tag:blogger.com,1999:blog-20943181.post3985069474308239780..comments2023-08-25T10:49:59.802-04:00Comments on One Reality: Don’t Pour Out That Starchy WaterStephen Bourquehttp://www.blogger.com/profile/13699468585645166392noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-20943181.post-72845690147451868212011-09-06T13:30:48.306-04:002011-09-06T13:30:48.306-04:00Thanks for the comment, Anonymous.
Since I wrote ...Thanks for the comment, Anonymous.<br /><br />Since I wrote this post, I've learned a bit about nutrition, and I can say with confidence that there is utterly <i>nothing</i> nutritious in that starchy water! I found that the technique seems to give the red sauce a little bit of body, particularly if I reduce the sauce until it is thicker than I want it then add back in a bit of the water. But, as I said there is nothing nutritious in it; anything that is not water is grain-based carbohydrate that can't do anything good for your body.<br /><br />The best thing to do with soups or roasts is to use a chicken or beef stock. It's pretty easy to do yourself--buy whole chickens instead of pieces, and instead of throwing out the bones when you tear them down, roast the bones then simmer them for hours with aromatics (celery, onions, carrots). (Try Googling "homemade stock recipe.")<br /><br />I reduce my stock to three different levels, which I keep in the freezer--the stock itself, demi-glace, and <i>glace de viande</i>. When you pull your roast out of the oven, set it aside in a plate to rest. (You do let your steaks and roasts rest, right?) Deglaze the roasting pan with some stock and throw in a cube (about 2 inches on a side) of demi-glace and a cube (about 1 inch on a side) of <i>glace de viande</i>. Add a splash of brandy or cognac and reduce it until it thickens to the point that it will coat the back of a wooden spoon. It's absolutely heavenly! And it's all good stuff, too--mostly proteins and a little bit of animal fat. Any carbohydrates present come from the vegetables that went into the stock, not grains.Stephen Bourquehttps://www.blogger.com/profile/13699468585645166392noreply@blogger.comtag:blogger.com,1999:blog-20943181.post-88287467683682217112011-09-04T12:38:44.422-04:002011-09-04T12:38:44.422-04:00i'm wondering if the remaining "starchy-w...i'm wondering if the remaining "starchy-water could be used in a soup or for a roast. it seems to me a lot of natural nutrition is going down the drain......<br />any thoughts ?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-20943181.post-26240636453081496402009-02-16T14:34:00.000-05:002009-02-16T14:34:00.000-05:00I was not familiar with Carnival of the Recipes; i...I was not familiar with Carnival of the Recipes; it looks like a great thing to check out from time to time. Thanks, Martin!Stephen Bourquehttps://www.blogger.com/profile/13699468585645166392noreply@blogger.comtag:blogger.com,1999:blog-20943181.post-34382507133430964842009-02-16T10:39:00.000-05:002009-02-16T10:39:00.000-05:00Great tip! I pour a little olive oil in the pasta ...Great tip! I pour a little olive oil in the pasta water. Have you heard about the <A HREF="http://egoist.blogspot.com/2008/10/carnival-of-recipes.html" REL="nofollow">Carnival of the Recipes?</A>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-20943181.post-44787327766574224322009-02-12T21:02:00.000-05:002009-02-12T21:02:00.000-05:00Yes, Kim, I think that sounds like a good idea. T...Yes, Kim, I think that sounds like a good idea. That way you get the best of both worlds!<BR/><BR/>I'd like to try fresh oregano too, which my local store carries from time to time. I usually just use the dried stuff, which is okay, but is probably not quite as flavorful as fresh.Stephen Bourquehttps://www.blogger.com/profile/13699468585645166392noreply@blogger.comtag:blogger.com,1999:blog-20943181.post-57838671782417778822009-02-12T01:02:00.000-05:002009-02-12T01:02:00.000-05:00I haven't made fresh sauce since kids. As soon as...I haven't made fresh sauce since kids. As soon as I look up every other word, perhaps I'll consider it again. Would you do both with the basil? Some early on to get the most out of it and then some additional in the end for appearance and a different flavor aspect?tmhttps://www.blogger.com/profile/15797561656420404838noreply@blogger.com