- Joined Apr 3, 2008
Let's not put down the hipsters. And aryuveda is an ancient practice of medicine that believes food is medicine. Let's not knock it.
O.K., why not?
I'm really not trying to pick on you rpooley. But again I site the Culinary Fundamentals, by The American Culinary Federation.
a stock can NOT be made without bones
Gelatin is by definition from animal parts. Here is a web site with gelatin substitutes http://www.thekitchn.com/vegetarian-and-vegan-substitutes-for-gelatin-tips-from-the-kitchn-189478. These may be used to make aspics, panna cotta, and other vegan dishes. This is not to whip but to educate. I learn all kinds of things on this forum and don't take disagreements or corrections to heart. I have learned over the years that I can learn somthing from anybody.
Finally, back to my point that a stock cannot be made without a gelatin source (I'd say 'bones' but we all know where that got us). I would substantiate that by saying that no matter what kind of excellent broth I gave you, without gelatin a glacé or aspic could not reasonably be produced. Since stocks are used for glacé, glacé needs gelatin, stocks need a gelatin source, a phrase which I use now so you don't tell me to add Knox to my broths, which some people do.
This is what Cook's Illustrated (C.I.) has been advocating for years now. They also advocate the use of copious amounts of vodka in pastry dough too, and also acknowledge that scaling flour is accurate and quick, but do not advocate the scaling of any other ingredients. Needless to say, I stopped reading C.I. a while back...
so you don't tell me to add Knox to my broths, which some people do.
Chopped celery ribs, would that be like broken up bones? Where are Ginger and Maryann?