(no subject)

[pantryslut]

In my freezer, I have managed to accumulate quite a collection of fats and stocks. I have goose fat and duck fat and two kinds of lard. And probably some schmaltz and a little bit of bacon fat, somewhere or other. I have blond chicken stock from the French chef, several containers of my own homemade blond chicken stock, roasted chicken stock, duck stock, and shrimp stock.

Yeah. I think it's about time I did something about that. So I can buy more big chunks of meat instead...

Comments

[abostick59.livejournal.com]

You're falling behind; you need at least two sorts -- beef and chicken -- of demi-glâce. And vegetable stock.

[wild-irises.livejournal.com]

Like you have that good an assortment in your freezer?

But seriously, we're likely to start using our perfectly good chest freezer in the near to foreseeable future. So if you'd like to keep some of that stock and have big chunks o' meat, let's talk.

[kate-schaefer.livejournal.com]

Time to fry potatoes!

[fattest.livejournal.com]

Mmmmmm!

[rednfiery.livejournal.com]

uh, what's "blond" chicken stock? how does it differ from plain ol' chicken stock?

[pantryslut.livejournal.com]

Blond chicken stock is more or less the same as plain ol' chicken stock; it's light in color and clear and mildly flavored. I call it blond to distinguish it from chicken stock made with roasted bones, which is brown and more strongly flavored. They have slightly different uses but also overlap a lot.

[vito-excalibur.livejournal.com]

You and Mr. E need to meet each other. Specifically, he needs a mentor!

[slfisher.livejournal.com]

I'll go you one better -- I have bear lard in mine.

[pantryslut.livejournal.com]

It wasn't meant to be a competition :)

[seyewailo.livejournal.com]

When I find myself with a lot of stock and an opportunity to work from home, I make demi-glace.

It takes forever, but it turns stock into the syrupy explosion of flavor that makes everything sing. That is my recommendation.