Sometimes, you just don't have time to make a stock from scratch. In those instances, here's what you can do. Bouillon cubes are a good option - just dissolve in hot water. They tend to be salty, so season carefully. Organic stocks and low-sodium stocks also work well. Stocks tend to be richer, thicker, and deeper in flavor because they're made from bones. Broths are lighter in flavor and color because they're made from meat. Here are some terms you may need to know as well: "Consomme" is a meat or fish broth that has been clarified with a "raft" of ground meat, fish, veggies or egg whites that catches the impurities and is then discarded. A "demi-glace" is a roasted stock (usually veal) reduced by half. And "jus" is simply the pan juices from cooked meat.
Spike works as the chef de cuisine at Tribeca's new hotspot restaurant, Mai House, owned by the renowned restaurateur Drew Nieporent. Mai House was named as one of the New York Times' top ten best new restaurants of 2007. Born in Montreal, Canada and trained in classic French cuisine in restaurants around the world. Spike has worked with Gerard Boyer at Les Crayeres, Thomas Keller at Bouchon and The Maccioni Family at Le Cirque. Spike believes in learning the basics to become the best. His latest venture is opening a new chain, Good Stuff Eatery, with his family (first location opening in Washington D.C. later this year) The new restaurant features his weaknesses -- hamburgers, hot dogs, fries and milkshakes.