Every time I write that broth tastes best on the bone, in the comments to the publication appears one or two people (always different) and trying to prove - bone broth is a completely inedible filth, destiny rogues. Real gourmets cook broth exclusively from meat.
And if we mention that bone broth was used not only in home cooking (moreover, traditionally, with time immemorial), then these gentlemen can burst into tirades about the "dirty life of the scoops, who do not even have meat remained. "
It's funny, of course.
And today I have a hooligan, one might say, publication, for such citizens (on purpose).
Tell me, would you eat potato peels? Soup made with potato peel broth?
What is your reaction if you saw the item "soup with broth from potato peelings" on the menu of a Soviet canteen?
Something tells me that if such a dish existed in those days, it is still remembered as an example of a terrible life in the USSR. They say that people were so hungry that they ate potato peels.
And if they serve you soup on broth made from potato peelings now and say that this is haute cuisine, what then? Your reaction, just be honest?
More than sure, at least half of our citizens in this case will begin to roll their eyes and admire, even if they don't like the taste. After all, one has only to add the magic definition of "Haute cuisine", and the logic of the fairy tale about the naked king turns on: if you do not praise it, you will be considered not a gourmet.
Do you think such products are not used in haute cuisine? You are very wrong. It all depends on what kind of sauce to serve. "Unique dishes" that are offered at an extremely high cost are most often created using. Management and in two ways: either ingredients are taken, initially prohibitively high cost, or foods that are considered "weird" (even those like potato peelings) and dance over them with tambourines. Plus, there is the name of the chief and his reputation as an "experimenter".
For example, I once read the ways of using potato peelings and other waste from Stanislav Pesotsky, a scandinavian chef
For a broth from potato peelings, you need to put the dried potato peel in a vacuum bag and pour boiling water so that the water completely covers the source. Then the bag is sent to a pot of water and boiled. Almost sous-vid, only the temperature is high.
No bag - you can do all this in a saucepan with a tight lid. cook a special device in a vacuum at a temperature of 95 ° C for 8 hours, without boiling, in a saucepan - 1-2 hours.
Then discard the peel. And evaporate the resulting liquid to the desired concentration of taste, balance with spices with acid, salt and sugar.
But for cleaning chips, you can first marinate, then roll in starch, fry in oil until crisp ...
How do you like haute cuisine ideas?