Questions tagged [broth]

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10
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2answers
3k views

Pulled beef in pressure cooker: Is it necessary to sauté beef before pressurizing?

In most recipes I've found about pressure-cooking pulled beef, the meat is sautéed before the pressure is applied. Why is this? Could I pressure-cook pulled beef without first sautéing it? Example ...
0
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1answer
81 views

How to get clear bone broth - without canning [duplicate]

I like how canning bone broth causes the broth to go clear. My recipe for bone broth is to cover bones with water and simmer on low for 4-5 hours. I then strain it several times with the last ...
2
votes
1answer
61 views

Can you use sundried anchovies for myeolchi yuksu (Korean anchovy broth)?

I am wanting to make myeolchi yuksu (Korean anchovy broth) which is based on dried anchovies. My local Korean supermarket only has these Chinese sourced dried anchovies, which were also labelled as ...
7
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1answer
939 views

Is cured meat broth edible?

We bought a chunk of raw beef in brine in the store. I was marked "fully cured,... boiling will develop pink color". After adding some water and slow cooking it overnight it turned into ...
0
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1answer
85 views

Measurement of water

I've been making chicken soup for decades, but today I'm in a little bind. I have two large enough chicken thighs with bone in. How much water and broth should I use?
22
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3answers
5k views

What happens when you reduce stock all the way?

If you have fully filtered stock or broth, and you boil it until all of the liquid evaporates; what would you be left with. If you boiled only until a bit before that point would you have super ...
2
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1answer
59 views

Timing Stock/Broth Perfectly

I have been experimenting with different methods and I am trying to find the perfect extraction time for each of the elements of my stock. I first noticed this when one time I added celery leaves and ...
1
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1answer
97 views

Can I approximate stock using gelatin, MSG and water?

From looking at different sources about stocks and broths, I understood that the main goal of simmering the bones for a long time is to extract as much gelatin and glutamate as we can from them. So I ...
3
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2answers
139 views

Can any bones (but specifically Beef Shortribs) be used to make bone broth AFTER they've done a stint in the crockpot?

Today, I have beef shortribs in the crockpot for Caribbean Beef Ribs for hubby's birthday. After we're done feasting, are the bones still usable for making bone broth?
1
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1answer
162 views

What can I use in place of shiitake mushrooms?

I would like to know what can I use instead of dried Shiitake mushroom for stock/broth making, a small deviation from the original flavour is acceptable but please share something pocket friendly.
5
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1answer
716 views

Can I use edamame pods to make a vegetable broth?

I’m currently saving various vegetable scraps to make veggie broth. I have a bunch of leftover edamame pods that I would normally just compost, but I’m wondering if they would work well in my broth. ...
2
votes
2answers
373 views

Can I freeze beef bones and use them to make a broth later on?

I am interested in making my own beef broth from bones left over from chuck roasts, t-bone steaks, etc. However I currently do not have enough bones to make a batch with. Can I get a big ziplock "...
3
votes
1answer
109 views

Can you reconstitute dried morels in broth instead of water?

I'm making some risotto this weekend, and I've always read to reconstitute dried mushrooms in water, but I haven't read anything for or against reconstitution in broth. Would there be any reason not ...
0
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0answers
54 views

Are there unwanted effects to simmering vegetables for days? [duplicate]

Simply put, will continuously simmering vegetables for days, even up to a week or two, in a perpetual stock lead to unexpected or unwanted results? Since even the longest stock recipes I know don't ...
3
votes
1answer
67 views

How should I prepare a whole (already roasted) leg of lamb bone for stock?

So, I already made the leg o lamb and have some set aside for stew after I make the broth. I chopped the huge bone in half so it will fit in a lobster pot. The question for me at this time is: will ...
1
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2answers
867 views

What made my veggie scrap broth turn very bitter?

About once a week I cook up a lot of food and recently I've been inspired to make a vegetable broth out of the veggie scraps that you'd normally throw away. Tried it once with some broccoli stalks and ...
1
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2answers
998 views

Pork vs chicken ramen

I frequent a place that makes thick tonkotsu (pork based) ramen, so that is my point of reference. But I recently tried a new place that only makes chicken based broths and, for the same size bowl, I ...
6
votes
2answers
2k views

Fast cooking bone broth

I have some deer bones I would like to cook into broth. All the recipes I found call for slow cooking many hours. Is it possible to fast cook it on a stove top (1-2 hrs max)?
8
votes
1answer
2k views

Cooking octopus: simple boil or broth?

I have heard about "polvo à feira" (Pulpo a la Gallega/Spannish style octopus) and I went on a search for recipes. In one of my findings (https://youtu.be/bHSjnzNvJYo), I have seen Eric Ripert ...
20
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3answers
9k views

Why is my vegetable stock bitter, but the chicken stock not?

I have exactly the same procedure and ingredients for cooking vegetable and chicken stock - of course, the latter contains chicken meat, which is the only difference. The ingredients I put into my ...
5
votes
1answer
805 views

How to cook Parmesan Cheese into a broth without making globs?

I've been trying to cook this recipe recently, but I keep running into a problem with the parmesan cheese. Basically the last step is to mix the cheese into the chicken broth. When I do this, it ...
2
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1answer
72 views

Should broth from a shrimp boil be refrigerated after canning?

I searched for an answer but was unable to find an answer on the site or google. Recently I did a shrimp boil with corn, sausage, red potatoes, onions, shrimp, lemons and spices. After pulling the ...
3
votes
1answer
415 views

Perpetual stew-like stock using the fridge: is it a good idea?

I work in the science behind nutrition and one of the first things you learn is that a huge amount of nutrients from your food goes down the drain when you throw out the cooking water. In the water ...
2
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1answer
2k views

Does hard-boiling eggs in broth impact flavor? [duplicate]

I think the question says it all. I was looking at Marinated Soft Boiled Egg recipes for ramen and while trying them out I found it annoying to have a pot of boiling water for the eggs as well as a ...
2
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1answer
1k views

Would freezing ruin an emulsified broth like tonkotsu?

I've developed something of an obsession with ramen lately. Tonkotsu ramen has a pork broth base, which is made with blanched pork bones left at a rolling boil for around 12 hours. Its creamy texture ...
1
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0answers
417 views

Bone broth has green tint; is this normal?

Is it normal for bone broth to have a green tint? I skimmed a bit off and it looked like sautéed spinach. The broth itself had a slight green tint. I'm not sure whether that's okay or a sign of ...
2
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1answer
375 views

Overnight cooking: Is sous-vide safer than electrical oven?

I am a fan of bone broths, but always have a problem with the overnight cooking part. For the overnight cooking part I have the following options: Interrupt cook, let the pot hot on the stove, ...
3
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2answers
429 views

how do I remove partially-disintegrated sediment/tiny-bones from stock?

I have just finished my first batch of bone broth, and have removed all of the bones I could find. I noticed that there are some smaller pieces, as well as "grit" from disintegrated bones, which ...
0
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1answer
292 views

Quantities of salt and MSG for a chicken stock substitute

I am making a stew, so all I am after in the stock substitute is some saltiness and umami. What would be the correct ratio of water, salt and MSG for this purpose? I can just attempt to make this by ...
4
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1answer
248 views

Does using wild rice in soup suck up all the broth if it is held after cooking?

This is my experience with rice and pasta. I was wondering if wild rice is less ‘needy’ in this regard and would soak up less broth.
0
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1answer
2k views

Flavorful beef broth without bones?

is it possible to make flavorful beef broth as a base for Pho/Soup etc without bones? I'm not minding the body/gelatinous or not, just the flavor. on our market here the butchers sell meat scrap ...
1
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3answers
3k views

Chicken Stock - Absorbed all water?

I atempted to make a chicken stock that I can keep in my fridge for a few days. After roasting a couple chicken breasts, carrot, onion, garlic, mushroom stems for 45 minutes I put all of that in a pan,...
2
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1answer
195 views

Chicken and Dumplings soaked up all the broth

My dumplings soaked up all of the broth. What can I add to my chicken and dumplings without ruining the flavor?
7
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2answers
467 views

Why add Vodka to Stock?

The recipe for brown veal stock in Modernist Cuisine (Volume 2, page 300) lists Vodka as an ingredient. Why? I have never seen Vodka as an ingredient before for stock, in no professional cooking ...
2
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2answers
87 views

Can I add "stars" pasta or very small soup shells pasta to boxed chicken broth & make in the microwave?

I have boxed chicken broth I want to quickly make in the microwave and I want to add either tiny stars pasta, or "small soup shells" pasta. Both pastas are tiny, about 1/4 inch width & height. I ...
2
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1answer
265 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 ...
1
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2answers
3k 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 ...
1
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1answer
205 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
87 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
2k 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
231 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 ...
0
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1answer
399 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
votes
1answer
11k 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....
6
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3answers
2k 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 ...
0
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1answer
447 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 ...
0
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1answer
206 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 ...
1
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1answer
912 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 ...
2
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0answers
36 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 ...
3
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1answer
2k 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?
4
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4answers
5k 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 ...