Chicken Stock on stove top all week?

"Janet" ha scritto nel messaggio

Most Michelin 3 star chefs never spent a year in a culinary institute let
alone graduated! All the ones I ever met were apprenticed at an early age
and learned on the job.
 
In article , [email protected] says...

Did they learn their craft in less than a year? You know as well as I do
that to become a professional restaurant chef with Michelin stars, takes
*years* of training, apprenticeship and actual work in kitchens, which are
completely missing, from Ruhlman's career as a writer and media celebrity.

Janet
 
The steam creates a water barrier
in the gaps between the lid and the pot, keeping bacteria out. And
since it cooled from 200-210F,are also killed at temps above 150. I
don't know of any
common ones that survive, but I'm not saying they don't exist.
Whether or not the reheated stock is safe to eat, if it's been kept




--
m.afaqanjum228
 
"Brooklyn1" wrote in message
news:[email protected]...
If you go to a restaurant supply house you'll find chicken stock in large
cans you haven't heard of. In Chinese markets there is a stock caled
"Asian....?" chicken stock. It's better than campbells. As well if you're
ever making a dish that would require stock other than chicken or beef a
Chinese market usually carries bouillon cubes in many flavors, including
ham, lamb, pork, chicken, shrimp, etc.

Kent
 
Giusi wrote:

My mother always believed that you could keep a stock in the fridge for
longer if you brought it out every day or two and brought it up to a
boil. No one I know in my family has ever suffered ill effects from that
practice when I was growing up, nor the times I have done the same. Her
intent was just to buy some time to use it up before it spoiled (if left
alone) not to keep it indefinitely.
 
On Sat, 9 Apr 2011 10:02:56 -0700, "Kent"
wrote:


I was watching an old Rachael Ray show a month or so ago and she used
a seafood stock in a box (liquid). Have you ever seen that? I
haven't.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sun, 10 Apr 2011 08:00:43 -0700, [email protected] wrote:

Thanks Koko. I thought Albertson's turned back into Lucky a few years
ago... there's one nearby, but I don't shop there with regularity
anymore - so I'll check it out soon for seafood stock in a box (maybe
today).


--

Today's mighty oak is just yesterday's nut that held its ground.
 
Sqwertz wrote:

Any air is too much, because of the exponential growth
of bacteria. I've sterilized lots of Petri dishes in
my pressure cooker, and even in a very good batch
I'd typically lose about half the plates due to
contamination.
 
On Sat, 9 Apr 2011 19:48:55 +0100, Janet wrote:

The standard flavors are chicken, beef and vegetable. I've not only
never seen pork and lamb, I've never heard of it either in cube or
boxed form.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
Re: [email protected]

Janet wrote:


(Piggybacking in complete amazement...)

Geeze, what is it with people here today?

Toxins are NOT LIVING! You can't kill them! Crap! And you can't destroy them
at 150F! Fact!

And the 150F temp is not correct for bacteria anyway, it's 165 F for most
pathogens.

Some pathogens produce toxins which are heat stable. Killing the pathogen
with heat does not necessarily remove the toxin unless heated to a point
that the toxins are denatured.

http://aggie-horticulture.tamu.edu/extension/poison.html

https://encrypted.google.com/search...s=org.mozilla:en-US:official&client=firefox-a


Yes, there's that too, in addition to the risk of serious illness and death.
 
Re: [email protected]

Mark Thorson wrote:


True. Also, heat doesn't necessarily even kill all the pathogens. Some
require higher temps than boiling for extended periods.

The table on this page is helpful as well as the article:
http://aggie-horticulture.tamu.edu/extension/poison.html

There is actually a formula for this if you're inclined to the technical:
http://en.wikipedia.org/wiki/Thermal_death_time

https://encrypted.google.com/search...s=org.mozilla:en-US:official&client=firefox-a


MartyB
 
Re: [email protected]

[email protected] wrote:


If you go back to page 1 and read through all the comments it becomes
increasingly apparent that this guy is a hack with no particular knowledge
or training to back up his claims. And I can see him getting sued for
telling people it's ok to ignore safe food handling practices in spite of
being allegedly CIA trained. He presents himself as an expert (which falls
apart in the comments) and people are going to follow his lead. He'll be
lucky if his instructions don't land anyone in the hospital.

MartyB
 
On 2011-04-13, Nunya Bidnits wrote:


I find it interesting he admits leaving stock on the stove in "warm"
weather will turn it sour, but he usually keeps a cool kitchen. How
cool!? Goose pimples cool? What? He forget how to read a
thermometer?

It's all silliness and seems aimed at creating a blog brouhaha more
than anything else. How difficult is it to put the damn stock in the
fridge, ferchrysakes?

nb
 
On Apr 13, 2:38?pm, "Nunya Bidnits" wrote:


I think he has slightly more 'cred' than you........ and I don't see
anything in there about the CIA. Must be more bullshit made up by the
knockers, such as you, who are too scared to try anything in case you
catch "germs".


http://ruhlman.com/about


The best things in life happen when you get carried away. I went into
a cooking school to write about what it means to be a chef, and
instead I became a cook, got a job line cooking, lucked into one of
the great restaurants of the world to work with the chef on his book,
and I kept on writing about food. I got carried away, and it?s made
all the difference.

The facts are these: Born 1963 in Cleveland, graduated Duke in 1985
with a BA in literature, worked at The New York Times as a copyboy
where I managed to slip some stories into most sections of the paper,
departed after fewer than two years to pursue a desultory life of
writing, travel and odd jobs, returning to Cleveland with my wife,
Donna, a newspaper and magazine photographer, in 1991. Found work at a
local magazine covering arts and cultural scene and here began writing
about chefs and cooking.

My first book, Boys Themselves (1996), revealed life at an all-boy day
school that was defiantly all-boys at a time when anything all-boys
was considered toxic and anything all-girls was great for girls.

A committed cook since fourth grade, I proposed to the Culinary
Institute of America, the oldest and most influential professional
cooking school in the country, that I be allowed into its kitchen
classrooms in order to write a narrative of how the school trains
professional chefs. The school agreed, and I wrote The Making of a
Chef (1997), rereleased in 2009 in a new paperback edition.

I became so fascinated by the work of the professional cook and the
culture of the restaurant kitchen that I continued to pursue the work
and wrote a book about chefs and cooking, The Soul of a Chef (2000). I
co-wrote The French Laundry Cookbook (1999) with Thomas Keller at the
same time, and he and I subsequently wrote a food column for the Los
Angeles Times for two years.

In February 1999, I moved with my family to Martha?s Vineyard to
research and report on life at a yard making plank-on-frame boats for
the book Wooden Boats: In Pursuit of the Perfect Craft at an American
Boatyard (2001). In October 2000, I began work at the Cleveland
Clinic?s Children?s Hospital for the book Walk on Water (2003). I
wrote it concurrently with A Return to Cooking (2002), with Eric
Ripert, chef-owner of Le Bernardin, the Manhattan four-star
restaurant.
Tony Bourdain lured me to Vegas for his show No Reservations; ever
image conscious, he was infuriated by my Cleveland pallor and insisted
I do something about it before we hit town.

Other books include House: A Memoir, about the purchase and renovation
of a 1901 house in Cleveland and an exploration of the nature of home
in our vagabond culture, and The Reach of a Chef: Professional Cooks
in the Age of Celebrity. Other cookbooks include Bouchon, written with
Keller and the others from the French Laundry Cookbook team, about
French comfort food, and Under Pressure, the first American cookbook
to explore the possibilities of sous vide cooking. I was a contributor
to the Alinea, Grant Achatz?s tour de force on the new new cuisine. I
wrote Charcuterie: The Craft of Salting, Smoking and Curing?a thinly
veiled love song to the pig, to animal fat and salt, sausages,
confits, pates, terrines?with my friend, the Michigan chef Brian
Polcyn.

I have been on several television shows, ?Cooking Under Fire? on PBS,
and, on the Food Network, I was a judge on the ?Next Iron Chef,?
appear occasionally as a judge on ?Iron Chef America,? and have been a
featured guest on the Travel Channel?s ?Anthony Bourdain?s No
Reservations,? Las Vegas and Cleveland episodes.

Judgment in the Next Iron Chef competition in Munich. From left, Bernd
Schmitt, myself, restaurateur Donatella Arpaia, editor Andrew
Knowlton, and host, Alton Brown interrogate San Francisco chef Chris
Cosentino. Photo courtesy of The Food Network

In 2007 I published The Elements of Cooking: Translating the Craft for
Every Kitchen, ?an indispensable compendium of cooking information for
both professional and amateur cooks constitutes a precise,
unpretentious, unencumbered culinary handbook? (Booklist). I realized
one day leaving a food writers symposium that I?d spent so much time
in kitchen and so much time with the country?s best chefs that I had a
huge amount of knowledge about cooking, information that would be
valuable to anyone who cared about cooking, from professional chefs to
committed home cooks. Needing a structure for all this information I
turned to one of my favorite books about the craft of writing, Strunk
and White?s The Elements of Style. The book contains essays on the
fundamentals of cooking and a deeply opinionated glossary of important
cooking terms we all need to know.

My most recent book is Ratio: The Simple Codes Behind the Craft of
Everyday Cooking, a book devoted to understanding the relationships
between our most basic ingredients and how those relationships form
the backbone of the craft of cooking.

This fall two new cookbooks I?ve had a hand in will be published:
Thomas Keller: At Home with Ad Hoc, the fourth from this team, and
Symon Says: Live to Cook, a cookbook from my friend, fellow
Clevelander, Michael Symon, chef-restaurateur (Lola/Lolita) and an
Iron Chef Food on Network?s ?Iron Chef America.? Donna and I continue
to live in Cleveland Heights with our two kids, writing, shooting and
cooking.
 
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