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3
votes
1answer
506 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. ...
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, ...
4
votes
5answers
2k views

Is there any use to salmon heads and spines?

The fishmonger gave me a whole salmon rationed, and included the head and spine. I threw the head and spine away, but was wondering whether there is any culinary use for it. Normally in a fish stock, ...
6
votes
2answers
987 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 ...
1
vote
2answers
682 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?
13
votes
5answers
4k 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 ...
9
votes
3answers
5k 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 ...
4
votes
2answers
230 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
751 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
395 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 ...
5
votes
5answers
16k views

Chicken Stock alternatives?

I want to make a barbecue sauce which has chicken stock in its recipe. This is the first time I needed chicken stock for cooking; somehow, I didn't come by it up until now. Anyway, neither me or ...
6
votes
1answer
2k views

Reason(s) for not making stock with oily fish (salmon)?

Making stock from oily fish is often advised against, but what is the big deal? Does it just taste really bad?
2
votes
2answers
96 views

Do I need to keep white peppercorns on hand for making stock?

Many classic recipes for chicken stock call for white peppercorns (which are just skinned black peppercorns). I'm looking to trim my pantry list a bit and white peppercorns seem unnecessary, given ...
2
votes
1answer
632 views

Adding additional water to already simmering bone stock

I am making stock from bones and I was simmering it with the lid off. I want to simmer it for 3 days. This morning the liquid was reduced by a significant amount even though the heat was extremely ...
5
votes
1answer
1k views

What bones for beef stock

I finally may have found a somewhat local source for veal bones and want to start making stock in earnest. I've done chicken and turkey stocks before but for those I use entire carcasses. I've ...
7
votes
4answers
1k views

Why not pork stock/gravy?

Why is it that you make stock (and/or gravy) from a roast chicken or beef or fish, but you don't do the same for pork?
2
votes
2answers
189 views

Using other liquid than water when making stock

I got to thinking... I usually hear chefs (particularly Alton Brown as of late, since I am watching Good Eats) say that water is neutral and should only be used as a last resort, serving only to ...
5
votes
6answers
2k views

How can I increase the extraction of gelatin and minerals from bones into my stock?

I am interested in knowing how I can increase the solubility of gelatin, marrow, and minerals in my stock. Thanks.
2
votes
1answer
182 views

Dark stock proportions

When making croquettes, I always end up with more meat than I can use. That is to say that I'm aiming at about 20% meat in a flavor-full concentrated velouté. The problem I'm having is that I use ...
2
votes
1answer
305 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 ...
2
votes
1answer
700 views

Can I use duck feet to make duck stock

I had my first crack at making chicken stock the other day and now I would like to try duck stock. One of the posts I read when learning how to make chicken stock was about using chicken feet. It ...
2
votes
2answers
266 views

What are good ingredients to put into a Scrapple soup stock?

I'll try to make this as focused as possible, so that a reasonable answer can emerge. I have a (loaf?) of scrapple, which Wikipedia describes as: traditionally a mush of pork scraps and trimmings ...
2
votes
2answers
256 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?
7
votes
1answer
969 views

How do I cut bones in preparing a fast brown stock (“fond brun rapide”)?

I tried to prepare the bone and skin from a ham shank for use as a kind of brown sauce or stock. The purpose was to fold the reduction into a beef/pork chili. I was very pleased with the flavor that ...
7
votes
2answers
901 views

what is the reason for adding tomato paste when making a brown stock?

I'm studying for an apprenticeship test and I know one of the questions is about why you add tomato paste to brown stock. I have been taught that it's for depth of flavour and colour. However, the ...
9
votes
4answers
1k views

Making Beef Stock

I just purchased some nice beef marrow bones. What I'd like to do is make myself some beef stock for soups and whatever else. Now I'm planning on making a Mirepoix and then adding the bones and then ...
6
votes
2answers
776 views

I have a frozen fish head. What should I do with it?

I butterflied a whole dorade but removed the head. It's now sitting in the freezer waiting for a soup or stock. Does anyone know a more interesting or creative use for fish heads?
3
votes
2answers
2k 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 ...
5
votes
3answers
632 views

Does canning stock raise its temperature too high?

I've read that the ideal way to make stock is to: crack the large bones place the carcass in a stock pot cover with water bring it to a simmer (not a boil) on the stove place the whole thing in ...
2
votes
2answers
2k views

My stock is too sweet

As part of my Thanksgiving preparation, I made a chicken and turkey stock by first roasting the bones and then cooking them very low for a few hours. About an hour or so before the end of their ...
4
votes
2answers
1k views

Storing potato water: how long can it be refrigerated?

When boiling potatoes, I like to use the leftover water for soups, sauces, etc. Does anyone else use potato water, and if so, how long can it be stored in the refrigerator? I am wondering if it has a ...
15
votes
2answers
2k views

Should you strip meat off bones before putting them in a stock?

I made my first chicken stock last week and bought some winglets from my local butcher. The winglets had a lot of meat on them and I wasn't sure whether to leave it on or not. The stock didn't come ...
7
votes
4answers
2k 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
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 ...
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 ...
24
votes
2answers
617 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 ...
7
votes
1answer
7k 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 ...