Chef PelonChingon Profile - Allrecipes.com (16869984)

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Chef PelonChingon


Chef PelonChingon
 
Home Town:
Living In: Buena Park, California, USA
Member Since: Aug. 2010
Cooking Level: Professional
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Indian, Italian, Dessert, Quick & Easy, Gourmet
Hobbies: Reading Books, Music, Painting/Drawing
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About this Cook
I've been cooking since I was a child. I would always help my mother prepare dinner for our family. Growing up, both my parents worked so I had to cook for my two sisters. Even though I love to cook, I opted for a traditional college and attended UC Irvine for my undergraduate studies. I received a degree in Mathematics and then went on to receive an M.S. degree in Engineering from Stanford University. I was not happy with what I was doing and decided to follow my true passion...FOOD!!! I decided to change careers and enrolled in culinary school. I already know how to cook but never had a class in the fundamentals of cooking. I hope to open a few restaurants in Southern California in about 2 - 3 years.
Recipe Reviews 1 review
Basic Chicken Stock
First off, for your mirepoix you should have 2 parts onion to one part carrots and one part celery. You should never add salt to a stock since this is just supposed to be a base for soups which will be seasoned with salt when cooked. Clove??? A general sachet for chicken (white) stock calls for bay leaves, dried thyme, crushed peppercorns, and parsley stems. Cold water optional???? Never used warm or hot water to start your stock, alway used cold water, you learn that in cooking 101!! And remember, a chicken stock is made with chicken bones only, no meat!! if you are using meat instead of bones then you are making a broth not a stock. If you constantly skim off the impurities that float to the surface while cooking, there is no need for this egg technique to clarify your broth. Also, for the mirepoix, 1 inch chunks is a little too big for chicken stock, you normally use 1 inch piece of mirepoix when making a dark stock like veal stock which is cooked for about 20 hours, for chicken (white stock) you should cut your mirepoix no larger than 1/2 inch to impart more flavor into your stock. Also, you could also cook the stock longer than the suggested time, doing so will draw out more flavor from the bones and mirepoix. If you want to make dark chicken stock, simply bake the bones until browned on both sides and carmelize the mirepoix (not the celery, since its mostly water and will stop the carmelization process) before adding to stockpot. Hope this helps!!

167 users found this review helpful
Reviewed On: Sep. 25, 2010
 
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