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By JANET K. KEELER, Times Staff Writer A weekly serving of food news and views deconstructing stock vs. broth
All the solid ingredients are discarded after the stock has been made. Salt and pepper are not used to season a stock. A broth is a main ingredient, more independent than a stock, an actual soup. It can, like stock, be used as a base for grain dishes and as a fortifier for sauces. Broths are made with aromatic vegetables that will be featured flavors of the broth, meat (veal, chicken, beef, pork -- with or without bones) that will be added back to the broth, herbs that complement the flavors of the vegetables and meat and either water or stock. A broth is seasoned with salt and pepper. The vegetables and meat can be used as a garnish for the broth, although the herbs are usually removed. The term bouillon is sometimes used synonymously with broth, and it is most commonly made from powder or compressed cubes. Consomme is perfectly clear broth that is served as a soup, sometimes plain, sometimes with added ingredients. Intensely flavored consomme is broth strained so well that there is no trace of fat. cooking classCutting against the grain in meat makes for more tender results. Avoid sawing through the meat by making long strokes with the knife. constant comment"Breakfast cereals that come in the same colors as polyester leisure suits make oversleeping a virtue." -- Humorist Fran Liebowitz this web site cooksDo you love boiled peanuts but aren't taking a road trip anytime soon? Buy the roadside treat online from this site which bills itself as the "secret source" for Southern specialties and gifts. It'll be shipped overnight via Federal Express. Cheese straws, Carolina gold rice, beef jerky, cane syrup and all manner of preserves can be ordered here. Call (843) 720-8890 to get a catalog sent in the mail. produce: a history
an apple chip a day
we'll take aqua
In yet another move toward globalization, the makers of M&M's candies are asking citizens from 75 countries to vote on a matter of utmost importance -- a new M&M's color. Candidates in the running are pink, violet and aqua. One will be selected in June to join six existing colors. Fans can vote by logging on to gcv.mms.com or call toll-free 1-877-664-5623 before May 31. - Compiled by Janet K. Keeler, from staff and wire reports
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From the Times Taste section From the features wire |
In classical Greece, beans were used to exorcise haunted houses. The avocado's ancestor dates back 100-million years. These are just two of the food-related facts that Jonathan Roberts has compiled in The Origins of Fruit and Vegetables (Universe, $22.50). Just as compelling as Roberts' 40 essays is the artwork -- from ancient maps to paintings by Botticelli and Van Gogh -- that help illustrate produce's role in history.
Seneca Apple Chips are a tasty alternative to fat-laden snacks. The dehydrated apple slices are thin and crisp, and tender rather than chewy. They come in eight varieties -- red delicious, cinnamon, caramel, Granny Smith, honey apple, golden delicious, sour apple and pink lady -- and have 30 percent less fat than potato chips. We loved the tart Granny Smith and sweet red delicious. Suggested retail for a 1-ounce bag is 70 cents and for a 3-ounce bag $1.70.
