"Suuzzee" > wrote in message
...
>
> Peter Aitken > wrote
> > "Steph G.B" > wrote
> > > A little question from a beginner (me)
> > >
> > > Alot of recipes i have call for Veal stock, brown stock or whatever
> other
> > > kind of stock. My question is this: What do you guys do? do you
> always
> > > make your own stock from scratch?
> > > I know there's a difference between stock (made with bones) and broth
> > (made
> > > with the actual meat), but can one be a substitute for the other?
> > > Thanks in advance.
> >
> > The stock/broth distinction youu mention is an artificial one. Some
people
> > use it but it is really meaningless. For example, if I simmer a whole
> > chicken - meat and bones - would I end up with stock or broth? The terms
> are
> > usually used interchangeably.
> >
> > Making your own is always better (assuming you do it right!) but not
> always
> > feasible. Fortunately there are some decent commercial stocks available.
> > Swanson's chicken stock is surprisingly good. Their beef stock is not as
> > good but is still OK. There are also condensed products like demi glace
> gold
> > which takes veal stock and reduces it to a jelly - you then dissolve it
> for
> > use. Probably needless to say, but bullion cubes should be avoided like
> the
> > plague.
> > Peter Aitken
>
> When I was a kid, Campbell Soup used to sell both chicken and beef
consumme
> or consomme or
> however the heck you spell it. Is this stuff being called demi glace gold
> now? I have looked and
> looked for chicken consumme and just can't find it anywhere. I do make it
> several times during the
> winter but it sure would be nice just to open up a can now and again. Any
> ideas where it can be
> purchased? Suz
>

No, not the same thing. Demi-glace is the consistency of hard jello and
comes in small "tubs." You dissolve a spoonful in a cup of water to get
something similar in strength to stock, or add directly to sauces etc. for
flavor.


--
Peter Aitken

Remove the crap from my email address before using.