Stock?

strauss1944 #17

Your'e obviously just an argumentative idiot and have no real interest in the subject youre talking about. May I remind you that it was you who was asking the questions in your opening post about stock in the first place .If you were a bit clearer as to what exactly you were talking about and could actually string a sentence together in the English language then maybe people would understand what the hell you mean. If you know it all then why bother engaging with other people on discussion boards ? Was it a dishwasher you were working as in the kitchens ? Making stock is one of the most basic jobs you would learn as a Commis chef or one of the first jobs in cookery school so please don't come here asking questions you would already know" IF" you had worked in restaurants as you claim, then to pretend you know everything about it in later posts.

Quote:
'I can't imagine carrots, celerey, leeks etc' being browned for stock', where do you think that vegetable stock comes from, browning marbles & stones? "

Vegetable stock comes from simmering vegetables in water - not browning them unless a particular dish calls for that method to be used, so no, in general vegetables are not browned beforehand usually in the making of stock by most chefs. Of course vegetables can be fried and are often fried in oil or butter to add flavour to certain dishes but in stock, this doesn't normally happen.
Meat stock comes from simmering meat bones. Is that simple enough for you ?

Quote:
" And when you make a stock you don't want to 'Lock in' any flavours you idiot, you want to do the very opposite, and still have no idea what has deglazing a pan has to do with making stock.."

Its obvious you cant read either as I have already explained that I wasn't talking about browning meat for stock in that particular instance. I was referring to the browning and de-glazing method some cooks use when making an Irish stew or other dishes for example. If you followed the thread you will notice that there are other posters making comments, not just you, like the ones who brought up Irish Stew cooking. Some chefs brown meat coated in seasoned flour that gives the meat colour and the sauce thickness. I was not talking about stock in this case but in the general cooking of meat dishes in restaurants.

What type of restaurant did you work in ? McDonalds ?

You need to lighten up a little. Its food we are talking about here not world poverty or war. There's no fun when insults are brought into a subject such as this one.

Edited by: linfield

Edited by: linfield

Nutrax #15: "His version is brisket cooked with leek, carrion, onion, and celery, plus thyme, bay, peppercorns & salt. He recommends using the broth for soups. "

Are you sure about that? It doesn't particularly make my mouth water...

Vinny: Unfortunately we do now have Irish pubs in Ireland, having imported the concept from abroad. In the last fifteen years or so lots of perfectly decent pubs - in Dublin, too! - have suddenly acquired shelves and shelves of rural accoutrements to make them look like proper Irish pubs.

You can substitute carrots for the carrion if you want.

I think I might.

There is an Irish pub over at King Street ,Newtown Sydney, that i have had a couple of cold ones in, but i'm finding it hard to remembering seeing any Irish there!

Here in London we have two kinds of Irish pub - to generalize, the full-on faux Irish pub which generally has a purely English clientele, and the pubs frequented by Irish people which can be distinguished from the general English pub only by notices stating that they show GAA matches.

#22 -- I am sorry, but not terribly surprised, to hear that.

In NYC Irish pub avoidance can go too far. A perfectly fine NY bar, in business for generations and with no stage Irishry laid on, may be called the Killarney Rose or the Four Provinces, etc. You've got to get a look at the decor before you walk on by.

We have Irish themed pubs coming out of our ears down here, they like #26 explained are not really 'Irish Pubs' as the genuine article is. The one i was talking about over at King Street used to to be called 'The Sheakesphere', and used to be a real working man's pub, with the usual reputation that when along with it. But it compleltly re-invented itself as a more friendly place to drink at as 'Murphy's on King', with the Irish flag flying and plastered with Guiness signs!