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Re:Cooking tip from Marco Pierre White 18 Years ago
I think stock cubes are very much up to the individual.
I was surprised he appeared to stick to one brand, I keep several and also make my own stock.
When in a French supermarket, the choice is endless and I bring back quite a selection.
The porcini ones are notably cheaper and more abundant over there.
My personal favourite commercial stock is the little round tubs of Vegetable Boullion which are widely available.
I think I am the only person ever to be detained by police, for ten minutes only I might add, for having mushroom stock cubes in my briefcase whilst they assertained what they were, after a routine motoring check.
I used to allways keep them in foil in my case to drink at lunchtime!
Re:And whilst still on cooking stock....... 18 Years ago
I find cornflour invaluable in the cupboard for gravy, it can save the day at anytime, but I am still very pleased with myself for thickening gravy with blitzed jerusalem artichokes yesterday.
There are so few recipes for them and as I have 2 pounds of them currently, I am experimenting a lot as they are such an under appreciated vegetable.
Todays recipe, should it work, is spring onion and artichoke soup with cheese pastry croutons.
15p a head and it should serve 8 people.
Another stock tip, should you have an access of veg, onion and meat scraps etc, it`s well worth making it into a stock and freezing it in ice cube trays.