Text 24739, 110 rader
Skriven 2012-05-12 07:20:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Flesh & Bones
=====================
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 DD> I got the sense that you get 50% more meat for the same
 DD> amount of money spent. And 0% bone at meat prices.

 DS> The only time I ever buy boneless pork loin is when I'm going to make
 DS> capicola, and then I buy them whole.

 DS> Boneless pork is an inferior product; the flavor of any meat is
 DS> better when it's cooked with the bone on/in. To me, that's worth
 DS> paying the "bone tax."

My mileage obvious varies on this. I prefer the convenience of boneless in many
but not all things. But, you are, for the most part, correct in your flavour
assertion.
 
 DS> Also, pork stock/broth is hugely versatile.

You are correct in this, as well. However, I no longer make my own stocks -
which is why I am thankful for Minor's and a couple (brand escapes me at the
moment) chicken bases (which require refrigeration after opening) that I get
down the GFS store.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Stock
 Categories: CIA, Basics, Stock, Soups
      Yield: 1 Gallon
 
      8 lb Pork or ham bones; blanched
           - (opt), and lean trimmed
      6 qt Cold water or Remouillage *
      1 lb Mirepoix
           Standard Sachet d'Epices **
           Salt; to taste (opt)
 
  Rinse the bones.
  
  Combine bones and water.
  
  Bring the stock to a boil over low heat.
  
  Skim the surface, as necessary.
  
  Simmer the stock for a total of about 6 hours.
  
  Add mirepoix and sachet d'epices (and salt, if used) in
  the last hour of simmering.
  
  Strain the stock.
  
  NOTE: This is a special stock that might be used in the
  preparation of bean soups or stews. When using to cook
  beans, add smoked neck bones or ham hocks.
  
  VARIATION:

  Brown Pork Stock (Jus de Pork): Rinse the bones and dry
  them. Brown the bones in a roasting pan. Combine them with
  the water and bring to a boil over low heat. Simmer for 5
  hours. Brown the mirepoix and 2 ounces tomato paste in the
  roasting pan; add to the stock. Deglaze the pan with water
  and add to the stock. Simmer an additional hour. If
  desired add one or more of the following herbs or spices
  to the standard sachet d'epices: red pepper flakes,
  caraway seeds, oregano stems, and mustard seeds.
  
  * Remouillage is a weak stock made by re-simmering bones
  that have been used to make stock once already.

  ** Separate recipe
  
  Recipe by: The New Professional Chef (6th Edition)
             The Culinary Institute of America

  Uncle Dirty Dave's Kitchen
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Standard Sachet d'Epices
 Categories: Five, CIA, Basics
      Yield: 1 Packet

      3    (or 4) Parsley stems
    1/2 ts Thyme leaves
      1    Bay leaf
    1/2 ts Peppercorns; cracked
      1 cl Garlic; crushed (opt)

  Place all ingredients on a piece of cheese cloth about 4"
  square. Gather up the edges and tie with butcher's twine,
  leaving a tail of string to tie to the stockpot handle. 

  Note: One sachet is enough to flavor 1 gallon of liquid.

  Variation: Cloves, dill, tarragon stems, juniper berries,
  star anise, allspice, and other herbs and spices may be
  included, according to the recipe or desired results. 

  Recipe by: The New Professional Chef (6th Edition)
  The Culinary Institute of America

  Uncle Dirty Dave's Kitchen

MMMMM

... "And now, the sound of John Denver being strangled"
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