Comments on: FRANCE: To etiolate or not to etiolate… http://tableauvivante.com/2008/03/19/france-to-etoilate-or-not-to-etoilate/ Local food, global mood. Fri, 16 May 2008 02:26:05 +0000 http://wordpress.org/?v=MU By: tableauvivante http://tableauvivante.com/2008/03/19/france-to-etoilate-or-not-to-etoilate/#comment-15 tableauvivante Thu, 20 Mar 2008 15:59:58 +0000 http://tableauvivante.wordpress.com/?p=29#comment-15 Actually I've changed my mind. I'm going to do some experimenting this weekend. I'm out of both my brown and light stocks so maybe it's time for some eye opening. Actually I’ve changed my mind. I’m going to do some experimenting this weekend. I’m out of both my brown and light stocks so maybe it’s time for some eye opening.

]]> By: tableauvivante http://tableauvivante.com/2008/03/19/france-to-etoilate-or-not-to-etoilate/#comment-13 tableauvivante Thu, 20 Mar 2008 12:38:58 +0000 http://tableauvivante.wordpress.com/?p=29#comment-13 Alaina - See, in a beef stock I can see where the green bit would be ok. But I wouldn't put them into a white stock like fish or chicken. I think the bitter would not be a positive addition. But I can definitely see it playing nice in a brown stock. Or it could be I'm just conditioned to toss them. I've always cringed a little doing it (you end up tossing more than half of what you bought). Hm. You did give me an idea though. I do a roasted vegetable stock (parsnips, carrots, onions, etc.) that comes out really rich and heavy for an all veggie stock. The leek tops might actually work... Thanks for chiming in! Alaina - See, in a beef stock I can see where the green bit would be ok. But I wouldn’t put them into a white stock like fish or chicken. I think the bitter would not be a positive addition. But I can definitely see it playing nice in a brown stock.

Or it could be I’m just conditioned to toss them. I’ve always cringed a little doing it (you end up tossing more than half of what you bought).

Hm. You did give me an idea though. I do a roasted vegetable stock (parsnips, carrots, onions, etc.) that comes out really rich and heavy for an all veggie stock. The leek tops might actually work…

Thanks for chiming in!

]]> By: Alaina http://tableauvivante.com/2008/03/19/france-to-etoilate-or-not-to-etoilate/#comment-12 Alaina Thu, 20 Mar 2008 12:28:59 +0000 http://tableauvivante.wordpress.com/?p=29#comment-12 I use the green tops of the leeks to flavor beef stocks. I cut them into large chunks and add them to my mirepoix that I roast under the bones. I use the green tops of the leeks to flavor beef stocks. I cut them into large chunks and add them to my mirepoix that I roast under the bones.

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