I have been cooking from Marcella's books for a very long time and always gotten great results.
The one thing I've never tried, though, is her basic meat broth. Instead, I've always used homemade chicken broth or stock. With all of the people cooking from Marcella's recipes this month, I wonder if anyone's prepared this broth.
Some ingredients, such as potato, are very unusual to me in a recipe for broth. Potatoes always seem to disintegrate and cloud broths, and I've never found them to add much flavor to broths unless they were the main ingredient that is later pureed with the broth, as in potato-leek soup.
On the other hand, Marcella has a way of always being right. So, if someone's tried this broth and recommends taking the time to make it, I am willing to give it a try.
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