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How much of a leek do you use
02-20-2016, 10:26 AM
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#1
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Join Date: May 2014
Posts: 1,867
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How much of a leek do you use
On the stove right now my leek and potato soup is starting to simmer. (The Mrs isn't a fan of onions so she's no help.)
The recipe came from a NY Times video 'Golden Leek and Potato soup. I bought a bunch of leeks cut off the ends and cut slivers up until the first leaf started. Then I fried them up. Did I cut too far, was I wasteful?
Anyway the aroma coming out of that pot is to die for..plus I'm hungry.
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02-20-2016, 10:32 AM
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#2
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Jul 2006
Posts: 11,401
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I use the whole leek.
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02-20-2016, 11:02 AM
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#3
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Moderator
Join Date: Apr 2012
Location: San Diego
Posts: 14,171
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Quote:
Originally Posted by Meadbh
I use the whole leek.
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Me too. I trim off any bad parts and use the rest.
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Retired June 2014. No longer an enginerd - now I'm just a nerd.
micro pensions 6%, rental income 20%
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02-20-2016, 11:07 AM
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#4
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Thinks s/he gets paid by the post
Join Date: Apr 2012
Location: Nashville
Posts: 2,504
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I use only 1/4-1/3 of the green part of the leek in our chinese and SE Asian styled dishes--up to a bit past where the green "stalks" start to cleanly separate. (Main reason though is that DW doesn't like even this onion much, so that has been a convenient guideline.) If DW liked onion more, I'd likely do the same as Meadbh and rodi.
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02-20-2016, 11:46 AM
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#5
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: May 2011
Posts: 8,368
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I (used to) cut off about 1/3rd of the green......next leek & potato soup....I'll try using it all.
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02-20-2016, 12:10 PM
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#6
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Thinks s/he gets paid by the post
Join Date: Jan 2006
Posts: 4,172
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the whole nine yards..............
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02-20-2016, 12:24 PM
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#7
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Quote:
Originally Posted by Nemo2
I (used to) cut off about 1/3rd of the green......next leek & potato soup....I'll try using it all.
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Inflation is running at 4% in produce in Canada. Why waste it? There is a new law in France that forbids stores to throw out vegetables.
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02-20-2016, 12:29 PM
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#8
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Moderator
Join Date: Feb 2010
Location: Flyover country
Posts: 25,199
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Personally, I use most of the leek, but most recipes I've seen call for just the white part. I've never understood that, but I love onion (and garlic!).
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02-20-2016, 12:31 PM
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#9
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
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Quote:
Originally Posted by Meadbh
Inflation is running at 4% in produce in Canada. Why waste it? There is a new law in France that forbids stores to throw out vegetables.
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J'ai vu la lumière.
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"Exit, pursued by a bear."
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02-20-2016, 12:48 PM
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#10
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Quote:
Originally Posted by braumeister
Personally, I use most of the leek, but most recipes I've seen call for just the white part. I've never understood that, but I love onion (and garlic!).
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Cookbook authors will be very selective to achieve restaurant quality (where they can toss the green parts in tomorrow's vegetable soup!). An amateur cook doesn't need to be a perfectionist. It will all taste good. And I love the green circles that you get with chopped leeks! A recipe isn't "your" recipe until you have improvised with it. Some of my favourite YouTube cooks emphasize that.
When baking, on the other hand, it's best to follow the recipe to the letter. Chemical reactions require precise quantities of specific baking ingredients for best results.
Which reminds me of one of my pet peeves: recipes that call for "one cup plus two teaspoons of flour". Cups and teaspoons are not the same everywhere, and the volume of flour varies with aeration. I need a weight, preferably in grams. Everyone who bakes needs a kitchen scale. If you have spent $$$ on a stand mixer, you can afford a $10 scale.
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02-20-2016, 01:06 PM
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#11
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Moderator
Join Date: Feb 2010
Location: Flyover country
Posts: 25,199
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Yes, Meadbh, that's one of my pet peeves as well.
I use the following equivalents I got from King Arthur Flour:
1 cup of | Ounces | Grams | | | | All purpose | 4 ¼ | 120 | | | | 9-grain | 4 ⅜ | 124 | | | | Bread | 4 ¼ | 120 | | | | Italian 00 | 3 ¾ | 106 | | | | White Whole Wheat | 4 | 113 | | | | Whole Wheat | 4 | 113 | | | | Rye (Pumpernickel) | 3 ¾ | 106 | | | | | | | Liquid measures | | | | | | teaspoon | 5 ml | | | | | tablespoon | 15 ml | | | | | fluid ounce | 30 ml | | | | | ¼ cup | 59 ml | | | | | 1 cup | 237 ml | | | | | Dry measures | | | | | | ounce | 28 grams | | | | | pound | 454 grams | |
Also, here is a really good web page of equivalents:
Metric Conversions,Cooking Basics with Metric to U.S. Conversions and Vice-versa
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02-20-2016, 01:16 PM
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#12
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Thinks s/he gets paid by the post
Join Date: Apr 2012
Location: Nashville
Posts: 2,504
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Quote:
Originally Posted by Meadbh
...A recipe isn't "your" recipe until you have improvised with it...
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Amen! And then, as your tastes change and you discover new ingredients, modify it some more--to the point you need to reprint that page of your personal cookbook...
DW chides me for not cooking things once before starting to modify, but just can't resist.
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02-20-2016, 02:49 PM
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#13
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Full time employment: Posting here.
Join Date: Jul 2013
Location: San Diego
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I hate, hate, hate recipes that use volume measures for anything that is not liquid. Ounces or fluid ounces? Give me grams and litres, please.
I use most of the leek. When I reach the darkest part where it starts to thin, I peel it off and keep going. The darkest green part goes into the frozen vegetable bits that I use for making stock.
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02-20-2016, 03:35 PM
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#14
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Join Date: Jan 2007
Posts: 1,240
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Cut off root, remove any bad parts, lay flat. Slicing once down the middle allows me to more easily wash out any dirt. I use it all in soup.
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02-21-2016, 03:13 AM
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#15
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Quote:
Originally Posted by Meadbh
Inflation is running at 4% in produce in Canada. Why waste it? There is a new law in France that forbids stores to throw out vegetables.
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I've just read that vegetable inflation is 18%. So use all that leek, Nemo!
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02-21-2016, 04:30 AM
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#16
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Quote:
Originally Posted by Meadbh
I've just read that vegetable inflation is 18%. So use all that leek, Nemo!
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Consider it used!
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The Winter's Tale, William Shakespeare
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02-21-2016, 06:31 AM
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#17
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Wow, I have been using the white and about 1/3 of the green. I will have to try using more.
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02-21-2016, 07:00 AM
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#18
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Quote:
Originally Posted by AllDone
I use most of the leek. When I reach the darkest part where it starts to thin, I peel it off and keep going. The darkest green part goes into the frozen vegetable bits that I use for making stock.
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We make stock from frozen vegetable bits, too. Good place for any ends or edges that are too fibrous to chew. To answer the OP, I also use the entire leek except the root end, which goes into broth.
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02-21-2016, 07:06 AM
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#19
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OK....does anyone use broccoli stalks for stock? (We don't, (yet), but depending on the feedback here, we might start.)
__________________
"Exit, pursued by a bear."
The Winter's Tale, William Shakespeare
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02-21-2016, 07:07 AM
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#20
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Thinks s/he gets paid by the post
Join Date: Jul 2004
Posts: 1,428
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What's the best/easiest way to clean a leek?
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