Can a pro cook or two, help with fat (butter, bacon grease, meat grease, etc) and flour to volumes of liquid (broth, or other liquids).
I made clam chowder using my normal recipe, except I needed to make 24 cups clam broth for a party. So I tripled the recipe. I read somewhere not to triple the bacon portion as it would overwhelm the clam broth flavor. I used butter instead and made a butter/flour roux seperate and added about 2 tbsp at a time to attempt to get to a medium thickness. After two cups of roux I was only able to achieve a thin thickness. At this point I didn't want to change the flavor two much by adding even more butter, so I served very mediocre chowder.
Q. Rule of thumb, how much fat/flour to broth for thickening?
If I have 1 quart of broth, how much fat/flour to get to medium thickness? what if I had a gallon of broth, or only 4 cups of broth?
Q. If the starting roux amount doesn't achieve the desired thickness, after you have all your broth already in the pot. What is the best way to continue to thicken? Do you make a seperate roux and add a little at a time?
I generally have no problem with gravy's or small quantities because I make the roux and then add enough liquid to achieve the desired thickness, when the item is at boil. But when making biq quantities such as chowder, how do you know in general how much to start with?
Q. How many clams to a cup of water to make a rich clam broth?
Q. If you were cutting cost on a large quantity of clam chowder by using fresh and canned clams/broth. What ratio of clams/broth to the canned broth/clams would you use to achieve a good chowder?
thank you in advance for your help
I made clam chowder using my normal recipe, except I needed to make 24 cups clam broth for a party. So I tripled the recipe. I read somewhere not to triple the bacon portion as it would overwhelm the clam broth flavor. I used butter instead and made a butter/flour roux seperate and added about 2 tbsp at a time to attempt to get to a medium thickness. After two cups of roux I was only able to achieve a thin thickness. At this point I didn't want to change the flavor two much by adding even more butter, so I served very mediocre chowder.
Q. Rule of thumb, how much fat/flour to broth for thickening?
If I have 1 quart of broth, how much fat/flour to get to medium thickness? what if I had a gallon of broth, or only 4 cups of broth?
Q. If the starting roux amount doesn't achieve the desired thickness, after you have all your broth already in the pot. What is the best way to continue to thicken? Do you make a seperate roux and add a little at a time?
I generally have no problem with gravy's or small quantities because I make the roux and then add enough liquid to achieve the desired thickness, when the item is at boil. But when making biq quantities such as chowder, how do you know in general how much to start with?
Q. How many clams to a cup of water to make a rich clam broth?
Q. If you were cutting cost on a large quantity of clam chowder by using fresh and canned clams/broth. What ratio of clams/broth to the canned broth/clams would you use to achieve a good chowder?
thank you in advance for your help
