Questions tagged [broth]

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44
votes
9answers
222k 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. ...
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 ...
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 ...
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 ...
5
votes
3answers
695 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 ...
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 ...
10
votes
3answers
11k 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 ...
9
votes
4answers
3k views

Saving pasta water

When making pasta, I often use small amounts of pasta water as an addition to sautes or to lengthen sauces. I have thought of saving more of the pasta water to refrigerate and use within 2 or 3 days, ...
5
votes
2answers
367 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 ...
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 ...
2
votes
2answers
2k views

How can I filter out unwanted particles in my chicken broth?

I often like to cook an entire chicken in water in a crockpot. After the chicken is done cooking, I remove all the meat and then throw the bones & organs back in, pour some extra water in, and let ...
1
vote
1answer
156 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?
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 ...