|By Flattop (Flattop) on Friday, November 07, 2003 - 09:56 pm: Edit|
I was given a nice pile of pork bones and have been planning to roast some and make a pork demi for the holidays.
Why is it that we make beef, veal, chicken, veg, and fish but not pork stocks? Is it a cultural /semi kosher thing, or is it just that taste bad or doesn't work? I can understand that if it was cost prohibitive or something. Pork tastes damn good (to me at least. So why not?
|By Chefmanny (Chefmanny) on Friday, November 07, 2003 - 11:29 pm: Edit|
I make pork stock dude!!!!!!!1
Pork fat rules!!!!!!!!!!!!!!
|By Flattop (Flattop) on Saturday, November 08, 2003 - 12:21 am: Edit|
Yeah I know it does. I'm talking as it's not in the books and my instuctor(not a chef) was like it's not done. He was also the one who didn't know how to make fish stock. cook for 4 hours he said... Not a classic stock right. It's just wierd to me is all. I've been told it's because it would drive off jewish and muslim customers. WTF?? not like everything would be drenched in it....well maybe. But is pork stock more offensive than pork loin?
|By Ironhead (Ironhead) on Saturday, November 08, 2003 - 12:36 am: Edit|
Pork stock is yummy, especially if you hickory smoke some of the bones first.
To each their own, but I for one am glad I don't have any religious or cultural hang-ups about eating pig. How can an animal that gives us bacon be all that bad?
|By Chefmanny (Chefmanny) on Saturday, November 08, 2003 - 06:15 am: Edit|
I hear you, some of my kids don't eat pork because they are a filthy animal or so they say (they are from the islands, Bahamas), they eat chicken though, so I ask them what does the chicken eat? Doesn't it hang out right next to the pig eating crap all day, including pig and duck poop! They just shake their head in disgust and walk away!
I tell them that pigs and chicken raised in the USA eat better than many humans in the USA today!!! They feed them a diet to be leaner, bigger, faster so the breeders can make $$$$$!!
|By Point83702 (Point83702) on Saturday, November 08, 2003 - 11:40 pm: Edit|
When I was a kid we kept about ten hogs on 20 acres or so. They had plenty of space to root and rummage in, a pond instead of a mud waller, and they were super clean and healthy. They tasted mighty good, too. The old boars were a little smelly, but have you ever smelled an old billy goat? Some old chefs for that matter. If you raise any animal in a small, confined, muddy space and don't tend to it properly it will be a filthy creature.
Another note on hogs: I've been told that my Grandma had a hog butchered once that went 960# hanging weight. You can imagine what it would have been on the hoof. Most of the hogs we retired (butchered) when I was young went about 700-800# hanging. I was a teenager before I knew that the porkchops that most people ate didn't fill a dinner plate.
|By Jonesg (Jonesg) on Sunday, April 18, 2004 - 02:15 pm: Edit|
Because, for the exact same labor you can have veal stock.
|By Rpd144000 (Rpd144000) on Friday, April 23, 2004 - 11:49 am: Edit|
maybe the same labor but not the same food cost. people do veal stock because they are not motivated to use pork bones. it is easier to use the first thing that come along, like the veal bones. i would never consider using a glace de viande in place of a glace de canard for instance. and like manny says, pork fat rules.
|By Jonesg (Jonesg) on Saturday, April 24, 2004 - 09:20 am: Edit|
Well I just spent almost 3 days making veal demi, theres no way I'd spend that time with pork anything. I guess it all depends what you want to do with your stocks in the end. The cost of the bones is negligent compared to labor.
|By Cheftim (Cheftim) on Saturday, April 24, 2004 - 07:37 pm: Edit|
Veal demi has a more nutral flavor that takes on and inhances other flovors. Along with veal it can be used with poultry, game, lamb, beef and pork. Pork demi on the other hand it only works with pork.