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Message
Posted on 1/7/14 at 7:26 am to andouille
quote:
I don't add the veggies, salt or pepper to my stock
![](https://i.imgur.com/u8RMofZ.gif)
quote:
I add it to the soup I make out of it, I feel it gives me more control. But I understand the other point of view.
the "other point of view?"
![](https://images.tigerdroppings.com/Images/Icons/IconLOL.gif)
get your hands on the Escoffier cookbook. it's a great resource in understanding all the mother sauces and their roles in food.
I understand maybe if your main goal is to make a quick soup and not get too involved in making a dish though.
Posted on 1/7/14 at 8:53 am to andouille
quote:
I don't add the veggies, salt or pepper to my stock, I add it to the soup I make out of it, I feel it gives me more control. But I understand the other point of view.
I've been preaching this on this board for a few years. My stocks are as basic as you can get. Sometimes I'll add peppercorns, but that's it. I'll flavor the actual dish with veggies, seasonings, etc. at time of cooking.
It's crazy to add the Trinity to make a stock, then turn around and cook with the Trinity again when you're making the dish. The obvious exception is a veggie stock.
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