baboon2004
Darned cockwombles.
Anyone got a good recipe for carrots? have some left over from a casserole I made, wondering if there's any way of making them into a main course....maybe best to cook them up with lentils...
Cooking tips and wonderful flavour combinations
- Thread starter baboon2004
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viktorvaughn
Well-known member
carrot jam is very nice
viktorvaughn
Well-known member
Thanks very much for that! Super detailed, I'll have a read/think and have to report back...
except i'm not going to leeds cos i've broken my arm, darn...!
Last edited:
Slothrop
Tight but Polite
Carrot miso soup:
http://smittenkitchen.com/2012/01/carrot-soup-with-miso-and-sesame/
Or as a salad, grated with fresh orange juice.
Or roasted with cumin.
S
simon silverdollar
Guest
4 hours is probably enough time for stock. if you boil it too much you can get an odd chalky taste from the bones. i think whole peppercorns and leeks are essential to stock. and one small carrot. anymore and it gets too sweet.
matt b
Indexing all opinion
Boo!
nochexxx
harco pronting
i was under the impression you could boil stock for days. anyway, i just had a taste and it's not too bad, added a few spoons of duck fat, which instantly boosted the flavour.
baboon2004
Darned cockwombles.
only ever made stock from chicken carcass, kept it pretty simple - few veg and some peppercorns and bay leaves i think. theoretically veg with some complex sugars would be best, so maybe parsnips? i then boiled the stock down to nearly glace-ish type consistency, which made the most amazing soup in the world. But that took forever.
Mr. Tea
Let's Talk About Ceps
Also you gotta roast the bones for a good while before putting them in the water, even if they're already from a roast chicken/duck/whatever. Ensure they're nice and caramelised but don't burn them, obvs - half an hour at 200C should do the trick. I also like to break open the larger bones so as to allow the gooey marrowy goodness to get out. You can use your teeth for this, makes you feel like a caveman.
Sectionfive
bandwagon house
This is great. Bon Rappetite is the world's first hip hop restaurant
Roastface Killah
Wu Tang Clams
Ol' Dirty Custard
Roastface Killah
Wu Tang Clams
Ol' Dirty Custard
viktorvaughn
Well-known member
4 hours sounds fine to me. filtering through muslin is good. i think yeah you need lots of bones - with some bones you roast them before doing the stock as this maximises it apparently. bay, onions, carrot, celery.
i've made a nice spiced noodle broth with duck - noodles, veg, soy, sesame oil, that sort of thing...
bones all behave differently, stock from ham hock is insanely rich, almost too porcine. this is due to gelatine and collagen of joint i think...jellies.
viktorvaughn
Well-known member
yep. tho get to sit at home and watch films. revolutionary road is shit tho i just found out.
i just made a soup.
2 garlic cloves and a small onion, fried in a bit of butter.
left over bits of lemony capery herby roast chicken.
couple of left over boiled potatoes and some bits of carrot.
left over peas and broccoli and a few heads of asparagus.
pre-simmered the chook carcass for an hour to make stock and added half an extra stock cube.
simmered it all for a bit then whizzed up with a dash o cream.
served with loads of black pepper.
i love soups sometimes, there is a kind of purity to them. entirely reliant on flavour, ingredients, etc.. "the first bite is taken with the eyes" not much you can do with presentation to make up for a boring-tasting soup. soups are substance over style, content over context lol .. also only one pot to wash up. tho admittedly this one was made using various leftovers from 3 different meals so there was washing up along the way..
i remember some decaying old book my dad had on a shelf that he used to go on about about sometimes, it was about how to make the perfect meal. i never read it but my dad talked about it, now i think about it, it seems almost like a Perec thing where the author described all these ridiculous, impossible steps you would have to have gone through in order to appreciate/prepare the meal fully. eg to fully enjoy the meal you had to have had your first taste of lobster no less than 10 years previously and to have tasted it at least once every year since. i always remember one of the dishes in this self-defeatingly complex meal had a stock made from "no less than 50 lobsters", which you had to have consumed the previous day with friends. my dad would laugh as he said this. wish i knew what book it was.
2 garlic cloves and a small onion, fried in a bit of butter.
left over bits of lemony capery herby roast chicken.
couple of left over boiled potatoes and some bits of carrot.
left over peas and broccoli and a few heads of asparagus.
pre-simmered the chook carcass for an hour to make stock and added half an extra stock cube.
simmered it all for a bit then whizzed up with a dash o cream.
served with loads of black pepper.
i love soups sometimes, there is a kind of purity to them. entirely reliant on flavour, ingredients, etc.. "the first bite is taken with the eyes" not much you can do with presentation to make up for a boring-tasting soup. soups are substance over style, content over context lol .. also only one pot to wash up. tho admittedly this one was made using various leftovers from 3 different meals so there was washing up along the way..
i remember some decaying old book my dad had on a shelf that he used to go on about about sometimes, it was about how to make the perfect meal. i never read it but my dad talked about it, now i think about it, it seems almost like a Perec thing where the author described all these ridiculous, impossible steps you would have to have gone through in order to appreciate/prepare the meal fully. eg to fully enjoy the meal you had to have had your first taste of lobster no less than 10 years previously and to have tasted it at least once every year since. i always remember one of the dishes in this self-defeatingly complex meal had a stock made from "no less than 50 lobsters", which you had to have consumed the previous day with friends. my dad would laugh as he said this. wish i knew what book it was.
nochexxx
harco pronting
Also you gotta roast the bones for a good while before putting them in the water, even if they're already from a roast chicken/duck/whatever. Ensure they're nice and caramelised but don't burn them, obvs - half an hour at 200C should do the trick. I also like to break open the larger bones so as to allow the gooey marrowy goodness to get out. You can use your teeth for this, makes you feel like a caveman.
i usually do that, but this time i totally forgot
meal turned out really awesome! added rice, cabbage and mushrooms, with lots of succulent duck meat - basically a cantonese style porridge. same consistency with big flavour, just how i remember it being in the south east.
