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ladystarlightsj.livejournal.com posting in

I just realized that this is the only food-related icon I have. Huh.

Anyways. For you cooking type people, when a recipe calls for 'beef stock', can you substitute vegetable stock? I ask, because I've found what looks like a very easy and cheap veggie stock recipe and all the beef ones start with "Take your bones....".

Current Mood: curious

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From:

ann1962

That is a stunningly beautiful icon! ;-p

Yes, you can, it will just have no beefy flavour. Which may or may not detract from the recipe.

From:

ladystarlightsj.livejournal.com

It is stunningly beautiful, isn't it!

Hmm. I was looking at beef barley soup recipes for the crockpot, so I dunno.

From:

graffitiandsara.livejournal.com

I generally use chicken stock whenever stock is called for regardless of recipe, so I can't see why you can't do the same with vegetable stock. If the stock tastes good it'll be good in whatever you're cooking. That's my theory, anyway, but I'm not exactly a precise cook.

From:

ladystarlightsj.livejournal.com

That could work -- I found what looks like an easy chicken stock recipe, so I'll think about it. Thanks! And I am not a precise cook either, heee.

From:

masqthephlsphr.livejournal.com

This is the only food-related icon I have. It is, of course, about the eating of food and not its preparation.

It is also about chocolate.

From:

ladystarlightsj.livejournal.com

*pets your icon*

Eating chocolate is of the good, I think.

From: (Anonymous)

Beef stock is not hard to make, though. Lots of stores sell stock or soup bones, or bones for dogs--just boil the bones a bit and skim, add some carrots, onions, celery, parsley, etc. Cook a while and strain. In a hurry, you can use canned beef bouillion (a little salty) but health food stores have a better stock in cartons.

But for lots of dishes it won't matter.

From:

mamculuna.livejournal.com

Me, that was.

From:

ladystarlightsj.livejournal.com

Just boil the bones? The recipes that I found were all "rub with tomato paste, then bake the bones for....".

I could probably boil them without too much trauma, heee.

From:

deevalish.livejournal.com

I think it really depends on what the beef stock is for. The recipe that incorporates the beef stock just won't have that deep meaty flavor to it, I imagine, if you substitute with veggie stock. I've substituted chicken tock for beef and it was fine.

And this is my only food oriented icon. I must do something about that.

From:

ladystarlightsj.livejournal.com

hee. Now I've made everyone crave new icons!

I was contemplating making beef barley soup in the crockpot, and the recipes I found used beef stock. But now I'm leaning towards chicken stock, I think.

From:

deevalish.livejournal.com

Chicken stock should work just fine. After all there will be little bits of beef, no? That'll 'beef' up the flavor. Hahaha! Yeah, it was funny in my head. ;o)

From:

ladystarlightsj.livejournal.com

*snickers*

The consensus seems to be for chicken stock, heh.

From:

mamculuna.livejournal.com

Oh, probably baked would give even more flavor. I usually make stock with what's left of a turkey, and I guess that's baked. But boiling would work. Just need to skim the stock if it hasn't been baked first.

I definitely make fish stock from fish that hasn't been precooked.