All Questions
12 questions
10
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. ...
- 6,351
8
votes
6
answers
10k
views
Add gelatin to soup as a replacement for stock?
My wife made some chicken soup last night, but we didn't have any stock to start it with, so we used water.
Flavor-wise, the soup was fine - it was just lacking the mouth-feel associated with good ...
- 914
6
votes
2
answers
2k
views
I have a frozen fish head. What should I do with it?
I butterflied a whole dorade but removed the head. It's now sitting in the freezer waiting for a soup or stock. Does anyone know a more interesting or creative use for fish heads?
- 484
5
votes
3
answers
10k
views
Stock: Canned, Bouillon Cubes and Powder
What are the Pros and Cons to each one? Most of the time I am making vegetable soup.
Thanks
- 241
5
votes
2
answers
365
views
How to prepare a vegetable base using roasted squash for savory tomato-chunk soup
I am looking to prepare a roasted squash soup base/stock. I plan on pairing the meal with a stout beer tasting. How do i go from roasted squash and asparagus to having a flavor dense but low volume ...
- 11.7k
4
votes
3
answers
425
views
Using Chicken Broth bones for chicken stock?
I am planning on using a whole chicken to make a batch of chicken broth, which as I understand is made using the meat as well as bones and vegetables and various seasonings. After that, I will take ...
- 41
2
votes
3
answers
3k
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?
2
votes
1
answer
794
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 ...
- 3,654
1
vote
1
answer
314
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 ...
- 650
1
vote
1
answer
302
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 ...
- 11
0
votes
1
answer
392
views
onion puree thickness
From times to times, I make this soup that consists of 90% onions and 10% green pepper/garlic/white cabbage/carrots. Not matter how much water I add to it, it always ends up quite thick after blending....
- 203
0
votes
0
answers
4k
views
My chicken stock is a gelatinous mess. Is this normal? Can it be saved? [duplicate]
I've been looking for a chicken soup with matzo balls recipe that would duplicate my grandma's (she died without passing on the recipe.) This one sounded like it would be close. I followed it to the ...
- 478