True Brew: The Stock

This blog had already made the two most famous brews: coffee and tea. The one item that is mostly used in cooking is the stock chicken stock, beef stock, fish stock, vegetable stock…. or is it broth? Stock or broth? Is it different? The terminology stock and broth can be confusing not only to the daily household user, but also chefs all over the world. It is actually said that many languages do not have two different words for those two definitions. Even here in the US, the Department of Agriculture, for its purposes, uses the words interchangeably and does not define them as being different. In a few culinary schools define them different but are they? Well technically there are different at least in my book. According to the webster dictionary:

Continue reading

Advertisements

Miso Soup

For those who know me it comes like surprise, since I am very well known not to cook asian food. The primary reason is the expertise that you need to cook asian food. The wok, the preparation the procedures… Everything is different than what I have been used to cook. And yes, I can put it vegetables and chicken pieces in the pan and call it chinese chicken, but according to the popular believe, things are not always what you call them. So although I admit that I am not aware of the asian cooking techniques, I do admit that I like certain dishes, and flavors. One of the is miso soup.  Continue reading