T.R | Title | User | Personal Name | Date | Lines |
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3409.1 | My list .. | OCTAVE::VIGNEAULT | | Wed Jan 08 1992 21:47 | 16 |
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Well, I'll take a shot at it ...
(The New Basics) Stock: A long simmering, well flavored broth made
from meat, poultry, fish, or vegetables with the addition of herbs
and spices.
(Joy of Cooking) Consomme: Clarified double strength brown stock.
(Joy of Cooking) Bouillon: concentrated brown stock [There's also
chicken bouillon]
Soup: How about any of the above with added ingredients such as
meat, poultry or vegetables.
Larry
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3409.2 | | RANGER::PESENTI | Only messages can be dragged | Thu Jan 09 1992 09:39 | 11 |
| The main difference between consomme and soup is about $3.50
The main difference between stock and bullion is that while bullion is
a better investment, stock is easier to carry around.
Sorry, I couldn't resist.
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3409.3 | definition, please | SMURF::HAECK | Debby Haeck | Thu Jan 09 1992 11:09 | 1 |
| Can anyone take a stab at defining, and explaining, "clarified"?
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3409.4 | | TLE::DBANG::carroll | a woman full of fire | Thu Jan 09 1992 11:12 | 7 |
| Just what it sounds like - stock is cloudy when made (due, I think, to fat
and other particles.) Clarifying it means removing the stuff that makes
it cloudy so that it is clear.
How to do it? I have no idea...
D!
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3409.5 | Clarify a stock | TOOK::ORENSTEIN | | Thu Jan 09 1992 12:08 | 11 |
| This is the way one of my books said to clarify the stock.
Wet down a large dish towel and ring it out well. Cover a large
bowl with the damp cloth and secure it. I folded tucked all the
ends of the cloth under the bowl. Slowly ladle the stock onto the
cloth. Do not press it in.
When you are done the fat will be trappd in the cloth and the
stock will be clear.
aud...
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3409.6 | Does anybody think I'm craxy for being confused? | TOOK::ORENSTEIN | | Thu Jan 09 1992 12:20 | 30 |
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RE .1
Thanks for the exact definitions, but the Stock definitions contains
the word "Broth" which is one of the terms I meant to add to the list
in the starting note.
Does a broth have salt and seasoning?
Lets take a chicken example. Please correct me where my thinking
is wrong:
1. I take a chicken and put it in a pot with some celery, carrots,
onion. I simmer it for a couple of hours.
I now have a BROTH.
2. If I had added seasoning to the above concoction:
I would have a STOCK.
3. (If I had used beef instead of chicken and used much less water,
and then clarified it, I would have CONSOME).
4. And BOUILLON seems to be the same as the BEEF CONSOME or a CLARIFIED
CHICKEN STOCK.
RIGHT?
AUD...
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3409.7 | clarified | KAOFS::M_FETT | alias Mrs.Barney | Thu Jan 09 1992 14:00 | 12 |
|
I was always under the impression that consumme, while not
necessarily clarified, was boullion without the fat. Best and
easiest way to do that is to put the liquid in a bowl, and into
the fridge over night. The fat solidifies on the top and can
be removed with the spoon. This also seems to leave a "clarified"
product behind.
I am always amused that at that point it does not resemble consumme
as you serve it, but looks like so much soup-flavoured jello! 8-)
Monica
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3409.8 | clarified butter? | CALS::HEALEY | DTN 297-2426 (was Karen Luby) | Thu Jan 09 1992 15:12 | 4 |
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How do you clarify butter?
Karen
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3409.9 | Just melt it to remove the water | MR4DEC::MAHONEY | | Thu Jan 09 1992 16:31 | 4 |
| you remove the water from butter, not the fat...
Ana
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3409.10 | | SQM::WARRINER | Municipal court jester | Thu Jan 09 1992 16:42 | 12 |
| RE: .8, .9
To clarify butter you want to remove the water and the solids in it.
Heat the butter to evaporate the water, it will bubble alot until all
the water has left and the solids will start to brown. Then pour the
remaining stuff through a strainer lined with a couple of layers of
cheese cloth into a measuring cup or dish that can stand the heat.
This will strain out the solids and you should be left with just the
oil component of the butter.
-David
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3409.11 | it's in there | 16316::DDESMAISONS | | Thu Jan 09 1992 18:16 | 16 |
|
How about if we "clarify" the spelling of "consomme'" while we're
at it.
The American Heritage has the best definition around for it
too:
"A clear soup made of meat or vegetable stock or broth."
(They apparently forgot the bouillon during this printing,
or they didn't want to confuse anyone.)
Diane
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3409.12 | | NOVA::FISHER | Rdb/VMS Dinosaur | Fri Jan 10 1992 04:20 | 4 |
| Note 3007 is dedicated to clarifying butter. There is, as yet,
no other note in here which discusses clarifying stock.
ed
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3409.13 | But seriously | RANGER::PESENTI | Only messages can be dragged | Fri Jan 10 1992 10:25 | 52 |
3409.14 | For *really* clear soup... | SONATA::SADLER | Change for a Flainian Pobble Bead? | Fri Jan 10 1992 12:05 | 11 |
|
The "official" way to clarify a consomme, as practiced in the best kitchens, is
to remove the fat and then strain it several times (as described previously),
then to add lightly beaten egg whites while whisking and heating. The whites
cook and solidify, 'grabbing' the remaining fine particles left after the
straining. When you've got them all you strain the whole lot again and throw
away the (egg+particles).
Always seemed like a lot of trouble to me...
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3409.15 | please define marinara | SMURF::BENTLEY | | Wed Aug 31 1994 15:40 | 4 |
| Could someone define marinara? How is a marinara sauce different from
a regular red tomato sauce? What makes it a marinara?
Thanks (from a not very good cook whose husband wants to know).
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3409.16 | no meat | RAGMOP::FARINA | | Wed Aug 31 1994 15:58 | 1 |
| Marinara is totally meatless. --S
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3409.17 | | NUBOAT::HEBERT | Captain Bligh | Wed Aug 31 1994 16:16 | 5 |
| I don't know if it's the rule, but every marinara sauce I've seen has
been not only meatless, but also totally smooth (no tomato chunks), and
somewhat thinner than "normal" spaghetti sauce (whatever "normal" means).
Art
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3409.18 | !! | SNOC02::MASCALL | A harp is a nude piano. | Wed Aug 31 1994 22:51 | 5 |
| Marinara has seafood in it!
Sheridan
;^)
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3409.19 | | OKFINE::KENAH | Every old sock meets an old shoe... | Mon Sep 19 1994 18:57 | 6 |
| No, despite the name, Marinara does not have seafood in it.
Besides, Marinara doesn't mean "seafood," it means "fisherman."
Oh -- by the way -- Carbonara doesn't have charcoal in it, either.
andrew
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3409.20 | :-P | SNOC02::MASCALL | A harp is a nude piano. | Tue Sep 20 1994 00:05 | 5 |
| But a fisherman's dish would usually have seafood in it, wouldn't it?
~Sheridan~
:^)
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3409.21 | Oh yeah -- vermicelli really aren't little worms... | OKFINE::KENAH | Every old sock meets an old shoe... | Tue Sep 20 1994 14:08 | 5 |
| >But a fisherman's dish would usually have seafood in it, wouldn't it?
Perhaps. This one doesn't.
andrew
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3409.22 | | CCAD23::TAN | Weeding my bed of neuroses | Tue Sep 20 1994 21:08 | 2 |
| Perhaps fishermen are so sick of the sight of fish that they'd rather
lamb? Or vegetables to curb the scurvy? :)
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3409.23 | | NOVA::FISHER | Tay-unned, rey-usted, rey-ady | Wed Sep 21 1994 10:55 | 7 |
| Like: My daughters both worked for MacDonald's and became vegetarians...
One still is.
:-)
ed
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3409.24 | Fisherman's Spaghetti ? | CURRNT::PRIEST | the first million years are the worst | Wed Sep 21 1994 12:14 | 5 |
| FWIW, I've had Spaghetti Marinara in an Italian restaurant (in Greece
admittedly) and it was spaghetti with a seafood sauce.
Jim
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3409.25 | | SNOC02::MASCALL | A harp is a nude piano. | Thu Sep 22 1994 00:03 | 5 |
| When I eat marinara at my Italian nearly-mother-in-law's house, it
DEFINITELY has fish in it.
So there.
:)
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3409.26 | | WAHOO::LEVESQUE | cuisses de grenouille | Thu Sep 22 1994 11:45 | 1 |
| I always thought authentic marinara had anchovy paste in it.
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3409.27 | Think about it... | ASDG::HARRIS | Brian Harris | Fri Dec 09 1994 18:24 | 17 |
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I'm always amazed that people are so naive about ethnic cooking. Do
you suppose that all Italian fishermen use the same recipe to make
pasta sauce? I doubt that they all run to the shelf to consult their
Marcella Hazan for "the" recipe for marinara sauce. Is there *one*
recipe for Meatloaf? Is there *one* recipe for Apple Pie?
Like most regional cuisines, Italian pasta sauces have as many
variations are there are cooks. As suggested, it probably often
contained fish, but I have no doubt that sometimes it was made without
fish. It probably contained whatever was on hand, and whatever the
family liked.
If you re talking about jarred sauces, then that's just some company
chef's interpretation of an average style of a regional sauce.
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