|By Adelie (Adelie) on Saturday, March 11, 2006 - 10:13 pm: Edit|
My late mother, a Holocaust survivor, wouldn't waste food. Any kind, any amount. I caught her cutting mold off bread and evil stuff off other things and eating them. She claimed that they weren't harmful if you didn't eat much. Ugh.
We got into a big argument once. I had taken the big chunks off the Thanksgiving turkey and used the carcass, with some small shreds of meat attached, for soup. After the broth was done, I strained it, clarified it (not very successfully,) and made a good soup with fresh veggies and the saved chunks of turkey meat. Yum.
She had a fit. She claimed that there was no excuse for pitching the broth-making ingredients, because even though they were tasteless and waterlogged, they still had nutritive value. Especially the turkey orts, which she said were still proteinaceous, if tasteless. Except for the water-sol Vit. C in the carrots, it was all still "perfectly good food."
She's long gone, but I was thinking about that last night while making a broth for pot au feu.
I haven't been able to find out if she was right or not. DOES meat retain it's nutritive value after being simmered for hours for stock? Or does the protein cook out of it?
As always, thanks to you all for your help.
|By Andapanda (Andapanda) on Monday, March 13, 2006 - 02:13 pm: Edit|
Read Dr. Weston A. Price's article about Merrie Olde England.
|By Adelie (Adelie) on Monday, March 13, 2006 - 04:28 pm: Edit|
Fascinating information, but doesn't quite answer my question. But I've bookmarked it and will browse as I have time.
|By Andapanda (Andapanda) on Monday, March 13, 2006 - 09:25 pm: Edit|
I don't know if anyone knows the answer to your question. Here's an ebook, Science in the Kitchen.
I would think that the vitamins would have been cooked out of the food and leached into the water. There's probably no harm in eating the boiled turkey parts, but boiling them for an extended period of time would inevitably destroy most of the nutrients.
From Cookery, "Food may be boiled in many different liquids and mixtures, including water, stock, and wine. Typical foods cooked in this way include pasta and many vegetables. Care must be taken to ensure that they are not overcooked, otherwise they become soggy and tasteless, and much of the goodness will be lost."
|By George (George) on Tuesday, March 14, 2006 - 11:43 am: Edit|
The protein would still be there so there would be something good about it. (yuck)
In school they told stories of French chefs that fed the raft from consumee to his staff as staff meal.
|By Andapanda (Andapanda) on Tuesday, March 14, 2006 - 05:26 pm: Edit|
I can understand that if your mother was poor, that she would not have wanted to waste anything.
But, I don't know of anyone I have worked with, who actually ate that stuff we normally disposed of after making the stocks. K
I pity those poor French peons who were fed raft as a staff meal!)
I hope you find these links to be informative, useful, entertaining.
Nutritional Summary for Soup, stock, fish, home-prepared
What happens when we cook meat?
The Project Gutenberg ebook, Science in the Kitchen(same as previous ebook)
Discovery Channel, Kitchen Chemistry
NPR,Talk of the Nation, Harold McGee interview
Stocks, Ingredients(from WFP poster Chef_Mars' website?)
Making White Chicken Stock
Stocks & Sauces
White Stock recipe
Beef Stock recipe
Shellfish Stock recipe
Stock: The Kitchen Spirit(Dutch website)
CH. 5, GENERAL DIRECTIONS FOR MAKING SOUPS
The Marvelous Stock Pot
Veal Stock recipe(with Nutrition Facts)
The Art of Sauce Making, Day 1
Making Stock and Broth
Making Stock(for Asian recipes)
|By Chefmanny (Chefmanny) on Wednesday, March 15, 2006 - 12:15 pm: Edit|
Not too many years ago, wait!...well twenty some odd years ago I worked with this Chef who used to make croquettes out of the mirepoix strained from making Espagnole and serve them during Happy Hour at this club we worked at.
|By Chefmanny (Chefmanny) on Wednesday, March 15, 2006 - 12:31 pm: Edit|
Nutritional value is lost in varying degrees and stages, depending on the product, temperature of heat and/or ambient temperature, actually many frozen vegetables have more nutritional values then fresh since they are processed and frozen immidiately after harvesting, so less nutritional value is lost.
People have a misconception that if it's fresh it is more nutritive valuable, not so; if the product has been around for a while, the nutrients bleed out, just like meats bleed out.
So the answer is undeterminable at best unless you take it to lab and have it analyzed.
You can always count on it for roughage though!!!!!
|By Adelie (Adelie) on Wednesday, March 15, 2006 - 01:37 pm: Edit|
It took my parents and sister two years to get out of Europe at the start of the was there, during which time they lived in, among other places, a barn. They had next to no money, carried everything they owned with them, and couldn't be quite sure where - or when - their next meal was coming from. So yes, they were poor, in that they didn't have enough money or food, even though they were both very highly educated, my mom came from small wealth, and my father from reasonably comfortable middle-classness.
But they never forgot what it was like in those bad years, and never wasted anything, food or otherwise. I'm sure my mother would have eaten that raft rather then letting it go to "waste." She reused paper towels, bath-water (for flushing), scraps of paper...
We are so fortunate not to have to think about these things; too many people in the world, including here, have to, every day.
I believe that hunger is the #1 issue in the world. You can't get people to think about anything else - education, population, the environment, politics - if their bellies are empty.
End of lecture. Thanks for your help!
|By Adelie (Adelie) on Wednesday, March 15, 2006 - 01:37 pm: Edit|
Ummm... make that "...at the start of the WAR..." Sorry!
|By Adelie (Adelie) on Wednesday, March 15, 2006 - 01:39 pm: Edit|
Andapanda, that's an incredible list of resources you gave me. I'm working my way through it, and am trying to figure out how to bookmark it for future reference. Thanks so much.
|By Andapanda (Andapanda) on Wednesday, March 15, 2006 - 01:52 pm: Edit|
My father told me of the hardships that he, and his family(and my mother, and her family), countrymen, suffered during W.W. II(Not to mention, the Nanking Massacre!).
I think that Americans are spoiled rotten!
What did you think of that poor blog? It's good to know that I'm not alone.
I'm gratified that someone looks at my links. I hope that you enjoy them.
|By Chefmanny (Chefmanny) on Sunday, March 19, 2006 - 07:59 pm: Edit|
I always look at your links, some are really scary!
Most are very informational, whether I agree with the info. or not
Thank you!....you're not a scientologist are you?????
|By Jollyroger (Jollyroger) on Monday, March 20, 2006 - 02:13 pm: Edit|
Chefmanny...I caught the "mirepoix strained from making espagnole" and my taste buds perked up...That's the stuff that cooks eat. I deliberately chop my carrots big and add potatoes when making an espagnole so I can enjoy a little lovely veal stew and at the same time, my potatoes give up their natural starch to add a bit viscosity to the sauce. When I was a chef apprentice, I used to sneak extra root veggies in with the osso bucco and eat those later for my shift meal. D*mn good eatin' there!
|By Tortesrus (Tortesrus) on Monday, March 20, 2006 - 09:32 pm: Edit|
As the saying goes-You really do learn something new every day!
|By Chefmanny (Chefmanny) on Tuesday, March 21, 2006 - 01:37 pm: Edit|
Sometimes two things!!!!!
|By Andapanda (Andapanda) on Tuesday, March 21, 2006 - 08:11 pm: Edit|
Me, Scientologist?! Scientology is evil!
|By Kinglear (Kinglear) on Thursday, March 23, 2006 - 10:25 am: Edit|
Don't you think you're a little paranoid and harsh? What possible good do you think you're doing by condemning every form of spirituality from Buddhism to Yoga as some kind of satanic cult? I don't think you've really got your facts straight.
I'm not a big fan of the Scientologist's philosophies, but if it works for them, it's no skin off my nose.
My Dad had a great expression "Never talk with strangers about religion-you never know who you might offend."
Religion and spirituality is a personal business best kept to yourself and out of the public forum.
(If only Dubya understood that!)
|By Chefmanny (Chefmanny) on Friday, March 24, 2006 - 12:08 pm: Edit|
Did you read the article on scientology this month????
They mention Isaac Hayes quit doing Chef's voice on South Park because he was "upset at all the religious mockery the show portrays", the creators of the show said Isaac was ticked at the scientology episode, that "Isaac had no problem cashing the checks for ten years while making fun of the Christians"
Kind of sounds like religious Amway to me!!!!!
Religion, politics and your salary, things people never like to discuss. Why?...who cares?
Different strokes for different folks, I guess the religious right has the answer to everything though these days, that's why gays and lesbians can't really love each other!!!!....or marry!
I know, I know.....it was Adam and Eve, not Adam and Steve....quack, quack, quack.
What can I say I'm a Liberal, Conservative!!!!
Really screwed you up with that one huh?...but I will not go quail hunting with Dicks, I mean Dick.
|By Andapanda (Andapanda) on Thursday, March 30, 2006 - 03:48 pm: Edit|
One article stated that Isaac Hayes did not quit South Park. If he really did quit the cartoon, then perhaps there might be an opening for Chefspike?