Questions tagged [stock]
For questions about stock, a savory cooking liquid.
196 questions
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Roasting vegetables instead of sweating for a stock
I'm about to cook some fish stock and was wondering whether the following technique is acceptable for home cooking, i.e. when I don't need the clearest stock and its only use going to be in simple ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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,...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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'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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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?
user55537
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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 ...
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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 ...
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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 ...
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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 "...
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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.)?
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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? ...
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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.
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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. ...
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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 ...
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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 ...
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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 ...
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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 ...
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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. ...
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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!
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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 ...
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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 ...
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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?
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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 ...
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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 ...
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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 ...
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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 ...
user73707
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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 ...
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