Tag Archives: Stock

Hot Pot for the Non-Blizzard of 2015

oxtail-table-side

oxtail-table-side

Mayor Bill de Blasio said, “This could be the biggest snowstorm in the history of New York City,” and governor Andrew M. Cuomo said, “This is going to be a blizzard. It is a serious blizzard. It should not be taken lightly.” The national media, which is centered in New York City, was calling this Snowmageddon 2015 or Snowpocalypse 2015. The subway in the city was shut down and a travel ban was imposed overnight on Monday of January 26th. That was the kind of caution and hype being doled out for an impending winter storm — our first major one of the season. I was quite excited by the prospect of a day of forced indoor activities.

Posted in Beef, Recipes, Soup, Stock, Techniques | Also tagged , | 3 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

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 | Also tagged | Series: | 14 Responses