Meg - any flavor consequences from adding the onion skins? I'm very interested in this... anything that could add to the strength of a vegetable stock would be very useful to me.
March 13, 2004 10:50 AM
Paul - I don't know yet as I haven't tried it. But I'm thinking of making some cream of spinach soup this evening and will get back to you.
Meg in Paris |
March 13, 2004 11:20 AM
Wouldn't browning the vegetables add a stronger flavor? But don't you want your broth to be neutral? Shouldn't the flavor come from the recipe?
March 13, 2004 1:26 PM
Paul - the onion skins did, I think, add a bit of depth to the soup. I would say it was a kind of woody flavour, if that doesn't sound too negative.
Frolic - browning the vegetables would probably add some flavour in the same way that browning your beef bones or roasting your chicken before making the stock will add flavour. However, I usually just throw any old vegetables I have lying about in the stock as is because the essence of frugal cooking is to use up things that might not otherwise get used. Also, having taken the time to roast my lovely vegetables, I would think it a bit of a waste to throw them in a soup pot where the flavour will leech out. That said, if I were making a strictly vegetarian soup I think it would probably be a very good idea to roast the vegetables.
As for the flavour coming from the recipe, that's certainly true but the stock is one of the ingredients and the better your ingredients the better your results!! I do usually go easy on the garlic and onion in the stock, though, in case I don't want strong flavours in the subsequent soup.
Thanks for the comments - it has given me nearly enough for another blog!
Meg in Paris |
March 13, 2004 1:59 PM
Of course I remember Jeff Smith, The Frugal Gourmet. Watched his show for years, and have one of his books.
Don't know or care about the scandal, or critics of his cooking or knowledge of it. PBS' rights to rebroadcast expired, so that could be why he is no longer mentioned too.
Smith was always one of my sources and favorites. I have made a number of his recipes, none disappointing. Jotted down many others that I haven't made yet. He'll be missed.
Picayune Paul |
September 30, 2007 5:38 PM
with the exception of julia, jeff smith was the single most infuential cook in the revival and promotion of cooking in America. I thought I was an accomplished cook after spending so many years with julia, but jeff smith added something else and he enhanced my skills. that's what the joy of cooking is all about, you're always learning. it is sad that the scandal ended his taking his proper place in the recent history of cooking.
November 29, 2007 4:31 PM
I have 7 shows on tape and when I find it I will make a CD or DVD of it. Mac4TBH@hotmail.com (subject FG COOKING)
trade for others that I do not have?
September 3, 2008 3:25 PM
I LOVE JEFF SNITHS RECIPES & TAPED A LOT OF THEM. ONE OF MY FAVORITES I JUST MADE IS OXTAIL SOUP . THIS HE SAYS IS A BASQUE TRADITION & I LOVE IT. HAL
January 2, 2010 10:56 PM
very good post . thanks for sharing it
metin2 yang |
September 8, 2010 10:06 PM
i certainly do remember jeff smith.he was my guru.i have all his books,never missed a show.when one is accused of child molestation i think that's the end of life as you knew it.i'd like to believe he was innocent.i think the accusations played a big part in his death.i wish he was alive and well and still teaching me like he did.RIP rose myers
rose myers |
October 30, 2010 12:12 PM
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