On Fri, 30 Jul 2004 07:08:02 -0700, "Louis Cohen"
> wrote:

>I made a nice stock (or maybe a broth; I can never remember the distinction)
>from the carcass of a roast pheasant and some veggies. After allowing the
>stock to simmer for a while, I strained it and discarded the meat, bones,
>and veggies, which had given up their flavor to the stock.
>
>Now when I want to make soup using the stock and some veggies (probably
>carrots, celery, and onions), should I:
>
>- sauté the veggies (cook at relatively high temp in an open pot) and add
>the stock
>- sweat the veggies (cook at relatively low temp in a closed pot) and add
>the stock
>- simmer raw veggies in hot stock until cooked
>
>I will add the left-over roast pheasant meat not used in making the stock to
>the soup at the end. I'll use some of the stock to cook some rice, which
>I'd add to the soup as well, close to or when serving.
>
My choice would be the first. I might even try to brown a few corners
of veggie pieces. But all would work.

However, stock from a roast pheasant makes an absolutely incredible
risotto. You might want to reconsider making soup at all, just one
time. I think you will be amazed at the risotto.

Or farrotto, same procedure with farro instead of rice.

..



Rodney Myrvaagnes NYC J36 Gjo/a

Was George B. Selden the true Inventor of the submarine patent?