The stock tag has no wiki summary.
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. ...
6
votes
1answer
2k views
Use any part of an animal for making stock/broth?
I got a whole leg of lamb, removed all the big parts of meat for another dish, then scraped down the remaining pieces around the bones and the fat. Should I use all of it for stock or does the pure ...
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 ...
9
votes
2answers
3k views
Why skim “scum” from the surface of a simmering stock?
I've been reading various Googled recipes and techniques for stockmaking, as I made my first stock tonight using raw chicken bones. Just about every article/recipe I read says to skim the surface of ...
6
votes
4answers
1k views
Add gelatin to soup as a replacement for stock?
My wife made some chicken soup last night, but we didn't have any stock to start it with, so we used water.
Flavor-wise, the soup was fine - it was just lacking the mouth-feel associated with good ...
22
votes
2answers
504 views
Which vegetables to use for stock?
Which vegetables and/or fresh herbs should be used when making vegetable stock?
Are there any vegetables/herbs that should be avoided?
Can parts of vegetables that would otherwise be discarded be ...
9
votes
4answers
1k views
Best way store stocks in freezer?
What do you think is the best way to store stocks in the freezer? Ice cubes? Plastic bags? etc.
Also, what would be the optimal portion size? 100ml, 1/2 cups, etc.
13
votes
5answers
2k views
Should I let stock cool with the bones/veg still in it?
I've just made some stock and its bed time now. Do I need to strain my stock before I go to bed, or can I leave it overnight with all the stuff in it and strain it in the morning? Is one preferable ...
16
votes
2answers
5k views
Why did my Turkey Stock turn into gelatin?
We took our left-over turkey carcass and parts and simmered them for a few hours with water in a pot with some herbs and veggies. After removing the solids, and separating the fat, we placed it in ...
11
votes
3answers
700 views
Are the leftovers from making stock good for anything?
Having made stock and strained it, can the meat and vegetables boiled up in the stock be used for anything, or should they go in the bin?
8
votes
3answers
3k views
Should I roast meat/bones before making stock out of it?
Usually when making a chicken stock I just boil up some chicken wings/legs with some veggies. The other day when cooking with my brother he added roasted lamb bones to the strained chicken stock when ...
7
votes
1answer
2k views
How can I roast chicken bones (without meat)?
I plan to make a sizable quantity of chicken stock this weekend. Since I can't actually eat that much chicken, I just bought several pounds of bones, figuring I'd save the effort and expense of ...
4
votes
2answers
564 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. ...
4
votes
3answers
4k views
How to mix a roux with stock?
My roux came out a beautiful dark brown. Then I began to slowly add chicken stock. The flour and water did not completely blend and I don't understand why not? The roux was very hot,but the stock ...
3
votes
2answers
890 views
In what kind of recipes can I substitute stock for water?
I imagine I could use turkey stock instead of water when cooking a box of couscous, but that boiling pasta in stock wouldn't work so well. In what kinds of preparations could I use stock instead of ...
2
votes
1answer
231 views
Ratio of marrow bones to regular bones to marbled meat?
I didn't see any question particularly addressing this so I thought I'd ask.
Today I've attempted my first stock. It is still cooking, using:
Beef marrow bones
Ox tails
Leek and onions
Water
Some ...
