Timeline for Should I include egg shells in my stock?
Current License: CC BY-SA 3.0
20 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Mar 24, 2021 at 15:28 | answer | added | Tim Bunn | timeline score: 1 | |
| Nov 11, 2019 at 19:19 | answer | added | Kent | timeline score: -1 | |
| Dec 11, 2015 at 2:11 | answer | added | asuka | timeline score: 1 | |
| Apr 27, 2015 at 19:10 | answer | added | Karen K | timeline score: 1 | |
| Mar 10, 2015 at 21:48 | comment | added | Catija | @rumtscho I know this is super old but (and I don't know it's true) but I was always told to use the onion skins to add color to stock. | |
| Sep 30, 2013 at 9:27 | answer | added | SystematicFrank | timeline score: 0 | |
| Sep 7, 2012 at 21:53 | vote | accept | Michael Hoffman | ||
| Jun 16, 2012 at 23:29 | answer | added | Nick Huffman | timeline score: 2 | |
| Feb 21, 2012 at 8:44 | comment | added | Chef Flambe | Good on you for keeping your scraps and making stock yourself. However as long as you are freezing the items chances are you will always get a cloudier stock than if you had used fresh. The freezing breaks down the cell membranes and will cause smaller particles to float about. Of course you also get more flavour so it's a give take thing. Egg shells are just old school "I refuse to throw anything out!" French thinking. As you could use them in a raft as stated from others, and the stock should only simmer (90-100F) that means salmonella issues from the shells. Salmonella dies at 140F+ | |
| Feb 20, 2012 at 14:48 | answer | added | Caleb | timeline score: 1 | |
| Feb 20, 2012 at 12:21 | comment | added | nico | A better use for egg shells are is to de-acidify the terrain of plants. | |
| Feb 19, 2012 at 21:16 | answer | added | Observer | timeline score: 1 | |
| Nov 9, 2011 at 19:03 | comment | added | rumtscho♦ | My rule is that if I wouldn't eat it as it is, it doesn't belong in a stock. Carrot peels and celery ends are removed because they are too dry to be good, and onion skins are practically inedible. The whole point of a stock is to make a flavor concentrate, and recycling the things you wouldn't eat means you concentrate flavor which is missing, wrong, or gone bad. | |
| Nov 9, 2011 at 18:18 | comment | added | Michael Hoffman | I freeze the peelings and ends of fresh carrots, the skins of fresh onions, and the roots and ends of fresh celery. Last time I did this I added in a whole fresh onion because there wasn't much onion in the scrap container, whereas the amount of carrot peelings would have made up the mass of several whole carrots. | |
| Nov 9, 2011 at 17:51 | comment | added | rumtscho♦ | I don't know what you mean by "this stuff". For scraps: If you just freeze good quality veggies while still fresh, and then use them at once in stock, it's OK. If you cut off the almost-bad parts and freeze, or freeze veggies after they have withered, and then make stock, stop that, it's not improving your stock. | |
| Nov 9, 2011 at 17:24 | comment | added | Michael Hoffman | Should I throw this stuff out instead of bothering, then? | |
| Nov 9, 2011 at 11:53 | comment | added | rumtscho♦ | Stock is very susceptible to the "garbage in, garbage out" principle, you only get a mediocre stock by using "scraps". | |
| Nov 9, 2011 at 11:19 | history | tweeted | twitter.com/#!/StackCooking/status/134228493738319872 | ||
| Nov 9, 2011 at 10:18 | answer | added | Paul L | timeline score: 6 | |
| Nov 9, 2011 at 8:19 | history | asked | Michael Hoffman | CC BY-SA 3.0 |