Saving for stock
I was looking through an old copy of Cooking with Claudine by Jacques Pepin, and I realized a common thread between TV chefs that I really like. They are more likely to say "save that for stock" than "throw it away". They hate to waste good food.
Some of the other "save it for stock" cooks that I liked were Graham Kerr, Julia Child and Merle Ellis. Alton Brown mentions it sometimes, but his show is so scripted that you are never sure if he means it. There are other shows that I enjoy, but I just don't have the same respect for the cooks. The food is okay, but there just isn't the same passion about the food.
Has anyone else noticed this correlation?
dave – Fri, 2007 – 12 – 21 11:59