"No homemade stock? Use water!" says Chef Michael Ruhlman of The French Laundry


	"No homemade stock? Use water!" says Chef Michael Ruhlman of The French Laundry

Lexica

8-26-2008 6:16 PM

141 views

tags:

cooking, soup, broth, tips

Lexica says:

Interesting - this contradicts the traditional advice to never use plain water because it will dilute the flavors.

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<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://www.clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/86101338-31b7-431a-8a17-5a204d4f6367/3ABCE6A9-154B-4CF9-96DB-492485AA1423/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://seattlepi.nwsource.com/food/356406_eatcheap26.html" href="http://seattlepi.nwsource.com/food/356406_eatcheap26.html" style="font-size: 11px;">seattlepi.nwsource.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://seattlepi.nwsource.com/food/356406_eatcheap26.html"><H3>FREE STOCK TIP</H3></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://seattlepi.nwsource.com/food/356406_eatcheap26.html"><P>One of the more surprising pieces of food advice I've tested recently came from Michael Ruhlman, co-author of the cookbook from The French Laundry, one of the country's most expensive restaurants.</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://seattlepi.nwsource.com/food/356406_eatcheap26.html"><P>Ruhlman doesn't just repeat the common advice to make your own stock. He says that if you don't have homemade stock, use water for your recipes rather than buying canned or boxed stock. And he wants you to do it for flavor; cost savings is a bonus.</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://seattlepi.nwsource.com/food/356406_eatcheap26.html"><P>I've tried water instead of canned broth for several recipes when I was short of homemade stock. The only time it failed was when the recipe called for a full two quarts of broth that was meant to provide most of the flavor in the dish. If a recipe calls for just a cup or two of broth, I have found substituting water is no problem.</P></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/3ABCE6A9-154B-4CF9-96DB-492485AA1423/blog/" title="blog or email this clip"><img src="http://content7.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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