Cookaholics Bulletin Board

While I've certainly used store-bought broth in an emergency, Jim there IS a big difference between them. Do you ever do dinner at fine dining restaurants? You simply cannot replicate their sauces without the demi glace, etc. they prepare.

I really wish you'd stop trying to defend CI for everything. They're fine for what they are, but they are NOT anywhere near a fine dining experience.

Amy

Agreed...

This might just be one of those times to "just listen"

http://vimeo.com/66753575

Amy understands. There is no substitute for Bruce Naftaly's incredible veal stock. 10 pounds of split knuckles to 1 quart of perfection.

This kitchen sneaks in a second and third run.

tim

Tim,

I've got 10 lbs. of veal knuckles in the freezer waiting to be transformed into lusciousness. Next week...

Amy

Same here, with 8 pounds of steer femur waiting to be roasted, simmered, skimmed and made ultra delectable this frosty weekend; ain't no comparison to any ready-made I've ever tasted It's a great winter endeavor

I make homemade when I bones etc. for use in sauces but cut it half with storebought for chicken noodle soup. Mine has more mouthfeel but with 2 teens (technically 1 won't be a teen for 6 more days) I just would not be able to keep up. I noticed a huge diffference when I started making CI's tacos, chicken francese and chicken with sage & vermouth sauce with homemade versus the boxed stuff.
I don't make beef, not worth it for the little I use it for and the cost needed to make it. I did add veal bones once to my chicken stock and the gelatin added was unbelievable. Must make a trip back to that butcher to see if I can get more.

I have to kinda agree...

I actually find that commercial chicken stock is just better in some things (and I say this as a devoted chicken broth maker, storer, and consumer who currently has no less than 6lbs of roasted carcasses and several quarts of stock in my freezer). I have not tried CI's ground beef trick, but I have no doubt that it works. If I am going to bother with anything other than Bovril though, I'll use the pressure cooker and then make sure to use it for something special, like French onion soup.

In all fairness they are neither claiming to be nor trying to be. Nor are the home cooks who are their target audience.

Agreed.

But I would never equate a stock made with commercial "stock," ground meat and gelatin as equivalent to a bone-based stock. I won't argue the shortcut, I just don't like when people espouse a shortcut that doesn't produce an identical or superior product as equivalent.

Amy

If you believe that my post said THAT, you seriously misread my intent. I found your response demeaning, insulting, and downright mean. Is that what you intended?