Questions tagged [broth]

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5
votes
2answers
18k views

Cooking Ramen noodles in broth or not?

I was wondering if there’s a downside in cooking ramen noodles directly in the broth it will served in. From the recipes I see, ramen noodles are cooked in slightly salted water and then incorporated ...
7
votes
10answers
49k 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
2answers
175 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 ...
4
votes
7answers
7k views

Save meat from chicken broth?

I made a chicken stock/broth with chicken parts including two chicken legs. After cooking the broth for three hours, is the meat in the pot considered edible? Should you save it and use it for ...
8
votes
2answers
10k views

Why does the fat on my chicken broth sometimes solidify, sometimes not?

I've been making chicken broth pretty much the same way for decades. I cut up a whole chicken, cutting through the bones of all but the breast and thighs (to release marrow). I pretty deeply brown the ...
1
vote
1answer
143 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 ...
5
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)?
5
votes
5answers
19k views

What to do with the fat rendered when making beef stock?

I just made beef stock and after cooling the stock in the pot I skimmed the solidified fat off the surface and the walls of the pot. Since I often read 'keep duck fat' when making duck stock/broth and ...
8
votes
5answers
11k 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 ...
7
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 ...
19
votes
3answers
5k 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
157 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 ...
3
votes
1answer
2k 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 ...
3
votes
4answers
2k views

How can I achieve flavorful, gelatinous pork broth economically?

It's that time of year, bean soup and split-pea soup are winter favorites of mine. I don't really care if the soups contain actual meat chunks, but I find the flavor absolutely essential to the soups. ...
2
votes
1answer
58 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 ...
4
votes
4answers
5k 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 ...
3
votes
0answers
148 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.
2
votes
1answer
209 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
votes
0answers
333 views

Does hard-boiling eggs in broth impact flavor?

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 ...
4
votes
1answer
1k 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 ...
2
votes
1answer
234 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
vote
0answers
112 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 ...
0
votes
0answers
54 views

Cooked a normal piece of chicken breast casserole in broth, now there is green globs in the broth

I put a normal chicken breast into some chicken stock to cook it and it came out with small green lumps and greeny water. Any explanation?
2
votes
1answer
165 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, ...
0
votes
0answers
13 views

Beef Bones left in water [duplicate]

I mistakenly left beef bones, neck bones w/ some meat on them, and a few chicken feet, in water and 1/4 cup vinegar in crock pot for 8 hours, room temp but not too warm, 68•, before turning crock pot ...
3
votes
2answers
169 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 ...
-1
votes
1answer
88 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 ...
5
votes
5answers
25k 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 ...
0
votes
1answer
755 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 ...
31
votes
5answers
38k 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
485 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
votes
1answer
129 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?
0
votes
1answer
279 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 ...
8
votes
4answers
32k 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 ...
7
votes
2answers
318 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
votes
2answers
69 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 ...
1
vote
2answers
1k 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 ...
2
votes
1answer
195 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
vote
1answer
154 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
votes
1answer
70 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
votes
1answer
926 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, ...
12
votes
1answer
7k 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 ...
2
votes
4answers
217 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 ...
3
votes
1answer
5k 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....
5
votes
3answers
685 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 ...
5
votes
2answers
61k 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 ...
0
votes
1answer
142 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
votes
1answer
153 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 ...
0
votes
0answers
395 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
votes
1answer
1k 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?