Posts by Chef Nosko

Hi ShawtyCat: If you have a "Wild Oats", or some type of whole foods market, you can find some good clean tasting chicken, beef, & vegetable broths in the packaged boxes. You may be able to find them in a regular...

I should have said "the browned mirepoix to the stock pot"(in the first sentence not "to the stock"). I do not want to confuse anyone. Take care, Chef Nosko Boston, MA

Anneke: My mistake....thank you for the clarification. I have always added the browned mirpoix to the stock at the same time as the browned bones, and this has worked well. I checked out a few sources to see if it is done...

Question regarding the adding of vegetables to the bones. I think it is important to brown the bones first, then add the vegetables, then the tomato product (paste--what have you). You want to get as much browning action as...

Hi Spikezoe: Browning the flour will help change the flavor of a dish. This method is not used as much today, but I have worked with chefs years ago who liked to brown their flour first. Make sure the oven is not too hot, and...

Hi Canadian Chefs: I was in Ontario over the Christmas holidays.... Stopped into a bookstore in a mall, looking for Canadian cookbooks. I had trouble finding any. Most of what I found were from American Chefs. Maybe I just...

Hi Lora: There are a lot of good points here from other chefs. But, there are several ways of doing it. Russets have a high starch content, and work well for mashed potatoes, but you can make good mashed potatoes out of any...

Hi Chef: Flavor, & Spice???? There are many ways to get both!!! But as some of the other chefs said...."it depends on what you are trying to achieve". A Few Ideas: Vary the types of chilies, both hot &...

Hi Chefs: I love beets.....All kinds of beets!!! You have to be careful because of the bleeding..... Lets just say that I would not blend them with any type of cream unless I was looking for a PINK nightmare. But I know everyone...