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Questions tagged [stock]

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3
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2answers
140 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
66 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 ...
0
votes
2answers
82 views

Animal Stock from Vegetable Stock

I always seem to accumulate vegetable scraps faster than I do bones, so would it be possible to create a vegetable stock in a pressure cooker, to then create a chicken /beef stock at a later date when ...
0
votes
1answer
74 views

temperature settings on my Electric Stove. I do not own a gas stove

In cooking a Beef Bone Stock on my electric stove top, the recipe calls for long cook time of 24 hours at temperature set at simmer. It's been claimed to simmer on a electric stove top is NOT ideal ...
0
votes
0answers
41 views

Can a Beef Bone Stock be cooked stove top on my electric stove? I do not have a gas stove [duplicate]

I do not have a gas stove. I have an electric stove. Can a Beef Bone Stove be cooked on an electric stove?
3
votes
2answers
145 views

Chicken Stock - Boil Twice?

I have a sick relative and I'd like to make a really flavorful chicken stock to make chicken soup for them. I watched a video on youtube.com, by 'Sorted' and they mentioned that you boil your chicken,...
7
votes
2answers
278 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 ...
0
votes
1answer
57 views

Will removing short rib bones after cooking dry the meat?

i'm roasting lots of short rib this weekend in 2 batches and curious to know if removing the bones quickly (for stock) after the 1st batch is cooked and refrigerating the cooked meat while the 2nd ...
1
vote
1answer
137 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 ...
5
votes
2answers
141 views

Ratios for making Dashi from Kombu and Katsuobushi

Im trying to figure out the correct balance between kombu and katsuobushi when making dashi. I have read here that the perfect ratio between the glutamate in kombu and inosinate in the katsuobushi is ...
1
vote
1answer
128 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?
0
votes
1answer
50 views

How much protein from the stock of one large chicken (2kg) carcass once legs, breasts and wings removed?

I can find details of how much protein per body of fluid (e.g. 1 US cup) but to be honest we probably all make stock to a different concentration, so that makes that metric useless. When I prepare a ...
0
votes
2answers
208 views

I'm cooking a Romanian meatball soup for 60 people. How much of this soup do I need to feed 60 people?

This is the recipe (in Romanian) for the meatball soup. Here is the ingredient list translated: Servings: a pot of 5 L Ingredients - savoriurbane.com 2 carrots 1 parsley root 1 root parsnips 1 ...
2
votes
2answers
508 views

What is the difference between jus and stock?

They seem to be made very similarly. They both can be made from bones, veg etc. I know technically au jus refers to using the juices of the meet that you're cooking but i've seen people make a "jus" ...
3
votes
2answers
126 views

Is it ok to ignore the skin on top of my stock?

When I make a stock, I generally skim the foam for the first few hours, and usually it stops showing up. But as I've increased my cooking time, I've started to see a clear skin forming on top of the ...
3
votes
1answer
605 views

How much flavor do you lose when you clarify a stock with an egg raft?

I have heard conflicting things with stock clarification. One thing I have heard is that your stock will maintain its same depth of flavor but with clarity. Another source says that you have to ...
2
votes
1answer
88 views

How will reducing and freezing affect the flavor of stock?

I have been working on making beef stock for about a month now. I am happy enough with the outcome that I would like to make larger batches and preserve it. It is currently the consistency of jelly ...
0
votes
1answer
82 views

For a beef stock, why should I roast bones at 450?

Everything in a beef stock seems to be about going slow and taking time. When it comes to roasting the bones though, it seems that most people recommend roasting at a really high heat. My instinct ...
0
votes
1answer
111 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
218 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 ...
1
vote
1answer
54 views

Do you need a stock for carbonade flamande

So there is this amazing Belgian/French dish called carbonade flamande and as I browse recipes I see one major difference in them: some recipes use (beef) stock while others don't (but then they have ...
10
votes
2answers
1k views

Using half-eaten bones to make stock — sanitary?

Is it safe use half-eaten bones from a family dinner meal to make stock? Or is this unsanitary, and it's better to just obtain bones through filleting and deboning while raw or after slow or pressure ...
3
votes
1answer
112 views

Browning bones in a skillet

I want to try out some recipes that require a bone stock. Ideally a bone stock should be made with bones that have been roasted for 45 minutes, I just moved and do not posses a oven. Is it possible ...
3
votes
5answers
3k views

Why is my stock flavorless?

I made stock last Sunday, which I intended to use as the base for homemade tonkotsu (pork broth) ramen. Accordingly, I used both chicken and pork (roughly equal amounts of chicken backs and pork ...
0
votes
1answer
607 views

Weird Smoke Coming from Stock Pot on Stove

I have recently purchased a stockpot and I have been using it for making pasta on an electric stove. The first two times I used it, everything was fine, but tonight I put it on the stove to make pasta ...
0
votes
2answers
144 views

Stock tastes bony

I made stock for the first time. I used the carcass of a duck, no meat, just the bones and added only peppercorns. The result tasted like bones, as you might expect, since that is what it was made of....
3
votes
2answers
404 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 ...
4
votes
3answers
870 views

Can I make bone broth with bones without marrow?

I bought some marrow bones from the butcher, roasted them, ate the delicious marrow. I then decided to make broth out of it. I've made broth many times with chicken carcasses, but not beef bones ...
1
vote
1answer
765 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 ...
1
vote
2answers
6k 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 ...
1
vote
1answer
251 views

Can you use cooked fish heads and bones in stock?

Is there any reason not to put the heads and bones from cooked fish in stock?
1
vote
0answers
25 views

Turkey stock abandoned half way Monday room temp still safe? [duplicate]

I started making stock by boiling the turkey carcass, this was for my African pepper soup. It had been cooking for about an hour and then I was taken ill and had to turn it off so I could go to bed.It ...
5
votes
2answers
2k views

Stock questions. What to taste for when making stock?

First, what should homemade stock taste like? Should it be fairly bland? When I cook other things like pasta sauce, dressing, etc. I can always taste and add seasoning and adjust as needed while it ...
0
votes
1answer
132 views

Using a food mill for vegetable stock

When I make stock, I use a potato masher to try and extract some of the juice from the remaining softened vegetables after siving. Can I use a food mill to do this more effectively?
3
votes
1answer
353 views

Why isn't my stock consistent

I have been making my own stock for several years. I make it EXACTLY the same way every time. Sometimes it has a "gel" consistency,(which is awesome), and sometimes it is just a liquid.(still ...
0
votes
2answers
518 views

Why is my stock jelly-like when cold but watery when hot?

I made a chili with home-made stock that appeared to have plenty of gelatin in it as the chili wobbled like a jelly when defrosted but when I subsequently heated it the sauce was very watery. Is this ...
3
votes
1answer
2k views

Is there such a thing as pork stock?

The other day I made this delicious recipe of Bacon Tea. I thought I could make some more with some Pork Stock. When I went to the store to buy stock I found: Beef Stock Veal Stock Chicken Stock ...
3
votes
3answers
6k 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? ...
1
vote
4answers
14k views

Pressure cooked stock out overnight, still safe?

I see a question here about stock out overnight, but in my case it's a bit different in that I used a pressure cooker. My question is, is there anything that could possibly have survived an hour of ...
3
votes
2answers
1k views

Chicken broth without gelatin (storebought and homemade)

When I make chicken stock at home by cooking meat and bones, the resulting fluid contains a considerable amount of gelatin, as observed in Why did my Turkey Stock turn into gelatin?; it solidifies ...
8
votes
4answers
1k views

Can fish stock be left simmering for a long time without damaging the flavor?

After reading this question regarding how to make a Cantonese fish soup I was considering adding an answer expounding on the fact that fish stock shouldn't be left simmering for too long, or you'll ...
14
votes
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 ...
2
votes
3answers
260 views

Can I reduce a prawn/shrimp broth

I have a freshly made shrimp broth. Onions, parsnip, tomato paste and white pepper corns along with shrimp shells. https://www.msc.org/where-to-buy/product-finder/products/cfpsproduct-19BA7EBA-B7E7-...
1
vote
1answer
451 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 ...
4
votes
2answers
2k views

Converting Pressure Cooker recipes for cookers with lower PSI

Most of the recipes I'm using (mainly Modernist; stocks, caramelized vegetables, confit) suggest cooking at 15psi. My pressure cooker has two settings 12psi and 7psi. I've always had success just ...
0
votes
1answer
660 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 ...
3
votes
1answer
2k views

How finely chopped should vegetables be when making stock?

I've watched several YouTube videos now to learn how to make vegetable stock. Most of these videos show the vegetables being chopped into relatively large chunks - for example, carrots and onions ...
2
votes
4answers
2k views

Do Ice Wands have an advantage over a homemade solution?

It's recently come to my attention that I've been flirting with disaster by regularly cooling large pots of stock (~2 or 3 quarts at a time) by moving them straight from high temperature (>180F) to ...
1
vote
1answer
455 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. ...
1
vote
1answer
381 views

Is it worth putting potato skins in chicken stock?

I like to save vegetable scraps (carrot tops, onion skins and ends, ends of celery etc.) in my freezer and once I have a chicken carcass and a full bag of scraps I will make chicken stock out of them. ...