is there a term for daisy chain recipes?

Paul

Paul

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I'm not talking about "leftover surprise" but using say a bi-product of one recipe for a later recipe like making bacon specifically to save the grease for a more complicated recipe, or cooking a bone-in roast and then using the bone for a broth and then using that broth for a later recipe.

 
I don't know of a term for it but almost every recipe I make is one.

I keep broth I make from my "bone bag" in the freezer. I use it in so many dishes. If I need to chop garlic for garlic butter I make extra to use in the next dish. Homemade bread ends end up as toasted crumbs for something- it goes on and on. When I make a pork roast and sauerkraut I use an extra big amount of sauerkraut so I can freeze the lovely roasted mess to use on a rueben or with some polish sausage later. I steam a large-ish batch of eggs to keep in the fridge and later will mold a sausage mix around some, dip in egg then roll in breadcrumbs and either fry or bake. Scotch Eggs. Then use some of the eggs for egg salad. The end of a roasted chicken shows up later as a pasta dish or stir fry or chicken pot pie or something else. For instance.

 
seems like the French would have a term for this

there seems to be a French term for every conceivable thing related to cooking

 
me too that is why I was wondering about it

I've become almost fanatical about broths, juices and fats the past couple of years. I'm always saving stuff and thinking about how to use it.

Sunday I perfected my method of BBQ ribs in the oven which got raves... The first stage resulted in onions and a lot of juices (pre BBQ sauce) which I saved and used Monday in the best ground Beef Stroganoff ever!

 
This is what I did

I start off using a Rival 20 Qt Roaster Oven. I heat this to 325.

3 Full Racks baby back ribs.
3 Large Onions
3 tablespoons of grapeseed oil
salt
pepper
seasoning / rub

I add the grapeseed oil and onions sliced thick half rings separated
salt and pepper

I then rub the ribs. I usually make my own rub but in this case I used the Penzy's Galena. I rub the ribs thoroughly and generously and the ribs have their membranes removed first.

I use the onions like a baking rack and place the ribs on the onions meat side up. Even in my large roaster I had to cut one of the racks in half. So I had two laying flat on the onions and then two halves on either end.

I lay a full length of aluminum foil over the top right onto the ribs but loose. The onions help to moisten the ribs and the foil helps keep the steam closer to them.

These will stay in the roaster for approximately 4 hours. I checked on mine after 3 hours and they were not quite ready so it was closer to 3.5 hours. During this time I made my own BBQ sauce. Ingredients below but when the ribs were done I put the BBQ sauce on them and put them in the broiler for a couple of minutes making sure that the sauce doesn't burn.

I only made enough sauce to coat the ribs - both sides and got all the ends and sides thoroughly.

My sauce:
-1/2 cup of Trader Joe's ketchup (mentioning the brand because it doesn't contain some of the extra ingredients that other ketchup does)
-1/4 cup of Costco salsa. This is the one that has a stronger cumin flavor. The cumin will be subtle in the final sauce.
-2 tablespoons of raw sugar ( I ran out of brown or I would have used that)
-1/4 cup of brewed rice wine vinegar
-1 teaspoon of crystal red pepper sauce
-4 tablespoons of the juices from the ribs in the roaster
-a few of the onion slices from the roaster

I use my stick blender to get this all mixed up and saucey and I heat it through on med-high heat to the thickness I want. I got mine too thick and that is when I thought to add some of the roaster juices to thin it out a bit. Worked out great.

 
give it a shot

I used the roaster because it was handy and appropriate size. I think the trick is keeping the ribs from drying out in an oven and still abiding the "low and slow" rule.

 
I'm going to risk saying that to me, 325^ is not low--BUT if it made your ideal ribs

that is all she wrote!! ;o)
To me "low and slow" is no more than 250* for the 4 hours,
But if it worked, that is great.

 
I've done lower for longer but I didn't have the time

also these are not my ideal. this was a good option for me to make ribs indoors and not take all day doing it.

 
I agree, and I have done something similar. If i'm doing a sort of low and slow

I put the ribs in for 3 hours at about 250* and then do the last under the broiler or on the grill.
BUT once you get what you want, just do it that way!!

 
Please share how you incorporated the rib broth into your stroganoff, I would love

to try that!

It kills me to discard that but I never know what to do with it.

I tightly wrap baby backs in foil after a dosing of salt and pepper, and slow roast them in the oven. The pan fills with the wonderful broth...maybe I should freeze it for gravy...

 
Maybe a Master Recipe with variations? In Julia Child's "The Way To Cook", so organized

it by master recipes, then other recipes that can be made from that by adding or changing components.

I still love that book!

 
I basically used the Paula Dean recipe which is pretty simple

but I didn't have: steak, cream of mushroom soup or can of beef broth.

I cooked the ground beef first. I did mix in flour, salt, pepper and garlic as in the recipe into the ground beef in place of the steak when I cooked it up. I set this aside.

Then added the mushrooms to the broth and onions cooked those for a couple of minutes then added the ground beef and let this simmer for maybe 20 minutes. Since I didn't have the cream of mushroom I added a little milk and then after the noodles were made mixed all together including the sour cream and got that full creamy stroganoff.

https://www.foodnetwork.com/recipes/paula-deen/beef-stroganoff-recipe-1940482

 
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