Series Archives: Stock Making

Stock Clarity

Supreme Chicken Stock

A month after I started my blog Bev Sansom posted a comment wanting to know how Asian stocks are made. I was pleased to know that readers like Bev are interested in proper cooking techniques.

Posted in Recipes, Stock, Techniques | Tagged , | Series: | 14 Responses

When Sweet, Salty, Sour and Bitter are Just not Enough

Vegetarian Stock

Vegetarian Stock

As an open-minded omnivore, I enjoy vegetarian dishes as much as meat dishes. On many occasions I’ve successfully made vegetarian dishes for my vegetarian friends. Many were surprised at the diversity of Chinese vegetarian dishes and commented how flavorful and hearty they were. The key to a rich tasty vegetarian dish is to make use of what is known as umami, which is a Japanese word used to express the fifth taste in addition to the generally accepted four tastes of sweet, salty, sour and bitter. In Chinese umami is known as xian (鮮) and making stock full of umami is the basis for a successful vegetarian dish.

Posted in Recipes, Soup, Stock, Vegetarian | Tagged | Series: | 10 Responses
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