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Old 04-18-2009, 06:06 PM   #1
Sarrah
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Default Beef & Chicken Bases

I'm not interested in Chicken at the present time but I am looking for a good quality/tasting beef base for soup if it was wanted or flavouring which was my intent.
Not too much salt. I don't want to be overcome with salt. Not that I want salt free necessarily I just don't want an egg to float on the surface.
Something I can purchase in a small amount to taste test first Then if it passes my requirements I can go get a big one.

I have faith in you fellow cooking people. I don't like cubes. I'd like something I am able to sprinkle. Low to no chemicals is perfect. But I have a feeling that isn't going to happen and that is OK within reason.
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Old 04-18-2009, 09:09 PM   #2
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Very expensive, but very worth it.

You can get them from Amazon.com

http://www.morethangourmet.com/
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Old 04-18-2009, 11:11 PM   #3
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Well, that is the first one that I've seen that I'd be interested in buying for myself. Too bad it's so expensive. I've always wanted to keep some soup bases for the storage, but a look at the ingredients list always turns me off.

.....Alan.
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Old 04-18-2009, 11:21 PM   #4
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Quote:
Originally Posted by A.T. Hagan View Post
Well, that is the first one that I've seen that I'd be interested in buying for myself. Too bad it's so expensive. I've always wanted to keep some soup bases for the storage, but a look at the ingredients list always turns me off.

.....Alan.
It's my secret weapon.

I keep several different types of the small packages in the house, but a quart-size of the veal stock.

No, don't ask what it cost. You have to buy it at a restaurant supply house.
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Old 04-19-2009, 12:07 AM   #5
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They have a special of right now too. I think this is probably the place of much happiness. Thank you very much BG.
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Old 04-19-2009, 01:40 AM   #6
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They have a special of right now too. I think this is probably the place of much happiness. Thank you very much BG.
They have brought me much happiness over the years, especially when Knorr stopped making their powdered DemiGlace for food service.


Vestri in victus

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Old 04-19-2009, 05:09 PM   #7
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They have brought me much happiness over the years, especially when Knorr stopped making their powdered DemiGlace for food service.


Vestri in victus

Are you a professional chef BG?

Why was the Knorr DemiGlace discontinued. Personally I think a number of years ago Knorr must of changed owners or something. Taste wise it seemed they went from an extremely good top end product to a package of just another brand.

What does Vestri in victus mean? Victorious in presentation? Probably take it on down to Beautiful presentation. Or everyday language to nice appearance, or shiny. Yes?

I think that maybe it. But I have had not one latin lesson in some 45 or so years and I'm a tad rusty ya know.
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Old 04-19-2009, 10:43 PM   #8
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Are you a professional chef BG?
I am a serious amateur who's had professional training , and owns
a small operation (although I know enough not to cook there, LOL).

Quote:
Why was the Knorr DemiGlace discontinued. Personally I think a number of years ago Knorr must of changed owners or something. Taste wise it seemed they went from an extremely good top end product to a package of just another brand.
Supposedly not enough demand, but I think it was trimming the
product line to the top sellers only. Yes their quality has
severely diminshed.

Thankfully there are a number of competitors now who give out
free samples at the yearly fancy foods show.

Quote:
What does Vestri in victus mean?
Loosely "yours in food"
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Old 05-26-2009, 09:41 PM   #9
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Many, many years ago - in a kitchen far, far, away I made..... I dont remember....?!

It started with a roast chick, I defatted and clarified the stock, and froze it in cubes.

A week later, I did the same with a prime rib - or beef roast.

I might have done pork the following week when I bakes a boatload of ribs in a little bit of water to pre-cook them before BBQing.

Then I cooked all of it down into a couple of cups of very intense..... I dont know what to call it. It has just been a while. I think it was called triple something?!
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Old 05-26-2009, 09:56 PM   #10
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You may be thinking of a demi-glace, which is reducing stock down to a very thick syrupy texture. A triple reduction is a french style combination of three elements, not necessarily meat broths it could be fruit juice, wine, vinegar, tomato juice, to be thicker and more intense in flavor.
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Old 05-27-2009, 12:28 AM   #11
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Humph...learn something new around here every day!
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Old 05-27-2009, 07:10 AM   #12
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Thanks for the link BG!! I'll have to save my pennies... I hate those MSG cubes too.
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Old 05-27-2009, 08:47 AM   #13
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I might have done pork the following week when I bakes a boatload of ribs in a little bit of water to pre-cook them before BBQing.
Andy, I think Renegade and I need to have a little talk with you...

.....Alan.
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Old 05-27-2009, 06:17 PM   #14
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How exactly is this stock/demi glaze packaged? It looks like it comes in packets, but a 16 oz pkg?

I have long made my own chicken and beef stocks, reduced them to a quarter of what I started with, then canned the results. But beef is no longer possible as I find I can't buy beef bones anywhere. Every since mad cow hit the scene, no more bones to buy.
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Old 05-27-2009, 07:51 PM   #15
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I thought you couldn't buy bones any more because they package them and sterilze them and sell them in the Pet section of the stores.
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Old 06-02-2009, 02:53 PM   #16
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How exactly is this stock/demi glaze packaged? It looks like it comes in packets, but a 16 oz pkg?
Each individual package is about 3 oz.

I think the bulk pack comes out to 16 oz.

You think 16 oz is big.

I used to buy it by the 32oz tub.

You do NOT want to know what that cost.
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Old 04-18-2010, 07:37 PM   #17
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When I was young and my wife and I were not married, I made a triple.... I dont remember the name.

I took beef stock from sratch and chicken stock from scratch and any thin els that was laying around and boiled it till it was extreamly intense. It was necter. So many flavors.....
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Old 04-18-2010, 07:44 PM   #18
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I took beef stock from sratch and chicken stock from scratch and any thin els that was laying around
It was the thin eels. They impart a delicious flavor. Julia Child use them all the time.

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Old 04-18-2010, 09:41 PM   #19
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There is a paste type product called "Better than Bullion" that I have used successfully for many years. It is not a substitute for a home made stock, but when your just looking for a little extra flavor, its good product. Its a reduced stock product, and very strong, so be careful with it. Chill after opening.
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