Questions tagged [stock]

For questions about stock, a savory cooking liquid.

Filter by
Sorted by
Tagged with
1 vote
2 answers
130 views

Can I freeze already caramelized Mirepoix?

I was wondering if I could batch cook enormous amounts of Mirepoix (finely diced carrots, onions, and celery) until they're a little caramelized and then freeze it in ice cube trays for various ...
Rebekah2020's user avatar
0 votes
1 answer
92 views

Pho stock turns dark

When making a pho stock, the onion, ginger, garlic are charred over a flame.. when I do this, whether using water or stock (unroasted bones), my pho stock turns dark. My memory of pho in Vietnam is of ...
Ilya Grushevskiy's user avatar
4 votes
1 answer
2k views

Is the stock in my unsealed jar safe?

I canned beef and chicken stock at 12 PSI for 25 minutes and I left the canner untouched for two days with the lid on. After the two days, I opened the canner and found that some of the jars didn't ...
aswine's user avatar
  • 363
1 vote
1 answer
110 views

Appropriate Thickness and Consistency for Quality Restaurant Stock

One thing about making meat stock that I find consistently challenging is how to gauge the correct thickness and consistency of the stock after its initial simmer. As expected, I find this varies ...
Peter Moore's user avatar
0 votes
0 answers
49 views

I left my beef and chicken stock outside to cool overnight but my hub put it in a cooler and it only cooled to 65 degrees f, still safe after a boil? [duplicate]

I put it in the fridge now to chill and separate fat. Thanks
comogal's user avatar
5 votes
2 answers
3k views

How can I make my Tonkotsu broth less fatty?

I sometimes make a Tonkotsu broth for Ramen, but whenever I do, it seems to turn out very fatty (and basically tastes like gravy). It's so fatty you can feel the fat all over your lips after eating a ...
Rocketmagnet's user avatar
0 votes
0 answers
43 views

I left chicken stock out overnight [duplicate]

I am making a chicken thigh recipe to be grilled later in the week. Yesterday late afternoon I boiled the thighs in salty-peppered-bay leafy water for 30 mins. I took the chicken out and it's now ...
Jason P Sallinger's user avatar
4 votes
3 answers
990 views

Stockpot size required - formula to calculate

Is there a formula for working out the pot size required for specified bone weight and water volume? For example, I would like to make beef stock using 5kg of bones and 5 litres of water, what pot ...
user15676's user avatar
12 votes
3 answers
3k views

Using vegetable peelings to make stock

I read somewhere you can use vegetable peelings to make a good vegetable stock, I loved this idea of producing even less waste but I have 2 questions. Are there any vegetable peelings I shouldn't use,...
WendyG's user avatar
  • 597
1 vote
1 answer
288 views

Amounts of MSG and natural glutamates in bouillon and soy sauce

Bouillon has a tasty umami flavor, as does soy sauce. The umami in bouillon can come from added MSG (monosodium glutamate), while the umami in soy sauce is said to arise from naturally occurring ...
milo's user avatar
  • 151
2 votes
0 answers
381 views

Best temperature for reducing stock?

When I make (chicken) stock, after it's made and the fat skimmed off I reduce it 3-x and freeze the resulting highly concentrated stock in cubes. Obviously I would prefer the reduced stock to be as ...
Gareth McCaughan's user avatar
1 vote
1 answer
162 views

To be safe I just tossed some goose stock I made three weeks ago. What could realistically have been in it? [duplicate]

I just realized that I forgot about the stock I made from the Christmas goose. I am aware that stock, especially made from poultry, is an excellent growth medium for all kinds of microorganisms, so I ...
charlychicken's user avatar
5 votes
2 answers
382 views

Are whole dried Shiitake sufficient for complete flavour extraction in my stock, or should I cut them to increase surface area?

I usually bring my soon to be vegetable stock to a boil and then let it simmer for about an hour. One of my favourite ingredients is dried Shiitake, which I tend to buy whole and in bulk. Should I go ...
Akixkisu is on Strike's user avatar
2 votes
3 answers
448 views

How to preserve bone broth?

I will soon receive a few kg of fresh boar bones. From these, I want to make bone broth and preserve them in Weck jars, as I don't have a freezer. Unfortunately I do not have a pressure cooker of any ...
FUZxxl's user avatar
  • 133
5 votes
2 answers
357 views

What's the point of cooking bones for 24-72 hours for white stock (白湯) if European stock extracts everything in up to 8 hours?

Traditional European meat stock (chicken stock, beef stock, etc) is boiled for 6 to 8 hours. Supposedly (according to many answers on this website) there should be absolutely nothing left to extract ...
Reverent Lapwing's user avatar
5 votes
2 answers
2k views

Do stocks made with less water lack the same flavor as a stock made with lots of water?

I am interested in knowing whether there is a difference in flavor between a stock made in a small pot, with just enough room to cover the ingredients, vs a large pot with the same amount of ...
AlexMA's user avatar
  • 481
6 votes
2 answers
1k views

Preserving beef stock concentrate

I've been looking for the most convenient way to preserve stock at room temperature. It seems that Bovril preserves just containing a 14% of salt, while every powdered product contains 50% of salt. I ...
Y. Okese's user avatar
1 vote
1 answer
527 views

Is the transparent thin layer on top of my broth gelatin?

I let a bone broth simmer over night and I woke up to a transparent, thin, and almost plastic-looking like layer that creases easily when moved on top of the broth. Is this gelatin? I'm just checking ...
Aashiq Parker's user avatar
1 vote
1 answer
1k views

'Correct' simmering temperature for bone broth

I've been getting into making my own stocks and have decided to make a beef bone broth for the first time. I've been reading plenty of resources online however there are a lot conflicts from different ...
Aashiq Parker's user avatar
-1 votes
2 answers
237 views

Homemade yeast extract from vegetable stock for nutritional properties

I am a huge fan of drinking marmite, partly because of the vitamins it offers, as I am a vegan. However, the price of it is quite high and up until recently I was able to buy a supermarket's own brand ...
sarahParker's user avatar
1 vote
3 answers
799 views

Can you add vinegar to chicken stock while making it to get calcium from the bones into the stock?

I got this tip from my mother, she says it helps bring calcium into the stock and break down the bones so the marrow can come out. It seems like it would change the taste but I'm not sure how. Also it ...
jcollum's user avatar
  • 886
2 votes
1 answer
590 views

Is there a maximum cooking temperature for chicken stock (when making it)?

I've heard that you should not let chicken stock get over 170 oF because it will “allow bitter flavors into the stock” or something like that. But later when I went looking for any reason for this, I ...
jcollum's user avatar
  • 886
6 votes
1 answer
2k views

How close is the liquid in canned vegetables to vegetable stock?

My mother taught me to never throw away the liquid in canned vegetables. She says that is the basis of a good soup or sauce. The both of use that liquid as one would use stock. Is that good practice ...
Neil Meyer's user avatar
  • 4,854
1 vote
1 answer
264 views

Are “stockpots” concentrated stock packs in the refrigerated section of the supermarket?

Will mass-produced stockpots (gelled stock concentrate) be found in the refrigerated section of the supermarket or in the section where stock cubes are?
minseong's user avatar
  • 154
2 votes
1 answer
252 views

What to do with juices from roasting pork [closed]

I cook a few kilograms of pork loin at one time, and I get a considerable amount of juice. It's liquid while it's hot, and it's gel when it's cold. What can I do with it? You can do a lot with chicken ...
Dan R.'s user avatar
  • 453
2 votes
3 answers
213 views

Infuse flavor into dry-mushroom broth

Specifically porcini powder, may occasionally add other dried mushrooms. Epicurious simmers dry porcini uncovered one hour; NYT just 30min. Both include veg which I won't. This broth should be as ...
Pat Sommer's user avatar
  • 5,434
3 votes
2 answers
414 views

Alternative to fish stock

My wife has a strange variation of the common seafood allergy; rather than being allergic to shellfish, she can only eat shellfish but reacts badly to finfish (trout, salmon, cod, etc.). I love ...
AdamO's user avatar
  • 2,120
3 votes
2 answers
167 views

Can I add body to vegan stock with carrageenan?

Carrageenan, a seaweed extract, is used frequently in vegan cheese and other vegan and vegetarian preparations as a thickening agent. However, I have never seen it recommended as a way to add "...
FuzzyChef's user avatar
  • 63.2k
1 vote
0 answers
92 views

Are there negative effects of freezing clarified stock?

I have clarified some chicken stock using the ice filtration method. Are there any negative effects to re-freezing this newly clarified stock (such as becoming cloudy again, losing flavor, etc.)?
slothropbodine's user avatar
7 votes
4 answers
5k views

Why remove the vegetables from vegetable stock? [duplicate]

Most meat stock is based on boiling bones, so it's not hard to imagine why you'd want to remove the bones before using the stock. Vegetable stock, on the other hand, is broadly similar to the mirepoix ...
Bob Tway's user avatar
  • 639
24 votes
3 answers
6k 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 ...
Bertrand Einstein IV's user avatar
3 votes
1 answer
102 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 ...
Bertrand Einstein IV's user avatar
1 vote
1 answer
278 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 ...
Pradhan 2710's user avatar
3 votes
3 answers
1k views

Are there any health risks when making vegetable stock from kitchen leftovers?

I have seen, that many people use kitchen scraps for making broth (eg. onion root and scraps) or that they just crush garlic, but still keep it in its skin or that people even do not peel carrots. I ...
Martin Melichar's user avatar
2 votes
1 answer
212 views

What are the chemical contents of beef stock? [closed]

I am familiar with the average beef stock recipe. After the liquid is strained, what are its chemical contents, exactly? Is it just water + denatured animal cell proteins? Does it contain collagen? ...
ejang's user avatar
  • 121
1 vote
1 answer
746 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.
Sarthak Om Mishra's user avatar
2 votes
4 answers
195 views

Does this tool exist? Perforated disc for making stock [closed]

There's a piece of kitchen equipment (described below) that I frequently find myself wanting, but I can't find any sign that any such thing actually exists. Perhaps I've looked in the wrong place. ...
Gareth McCaughan's user avatar
0 votes
1 answer
86 views

Are there any benefits in refrigerating stock before using it?

I'm at the tail end of cooking a chicken stock and was planning to use a small portion of it in a marsala sauce later in the evening. Every chicken stock recipe I've read says to let the stock cool ...
Carl Edwards's user avatar
0 votes
0 answers
58 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 ...
Hugo's user avatar
  • 869
0 votes
2 answers
518 views

How Not to Lose Liquid in Vegetable Stock

I just made my first vegetable stock (I chopped everything roughly and started by sauteeing the onions celery and carrots a bit, added a lot of veg like celeriac and leek tops, then I added 3 liters ...
drivegg's user avatar
  • 21
1 vote
1 answer
410 views

Deep Saute Pan vs Stockpot

I'm considering some new cookware and some sites have recommended I get a deep saute pan and a stock pot. But from looking at All Clad's choices for the stockpot and the deep saute pan, these seem ...
Merlin -they-them-'s user avatar
11 votes
2 answers
2k views

A stock question for British catering professionals

When I was a child in the 1960s, we had a Co-operative restaurant that served the most incredible home-made broth. A few years ago, I visited a cafe, and their home-made soup tasted almost identical. ...
Greybeard's user avatar
  • 5,916
0 votes
2 answers
144 views

Can I turn off stove while making stock?

Can I turn off the stove mid-way through making the beef stock? I didn't know it would take 4 to 6 hours!
Sara C Rans's user avatar
3 votes
1 answer
99 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 ...
lirruping's user avatar
1 vote
0 answers
190 views

Veal stock substitute

In the UK I was fortunate enough to live near a butcher who sold refrigerated real veal stock - goopy and gelatinous. Now I live in Zurich where this proves impossible to buy. You can, however, buy ...
abligh's user avatar
  • 1,015
2 votes
3 answers
2k views

What are the easy ways to skim off the scum and fat from soup & stocks?

What are the easy ways to skim off the scum and fat from soup & stocks?
Thilina Karunanayake's user avatar
1 vote
1 answer
4k views

How quickly can chicken stock turn sour?

So, I made a pot of chicken stock (which I've never done before) and it seemed to be going great! I roasted a whole young chicken, pulled the meat off, and tossed those bones into a pot with a couple ...
kitukwfyer's user avatar
  • 5,214
20 votes
3 answers
14k 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 ...
krp's user avatar
  • 303
4 votes
1 answer
863 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 ...
C. Crt's user avatar
  • 188
3 votes
2 answers
1k 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 ...
user avatar