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    Iron Heart Fall/Winter 2025 Collection Preview - Now Live

    Iron Chef WAYCT - What Are You Cooking Today

    Hobbies and Pastimes
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    • SeulS
      Seul
      Joined:

      You bloody tell 'm!..

      Truth be told: the higher quality ones usually don't contain gelatin…

      last edited by 1 Reply Last reply Reply Quote 0
      • seawolfS
        seawolf
        Mod Squad
        Joined:

        Stop trying to eat low quality mousse!  😛

        “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

        @zeebeeleather

        last edited by 1 Reply Last reply Reply Quote 0
        • seawolfS
          seawolf
          Mod Squad
          Joined:

          @mclaincausey I've learned how to make stock from two different chefs, and I've made my decision on how I want my stock to be after seeing two very different sides.

          The first chef put anything and everything into his stock. He was very concerned with his food cost (as he should be) and wasted nothing. Onion skins, onion scraps (root, etc.), pepper remnants, carrot peels, carrots trimmings, celery leaves, etc., etc., etc., and added whatever chicken bones he could find.

          The second chef used only peeled onions, peeled carrots, and cleaned celery, a carefully assembled bouquet garni, and a hefty amount of chicken bones.

          Want to take a guess which one came out better?

          “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

          @zeebeeleather

          last edited by 1 Reply Last reply Reply Quote 0
          • mclaincauseyM
            mclaincausey
            見習いボス
            Joined:

            Probably the inefficient and wasteful version, based on how these things usually work 😃

            Think it, be it.

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            • JDelageJ
              JDelage
              啓蒙家
              Joined:

              I often will just make broth with leftovers from chickens and nothing else, but it's because I keep frozen broth in the freezer to use in any recipe that calls for it - it's "generic" broth. I also like a cup when I'm cold, with lots of pepper.

              If you're making broth for something very specific, like a clear soup, you have to be deliberate…

              last edited by 1 Reply Last reply Reply Quote 0
              • ChrisC
                Chris
                Raw and Unwashed
                Joined:

                @seawolf:

                Want to take a guess which one came out better?

                All those weird bits and pieces add flavor…

                last edited by 1 Reply Last reply Reply Quote 0
                • mclaincauseyM
                  mclaincausey
                  見習いボス
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                  Since we buy a lot of cooked rotisserie birds (c'mon, they're delicious, cheap, and convenient), which often have pathetic wings, I'm a big fan of not eating the wings and using them with the carcass in the stock. This gets you some gelatin and body in tbe broth.

                  Think it, be it.

                  last edited by 1 Reply Last reply Reply Quote 0
                  • seawolfS
                    seawolf
                    Mod Squad
                    Joined:

                    @Chris  They sure do add flavor. Bad flavor. Onion skins, peppers, carrot peels, etc. add bitter/off flavors. The old saying "shit in, shit out" applies here. If I'm going to go through all of the trouble making a stock, and ultimately making a soup or cooking with it, it had better be consistent and tasty. I wouldn't eat pepper pith and onion skins, so I'm not putting it in my stock.

                    @mclaincausey If you want to make good stock and not be wasteful, compost your vegetable waste and make beautiful topsoil. Our compost bin in VA turned out the most beautiful, richest soil I've ever seen. Most of it was from lawn clippings and kitchen waste (stuff that I won't put in chicken stock  😉 , coffee grounds, banana peels, etc.), but never any meat or dairy so it never attracted animals.

                    @JDelage If clear soup like consommé is on the menu, a strict mire poix, bouquet garni, and an egg white raft to collect the impurities are all that stock is getting.

                    Sorry guys, if we start talking about food, I get pretty serious and even more opinionated than usual 🙂

                    “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

                    @zeebeeleather

                    last edited by 1 Reply Last reply Reply Quote 0
                    • mclaincauseyM
                      mclaincausey
                      見習いボス
                      Joined:

                      Yep composting is on our roadmap, but we have to put in the garden first.

                      I definitely wouldn't use onion skin, but I don't mind the flavor of carrot peel and typically don't peel them when I eat them raw.

                      Think it, be it.

                      last edited by 1 Reply Last reply Reply Quote 0
                      • ChapC
                        Chap
                        見習いボス
                        Joined:

                        @seawolf:

                        …
                        Sorry guys, if we start talking about food, I get pretty serious and even more opinionated than usual 🙂

                        1. Nice remarks and agreed…. and I thought you Americans do only eat fast food... never trust your prejudices

                        God has blessed you richly, so get down on your knees and thank him. Don’t forget the less fortunate or God will personally kick your ass. I’d love to do it for him, but I can’t be everywhere. Willie Nelson

                        last edited by 1 Reply Last reply Reply Quote 0
                        • mclaincauseyM
                          mclaincausey
                          見習いボス
                          Joined:

                          One thing to consider about the "garbage in, garbage out" maxim though: would you eat a raw potato? And plenty of animals are inedible, or would be unpleasant to eat, prior to cooking. Cooking transforms things, so I don't think it's necessarily fair to generally state that what goes into something has to be delicious or even edible before it goes in.

                          Think it, be it.

                          last edited by 1 Reply Last reply Reply Quote 0
                          • neph93N
                            neph93
                            見習いボス
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                            More vegan curry fun. Sweet potato, red lentils and chickpeas in what can only be described as spice bomb of a sauce utilising whole mustard and caraway seeds, whole cumin, cloves, cinnamon as well as powdered turmeric and coriander. The sweetness from the sweet potato sets it all off.

                            «Stevie Heighway on the wing!
                            We had dreams, and songs to sing…»

                            • Dame Vera Lynn
                            last edited by 1 Reply Last reply Reply Quote 0
                            • SeulS
                              Seul
                              Joined:

                              dives into that curry

                              last edited by 1 Reply Last reply Reply Quote 0
                              • ChapC
                                Chap
                                見習いボス
                                Joined:

                                Almost the same spices as @neph93 curry + fresh ginger, aubergine and tomatoes

                                God has blessed you richly, so get down on your knees and thank him. Don’t forget the less fortunate or God will personally kick your ass. I’d love to do it for him, but I can’t be everywhere. Willie Nelson

                                last edited by 1 Reply Last reply Reply Quote 0
                                • seawolfS
                                  seawolf
                                  Mod Squad
                                  Joined:

                                  @mclaincausey:

                                  One thing to consider about the "garbage in, garbage out" maxim though: would you eat a raw potato? And plenty of animals are inedible, or would be unpleasant to eat, prior to cooking. Cooking transforms things, so I don't think it's necessarily fair to generally state that what goes into something has to be delicious or even edible before it goes in.

                                  You're absolutely right, but we're talking about a classic base for countless dishes across several cuisines. Cooking does transform things, but in the case of stock (which is what we're discussing), you get out of it what you put into it. I wouldn't eat carrot peels or pepper pith before or after cooking due to their bitterness, and it doesn't add anything flavor-wise to your end product that make it worthwhile.

                                  Don't want to take my word for it? Here's the Cook's Illustrated take on carrot peels:

                                  https://www.cooksillustrated.com/how_tos/5864-the-importance-of-peeling-carrots

                                  "To test whether peeling carrots has a noticeable effect on their flavor or texture, we compared batches of scrubbed unpeeled carrots with peeled carrots. We tasted the samples raw, cut into coins and glazed, and roasted in a 425-degree oven.

                                  Although a few tasters found the unpeeled raw carrots to be earthier tasting than their stripped siblings, most were distracted by their “dusty exterior” and “bitter finish.” The results were even more clear-cut when the carrots were cooked. Tasters unanimously preferred the peel-free carrots in the glazed and roasted samples. In both cases, the skins on the unpeeled carrots became wrinkled, tough, and gritty. Their flavor was “again earthier, but not in a good way” and they weren’t particularly appealing looking. On the other hand, the peeled versions remained bright orange, tender, and sweet."

                                  Or some deeper reading:

                                  https://www.researchgate.net/publication/222434239_Investigation_of_bitterness_in_carrots_Daucus_carota_L_based_on_quantitative_chemical_and_sensory_analyses

                                  "Bitterness is considered as an undesirable taste of carrots. Quantitative chemical analysis of potential bitter compounds of different carrot genotypes was combined with sensory analysis in order to identify key compounds likely to be responsible for the bitterness of carrots. Eight carrot genotypes (‘Bolero’, ‘Mello Yello’, ‘Nairobi’, ‘Tornado’, ‘Purple Haze’, ‘Line 1’, ‘Line 2’, and ‘Line 3’) representing extremes in sensory-perceived odour, flavour, and taste. Potential bitter compounds like polyacetylenes, isocoumarins and phenolic acids were quantified in the peel and the corresponding peeled carrot, and their contribution to bitterness in raw carrots was analysed by sensory profiling using multivariate data analysis. Falcarindiol and a di-caffeic acid derivative were highly related to bitterness in contrast to falcarinol and other potential bitter compounds. Falcarindiol and the di-caffeic acid derivative were primarily present in the peel whereas falcarinol was almost evenly distributed in the root. Investigation of bitterness revealed that high sugar content to some extent could mask the bitter perception of carrots. As falcarinol is the most bioactive of the carrot polyacetylenes the results of the present study indicate that there is a basis for improving the health effects of raw carrots without affecting sensory quality."

                                  “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

                                  @zeebeeleather

                                  last edited by 1 Reply Last reply Reply Quote 0
                                  • neph93N
                                    neph93
                                    見習いボス
                                    Joined:

                                    @Chap aubergine and tomato are a favourite combo. What’s the score with the rice in that pic?

                                    «Stevie Heighway on the wing!
                                    We had dreams, and songs to sing…»

                                    • Dame Vera Lynn
                                    last edited by 1 Reply Last reply Reply Quote 0
                                    • ChapC
                                      Chap
                                      見習いボス
                                      Joined:

                                      @neph93:

                                      @Chap aubergine and tomato are a favourite combo. What’s the score with the rice in that pic?

                                      @neph93 we made the rice in a persian rice cooker, it gets a crispy surface

                                      God has blessed you richly, so get down on your knees and thank him. Don’t forget the less fortunate or God will personally kick your ass. I’d love to do it for him, but I can’t be everywhere. Willie Nelson

                                      last edited by 1 Reply Last reply Reply Quote 0
                                      • ChapC
                                        Chap
                                        見習いボス
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                                        The rice cooker @neph93

                                        God has blessed you richly, so get down on your knees and thank him. Don’t forget the less fortunate or God will personally kick your ass. I’d love to do it for him, but I can’t be everywhere. Willie Nelson

                                        last edited by 1 Reply Last reply Reply Quote 0
                                        • neph93N
                                          neph93
                                          見習いボス
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                                          Lovely thank you. I feel I may need one. Can you put a spice crust on the rice with it?

                                          «Stevie Heighway on the wing!
                                          We had dreams, and songs to sing…»

                                          • Dame Vera Lynn
                                          last edited by 1 Reply Last reply Reply Quote 0
                                          • ChapC
                                            Chap
                                            見習いボス
                                            Joined:

                                            Indian Sunday lunch

                                            God has blessed you richly, so get down on your knees and thank him. Don’t forget the less fortunate or God will personally kick your ass. I’d love to do it for him, but I can’t be everywhere. Willie Nelson

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