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1
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0answers
52 views

Oil in Ramen broth

Many recipes online suggest that at some point I should sauté some onions or scallions with vegetable oil and add them to the broth that is meant to go with the ramen. I know of toasted sesame oil and ...
3
votes
2answers
55 views

Turkey stock in refrigerator

We boiled the carcass of the turkey and let it set in the refrigerator for about 5 days. When I took it out to prepare the soup it was like gelatin. I know that's OK, however at the bottom there was ...
1
vote
2answers
86 views

Why do my huge bone broth ice cubes become tiny puddles when melted?

I made some bone broth soup and froze it in ice-cube trays. When I melt these huge ice cubes (via microwaving), they melt down to a tiny puddle of bone broth. What gives?
3
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1answer
52 views

Cooking Ramen noodles in broth or not?

I was wondering if there’s a downside in cooking ramen noodles directly in the broth it will served in. From the recipes I see, ramen noodles are cooked in slightly salted water and then incorporated ...
1
vote
3answers
115 views

How to make a beef or vegetable broth more dense?

The broth tends to be very low in density, it's basically water with a flavour, and I would like to make it a little bit more smooth and dense like a good pasta sauce; nothing like gelatin or ...
1
vote
2answers
109 views

What type of noodles absorb most amount of liquid?

Sometimes when I have noodles in broth, there is little or no taste to the noodles. It's almost like the noodles were already "saturated" before they were put in the broth, making them unable to ...
2
votes
2answers
176 views

When making chicken soup, should I reuse the vegetables I used to make the broth? [duplicate]

When making a chicken broth I'll chuck in some onion, carrots, celery, leeks, whatever I got lying around. When I make the soup, I usually strain out all the bones and veggies in the broth and put ...
1
vote
1answer
74 views

Foam in beef stock [duplicate]

I'm making the beef stock and after the stock has been brought to the boil, the recipe calls for skimming the foam. What is in the foam? Why it is bad and must be skimmed?
2
votes
2answers
96 views

Using Chicken Broth bones for chicken stock?

I am planning on using a whole chicken to make a batch of chicken broth, which as I understand is made using the meat as well as bones and vegetables and various seasoning's. From that, I will take ...
0
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1answer
1k views

How many calories does 8oz of de-fatted homemade chicken broth contain?

Does anybody know how many calories are in 8oz of chicken broth if I skim the fat during production? I made my broth with a whole chicken, carrots, onion, celery, garlic, bay leaf, turnips, and ...
1
vote
1answer
196 views

Sediment in chicken stock

Despite using a fine mesh strainer, when I pour out my stock into a container, I appear to have a lot of sediment/debris in my stock. I am following the method used by Chef John (Foodwishes) ...
2
votes
2answers
284 views

How can I achieve flavorful, gelatinous pork broth economically?

It's that time of year, bean soup and split-pea soup are winter favorites of mine. I don't really care if the soups contain actual meat chunks, but I find the flavor absolutely essential to the soups. ...
4
votes
4answers
4k views

What's the best way to strain stock?

I have a big pot full of chicken necks and backs on the stove which I need to separate into (a) stock and (b) everything else. I'm wondering the best way to go about doing this. I've previously laid ...
2
votes
1answer
135 views

Making the most out of stock

I came across a page (http://www.traditional-foods.com/bone-broth/) where the author used the same beef bone 12 times to make stock*. It got me wondering: when I make stock, am I leaving behind that ...
1
vote
2answers
256 views

What's the most cost effective way to make chicken bone broth?

I would like to start consuming chicken bone broth for health reasons, but there are some difficulties with this plan I'd like to resolve. Where is the best place to get bulk chicken bones (I live ...
8
votes
2answers
1k views

Why does the fat on my chicken broth sometimes solidify, sometimes not?

I've been making chicken broth pretty much the same way for decades. I cut up a whole chicken, cutting through the bones of all but the breast and thighs (to release marrow). I pretty deeply brown the ...
5
votes
2answers
930 views

A Substitute for beef shanks?

I'm from Mexico, and a very popular dish over there is "Caldo de Res" (Beef broth), and it's made with beef shanks, but I haven't been able to get it where I live, not even in local butcheries. I ...
2
votes
1answer
263 views

Chicken fat solidifies on hot broth

I am really curious about the behavior of chicken fat in soup. Why does the top layer of fat (in contact with the air) on hot broth form a thin skin that can be lifted off the surface of the soup? ...
3
votes
1answer
343 views

Was my bone marrow broth boiled too long?

I've been making beef broth regularly but last night I forgot to turn my crock pot to low and the bones boiled all night. Does anyone know if this is ok or should I toss the broth And start over? I've ...
7
votes
2answers
742 views

Fat content in homemade stock

First of all, I don't know the difference between stock, broth and bouillon in english (not my native language), but what I mean is when you cook for example a chicken carcass with vegetables for a ...
2
votes
2answers
768 views

How can I filter out unwanted particles in my chicken broth?

I often like to cook an entire chicken in water in a crockpot. After the chicken is done cooking, I remove all the meat and then throw the bones & organs back in, pour some extra water in, and let ...
3
votes
1answer
256 views

Japanese cold soba broth?

I remember having been in Japan and ate several meals of cold soba. Their cold soba broth taste like soy sauce with only a stint of saltiness; it doesn't taste like it's made of sushi type sweetened ...
3
votes
2answers
653 views

Save meat from chicken broth?

I made a chicken stock/broth with chicken parts including two chicken legs. After cooking the broth for three hours, is the meat in the pot considered edible? Should you save it and use it for ...
2
votes
2answers
255 views

How many grams of gelatin are in stock/broth?

How many grams of gelatin are in 1 cup of stock made from cartilaginous sources such as pigs or chicken feet?
4
votes
2answers
707 views

Can the broth from a low country boil be used for anything else?

For those who might not know what a low country boil is; it's basically potatoes, corn, sausage, shrimp (and crab or lobster) boiled all together with seasonings (usually seafood boil packets, lemons, ...
2
votes
8answers
15k views

What can I do to add more flavor into my beef barley soup?

This time around my beef barley soup is tasting a bit on the plain side. It has the right amount of saltiness but is lacking in the flavorful department. The ingredients used thus far have been: Beef ...
2
votes
2answers
11k views

Refrigerating Clam Juice

Most store-bought stock/broth packaging contains some claim like "refrigerate after opening, and use within 7-10 days". My bottle of clam juice makes no claims whatsoever about refrigeration or shelf ...
3
votes
2answers
323 views

is broth that hasn't been boiled safe?

I was making turkey broth last night in the oven (turkey bones and leftover meat in a stockpot in a 170 F oven for 6+ hours). I read about this technique on a chef's blog, which I can find if needed. ...
4
votes
9answers
8k views

What to do with 2 or 3 liters of pork broth? [closed]

I recently cooked spare ribs by poaching/boiling them first, then roasting them in the oven. As such, I'm left with a couple of liters of very savory pork stock. The stock is good, but also way too ...
22
votes
1answer
5k views

Why should a stock be simmered and not boiled?

Anthony Bourdain's Les Halles cookbook says that a stock should NEVER be boiled, why is this? Does the higher heat extract bitterness or something else undesirable? It seems a little strange because ...
5
votes
2answers
291 views

How to prepare a vegetable base using roasted squash for savory tomato-chunk soup

I am looking to prepare a roasted squash soup base/stock. I plan on pairing the meal with a stout beer tasting. How do i go from roasted squash and asparagus to having a flavor dense but low volume ...
7
votes
4answers
596 views

Saving pasta water

When making pasta, I often use small amounts of pasta water as an addition to sautes or to lengthen sauces. I have thought of saving more of the pasta water to refrigerate and use within 2 or 3 days, ...
4
votes
5answers
8k views

What to do with the fat rendered when making beef stock?

I just made beef stock and after cooling the stock in the pot I skimmed the solidified fat off the surface and the walls of the pot. Since I often read 'keep duck fat' when making duck stock/broth and ...
5
votes
5answers
3k views

Turning Left Over Broth From a Roast Into a Soup Or Stew

Two nights ago, I made a roast. Not wanting to waste anything I kept most of the left over beef broth (about 3-4 cups). My current idea is to turn this beef broth into a soup or a stew. Here's what ...
2
votes
4answers
808 views

Uses for fondue broth?

I had meat fondue last night: beef, chicken, and shrimp cooked in a simple vegetable broth at the table. When we were finished eating, the broth was thrown away. I could only help but wonder: are ...
34
votes
9answers
81k views

Stock vs Broth - What's the difference in usage?

I've now learned (from this site) that broth and stock are not the same product (see this great answer). So, in any given scenario, why should one use stock rather than broth, or vice versa? i.e. ...