I was just contemplating what makes a good turkey stock, and I thought
of something that Michael Ruhlman said....

He suggests adding the aromatics, like parsley, thyme and whatever
else you use, towards the last part of cooking, as they won't be so
muted then.

For those of you who are not having good luck with your turkey stock,
let me repaste how Michael Ruhlman does it. Maybe you all could try
this?

http://blog.ruhlman.com/ruhlmancom/2...giving-th.html

Christine

Christine Dabney wrote:
> I was just contemplating what makes a good turkey stock, and I thought
> of something that Michael Ruhlman said....
>
> He suggests adding the aromatics, like parsley, thyme and whatever
> else you use, towards the last part of cooking, as they won't be so
> muted then.
>
> For those of you who are not having good luck with your turkey stock,
> let me repaste how Michael Ruhlman does it. Maybe you all could try
> this?
>
> http://blog.ruhlman.com/ruhlmancom/2...giving-th.html
>
> Christine
>


When I cook chili, I do that, but I never thought of doing it when I
make turkey stock. Thanks for mentioning it.


Becca

"Christine Dabney" > wrote in message
...
>I was just contemplating what makes a good turkey stock, and I thought
> of something that Michael Ruhlman said....
>
> He suggests adding the aromatics, like parsley, thyme and whatever
> else you use, towards the last part of cooking, as they won't be so
> muted then.

Fanny Farmer says that spices and vegetables cooked for 5 hours and upwards
(I simmer my stock for at least five hours) become bitter. I never add them
until the last hour.

On Dec 3, 5:46�pm, Christine Dabney > wrote:
> I was just contemplating what makes a good turkey stock, and I thought
> of something that Michael Ruhlman said....
>
> He suggests adding the aromatics, like parsley, thyme and whatever
> else you use, towards the last part of cooking, as they won't be so
> muted then. �
>
> For those of you who are not having good luck with your turkey stock,
> let me repaste how �Michael Ruhlman does it. �Maybe you all could try
> this?
>
> http://blog.ruhlman.com/ruhlmancom/2...giving-th.html
>
> Christine

All long long slow cooking should be seasoned and reseasoned
throughout... nothng new about that... that's why pressure processsing
is not cooking.

"Christine Dabney" > wrote in message
...
>I was just contemplating what makes a good turkey stock, and I thought
> of something that Michael Ruhlman said....
>
> He suggests adding the aromatics, like parsley, thyme and whatever
> else you use, towards the last part of cooking, as they won't be so
> muted then.
>
> For those of you who are not having good luck with your turkey stock,
> let me repaste how Michael Ruhlman does it. Maybe you all could try
> this?
>
> http://blog.ruhlman.com/ruhlmancom/2...giving-th.html
>
> Christine
>
>
I don't think putting water and turkey in an oven will produce a stock at
180F. I haven't heard of anyone
doing that. Stock of any kind has to simmer very slightly. Turkey stock can
simmer longer than chicken stock, but not as long as beef stock. I simmer
turkey stock for 4-6 hours. Usually I lightly brown everything in the oven
first, though I didn't this year.

Theron

On Thu, 4 Dec 2008 16:36:00 -0800, "Theron" >
wrote:


>I don't think putting water and turkey in an oven will produce a stock at
>180F. I haven't heard of anyone
>doing that. Stock of any kind has to simmer very slightly. Turkey stock can
>simmer longer than chicken stock, but not as long as beef stock. I simmer
>turkey stock for 4-6 hours. Usually I lightly brown everything in the oven
>first, though I didn't this year.
>
>Theron

Have you ever tried it?

I know at least one person here on this newsgroup has tried it, and
said it produced good results.

And I rather trust Michael Ruhlman, as he has worked with some of the
finest chefs around...and has culinary training himself. And I think
he has learned this method from some of the chefs with whom he has
worked.

Don't knock it til you have tried it...

Christine

Theron wrote:
> "Christine Dabney" > wrote in message

>> http://blog.ruhlman.com/ruhlmancom/2...giving-th.html
>>
>> Christine
>>
>>
> I don't think putting water and turkey in an oven will produce a stock at
> 180F. I haven't heard of anyone
> doing that. Stock of any kind has to simmer very slightly. Turkey stock can
> simmer longer than chicken stock, but not as long as beef stock. I simmer
> turkey stock for 4-6 hours. Usually I lightly brown everything in the oven
> first, though I didn't this year.
>
> Theron
>
I made stock last year using Ruhlman's oven method. It works very nicely.

Christine wrote:

> For those of you who are not having good luck with your turkey stock,
> let me repaste how Michael Ruhlman does it. Maybe you all could try
> this?
>
> http://blog.ruhlman.com/ruhlmancom/2...giving-th.html

180°F, huh?

Anybody know what temperature the "low" setting on a crockpot is?

Bob

Christine Dabney > wrote:

> I was just contemplating what makes a good turkey stock, and I thought
> of something that Michael Ruhlman said....
>
> He suggests adding the aromatics, like parsley, thyme and whatever
> else you use, towards the last part of cooking, as they won't be so
> muted then.

Was Ruhlman really talking about stock, or is this perhaps all about
soup, as per the subject header? If it really is stock, I'd bet a lot
of the chefs he knows would tell him that those kind of aromatics, if
they are used at all, are not supposed to announce themselves. Stock is
a stepping stone, a foundation of something else, and ought to be
austere, primarily being the essence of its main ingredient, such as
meat or fish, maybe with some help from some roots and even herbs, with
not - and this is important - even salt present. It is not accidental
that stock is called "fond" in French. It is that "something else", the
next step, that may require aromatic intensity of whatever kind.
Jacques Pépin, for example, will - and actually does - tell you that
properly made stock is - and should be - practically tasteless (well,
maybe he exaggerates just a bit to make his point, but you get the
idea). If it is flavoured with something, or something is added to it
that shouldn't be there in a pure stock, it is already not stock, but
broth, soup, sauce, whatever. If this is what Ruhlman means, he should
say so. Maybe he does?

Victor

"Victor Sack" ha scritto nel messaggio
> Was Ruhlman really talking about stock, or is this perhaps all about
> soup, as per the subject header? If it really is stock, I'd bet a lot
> of the chefs he knows would tell him that those kind of aromatics, if
> they are used at all, are not supposed to announce themselves. Stock is>
> a stepping stone, a foundation of something else, and ought to be>
> austere, primarily being the essence of its main ingredient, such as
> meat or fish, maybe with some help from some roots and even herbs, with
> not - and this is important - even salt present. It is not accidental
> that stock is called "fond" in French. > Victor

Ruhlman IS a chef and has worked with the best of the US as well as cooked
with some pretty stupendous furriners. But this is Ruhlman writing for home
cooks, and if you think of the numbers of homecooks who buy bouillon cubes
and canned or boxed broths, it's easy to see that if it isn't tasty right
away, most people don't like it and don't want to use it.
Almost everybody here wants to make something with a lot of taste when they
make broth/stock. And I think that's OK if you consume it as it comes from
the pot or in a soup. It takes a lot of nerve to reduce to a paste
something with no salt at all in it and that didn't taste yummy at any point
of the process then put it away for "someday" that may or may not occur. I
am still reeling from Marcella Hazan saying bouillon is ok for broth. My
neighbors think so, too. I am the only one here that says no. Besides, the
cats love the cooked up meat bits.

Giusi > wrote:

> Ruhlman IS a chef and has worked with the best of the US as well as cooked
> with some pretty stupendous furriners. But this is Ruhlman writing for home
> cooks, and if you think of the numbers of homecooks who buy bouillon cubes
> and canned or boxed broths, it's easy to see that if it isn't tasty right
> away, most people don't like it and don't want to use it.

I agree with what you are saying, but this is about correct terminology.
Ruhlman is writing about some kind of broth or soup, not about stock.
And, not that it matters in the present case, but Ruhlman is not a chef
of any kind; he is a hack, if a very good and worthy one.

Victor

On Wed, 03 Dec 2008 15:46:38 -0700, Christine Dabney
> wrote:

>I was just contemplating what makes a good turkey stock, and I thought
>of something that Michael Ruhlman said....
>
>He suggests adding the aromatics, like parsley, thyme and whatever
>else you use, towards the last part of cooking, as they won't be so
>muted then.
>
>For those of you who are not having good luck with your turkey stock,
>let me repaste how Michael Ruhlman does it. Maybe you all could try
>this?
>
>http://blog.ruhlman.com/ruhlmancom/2...giving-th.html
>
>Christine

Funny this whole stock/sauce thread should come up the same time this
article came out in Saveur Magazine.
At first I thought I'd follow it up until the reduction for a
demi-glace, but since I've never made a demi-glace I might just do it.
Finding veal bones is going to be a real challenge.

http://www.saveur.com/article/Food/Homemade-Demi-Glace

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 12/04

On Sat, 06 Dec 2008 09:25:37 -0800, koko > wrote:


>Funny this whole stock/sauce thread should come up the same time this
>article came out in Saveur Magazine.
>At first I thought I'd follow it up until the reduction for a
>demi-glace, but since I've never made a demi-glace I might just do it.
>Finding veal bones is going to be a real challenge.
>
>http://www.saveur.com/article/Food/Homemade-Demi-Glace

Not as hard as you would think. At least not as hard as it was here.
I had to order them here....

If not in San Diego, I would think you could find them in the greater
Los Angeles area. But I would think someone in San Diego might have
them....

I use veal breasts, as they are recommended by Madeline Kamman. Lots
of cartilage to break down to give a wonderful unctuousness to the
stock, and enough meat to flavor well.

You might be able to find veal breasts fairly easily. Make sure that
if you order them that you get a veal breast that is not boned... I
first ordered one, then they shipped it without the bones. Fortunately
the market gave me some veal knuckles. Then I ordered more veal
breasts at another market, with the bones intact...and they came just
as they should.

Good luck.

Christine

On Sat, 06 Dec 2008 13:45:30 -0700, Christine Dabney
> wrote:

>On Sat, 06 Dec 2008 09:25:37 -0800, koko > wrote:
>
>
>>Funny this whole stock/sauce thread should come up the same time this
>>article came out in Saveur Magazine.
>>At first I thought I'd follow it up until the reduction for a
>>demi-glace, but since I've never made a demi-glace I might just do it.
>>Finding veal bones is going to be a real challenge.
>>
>>http://www.saveur.com/article/Food/Homemade-Demi-Glace
>
>Not as hard as you would think. At least not as hard as it was here.
>I had to order them here....
>
>If not in San Diego, I would think you could find them in the greater
>Los Angeles area. But I would think someone in San Diego might have
>them....
>
>I use veal breasts, as they are recommended by Madeline Kamman. Lots
>of cartilage to break down to give a wonderful unctuousness to the
>stock, and enough meat to flavor well.
>
>You might be able to find veal breasts fairly easily. Make sure that
>if you order them that you get a veal breast that is not boned... I
>first ordered one, then they shipped it without the bones. Fortunately
>the market gave me some veal knuckles. Then I ordered more veal
>breasts at another market, with the bones intact...and they came just
>as they should.
>
>Good luck.
>
>Christine

Thanks. That'll be a project for after Christmas, and it will give me
time to source the bones.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 12/04