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1answer
64 views

What is the difference in taste between stock and broth? [duplicate]

I am under the impression that stock should not really taste like anything. It should smell nice and have a flavorful aroma, but the taste should be very neutral. The idea is that when you add stock ...
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2answers
75 views

How to use meat from bones when making stock

The scenario is that I am starting with very meaty chicken bones/carcass. I want to get the most out of my bones. I know that stock does not usually need very meaty bones, but doesn't suffer from it ...
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1answer
111 views

When broths and stocks can't be used interchangeably?

I have seen that sometimes stocks and broths can be used interchangeably in a recipe. I wonder - when can they NOT be used interchangeably?
3
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1answer
53 views

Dehydrated Fish Bone Broth

I'm trying to determine conversion for US. - dry teaspoons to ounces and grams, namely 1 tsp, 1-1/2 tsp, and 2 tsp. Every conversion table I've seen shows different values. The one I often found was: ...
3
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1answer
136 views

Can I use chicken brine as a base to make a broth?

I just brined 2 chickens which I am about to roast. Once the roast dinner is over, I anticipate there will be some chicken and carcass left-overs which I will boil in a pot of water to make a broth, ...
2
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4answers
151 views

Ramen Broth Varieties

I'm trying to gain some variety to my ramen by producing different types of broth. Mostly veggie based, however I'm open to other ideas. I have one type of ramen broth that we like but so far every ...
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0answers
80 views

Bone broth question

Is it ok to partially cool chicken broth (prior to refrigerating ) with bones left in? I left my chicken broth on a low simmer overnight, the next morning my husband turned the stock off to cool… He ...
3
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1answer
443 views

Uses for meat that has been in the freezer for 2 years?

I have some old chicken breasts, thighs, and a steak vacuum sealed in my freezer. I think it is between 1.5 and 3 years old. I'm assuming it won't have a good texture if I cook it and eat it normally....
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3answers
113 views

Using Pressure Cooker to Make Bone Broth

I have always read that when making bone broth you should keep the heat to around 180F and do not let it get to an aggressive boil because it will emulsify the fat into the broth and also because you ...
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1answer
59 views

Fish bone broth separating after long long boil

Right then.. just had my first go at making fish bone broth. Boiled/simmered bones, heads, skins for 8-9 hours, strained and then next day simmered the strained liquid for a couple of hours. When I ...
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1answer
82 views

Broth or stock?

I’m in the finishing stage of making my tonkatsu soup base for ramen, and I’m very pleased with the results! But I’m wondering, is it a stock, or a broth? Stocks are made with bones, and broths are ...
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0answers
132 views

Why is my beef broth the wrong color?

Beef soup bones were on sale today, so I thought I’d make a broth )(stock?). I roasted the bones for a couple of hours, then added them to the pot along with some onion, celery, and mushroom stems. As ...
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0answers
17 views

How much beef broth can I make with 800g (1.75 pounds) of bone marrow bones? [duplicate]

I got 800 grams of raw bone marrow bones from grocery store. There are 5 bones, cut in about 2 inch lengths. How much beef broth can I make with these bones? Presumably I can't make 15 litres of broth ...
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1answer
338 views

Nutritional value of brown particles settled at the bottom of chicken bone broth

If you get rid of the brown particles in the chicken bone broth, are you getting rid of a nutritious part? If so, how much of the broth's nutrition is in them?
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4answers
504 views

Is there an upper time limit when simmering stock?

I'm making veal stock that's later going to be reduced to a glace viande. In the past, I was always close enough to observe the process and strain the stock when done. I also realize that an hour or ...
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0answers
44 views

What is the minimum cooking time I need to extract collagen from already crushed baked bones to make a tasty and nutritious broth?

I’m trying to figure the minimum time required to cook bone broth from bones that have been crushed to about 1-2mm and baked/dehydrated with water activity level around 6.5. The goal is yield maximum ...
3
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2answers
61 views

Turkey broth cooking in a crockpot for two days

I've left turkey broth cooking on low in a crockpot for two days. Is it still safe to use for soup. Or should I just throw it out?
4
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1answer
921 views

Is the scum skimming really necessary in pho broth?

In nearly every pho recipe that makes claims on "authenticity" there are some steps in bone treatment (some recipes go even further with salt rubs and long cold water soaks etc) Cover bones in water ...
5
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1answer
207 views

Flour for sauce: In the broth or in the oil?

I am an amateur cook. While I have been making a couple different sauce recipes, I have been using flour to thicken it. To deal with lumping, I have been try several methods. One successful one has ...
3
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2answers
199 views

Squeezing as much liquid as possible out of a stock: a practical approach?

When making stock at home (i.e. with a combination of chicken parts and vegetables), I am often at a loss for how to get the last bits of liquid out of the stock. I often use a mesh strainer, but this ...
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0answers
822 views

Turkey vs Chicken broth

I've tried to research this but can't find much on it. Most explanations don't really address what I am seeing in my soup pot each time I boil up a used bird. These are already cooked birds and are ...
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0answers
163 views

bone broth..chicken carcass, lamb bones with some meat left out for 3 hours from pressure cooking [duplicate]

I left my bone broth out after pressure cooking for 3 hours. It was warm when I got home and consisted of a chicken carcass, lamb bones with a bit of meat and the second boiling of marrow beef bones ...
6
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2answers
837 views

Is there a difference between chicken broth made with breast vs. leg meat and why?

Subjectively, I have often heard people's opinion that there's a marked difference between a broth made with chicken breast meat vs. one made with chicken leg meat (assuming all other things in the ...
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1answer
474 views

Will collagen, gelatine and mineral nutrients be lost when fat is removed from broth?

For nutritional reasons, i am making a large amount of chicken & bone broth. I use a whole chicken, and simmer it in a large pot for about 24 hours. Currently however, i do not wish to ingest as ...
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2answers
3k views

Reducing stock and then adding water

In the past I would simmer stock without a lid on, and the results were generally good. Strong flavor and good gelling after refrigeration. The only problem is that this resulted in very little stock ...
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2answers
114 views

my chicken broth did not separate with layers

I put frozen organic chicken bones that I have saved over the past year in a 6 quart crock pot, some bay leaves, pepper corns some celery, garlic and cooked everything on low for 24 hours.I let it ...
4
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2answers
1k views

How do you keep dehydrated broth (powder) from clumping?

I have some dehydrated store-bought broth mix (chicken and vegetable) that has clumped into a large solid block. I haven't been able to find any information on the Internet about how to fix this. I ...
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1answer
159 views

Black greasy residue from stainless steel pot on lid only after simmering turkey stock for 18 hours. Question is the stock safe to eat ?

Is the 18 hour simmered stock safe to eat? I don't want to poison myself . I cleaned the stock pot and lid before use and when I opened the lid it was this black film like grease. I was able to use ...
5
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2answers
220 views

Will eggwhites clear my lobster broth

I'm planning to do a lobster broth for New-Years. Lobster shells, browned in oven Shallots, parsley root, carrots and other suitable veg Seasoning, tomato paste, I think I have a reasonable slurp of ...
3
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3answers
4k 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? ...
3
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3answers
781 views

To salt or not salt broth for use in recipes?

Many recipes call broth, but broth recipes often omit salt and pepper or in some instances require only a small amount. My question is this: when a recipe, let's say risotto for example, calls for ...
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1answer
49 views

Risotto and a complementing/contrasting broth corresponding to the meat

In most recipes I've found, risotto calls for a chicken broth, but if I'm making a seared halibut on top of risotto, for example, or a seared scallop risotto, shouldn't the broth be a seafood broth to ...
5
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2answers
38k views

Correct measurement for chicken broth powder to water

I have some concentrated chicken broth powder in a jar but no instructions that explains how it should be mixed with water. What is the standard chicken broth powder to water mixture? I know that ...
1
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1answer
106 views

Slow Cooker Beef Bone Broth

I'm trying a beef bone broth recipe that is short on details... it basically says to cover the bones with water and simmer for 48 hours in a slow cooker. Based on Google, other recipes don't say to ...
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5answers
2k 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 ...
1
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1answer
375 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 ...
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1answer
528 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 ...
1
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1answer
358 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. ...
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3answers
6k views

How many times can you reuse bones to make broth?

I recently cooked a chicken and made chicken broth from the bones. I also kept a few pieces of meat to add to the broth to give it more flavor. I know you can freeze the broth and use it for later ...
3
votes
1answer
210 views

How to boil sushi rice for yakimeshi?

I want to use some chicken bouillon cubes I have to flavor the sushi rice I have, which I'm going to use to make yakimeshi (Japanese fried rice) in accordance with this video. I'm not sure if I'm ...
8
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3answers
6k 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 ...
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2answers
248 views

Making broth more filling? [closed]

When I make a soup (planning on making a chicken soup tonight) I use chicken broth, creamer, and various seasonings. I love when I eat soup that has a filling broth because I always serve more broth ...
2
votes
4answers
11k views

How to simmer bone broth safely with an overnight pause?

I'm making broth using beef bones and vegetables. I started by roasting 3lbs of bones with a bit of meat on them in the oven. Then I added them to a large stockpot, covered with cold water, and added ...
4
votes
1answer
2k views

Fixing a beef broth with too much celery seed

I cooked a large crock pot of beef bone broth. I didn't have any veggies so I used garlic salt, onion powder, celery seed and bay leaves with my beef bones and about 4 quarts of water. I didn't ...
3
votes
3answers
14k views

Is it safe to leave a broth simmering overnight on an electric stove?

I am trying to cook bone broth in a pot on an electric stove like this one and it needs to simmer for at least a day (so the stove is set to a low temperature). Is it safe to leave the stove ...
2
votes
3answers
164 views

Can I slow cook in short intervals?

I'm making tonkotsu ramen broth, cooked over twelve hours (some people cook it even longer). I'd rather not leave my gas stove on overnight, so I'm wondering whether the same effect - breaking down ...
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2answers
2k views

Chicken bone broth, what is the brown stuff at the bottom of the pot?

I often make chicken bone broth using a simple recipe of chicken backs, chicken feet, water, apple cider vinegar, parsley, salt. Ingredients are organic. The resulting broth tastes excellent. My ...
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1answer
326 views

Chicken Noodle Soup

I am under the weather, and I am longing for some delicious homemade chicken noodle soup. I have 6 bone-in chicken thighs in my freezer that I can use, as well as boneless chicken breast (But I read ...
4
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1answer
573 views

Why does adding salt to microwaved broth make it foamy?

I had a nice bowl of clear yellow chicken broth which was not salted. It was in a serving bowl when this happened. I poured the cold unsalted soup into the bowl and then microwaved it and it came out ...
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1answer
4k views

How can bitterness from dried mushrooms be avoided?

A couple of times I've made the mistake of adding the liquid used to soak dried mushrooms back to my broth resulting in a horribly bitter taste. The top answers here and here make no mention of ...