tag:blogger.com,1999:blog-7897445.post113397824819121242..comments2024-02-11T02:33:50.060-05:00Comments on Tommy J's Kitchen: Recipe/Technique: Classic Brown StockTommyJhttp://www.blogger.com/profile/06628633718715103363noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7897445.post-6970096077055930832009-11-07T16:10:27.829-05:002009-11-07T16:10:27.829-05:00Hi Anon.
Glad you gave it a try!
I use the fro...Hi Anon.<br /><br />Glad you gave it a try! <br /><br />I use the frozen cubes in almost anything that involves beef and a sauce or gravy - even the last batch of beef with orange sauce that I did. It certainly goes with with pot roasts, roast beef, prime rib. Use it to expand and/or enhance the au jus from roast meats. <br /><br />And don't be afraid to 'cross-over;' add a cube to your roast chicken gravy or roast pork sauce. Use it as a base for a clear mushroom soup (and certainly mushroom sauces). Try adding it to the water in which you cook your rice or pasta; stew some potatoes in it; I've even used it in Italian style tomato sauces.<br /><br />The 'fresh' part makes a great base for onion soup, any sort of beef soup (with vegetables, noodles, rice, . . .) or stew.<br /><br />Like I've said from time to time, play with your food! You'll stumble across many a wondrous result . . .<br /><br />tommyjUnknownhttps://www.blogger.com/profile/13598774451218360031noreply@blogger.comtag:blogger.com,1999:blog-7897445.post-16832755813692963862009-10-20T10:06:17.343-04:002009-10-20T10:06:17.343-04:00Hi Tommy, thanks for the information. I just made ...Hi Tommy, thanks for the information. I just made a version of this and am wondering what would be the best recipe to highlight my efforts. What do you enjoy using this for?Anonymousnoreply@blogger.com