Hello foodies,
So this quest is really turning out well as the second attempt has made drastic strides in flavor! I knew the frozen ingredients and dried herbs would affect the quality and flavor but this is tasted like 500% better! Yes no kidding! I’ve been making a nice risotto with the stocks as a kind of measure given those nice little rice grains soak up all that stocky goodness. Although i should probably start a risotto quest as well, my so-so risotto sky rocketed in likability. Here are the ingredients and reflections from this attempt. Oh and I followed the same “tips” as last time.
Ingredients:
- carrots (without skin)
- onions
- 1 bunch celery stalk
- 1 head garlic
- 2 corn cobs
- 1/2 pack white mushrooms
- fresh basil
- fresh thyme
- fresh oregano
- fresh tarragon
- salt
Reflections:
I didn’t realize it but I actually put in less of the items from last time, so I guess I made 2 differences with this batch. Regardless the freshness was the KEY in terms of flavor of the stock. I have also been stressing the limits of the 4 days in the fridge rule for “fresh” I’m finding in my fridge it’ll last about 5 to 6. I don’t recommend this to everyone so in just reheat the stock on the 4th day to get 3 more days out of it and accomplish a nice make 1 day use all week base! Next attempt will be to add the same original ingredients and also see if I can’t strain it in some cheesecloth/coffee filters.
February 25th, 2010 at 12:23 am
In my experience, be careful with adding too much tarragon otherwise it overpowers everything else.