Short Cuts in Cooking

[Paul Bacino]

So..I made Ghetto French Onion Soup.

Worth the post. I took " Kitchen Basics No Salt Beef Stock" I added some beef bones from dinner the other night.. Porterhouse and Prime Rib ( yes I embarrassed my niece ), put in fresh carrots, onions, leeks , celery parsley, pepper corns and simmered. cooled and strained. to this I added Home-made chxn stock, slow cooked onions and left over french bread that I made into croutons .. add Emmentaler Cheese and broil.

Totally worth it..for me today!!

So my short cut today was starting with, a boxed stock, and working off that.

[IndyRob]

*facepalm*

Reading this, I just realized I left the bones (and some meat and fat) from a rib roast I made to take to my son's house. And I just got a pressure cooker.

*doh!*

[Paul Bacino]

Indy..

Shaggin bones.. lately has been my favorite..

Sorry to be so scrappy.. and I hope every one else has bad habits

Me

[Broken English]

Where I used to work (an island with prohibitively expensive freight costs) importing bones for stock was too expensive to be viable, so we basically braised lamb and beef in vegetable stock and then reduced that liquid to make our jus and glazes. To beef it up a little we often turned the braising liquid into a masterstock of sorts, adding orange juice and soy to give a meatier taste to the jus.

It's a bit of a shortcut, but the results were damn fine.