sf > wrote:
>On Sun, 6 May 2012 05:00:07 +0000 (UTC), (Steve
>> We mostly use vegetable stock in:
>>
>> Soups
>> Chiles
>> Cous-Cous
>> Risotto, Paella
>> Bean dishes (red beans and rice, baked beans etc.)
>> Pot roast dishes
>> Pasta in broth ("in brodo") dishes (e.g. with leeks, garbanzos, etc.)
>> Braising liquid for fish
>>
>> There are probably a few odds and ends that I'm forgetting.
>>
>Even without what you forgot, that's probably a longer list than most
>people would have.
Well, the first rule is, if the recipe or the common practice calls
for chicken stock, forget that and use veggie stock.
The output of one's kitchen immediately goes up one notch in quality.
(In my subjective opinion.)
Steve