I’ve never made a stock in fear of messing up and wasting the long hours used to make one. It has definitely started to get on my nerves buying boxes/cans of “broth” at the supermarket for my culinary use. How can I not do something so simple (just time consuming)?
Having a fresh turkey carcass and wings, I took out the stock pot, put the turkey parts in, diced my mirepoix, and put together a bouquet garni. I started at approximately 1:30pm…and finished around 8:30pm.
mirepoix & bouquet garni
I must say it took a while, but it was totally worth it. The stock looks great, and I definitely have about 20 cups worth of stock now!
ice bath in cooler to bring it down past “danger zone”
tons of stock for future use
These are the two references which have helped me in making my stock…
Good Eats – Season 7, Episode 5 – True Brew IV: Take Stock
Tagged: cooking, firsts, stock, turkey
The Professional Chef, 8th Edition – Culinary Institute of America
Previously I was expecting the entire family (including aunts, uncles, cousins, etc.) to come over but this was not the case. This actually made my job much easier, as I did not have to make as much food. I was in the kitchen pretty much all day yesterday, but it was totally worth it.
The menu for last night was..
Green Beans and Walnuts with Lemon Vinagrette
Brown Bread Stuffing with Fruit
no picture taken…Simple Pan Gravy
(for extra gravy…just in case!)
Roast Turkey with Creamy Herbed Gravy
I was able to tackle all of these meals, but my sister wanted to do the Pumpkin Cheesecake, so credit is all her’s for that one.
Let’s just say that this was the best Thanksgiving (food wise) that I have ever had. Everything turned out well and on time. Thanksgiving is a holiday where people are known for overindulging in all the good food we have…lucky for me…I did not (though it was damn hard not to get another slice of that cheesecake)!
My favorites of the night were the stuffing, turkey w/ the herb gravy, and the pumpkin cheesecake. My least favorite of the night was the green beans w/ lemon vinagrette. I dunno what it was, it just felt like it was missing something…and it was just a tad too tart for my liking. The turkey was a million times more successful than last year. Only bummer was that the dark meat was cooked a little too long….but the white meat was perfect!
Now if you’ll excuse me…I’ve gotta go snack on some leftovers…
P.S. Print out that pumpkin cheesecake recipe and make it…it’s so ridiculously good…
Tagged: cheesecake, cooking, dessert, gravy, holiday, stuffing, thanksgiving, turkey