made with bones. I never new that. And I learned about how to make a raft which looked very nasty.
ReplyDeleteI learned that just bones can give off some pretty good flavors and the degreasing part was pretty cool when u take a paper towel and rub across the top to take some of the fat off hot stocks.
ReplyDeleteThat there are only 4 essential parts in making a flavorful stock and that different stocks are made with different types of bone to create the color and taste.
ReplyDeleteI had heard of stock quite a bit before, but I had never really made it. I knew that you used bones or meat for it, but now I've found that bones are the more frequent choice. I did not know that mirepoix was used in it, and I did not know that it turned into meat jello when chilled. All-in-all it was a fun unit
ReplyDeleteI found it interesting when the consommé cooled enough and turned into like a jello type dish. I brought some home and it wasn't half bad. Unexpectedly, I didn't know how good that raft tasted! We seared it and added it to some bread!
ReplyDeleteI learned that bones make jello, i thought that was pretty cool. The other thing i learned was that a raft clears a consomme.
ReplyDeleteI learned the 4 parts to making stock, and how to degrease. also I didn't know that the stock turned into jello type food after it was cooled.
ReplyDeleteI never knew that stocks were made with bones until I started this unit. Also another surprise for me was that stocks turned into a jelly like consistency.
ReplyDeleteThe most interesting thing that I learned was when we made the consommé because of the raft that formed on the top THIS IS MARYJO
ReplyDeletethat there are 4 main essential parts to make a good stock. I also learned that a bones gives off good flavors.
ReplyDeleteI thought it was interesting there there are so many different things that you can make with the mother sauces. And when you have cooled a stock it looks like jello.
ReplyDeleteI found it interesting that it takes so long to make and that its gets jello like, also I never knew bones have as much flavoring as they do.
ReplyDeleteOne cool thing I learned was the raft I didn't know about that before, another is the French name sachet depices
ReplyDelete