GeoCWeyer wrote:One thing about my chicken stock is that I never make a stock/broth with raw meat/bones unless it is for an Asian soup stock. It is always richer in flavor. In my cream soups I always use evaporated milk instead of milk/cream. It is something we did in my restaurants and something I think most also do. It reduces the cooking time, reduces the danger of scorching, and gives an intensity in the flavor.
I know that most people do use chicken stock in their cream soups but my palate seems to fix on the flavor rather than the richness. Also when eating out the problem with the addition of chicken stock/broth is that too many restaurants, even the better ones, take the short cut and use a base in making that stock figuring that the customer can't tell the difference because of the blend of other flavors. Unfortunately, I can
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