Tag Archives: utilization
innovative use of veal stock came in from Marc Barringer, Chef/Hopsitality Director, St. Michael's Episcopal Church, Grosse Pointe Woods and Food Service Director, Lost Lake Scout Reservation, Freeman Twp., Michigan. He's also a freelance writer, innovative cook and classic jack-of-all-trades in the best cooks tradition (still a school crossing guard! God bless him!). Veal stock is one of the great preparations of the kitchen that can elevate everyone's cooking, and someone on twitter asked me what you could do with it. It lead to a lot of great ideas, in addition to the traditional uses for making sauces and enriching braises. Read the story of how Marc came up with bread—it's classic innovation from the restaurant kitchen. I love it. And I love the bread. ...My second pick for
Veal stock is an amazing elixir because it enhances the flavors around it without imposing its own flavor. It adds depth and body to food, but only to liquids, soups, stocks and sauces. My call for innovative uses of veal stock changed that with Josh Kantor's veal salt (see the other winners here). Josh Kantor is a 21-year-old senior economics major at Occidental College in Los Angeles and part-time garde manger at Hatfield’s Restaurant. I'll let him elucidate. by Josh Kantor The inspiration behind the veal salt was the many foods I love crisp that I couldn't enhance with veal stock: fried chicken, popcorn, or the original motivation: french fries. I am a sucker for the ...
Veal Stock Contest post. There were great drinks, including jello shots. I love the Bloody Mary with diced demi cubes (see below). The above is the cocktail is a meal; veal stock gives it body and umami and nutrition: 1 ounce tomato juice 1 ounce veal stock, 2 ounces of gin (or OYO vodka), 1/2 teaspoon horseradish, shot of Worchestershire Sauce, lemon juice garnished with scallion, and garnished with the overall winner: Veal Salt! Veal Salt is my personal pick of favorite veal stock innovations, offered by Josh Kantor, a 21-year-old senior economics at Occidental College in Los Angeles and part-time garde manger at ...First, I love love love all these suggestions from the
Gourmet cookbook. In Elements of Cooking, a 242-page book about food and cooking, there is but a single recipe: veal stock. I once asked Jacques Pepin about veal stock and he said he didn’t much make it. Ingredients weren’t at his store in Connecticut. I found this amazing, until I realized something important! It was Jacques Pepin! He doesn’t NEED veal stock. He could probably make Miracle Whip taste good. But for the rest of us? ...Regular readers know I’m a veal stock evangelist. Veal stock is one of those magical ingredients that can transform a mediocre cook into an ohmyfuckinggodthisfoodisamazing cook. Really, it’s that powerful. My first piece for Gourmet magazine was about veal stock. My veal stock recipe is in the
Shuna, who found it appalling that one could so easily waste an opportunity for the pleasures of vanilla sugar. She was right to scold. I had never really taken the time to appreciate the wonderful aromatic flavor of sugar but now I always will. It deserves a place in the spice rack. That it is ...James and I made popovers Sunday morning and sprinkled them with vanilla sugar, and this sugar made the popovers appealing in a surprisingly effective way. Like fleur de sel on caramel. It brought the flavors and textures together without overtly calling attention to itself. When I’d posted a while ago in a recipe to discard the vanilla bean, I got what amounted to a scolding from