Re: [CH] dark soup stocks
Linda Panter (lipant@sympatico.ca)
Mon, 28 Feb 2005 07:31:43 -0500
Makes me think of how it would benefit some dark rouxs and when
to add them!
Linda
----- Original Message -----
From: Alex Silbajoris
To: chile-heads@globalgarden.com
Sent: Monday, February 28, 2005 6:51 AM
Subject: [CH] dark soup stocks
In the last several weeks I've been experimenting a bit with the
soup stocks
I make, adding some dried peppers to the stock vegetables.
The results, of course, vary with the type of pod but it's
interesting to
see how some of the larger and darker choices - like ancho - can
turn the
liquid a deep brownish red. I'm not used to seeing stock that
dark in
something like a white bean soup, but it's a killer secret
ingredient in a
batch of pinto beans.
- A