Best beef flavoring base
16 years ago
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Recommended thinning on all fruits for best flavor/sweetness?
Comments (8)Never thin a fig. Eat them as soon as they ripen! If you can't handle them all, ask around and you'll easily find someone who would love to make jam out of your extras. I have one 10 yr-old fig that is enormous but I sell out of fig jam as fast as I can make it, with standing orders for dozens more jars, so -- I planted 12 more 5 yr-old bearing fig trees this winter. Gonna have lots of fruit in August and tons next year. Grapes - I never thin. The branches are sturdy enough to hold all the fruit. It is also best not to remove any leaves as the fruit does need to be shaded by them. Cherry - I never thin. Never get enough to have to worry about broken branches. LOL Lowland Southern climate is not suited for cherries, but I try. Strawberries should not be allowed to set fruit the first year of planting (pull off the flowers), but the next years (up to 3) can be thinned of flowers if you want to. I don't think it makes a difference in the size of the remaining fruit, that is up to the variety and amount of fertilizing they get, but some people do it. Cane berries' fruits are never thinned. They are gobbled up as fast as they ripen. Old canes should have been removed before the new canes get any size on them. Heavy fruit on trees (apple, plum, peach family) must be thinned or, like me, you'll risk broken tree branches. I even tried to prop them up and was determined to get all the crop I could from them. Ended up with a broken tree and not much fruit after all. Bummer. "fruitnut" has a good formula for thinning these fruit trees. I must go thin tomorrow, I must go thin tomorrow, I must go thin tomorrow. I planted paw-paw trees and now I need to know if these should be thinned, not that I have to worry this year as they are only 3' tall, but the fruit is huge and I hope someone on the GW has an answer for me about thinning them. Nancy the nancedar...See MoreWhat are your best flavored/textured fruits: here's mine
Comments (20)I have both Zard and Orangered. Its like apples and oranges, they are both fantastic in their own unique way. Zard is sweeter and more sour; Orangered is more delicate. Right now my Moniqui are starting to ripen, they are another fantastic white 'cot. Its my favorite white because it sets a lot of fruit; Zard just likes to put on wood for me. The new Sugar Pearls ended up being a disappointment, I was hoping they would be the ultimate white 'cot but no flavor. Full report when all have ripened... Fruitnut, I wish I could grow those muscat grapes, too much work in my climate. I added three of the new U Ark. varieties this spring and am hoping one of them works out. I agree on Strawberry Verte, my favorite fig is Battaglia Green which is a very similar tasting fig. This may be the last year for Flavor King, it seems to have some problem every year. The Flavor Supreme I keep but this year I have only ONE fruit on it!! Tupi blackberry sounds interesting. Since it was marketed as huge in size I got suspicious, huge fruit often means huge and nothing else good about it. My new favorite is Newberry, its a real WOW and is a full tier up from any other blackberry taste in my mind - a unique flavor that tastes like a mix of many kinds of highly flavorful berries all in one. This is from a limited tasting but its enough for me to decide to add a whole lot more of them. Scott...See MoreWatering strategy for best flavor?
Comments (2)My tomato plants get huge, and I barely ever water them. One inch per week or so in rain means I do not water them. And they taste very good. I read about planting basil and carrots around tomatoes, basil for taste and carrots cause tomatoes supposedly suck the nutrients out of them. Could be an old tale, but I can see how it was started... tomatoes stun carrot growth, so the opposite must be true ;). Anyway, I got a couple basil plants near my tomatoes and craploads of carrots covering the ground below :P Thankfully my dog appears to be half rabbit or something... loves them carrots. Google companion planting... not something I would swear by, just a case of "if it doesn't hurt, try it incase it helps :P" Carrot seeds are like $.80 per packet....See Morefavorite beef base?
Comments (20)I make a lot of beef stock/brown sauce/demi glace but when I don't have any in the freezer I use Campbell's low sodium beef broth in the box and find it to be acceptable. Here is my recipe for each stage, can be seriously time consuming but only in elapsed time not in effort. You can just stop at the beef stock but I prefer to at least go as far as the brown sauce....great way to spend a cold , rainy weekend. Beef Stock/Brown Sauce/Demi Glace For the Beef Stock: 5 Or 6 Pounds Of Beef Bones, Veal Bones , maybe more ( I watch for shanks and short ribs to go on sale or be marked down and keep in the freezer until I have enough, steak and roast bones are perfect as well) 2 Celery Stalks, Chopped 1 Onion, Chopped 2 Carrots, Chopped For Brown Sauce : 3 carrots, chopped 4 celery ribs, chopped 1 Large Onion Or 2 Small, chopped 1cup Butter 1 Cup Flour 3 TBSP tomato paste 12 Cups hot beef stock herbs such as Thyme, Bay Leaf, Parsley For Demi Glace: 2 Tbl Maderia additional beef stock , equal To The Brown Sauce For the Beef Stock Drizzel the bones and veggie with olive oil and sprinkle with salt and pepper. Roast the veggies and beef bones in the oven at 400 degres for 30 minutes, turn and cook 30 minutes more or until lovely and carmelized. Place in a large stock pot and cover with 18 cups of cold water. Simmer for 4-6 hours. Strain, place in fridge. In the morning skim off fat. For the Brown Sauce (Sauce Espagnole) Saute mirepoix ( chopped onons, carots and celery) in butter until the onions are light golden brown. Add tomato paste and continue cooking gently. Make a brown roux over low heat in a heavy pan with 1 cup of butter and 1 cup of flour. When the roux is a hazelnut color, add two thirds of HOT beef broth. (Reserve one third for demi glace), and whisk together. Add the vegetables, as well as a bay leaf, a little thyme and some parsley stems. Simmer the mixture for 2 to 3 hours, skimming off the scum that rises to the surface. Strain it through a fine strainer, and press the mirepoix gently to extract their juices. Chill over night.Skim off fat. Then, for the demi-glace: Add an equal amount of beef or veal stock, bring it to a boil, and simmer until the sauce is reduced by half, again skimming the surface as necessary. Off the heat, add 2 tablespoons Madeira. Freeze in ice cube trays....See More- 16 years ago
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