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How much of a leek do you use
Old 02-20-2016, 11:26 AM   #1
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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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Old 02-20-2016, 11:32 AM   #2
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I use the whole leek.
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Old 02-20-2016, 12:02 PM   #3
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I use the whole leek.
Me too. I trim off any bad parts and use the rest.
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Old 02-20-2016, 12:07 PM   #4
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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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Old 02-20-2016, 12:46 PM   #5
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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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Old 02-20-2016, 01:10 PM   #6
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the whole nine yards..............
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Old 02-20-2016, 01:24 PM   #7
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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.
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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Old 02-20-2016, 01:29 PM   #8
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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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Old 02-20-2016, 01:31 PM   #9
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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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Old 02-20-2016, 01:48 PM   #10
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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!).
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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Old 02-20-2016, 02:06 PM   #11
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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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Old 02-20-2016, 02:16 PM   #12
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...A recipe isn't "your" recipe until you have improvised with it...
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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Old 02-20-2016, 03:49 PM   #13
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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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Old 02-20-2016, 04:35 PM   #14
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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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Old 02-21-2016, 04:13 AM   #15
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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.
I've just read that vegetable inflation is 18%. So use all that leek, Nemo!
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Old 02-21-2016, 05:30 AM   #16
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I've just read that vegetable inflation is 18%. So use all that leek, Nemo!
Consider it used!
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Old 02-21-2016, 07:31 AM   #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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Old 02-21-2016, 08:00 AM   #18
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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.

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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Old 02-21-2016, 08:06 AM   #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.)
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Old 02-21-2016, 08:07 AM   #20
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What's the best/easiest way to clean a leek?
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