Sounds like a great experiment. Let me know how it goes. I've been reading Anthony Bourdain's book Kitchen Confidential and he goes on and on about the importance of good stocks in cooking. But it does sound like it's something you have to do over a weekend in advance. Any way, yum.
bodensatz
· 3 years ago
Something IMO better than a cleaver when dealing with chicken is a good pair of poultry shears. Far more precise than a cleaver, though obviously not as versatile. Lee Valley sells a good pair. I'm having some weeb problems right now otherwise I'd post the direct link.
Nothing wrong with reading cookbooks. I do it on a regular basis. I have a cookbook fetish and, while I've been fleshing out my middle eastern/indian/asian selection in recent years, I've found the Bible of great soup. I've made around 10 recipes from it and they've all turned out beautifully (a rare feat, when following a cookbook--I find the success rate is usually around 60%). It's by Jaqueline Heriteau and it's called "Feast of Soups". It has a dozen or so recipes for various fish soups and chowders (my favorite non-lentil soups), and a great section on making stock. I highly recommend checking it out. Amazon.ca usually has a few sellers with used copies (I buy cookbooks used if I can't look at them in a store).
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Stainless-Steel Kitchen Shears
45K45.01 $22.50
http://www.leevalley.com/garden/page.aspx?c=1&a...
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