http://www.culinaryagoge.com/2009/10/cooking-through-ratio-stocks-and-the-amazing-things-they-allow-you-to-do-stocks-beef-stock/ My experiences in the world of food. Fri, 28 May 2010 00:27:27 +0000 http://wordpress.org/?v=abc hourly 1 http://www.culinaryagoge.com/2009/10/cooking-through-ratio-stocks-and-the-amazing-things-they-allow-you-to-do-stocks-beef-stock/comment-page-1/#comment-333 Cooking Through Ratio: Stocks and the Amazing Things They Allow You to Do – Clear Soups and the Consommé – Beef Consommé | Culinary Agoge Thu, 12 Nov 2009 04:21:35 +0000 http://www.culinaryagoge.com/?p=741#comment-333 [...] boxed or canned stock, but my own that I had made previously. Still the question remained…did I make a good stock? Would the effort result in a good [...] [...] boxed or canned stock, but my own that I had made previously. Still the question remained…did I make a good stock? Would the effort result in a good [...]

]]> http://www.culinaryagoge.com/2009/10/cooking-through-ratio-stocks-and-the-amazing-things-they-allow-you-to-do-stocks-beef-stock/comment-page-1/#comment-313 Cooking Through Ratio: Stocks and the Amazing Things They Allow You to Do – Stocks – Chicken Stock | Culinary Agoge Sat, 31 Oct 2009 22:23:10 +0000 http://www.culinaryagoge.com/?p=741#comment-313 [...] and followed the same process and ratio of  3 parts water and 2 parts bones that I used for making beef stock. Chickent Stock: Bones Chicken Stock: 3 parts water Chicken Stock: Simmering Chicken Stock: [...] [...] and followed the same process and ratio of  3 parts water and 2 parts bones that I used for making beef stock. Chickent Stock: Bones Chicken Stock: 3 parts water Chicken Stock: Simmering Chicken Stock: [...]

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