The broth tag has no wiki summary.
3
votes
1answer
132 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
304 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
214 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
152 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 ...
0
votes
0answers
120 views
Quick Ramen Soup Flavour Boosters [closed]
Just to be clear, I'm not asking for a recipe, just some ideas. Which ingredients will create a quick yet flavourful and umami full broth? I've got things like dashi and miso but even then it doesn't ...
2
votes
2answers
319 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
177 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?
3
votes
1answer
303 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
7answers
5k 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
5k 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
249 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.
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4
votes
9answers
4k 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 ...
18
votes
1answer
2k 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
267 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 ...
8
votes
4answers
482 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, ...
3
votes
5answers
4k 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
1k 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 ...
1
vote
4answers
473 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 ...
30
votes
8answers
20k 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. ...
