tag:blogger.com,1999:blog-14188300.post7836564607372198154..comments2008-10-14T15:52:02.668-04:00Annehttp://www.blogger.com/profile/07205204013404303196anne@cookingwithanne.comBlogger13125tag:blogger.com,1999:blog-14188300.post-56474633353247776142008-10-14T15:52:00.000-04:002008-10-14T15:52:00.000-04:00So fun to find you on the web; I was searching for images of 'brown stock' and saw yours for sachet.<BR/><BR/>Hello! Nice to meet you, fellow mom and cooker!janellehttp://www.blogger.com/profile/06957311431220203254noreply@blogger.comtag:blogger.com,1999:blog-14188300.post-50875826583127013542008-09-02T00:12:00.000-04:002008-09-02T00:12:00.000-04:00Anon- Actually, that's a matter of preference. I was taught that it's the other way around. Cold liquid added to a hot pan containing grease (the fat in the roux) is a recipe for one thing; Disaster. The smoothness of the sauce also depends on things being as close in temperature as possible.<BR/><BR/>The only time I deviate is when making gumbo.<BR/><BR/>Thanks for your extra thoughts on the store-bought issue.Annehttp://www.blogger.com/profile/07205204013404303196noreply@blogger.comtag:blogger.com,1999:blog-14188300.post-12596618180048106502008-09-01T22:32:00.000-04:002008-09-01T22:32:00.000-04:00You explained it very well. However I would suggest that you add the stock cold, not hot. You always add a cold liquid to a hot roux or a hot stock to a room temperature roux. Also to more completely answer Neen's question. If you are referring to commercial bases. The one where you just add water and they're ready to use. Even the best commercial bases are a poor substitute for a well made stock. But if you're referring to stock made by the supermarket. I would rather make my own. Stock's are really easy to make they just require some baby sitting. Plus you can control what goes into the stock.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-14188300.post-59656975159044092512008-02-29T12:58:00.000-05:002008-02-29T12:58:00.000-05:00Hi Neen,<BR/><BR/>I think the question is valid, but the point of the post was more to answer questions for my readers about brown sauce. <BR/><BR/>Now that they know how to make their own, the choice is up to them! I do think there is a distinct difference in flavor, but remember, I have 7 kids and most often don't have time to make my own stock.<BR/><BR/>This post is just an FYI for anyone who wants to know.Annehttp://www.blogger.com/profile/07205204013404303196noreply@blogger.comtag:blogger.com,1999:blog-14188300.post-31327499191104963102008-02-29T12:31:00.000-05:002008-02-29T12:31:00.000-05:00This is a slightly sacrilegious question, but is all the work worth it? Once you use the stock as a base in another dish, can you really tell the difference from store-bought stock? All my cookbooks are vehement on this point, but I don't know...Neenhttp://www.blogger.com/profile/10669218258335429493noreply@blogger.comtag:blogger.com,1999:blog-14188300.post-43414207884919341402008-02-25T15:43:00.000-05:002008-02-25T15:43:00.000-05:00Anne, Your stuff always amazes me. I think it's the photos that do it all such justice. If I lived near you, I'd have to invite myself over for dinner!!Merry K.http://www.blogger.com/profile/13879139544918398485noreply@blogger.comtag:blogger.com,1999:blog-14188300.post-77135884641117936682008-02-24T12:56:00.000-05:002008-02-24T12:56:00.000-05:00Jill and A.J., you're both putting me in stitches here! It's not really all that hard--really. TY for the compliments, thought!Annehttp://www.blogger.com/profile/07205204013404303196noreply@blogger.comtag:blogger.com,1999:blog-14188300.post-45355149484294276662008-02-23T21:30:00.000-05:002008-02-23T21:30:00.000-05:00What are you doing blogging? You should have your own show on Ch. 74!A.J. Cordihttp://www.blogger.com/profile/13140454713775283491noreply@blogger.comtag:blogger.com,1999:blog-14188300.post-29722353145877567922008-02-22T11:47:00.000-05:002008-02-22T11:47:00.000-05:00(on my knees bowing) You're a rockin' food blogger!<BR/><BR/>I feel like I've step into an online culinary course.<BR/>You put a lot of time and work into this post,<BR/>THANK YOU for sharing your know how with us.Jill@SimpleDailyRecipes.comhttp://www.blogger.com/profile/05929363913860874055noreply@blogger.comtag:blogger.com,1999:blog-14188300.post-86288940111745596792008-02-22T09:09:00.000-05:002008-02-22T09:09:00.000-05:00giz- TY!<BR/><BR/>Ranae-I get them from the butcher at one store and from the freezer at two others. Usually butchers will have them or be able to set aside for you.<BR/><BR/>K-yep-I freeze mine all the time. You can halve the recipe (except for the sachet) to get less. As soon as it's done, pack it in smaller containers - cool a bit at room temp, but not too long, and freeze away!Annehttp://www.blogger.com/profile/07205204013404303196noreply@blogger.comtag:blogger.com,1999:blog-14188300.post-18309469282779371122008-02-22T09:06:00.000-05:002008-02-22T09:06:00.000-05:00Let's say you didn't need that much sauce. Can you freeze it and if so, at which point in the preparation? <BR/><BR/>BTW, looks yummy and I bet it smells like heaven~ Thanks Anne for brown sauce 101 :)KFarmerhttp://www.blogger.com/profile/11060166642694814717noreply@blogger.comtag:blogger.com,1999:blog-14188300.post-62256297858146960602008-02-22T08:37:00.000-05:002008-02-22T08:37:00.000-05:00Anne, where would one buy the beef marrow bones?Ranaehttp://www.blogger.com/profile/09088557088962760318noreply@blogger.comtag:blogger.com,1999:blog-14188300.post-31370885134476761372008-02-21T19:23:00.000-05:002008-02-21T19:23:00.000-05:00Great job on stock 101. You made it so easy a 5 year old could follow it.gizhttp://www.blogger.com/profile/03909193699597525772noreply@blogger.com