The food thread

[Cal Weldon]

You're on the right track when your soup starter comes out of the fridge like this.

 

[SS4927]

I probably consume 5 or 6 thousand calories in a average day. I keep on the move and burn a lot, having a hollow leg also helps hide it.

All beef burgers with sliced everything and fries eazy peazy.

 

[SS4927]

You're on the right track when your soup starter comes out of the fridge like this.

Just what the doctor ordered lol. Thats where all the flavor is right in the fat so its gotta be good.

 

[scott wurcer]

Just what the doctor ordered lol. Thats where all the flavor is right in the fat so its gotta be good.

I think that's the gelatin, a proper chilled stock can NOT be poured (unless it's one of SY's veggie stocks).

 

[SY]

My roasted veggie stocks (broths, really) gel up a bit as well. The lighter ones stay thin.

 

[scott wurcer]

My roasted veggie stocks (broths, really) gel up a bit as well. The lighter ones stay thin.

I've noticed onions especially add that almost gel like body, what is it, the same thing on a lesser level?

 

[hitsware]

Is it true that when you cool meat broth and it separates
(one layer goes to the top (whitish and sorta waxlike))
and a less solid liquid below, that the top is the (nutritionally)
"bad fat" and the bottom the "good fat" ?
I never take the extra prep day and eat it all ..... but maybe
someday

 

[jackinnj]

My roasted veggie stocks (broths, really) gel up a bit as well. The lighter ones stay thin.

you puttin carboxy-methyl cellulose in that, perhaps some linear polysaccharides?

 

[scott wurcer]

"bad fat" and the bottom the "good fat" ?
I never take the extra prep day and eat it all ..... but maybe
someday

No the solidified gelatin is not fat at all but derived from dissolved collagen.

 

[hitsware]

Is that commonly know as "fat" (in a derogatory sense) ?

Apilco French Porcelain Gravy Separator - Dual Spot - Save 33%

 

[scott wurcer]

Is that commonly know as "fat" (in a derogatory sense) ?

Apilco French Porcelain Gravy Separator - Dual Spot - Save 33%

Due to specific gravity the true fats rise to the surface and these seperators operate on the principle of pouring out from underneath them. Gelatin is very beneficial and not at all in the fat family.

 

[SY]

you puttin carboxy-methyl cellulose in that, perhaps some linear polysaccharides?

The Maillard Reaction is your friend. So is butter.

 

[hitsware]

Due to specific gravity the true fats rise to the surface and these seperators operate on the principle of pouring out from underneath them. Gelatin is very beneficial and not at all in the fat family.

So using the 'refridgerate overnight' method of fat separation
( pick off crust in the morning ) is nutritionally sound ?
AND !
Trashes the same fats .......................

 

[nezbleu]

That porcelain French unit looks awkward. This is what I use: http://s5.thisnext.com/media/largest_dimension/C337C4C0.jpg

 

[nezbleu]

Pie!

Did I post the same thing about this time last year? I dunno, but here it is, home-made strawberry-rhubarb pie:

 

[hitsware]

That porcelain French unit looks awkward. This is what I use: http://s5.thisnext.com/media/largest_dimension/C337C4C0.jpg

What I'm getting at ......
Is that a nutritional device ?
OR !
Healthier to eat it all !?!?

 

[nezbleu]

It just makes better gravy... You can still use the fat if you want, but keep the stock/broth separate from the fat/grease when cooking.

 

[Steve Dunlap]

The Maillard Reaction is your friend. So is butter.

Anyone that knows The Maillard Reaction knows cooking.

 

[SS4927]

Tv chef hosts bring it up sometimes but don't go into much detail Science of Meat: What Gives Meat its Flavor? | Exploratorium

It makes things like asparagus and corn on the cob done on the grill taste amazing. People that boil vegetables are totally missing out. Thats probably why they load them down with butter and salt or some other seasonings.

 

[SS4927]

It just makes better gravy... You can still use the fat if you want, but keep the stock/broth separate from the fat/grease when cooking.

My dad showed me the freezer method for gravy, chill it a while and then scrape most of the fat off the surface after everything starts solidifying. There is enough left behind for flavoring but of course you dont have to remove it all. Not only does it add flavor it works great while sunbathing