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1answer
64 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 ...
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0answers
44 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 ...
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1answer
111 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?
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1answer
44 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 ...
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2answers
187 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 ...
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2answers
165 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
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2answers
122 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 ...
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1answer
171 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 ...
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1answer
74 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 ...
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1answer
72 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 ...
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1answer
82 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 ...
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0answers
132 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 ...
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1answer
47 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 ...
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2answers
454 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
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1answer
80 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 ...
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5answers
1k 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 ...
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1answer
391 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 ...
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2answers
137 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....
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2answers
199 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 ...
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3answers
537 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 ...
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1answer
474 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 ...
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2answers
3k 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 ...
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1answer
174 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?
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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 ...
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2answers
950 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
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1answer
112 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
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1answer
351 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 ...
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2answers
282 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
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1answer
1k 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 ...
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3answers
4k 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? ...
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4answers
9k 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
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2answers
679 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 ...
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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 ...
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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
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3answers
177 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
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1answer
375 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 ...
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2answers
1k 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 ...
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1answer
528 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
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1answer
1k 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
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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
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1answer
358 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
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1answer
277 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. ...
2
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1answer
413 views

Does vegetable soup made with chicken stock last longer if the stock was made fresh vs from a stock cube?

My son made some vegetable soup at school this morning and it's been sitting unrefrigerated in a sealed container all day (~10 hours). The soup used chicken stock as a base. In trying to determine ...
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3answers
6k 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 ...
4
votes
1answer
215 views

Submerging chicken carcass twice

I need to make chicken stock so I bought a 3 lb fryer chicken today. Obviously my plan was to roast the chicken tonight, take meat off the bones and then use the carcass to make the stock tomorrow. ...
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2answers
914 views

Fat sinking to bottom of stock

So I've made stock a couple of times in the last couple of months - one batch of chicken stock and one of beef neckbone stock - and I've come across a problem I've never seen before. After cooling, ...
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1answer
190 views

Food Safety of “Scavenged” Chicken Stock

I happened upon an article entitled "Please Pass the Scavenged Bone Stock" and discovered that there are many different opinions out there about the propriety of saving chicken bones for stock. The ...
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4answers
3k views

Adding parsley at the beginning of making chicken stock

I've heard that parsley is supposed to be added at the end of cooking, but this article mentions using it in making chicken stock, and I can't imagine adding it at the end since it would just be ...
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1answer
156 views

Why would parsnips make a beef stock not freeze?

I made a beef stock the way I always do, except that I added parnsips. Then I put the stock in the freezer and when I took it out, the stock was not frozen. It was freezing cold, but instead of having ...
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1answer
85 views

Adding more bones to a finished stock?

I'm making a tonkotsu ramen dish, but I feel it could use a porky boost. The broth is done now but there's about six hours until serving time. Would it be okay if I added more pork hocks now to add ...