[identity profile] ladystarlightsj.livejournal.com posting in [community profile] atpo_cooks
I just realized that this is the only food-related icon I have. Huh.

Anyways. For you cooking type people, when a recipe calls for 'beef stock', can you substitute vegetable stock? I ask, because I've found what looks like a very easy and cheap veggie stock recipe and all the beef ones start with "Take your bones....".

Date: 2007-03-12 10:11 pm (UTC)
ann1962: (Default)
From: [personal profile] ann1962
That is a stunningly beautiful icon! ;-p

Yes, you can, it will just have no beefy flavour. Which may or may not detract from the recipe.

Date: 2007-03-12 10:45 pm (UTC)
From: [identity profile] graffitiandsara.livejournal.com
I generally use chicken stock whenever stock is called for regardless of recipe, so I can't see why you can't do the same with vegetable stock. If the stock tastes good it'll be good in whatever you're cooking. That's my theory, anyway, but I'm not exactly a precise cook.

Date: 2007-03-12 11:00 pm (UTC)
ext_15252: (food)
From: [identity profile] masqthephlsphr.livejournal.com
This is the only food-related icon I have. It is, of course, about the eating of food and not its preparation.

It is also about chocolate.

Date: 2007-03-12 11:06 pm (UTC)
From: (Anonymous)
Beef stock is not hard to make, though. Lots of stores sell stock or soup bones, or bones for dogs--just boil the bones a bit and skim, add some carrots, onions, celery, parsley, etc. Cook a while and strain. In a hurry, you can use canned beef bouillion (a little salty) but health food stores have a better stock in cartons.

But for lots of dishes it won't matter.

Date: 2007-03-12 11:18 pm (UTC)
From: [identity profile] deevalish.livejournal.com
I think it really depends on what the beef stock is for. The recipe that incorporates the beef stock just won't have that deep meaty flavor to it, I imagine, if you substitute with veggie stock. I've substituted chicken tock for beef and it was fine.

And this is my only food oriented icon. I must do something about that.

Date: 2007-03-13 03:49 pm (UTC)
From: [identity profile] deevalish.livejournal.com
Chicken stock should work just fine. After all there will be little bits of beef, no? That'll 'beef' up the flavor. Hahaha! Yeah, it was funny in my head. ;o)

Date: 2007-03-13 10:17 pm (UTC)
From: [identity profile] mamculuna.livejournal.com
Oh, probably baked would give even more flavor. I usually make stock with what's left of a turkey, and I guess that's baked. But boiling would work. Just need to skim the stock if it hasn't been baked first.

I definitely make fish stock from fish that hasn't been precooked.

Date: 2007-03-16 01:58 pm (UTC)
From: [identity profile] mamculuna.livejournal.com
Yep, the yukky stuff.



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