Wednesday, August 27, 2014

it worked!!! dehydrated stock, that is!  I used it for the first time today, transforming leftovers into a LCHFP-friendly salmon bisque.

The recipe I found at and it was pretty easy to make in practice despite the long discussion!  The place in the procedure where i'd make some comments is where one boils down the liquid to make a thick, gel-like concentrate before putting it on the plastic sheet that goes in the dehydrator -- I erred on the thick end, and let it cool a little too long, and it was a little like working with plastic cement!  I could have scraped out more if i'd stopped cooking sooner.  The authoress' fix for what stays behind is to add water and cook it down.  Note to self:  plan on having soup the same evening next time, so waste is diminished.  ;-)

The big pot of chicken stock, rich with carcass and feet, backbones and wings, was reduced to about a cup of crystals and flakes.  I measured a tablespoonful into a pint of water and brought it to the simmer, then tasted.  Since the original recipe cautions against seasoning too soon, it was not very flavorful.  I added about a teaspoon of sea-salt and a quarter teaspoon of pepper, and it was much better, though still rather wimpy.  As my bisque would contain more ingredients which would add savoriness, I didn't worry about it, though I would have added more of the dehydrated stock if I were making something like cream-of-chicken soup or egg-drop.

About a half-pound of leftover broiled salmon and the rest of the faux-béarnaise (containing konjac flour) made it SOUP.  I tasted and then amended the mixture with about a quarter-teaspoon of dried dill weed, and it was pretty well perfect.  I may add a little cream, but then again I may not -- that sauce was pretty rich by itself.

A concoction like this is an example of why an experienced cook is likely to create a masterpiece out of throw-away materials -- we have LOTS of background in making mistakes, and we know how to rescue questionable mixtures from the brink of inedibility!  ;-)


  1. I'm glad "it worked" .......

    The important thing when cooking is taste, taste and taste again or so the 'experts' tell us. It does make sense, because how can you tell what a dish tastes like if you don't taste it ?

    I guess the slight problem could be if your taste is more 'salty' or 'peppery' or 'mixed herby' or any other type of seasoning. Go for the middle ground perhaps - and put seasoning utensils on the table ?

    What do you think .........?

    All the best Jan

    PS Tess - many thanks for your lovely recipe on our new forum, it caused comments and led onto mushrooms, pate and all good food .......thanks for your support.

    PPS I've just poured you a glass of your favourite drink ....... cheers.

    1. yes, any time we reduce liquids or condense anything, the potential for over-seasoning multiplies. i'd much rather have everyone at the table reaching for the salt-shaker than find it barely edible! :-)

      now that I've found my way around it, I should be visiting the forum often! thank you for the invitation!

  2. Great job, Tess! You must feel SOOO satisfied !
    I think experienced cook will not only create masterpiece out of leftovers, but very often would see odd mismatch of foods as an opportunity to be creative . It is easier to grille a perfect stake than to turn every piece of an animal into perfect food.

    1. :-) and the adventuresome part of me really gets on its mettle when that kind of challenge appears! I suspect you're the same!

    2. Yes, I believe in adventure in creativity when randomness and mistakes just lead to new ideas.