All Questions
6 questions
6
votes
1
answer
3k
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 ...
- 4,930
3
votes
2
answers
205
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 "...
- 65.6k
3
votes
3
answers
3k
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" ...
- 131
13
votes
5
answers
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 ...
- 5,875
5
votes
5
answers
31k
views
Chicken Stock alternatives?
I want to make a barbecue sauce which has chicken stock in its recipe.
This is the first time I needed chicken stock for cooking; somehow, I didn't come by it up until now.
Anyway, neither me or ...
- 1,163
8
votes
1
answer
3k
views
How do I cut bones in preparing a fast brown stock ("fond brun rapide")?
I tried to prepare the bone and skin from a ham shank for use as a kind of brown sauce or stock. The purpose was to fold the reduction into a beef/pork chili. I was very pleased with the flavor that ...
- 11.7k