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3
votes
2answers
49 views

Refreezing stock after boiling

Can I safely refreeze stock that I have brought to the boiling point? If so, should I boil it or bring it above a certain temperature for a certain length of time to ensure food safety? Is the ...
3
votes
2answers
63 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 ...
2
votes
1answer
41 views

Are the particulates that settle in a veal stock impurities?

I've been making veal stock for about a year, and really enjoy the process. It generally takes me two days: the first to generate a base stock, the second to reduce it. I've noticed that when I ...
1
vote
1answer
131 views

Vegetable stock for a vegan gravy

I am vegan. I want to make a vegan gravy sauce but I want to make my own vegetable broth without too much salt. I don't want to use a ready to use vegetable stock and nutritional yeast. How can I add ...
6
votes
2answers
140 views

How efficient is stock for protein extraction?

Proteins from collagen and tissues thicken stock. Fat is rendered too. Since fat settles to the surface after refrigeration, I assume that you can extract most or all of the fat through skimming ...
0
votes
1answer
56 views

Right stock color

I did beef stock for two times, with more-or-less same ingredients/steps, but the resulting color was different. For the first time, the color was amber, for the second time, it was brownish. What ...
0
votes
1answer
70 views

Pre-Cooked Meat [duplicate]

I have an idea to pre-cook chicken, sauces, in spices etc and then freeze in batches. I can then use the precooked chicken to whip up quick dishes for dinner. My question is: if I have leftovers ...
2
votes
2answers
115 views

What's the difference between using stock and water?

I realise this sounds like an odd question. However, to use an example, when I make cottage pie, a lot of recipes suggest using beef stock. Okay, so as I understand making beef stock, you basically ...
0
votes
0answers
46 views

Shelf life of frozen stocks and sauces [duplicate]

Whenever I make stock or sauces (mostly tomato sauce), I make large batches and freeze whatever I won't be using over the next couple of days. I use simple plastic containers -- nothing air tight. How ...
1
vote
1answer
2k views

Chicken stock quantity to substitute for 1 stock cube (knorr)?

How much homemade chicken stock should I substitute when recipe calls for a stock cube? I added 5 litres of water to cover carcass. Anything else I can do with simmered chicken & veg. It seems ...
2
votes
3answers
214 views

I'm Making Chicken stock. How can I keep the chicken meat/bones from rising above the water line?

I'm using chicken wings to make a stock, but they want to float up to the top above the water line. Any kitchen hacks to keep them submerged??
2
votes
1answer
71 views

Using the bone from a spiral cut ham

I'm making pork stock for the first time from raw pork bones I bought at the store, and I just opened a spiral cut ham to cut it up. Can I put the cooked ham bone in with the cooking pork bones, since ...
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
98 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
votes
0answers
24 views

Simmering versus pressure cooking stock [duplicate]

Is there any advantage to using a pressure cooker to make stock versus simmering it?
6
votes
3answers
241 views

Would pressure cooking stock create a different result?

I have always made bone stocks by simmering them for a long, long time, either on the stove or in a slow cooker. My new housemate insists this can be done in a pressure cooker. I'm sure this is true, ...
1
vote
2answers
224 views

Optimum Bone To Water Ratio For Pork and Beef Stocks

I am tinkering with my stock recipes. For pork stock I have been using 8 cups of water over a roasted trotter, a roasted backbone section with about 4 inches of rib attached, and a 1/4 inch slab of ...
0
votes
1answer
71 views

onion puree thickness

From times to times, I make this soup that consists of 90% onions and 10% green pepper/garlic/white cabbage/carrots. Not matter how much water I add to it, it always ends up quite thick after ...
0
votes
2answers
104 views

Why is wine not a common ingredient in (meat) stock?

My inclination is to think that red wine would go well in a beef stock and white wine in the making of a chicken stock but I rarely, if ever, see it as an ingredient. Is there a common reason why wine ...
1
vote
1answer
199 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
141 views

Why will my dense, concentrated stock not solidify to jelly?

I boiled all the bones from a roe deer for stock and got about four litres all of which was solid when refrigerated. I took half of it and left it in a pan in the bottom over of an Aga for two days ...
1
vote
1answer
117 views

Using cloves in stocks/broths

I have a (somewhat) recently purchased spice jar of cloves in my pantry that isn't getting much attention. I've seen stock/broth recipes that call for whole peppercorns, and am curious if subbing ...
0
votes
0answers
204 views

My chicken stock is a gelatinous mess. Is this normal? Can it be saved? [duplicate]

I've been looking for a chicken soup with matzo balls recipe that would duplicate my grandma's (she died without passing on the recipe.) This one sounded like it would be close. I followed it to the ...
2
votes
1answer
131 views

How hot does the water need to be when cooking stock?

What's the minimum water temperature for making stock? (from either meat and vegetables, if they're different)
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
137 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 ...
4
votes
3answers
800 views

Stock: Canned, Bouillon Cubes and Powder

What are the Pros and Cons to each one? Most of the time I am making vegetable soup. Thanks
4
votes
3answers
254 views

Couldn't snap the bones in my chicken stock

I followed Alton Brown's recipe for stock in which he gave a rough estimate of 8-9 hours at a low simmer to extract maximum flavor. At one point, he said, paraphrased, "How will you know you've ...
2
votes
2answers
7k views

Lifespan of chicken stock in fridge

I boiled some chicken last week, and saved the stock for future use. But, as I don't have enough freezer space, I just put it in the fridge, so it has been liquid. Since, it has been a week, is it ...
5
votes
3answers
2k views

Should I keep the meat boiled off of bones when making beef broth?

I am making a simple beef stock from the leftover bones from a New York cut roast beef. Beyond adding a mirepoix and boiling the bones for three hours I'm not doing anything special. When I make stock ...
4
votes
1answer
507 views

Substitute pig trotter for powdered gelatine in an aspic

I'm intending to make a raised game pie, which involves making aspic from the stock. The recipe says to make 1 pint of stock from the game bones and trimmings, herbs, root vegetables, and to whisk in ...
2
votes
1answer
204 views

How much bones can be used in an 11 liter stock pot?

I just bought a nice 11 liter stock pot. From your experience, what is the maximum weight of veal bones I can add to one veal stock batch in order to have enough volume left for my veggies and water? ...
9
votes
2answers
425 views

Jar lids popping several times

I've canned my whole life (54 years old), I started when I was young helping my Mom, and I've never run into this before. I've never canned just plain pork stock before, but wanted to try. I had 4 ...
7
votes
2answers
400 views

Why didn't my turkey stock gelatinize?

We made turkey stock of out our Thanksgiving scraps. We simmered the turkey bones (unroasted) and all the vegetable trimmings for about 7 hours, and then chilled everything and stashed it in the ...
3
votes
1answer
507 views

Why did my brown beef stock end up yellow?

Over the weekend I attempted a brown beef stock for the first time. I roasted (from frozen) a couple of kilos of beef bones in the oven for an hour or so until they were a deep brown colour all over. ...
10
votes
3answers
467 views

What ingredients should be avoided in stock?

The common wisdom is to store all of your vegetable trimmings (cleaned) in the freezer, and then chuck everything into the stock pot when it's time to make stock. For a meat stock, it's common to ...
12
votes
4answers
1k views

How do I know when my stock is done cooking?

I'm making stock from turkey bones and all of the other leftovers hanging around the refrigerator. Since the cooking time varies quite a bit depending on cooking method (I'm doing a slow simmer on the ...
4
votes
1answer
217 views

Why do we need gelatin in our stocks?

I make chicken stock fairly regularly. I know it's supposed to look like jello when chilled. My question is: why? Mouthfeel? Body? Why do we want a gelatinous blob of delicious bone juice?
6
votes
1answer
2k views

Is it necessary to thaw bones before roasting for stock?

I have some frozen lamb bones that I want to make a lamb stock with. The recipe I'm using roasts the bones in the oven before making the stock - is it necessary to thaw the bones before roasting them, ...
6
votes
2answers
1k views

Stockpot double as beer brewing pot

I wanted to buy a large stockpot for canning tomato sauce and be able to use the same pot for the double purpose of beer brewing. I'm considering Update International Stainless 40 Qt. stockpot. It has ...
4
votes
2answers
2k views

why use a pressure cooker for collagen to gelatin conversion?

I was watching S13E16 of Good Eats and to cook his chicken for "chicken and dumplings", he places an old hen (instead of a rooster) in the pressure cooker at the maximum temperature & pressure. ...
1
vote
2answers
686 views

Removing the skin from chicken before or after cooking?

when cooking a whole chicken to make bone marrow soup with, should I remove the skin before or after cooking?
4
votes
2answers
234 views

Can I freeze stock and can later?

I have a lot of frozen stock and need to free up freezer space. Can I thaw and then can this stock in a pressure cooker?
4
votes
1answer
126 views

How to use stock from tablet

So, sometimes I am a lazy cook. And this is a question for the very lazy days. Sometimes I use stock from a tablet. I was wondering: If a recipe calls for 'adding stock', is it important that you ...
7
votes
2answers
753 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 ...
5
votes
1answer
241 views

Court-bouillon: Why delay adding the wine and vinegar?

I'm preparing the court-bouillon recipe from James Peterson's Sauces (p. 103 of 3rd edition). The procedure is, roughly: Sweat vegetables, Simmer vegetables for 10 minutes, Add white wine and ...
3
votes
1answer
396 views

Cooling and diluting over-reduced stock down with cold water

I've just had a brown chicken stock on the simmer for the last 8 hours, not planning for that long but got called out. Nonetheless, the liquid has reduced by about 1/2 - 2/3. Would taking it off the ...
5
votes
1answer
2k views

I left stock out to cool overnight. Is it safe to use?

I made a Peking duck stock, strained it while hot, then left it to cool overnight. My apartment is 24 degrees C. In the morning, I divided it into smaller portions and refrigerated it. I'd never made ...
8
votes
2answers
3k views

What are the correct simmering times for chicken/vegetable stock?

I recently read that cooking stock for more than about 2 hours negatively affects the flavor, and eventually vitiates the vitamins due to heat degradation. This seems to conflict with advice I've ...
0
votes
4answers
1k views

Should I pre-boil then rinse chicken bones before making stock?

I'm told this releases the impurities, i.e scum, so you don't have to skim while simmering.