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19
votes
2answers
17k 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 ...
34
votes
9answers
81k 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. ...
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 ...
15
votes
4answers
14k 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 ...
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 ...
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?
13
votes
4answers
4k 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?
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 ...
6
votes
3answers
240 views

Would pressure cooking stock create a different result?

I have always made bone stocks by simmering them for a long, long time, either on the stove or in a slow cooker. My new housemate insists this can be done in a pressure cooker. I'm sure this is true, ...
4
votes
2answers
2k 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
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?
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 ...
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 ...
8
votes
2answers
4k 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 ...
5
votes
4answers
9k 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
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 ...
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 ...