All Questions
12 questions
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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 ...
- 11
10
votes
2
answers
2k
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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. ...
- 6,351
2
votes
3
answers
3k
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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?
1
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1
answer
314
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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
2
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1
answer
794
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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
4
votes
3
answers
425
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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
0
votes
1
answer
392
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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
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0
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4k
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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
5
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3
answers
10k
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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
6
votes
2
answers
2k
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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
8
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6
answers
10k
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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
5
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2
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365
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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