The tag has no usage guidance.

learn more… | top users | synonyms

4
votes
1answer
749 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
309 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? ...
10
votes
2answers
890 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
499 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 ...
4
votes
1answer
976 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. ...
11
votes
3answers
735 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
2k 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
243 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?
7
votes
1answer
7k 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
3k 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. I'...
1
vote
2answers
1k 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
264 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
130 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
1k 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
278 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
607 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
5k 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
3answers
4k 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
3k 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.
7
votes
1answer
3k 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
105 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
902 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 low....
5
votes
1answer
2k 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
246 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 ...
23
votes
10answers
39k 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 ...
5
votes
9answers
11k 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
8answers
6k 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
194 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
388 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
3k 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, ...
3
votes
1answer
1k 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
375 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
2k 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
22k 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
338 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
2k 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
1k 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 ...
6
votes
4answers
15k 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
2k 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 ...
7
votes
2answers
972 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
3k 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
3k 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.
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?
5
votes
3answers
652 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 ...
20
votes
2answers
31k 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 ...
3
votes
2answers
3k 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 "...
8
votes
2answers
6k 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
4k 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 ...