Thursday, December 4, 2014
A Tale of Two Stocks
The soup shown here is just stock with some shiitake mushrooms thrown in, noodles, of course, and some parsley. It's a super intense turkey flavor and actually with a little more reduction and thickening of flour it made a great gravy. But the bones in the necks didn't create any gelatinous thickening.
The collagen in the skin here I think made all the difference. I don't prefer one over the other, but am nonetheless surprised that the part of the turkey used and the method of cooking makes such a tremendous difference in the final taste and consistency.