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2
votes
1answer
589 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 ...
2
votes
2answers
187 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 ...
12
votes
3answers
12k 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 ...
4
votes
3answers
4k views

Using beet stock

There's a pot full of water left over after boiling beets. I know beets are full of good stuff. I'd rather not throw this beet stock down the drain, but rather use it. How can this beet water or ...
7
votes
5answers
3k views

Should I include egg shells in my stock?

I've been making stock from vegetable scraps I've been keeping in the freezer (mainly carrots, celery, onion, tomato, and parsley). I read elsewhere that one could include egg shells in stock. Is this ...
2
votes
1answer
180 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
299 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 ...
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, ...
2
votes
1answer
632 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
256 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 ...
1
vote
3answers
1k views

Should steaming water be used for stock/gravy?

Should I use water from steaming to make stock or gravy? Does it depend from what I have steamed (e.g., potatoes or vegetables)?
5
votes
5answers
15k 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 ...
2
votes
2answers
249 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
881 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
868 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 ...
5
votes
4answers
8k 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 ...
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
755 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
1k 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
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.
6
votes
4answers
965 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?
5
votes
3answers
628 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 ...
19
votes
2answers
13k 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 ...
2
votes
2answers
1k 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
944 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 ...
8
votes
2answers
3k 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 ...
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 ...
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 ...
22
votes
1answer
4k 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
290 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 ...
13
votes
5answers
3k views

Can I use the green part of leeks for stocks?

Most recipes call for the white and the inner green parts of leeks. I feel like I'm wasting half leek. After googling a little, I've found some people consider it edible if properly cooked. I guess a ...
4
votes
5answers
7k 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
609 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 ...
34
votes
8answers
73k 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. ...
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 ...
14
votes
5answers
3k views

Beef Broth - What Went Wrong?

Home-cooked Phở is my white whale. Anyway, before I can cook Phở, I need to be able to make beef broth, and so far I've failed completely. My broth is greenish-gray in color, mostly flavorless, and ...
13
votes
4answers
3k 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?
13
votes
5answers
3k 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 ...
11
votes
6answers
3k views

What is the best way to store stock in the freezer?

What is the best way to store stock in the freezer? I can think of ice cubes and plastic bags, but am looking for other ideas. Also, what would be the optimal portion size?