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7
votes
4answers
196 views

Can fish stock be left simmering for a long time without damaging the flavor?

After reading this question regarding how to make a Cantonese fish soup I was considering adding an answer expounding on the fact that fish stock shouldn't be left simmering for too long, or you'll ...
1
vote
4answers
158 views

Pressure cooked stock out overnight, still safe?

I see a question here about stock out overnight, but in my case it's a bit different in that I used a pressure cooker. My question is, is there anything that could possibly have survived an hour of ...
13
votes
5answers
6k 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 ...
1
vote
1answer
35 views

Can I use short rib bones alone to make beef stock?

I have almost 2 pounds of uncooked short rib bones (I cut them off short ribs then froze them). There is very little meat, if any, on the bones. Am I able to make beef stock using just these bones? ...
23
votes
10answers
38k 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 ...
16
votes
6answers
6k 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 ...
15
votes
6answers
5k 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 ...
3
votes
2answers
80 views

Chicken broth without gelatin (storebought and homemade)

When I make chicken stock at home by cooking meat and bones, the resulting fluid contains a considerable amount of gelatin, as observed in Why did my Turkey Stock turn into gelatin?; it solidifies ...
1
vote
1answer
68 views

Acid content of wine vs. vinegar?

I'm making bone broth, and the recipe says to add 2 tablespoons of vinegar or lemon juice (to 5# bones and 5 qts. water) to help draw the minerals out of the bones. I'm wondering about using verjus ...
14
votes
5answers
1k views

How close are store bought broths and stocks to the real thing?

Many of the sauces I wish to make require broth or stock. I quite fear the preparation which requires lengthy cooking and dedicating more precious storage space for the finished ingredient. Is using ...
14
votes
5answers
10k 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?
4
votes
2answers
105 views

Converting Pressure Cooker recipes for cookers with lower PSI

Most of the recipes I'm using (mainly Modernist; stocks, caramelized vegetables, confit) suggest cooking at 15psi. My pressure cooker has two settings 12psi and 7psi. I've always had success just ...
24
votes
4answers
9k 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 ...
1
vote
3answers
38 views

Can I reduce a prawn/shrimp broth

I have a freshly made shrimp broth. Onions, parsnip, tomato paste and white pepper corns along with shrimp shells. ...
3
votes
3answers
173 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 ...
2
votes
2answers
612 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) ...
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 ...
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 ...
0
votes
1answer
57 views

Would using seafood stock instead of chicken broth/stock work in a butternut squash soup?

I'm trying to make a butternut squash bisque, specifically, which by its least-strict definition involves a seafood stock/broth. All the recipes I've found are for butternut squash soup, which is not ...
3
votes
1answer
137 views

How finely chopped should vegetables be when making stock?

I've watched several YouTube videos now to learn how to make vegetable stock. Most of these videos show the vegetables being chopped into relatively large chunks - for example, carrots and onions ...
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 ...
2
votes
2answers
320 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 ...
2
votes
3answers
246 views

Do Ice Wands have an advantage over a homemade solution?

It's recently come to my attention that I've been flirting with disaster by regularly cooling large pots of stock (~2 or 3 quarts at a time) by moving them straight from high temperature (>180F) to ...
1
vote
1answer
60 views

Vegetable Broth/Stock from Kirkland Organic No-Salt Seasoning

Is it viable to make stock from store bought Kirkland Organic No-Salt Seasoning? I'd be ok using a bullion cube but they all seem to be loaded with salt. Mix with water and bring to a boil. ...
10
votes
2answers
853 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 ...
1
vote
1answer
81 views

Is it worth putting potato skins in chicken stock?

I like to save vegetable scraps (carrot tops, onion skins and ends, ends of celery etc.) in my freezer and once I have a chicken carcass and a full bag of scraps I will make chicken stock out of them. ...
5
votes
4answers
4k 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 ...
8
votes
3answers
441 views

Should I be worried if my broth or stock has no foam to skim?

A lot of recipes tell you to skim the foam/scum. What if I'm making one of those recipes and there doesn't end up being any? Does that mean I did something wrong somehow? Or am I just lucky not to ...
2
votes
1answer
92 views

Does vegetable soup made with chicken stock last longer if the stock was made fresh vs from a stock cube?

My son made some vegetable soup at school this morning and it's been sitting unrefrigerated in a sealed container all day (~10 hours). The soup used chicken stock as a base. In trying to determine ...
4
votes
1answer
947 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
10k 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 ...
7
votes
2answers
247 views

Fat sinking to bottom of stock

So I've made stock a couple of times in the last couple of months - one batch of chicken stock and one of beef neckbone stock - and I've come across a problem I've never seen before. After cooling, ...
4
votes
1answer
100 views

Submerging chicken carcass twice

I need to make chicken stock so I bought a 3 lb fryer chicken today. Obviously my plan was to roast the chicken tonight, take meat off the bones and then use the carcass to make the stock tomorrow. ...
4
votes
7answers
15k 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 ...
1
vote
1answer
161 views

Food Safety of “Scavenged” Chicken Stock

I happened upon an article entitled "Please Pass the Scavenged Bone Stock" and discovered that there are many different opinions out there about the propriety of saving chicken bones for stock. The ...
1
vote
0answers
97 views

Vinegar Soak for Stock [closed]

This article claims that one should soak bones in vinegar before making stock out of them. A vinegar pre-soak before applying heat ensures that minerals will be pulled out of the bones and into ...
0
votes
2answers
301 views

Adding parsley at the beginning of making chicken stock

I've heard that parsley is supposed to be added at the end of cooking, but this article mentions using it in making chicken stock, and I can't imagine adding it at the end since it would just be ...
4
votes
1answer
127 views

Why would parsnips make a beef stock not freeze?

I made a beef stock the way I always do, except that I added parnsips. Then I put the stock in the freezer and when I took it out, the stock was not frozen. It was freezing cold, but instead of having ...
42
votes
9answers
140k 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. ...
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 ...
1
vote
1answer
17k 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 ...
1
vote
1answer
49 views

Adding more bones to a finished stock?

I'm making a tonkotsu ramen dish, but I feel it could use a porky boost. The broth is done now but there's about six hours until serving time. Would it be okay if I added more pork hocks now to add ...
3
votes
2answers
244 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
157 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
49 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
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)?
6
votes
2answers
287 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
65 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
94 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
155 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 ...