Were you to be someone who’s stopped through this place and decided to read every post, and for the rest of you who have been following me on this journey pretty consistently, I must confess that I’ve made a mistake. Cooking stock is traditionally, and much longer and more involved process.
I don’t feel particularly bad about this particular foul-up, especially considering the fact that have no formal training in cooking, and stocks are not a thing I watched my parents and grandparents making. In reality it should take about three times more bones and a good eight to ten hours (not to mention roasting the bones in the over) to complete a pot of quality stock. This is easy to do in restaurants where there are always bones for be used. But for the single male general cooks for one to three people, it can be a bit of a chore. I’m going to do it the right way soon, but I’ll stick to my express way (with a few slight variations) for the meals in between.
I recently purchases The Les Halles Cookbook by Anthony Bourdain, an excellent piece that outlines in simple but vivid language how to make scores of French cuisine classic. Stocks came up pretty early on and it noting this I was reminded of how much I don’t know, the countless flaws in my cooking technique that any pro would point out at a moment’s notice. This is ok for now but if I do decide to do the catering thing I’m going to have to run a much tighter ship. But I’m learning. And that’s the point of this place, for me to learn and then share it with you.
Thus far I’ve taken a look at fish, shrimp, soups, vegetables and one appetizer. As I’m not sure who’s out there (if anyone) let me know if there’s something you’d like for me to explore. It would be much appreciated.