Blanching carrots straight in the stock. Genius or hubris?
Blanching carrots straight in the stock. Genius or hubris?
by natden12
30 Comments
KULR_Mooning
Stop, what’s next pasta?!
baphometiculoso
Madlad
AggravatingToday8582
Your a beast bro . Always thinking . Your gonna get promoted
silliestspaghetti
I’m not a chef in the slightest so this is not a troll. Has this always been an option? Or will this ruin thr stock
DanimalPlays
My only concern would be that stock goes at a pretty low temp. It might not blanche them quickly enough.
I’m a big fan of the idea, though!
rock0head132
makes sense to me but it feels wrong
yurinator71
Your stock will taste of carrots (out of balance).
sid_fishes
Not the worst idea in the world👍
dendritedysfunctions
That’s not blanching that’s simmering. Blanching is when you use rapidly boiling water and if your stock is rapidly boiling you aren’t doing it right.
BeachTotal8546
Stock shouldn’t be boiling. Maybe reheating carrot but not blanching.
Excellent_Condition
Doing this occasionally will give you somewhat more flavorful carrots, but I’d think if you did it too much your stock might get overly sweet.
Impossible_Smoke1783
Thanks I hate it
guiltycitizen
Oh, snap! This…kinda turned me on a little
salamandraseis
Not looking for all that sweetness added to my stock. You do you, for yous and yours.
Ok_Monitor5890
That’s what I DO!!!!
moolord
Albert Einstein once said his best idea was the theory of general relativity, but his second best idea was putting an egg in his pasta water and cooking them both at the same time
TildeCommaEsc
“Your scientists were so preoccupied with whether or not they could, they didn’t stop to think if they should”
uselessthecat
With the added benefit of adding a lovely carrot flavor to the stock 🤌
chefjro
Genius.
SenorPoopyPants38
It’s wonderful watching people learning how to COOK.
Bwm89
If it’s stupid and it works, it isn’t stupid
Aware_Cantaloupe8142
Why is your stock boiling?
1970s_MonkeyKing
Not a problem unless you get to the point where a raft starts forming.
Jeebus, just typing that made me hear my old teacher’s voice screaming at me, “bust the raft, kill the stock!” It was supposed to be ‘cloud the stock’ but he was a hateful old man.
AreYouAnOakMan
As others have said, it’ll take extra time, but it’s genius if the stock is vegetarian or the carrots don’t have to be vegetarian friendly.
That being said, I dunked zucchini in some chicken stock prior to roasting it (at home) a few days ago.
Charlie2and4
Hell yes
Stecharan
Both.
Secret-Tackle8040
Knew a place that would do this then serve them on the vegetarian option 🙈
30 Comments
Stop, what’s next pasta?!
Madlad
Your a beast bro . Always thinking . Your gonna get promoted
I’m not a chef in the slightest so this is not a troll. Has this always been an option? Or will this ruin thr stock
My only concern would be that stock goes at a pretty low temp. It might not blanche them quickly enough.
I’m a big fan of the idea, though!
makes sense to me but it feels wrong
Your stock will taste of carrots (out of balance).
Not the worst idea in the world👍
That’s not blanching that’s simmering. Blanching is when you use rapidly boiling water and if your stock is rapidly boiling you aren’t doing it right.
Stock shouldn’t be boiling. Maybe reheating carrot but not blanching.
Doing this occasionally will give you somewhat more flavorful carrots, but I’d think if you did it too much your stock might get overly sweet.
Thanks I hate it
Oh, snap! This…kinda turned me on a little
Not looking for all that sweetness added to my stock. You do you, for yous and yours.
That’s what I DO!!!!
Albert Einstein once said his best idea was the theory of general relativity, but his second best idea was putting an egg in his pasta water and cooking them both at the same time
“Your scientists were so preoccupied with whether or not they could, they didn’t stop to think if they should”
With the added benefit of adding a lovely carrot flavor to the stock 🤌
Genius.
It’s wonderful watching people learning how to COOK.
If it’s stupid and it works, it isn’t stupid
Why is your stock boiling?
Not a problem unless you get to the point where a raft starts forming.
Jeebus, just typing that made me hear my old teacher’s voice screaming at me, “bust the raft, kill the stock!” It was supposed to be ‘cloud the stock’ but he was a hateful old man.
As others have said, it’ll take extra time, but it’s genius if the stock is vegetarian or the carrots don’t have to be vegetarian friendly.
That being said, I dunked zucchini in some chicken stock prior to roasting it (at home) a few days ago.
Hell yes
Both.
Knew a place that would do this then serve them on the vegetarian option 🙈
Sounds like Oden. 🤷🏻♂️😉
I’ve seen this before, with AI image generation
Lovin’ those carrots!