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To base or not to base?

post #1 of 3
9/3/99 at 6:45pm
Thread Starter 
Ok so I learned quite a bit about pots and pans now I have a question about cooking at home and using base. Do you use base when you are home? When I was cooking professional I was always used to using stocks in the kitchen, but there was no way I was about to come home and take 2-3 days to make demi or several hours for chicken stock. Tell the truth when you are home as a chef do you use base to make soups, sauces, etc? If so then what do you recommend using?

Be honest...
Thanks,

Nicko 
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post #2 of 3
9/4/99 at 6:49am
Why would you use base at home if you wouldnt dare use it at your restaurant. Like Carol said, there are now frozen products out there you can use. Or, if you arent in the business anymore you can always ask one of your chef friends if you can buy some demi off him. Most chefs would say yes. Is being at home, cooking for your loved ones the time to cut corners?
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post #3 of 3
9/4/99 at 6:59am
Thread Starter 
Actually Pete I use base once in awhile but when I am cooking for my family I do actually make demi and stock. I love to cook and have been doing it all my life. Just because I am a computer geek now doesn't mean I have lost my passion. My question was do you as a chef ever use base, and if you do what brand? The reason for my question is that although you and I can make a demi with ease most home cooks/chefs have never even heard of demi, just beef base. And most of them don't have the time to make it. I thought it would be interesting to find out what the chefs recommend that all, not to encourage people to cut corners.

------------------
Best Regards,

Nicko
nicko@cheftalk.com
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Places I Have Cooked
(8 items)
Reply
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