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46 votes
Accepted

What happens when you reduce stock all the way?

If you reduce filtered broth all the way, you get portable soup. It dries down into a solid that looks a bit like leather. Because of the gelatin from the bones, portable soup is bendy and flexible. ...
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41 votes
Accepted

Why is my vegetable stock bitter, but the chicken stock not?

I notice that your recipe doesn't include any salt. That's important, because salt decreases the sensation of bitterness. Chicken contains a certain amount of salt, and I suspect that's making the ...
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26 votes
Accepted

Pulled beef in pressure cooker: Is it necessary to sauté beef before pressurizing?

The reason for steps like this when slow-braising meat is to brown the meat (or, if we're being fancy, to cause the Maillard reaction), which will make the dish taste...more like browned meat. You'll ...
  • 1,872
21 votes

How can bitterness from dried mushrooms be avoided?

My advice: ditch the soaking liquid. Here's what I just tried. I divided my dried mushrooms up into 10 bowls: 5 with dried chanterelles and 5 with dried porcini. I added equal amounts of water to ...
19 votes

How close are store bought broths and stocks to the real thing?

There's a great deal of variation in the quality of the pre-made stocks you get from different sources, so there's no clear-cut answer. Here's the types you might find: Stock cubes: these are ...
  • 68.8k
15 votes

Fast cooking bone broth

Yes, you can, if you use a pressure cooker. You can easily create stocks and bone broth in less than an hour. I prefer this method. I make all my stocks in a pressure cooker. I save a lot of time, ...
  • 67.1k
14 votes
Accepted

Cooking octopus: simple boil or broth?

Eric Ripert's approach is essentially that if the cooking liquid tastes good, it will help impart flavor on whatever you cook in that liquid. By adding ham & aromatics, the goal is that the ...
  • 8,303
13 votes

What happens when you reduce stock all the way?

A stock reduced to a syrup is known as a glace. Glace is French for "glaze". The glace is used to flavor sauces. If you stop the cooking before it becomes a syrup, you have what is known ...
  • 67.1k
13 votes
Accepted

Is cured meat broth edible?

All the ingredients used in curing are safe to eat, otherwise they would not be able to be used in a commercial sense. Typically cured meats of the sort that you describe are called something like &...
  • 11.4k
11 votes
Accepted

Is it safe to leave a broth simmering overnight on an electric stove?

Is it safe? That depends on a lot of factors. Generally, no. It isn't. A blog post from the Healthy Home Economist has the opinion of a firefighter: One gal mentioned that her husband was a ...
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11 votes

How many times can you reuse bones to make broth?

Beef bones can be used multiple times, but less flavor and gelatin will be extracted from each additional use. Harold McGee's "On Food and Cooking" describes this. Because a standard kitchen ...
10 votes
Accepted

Cooking Ramen noodles in broth or not?

Usually it's best to cook dried noodles in boiling water, and drain and rinse them in cold water when they are done. This does a couple of things: helps ensure that the noodle is equally cooked all ...
10 votes

What made my veggie scrap broth turn very bitter?

Both the broccoli stem and the lemon are likely culprits - they probably accentuate each other in a bad way. The lemon (pith) will definitely add a bitter taste on its own - as Spagirl mentioned, the ...
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9 votes
Accepted

How close are store bought broths and stocks to the real thing?

All excellent information, but can I answer bluntly: none of them come even CLOSE to the real thing. Once you use fresh stock, you will never, ever go back. Really. Making stock is easy, cheap, and as ...
  • 1,379
9 votes

Why is my vegetable stock bitter, but the chicken stock not?

I make veg stock overnight in a slow cooker on high with similar ingredients to you: onion, garlic, carrot, bay, peppercorns. But: celery instead of celeriac (I grow celery and often have some old ...
  • 39.1k
7 votes

Why do my huge bone broth ice cubes become tiny puddles when melted?

We (humans) can be pretty bad at estimating volume by eye, especially if you're putting a bunch of cubes in one bowl - they don't pack efficiently (there's a lot of air in there). You might not ...
  • 57.6k
7 votes
Accepted

Will eggwhites clear my lobster broth

Allow me to describe what happened. (TLDR; complete success) I started out with The regular lobster soup starter pack. About 1.5 liters of water, half a bottle of white wine. This isn't clear at ...
7 votes

Squeezing as much liquid as possible out of a stock: a practical approach?

Not difficult at all if you truly want to get every possible last drop. Choose a large clean tea towel for this purpose only. After you've drained most of the liquids out, line your colander with the ...
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7 votes
Accepted

Chicken Stock - Absorbed all water?

You don't mention covering your pot, so I'm assuming you left it uncovered for the duration. If that's the case, you boiled all your liquid off. Next time you can try using a lid, that should slow the ...
  • 3,020
7 votes

How to cook Parmesan Cheese into a broth without making globs?

That recipe relies on starch exuded by the pasta to thicken the broth enough to emulsify the cheese. If your brand of pasta throws off less starch, the broth won't be thick enough to keep the cheese ...
  • 21.3k
6 votes

What is an alternative to chicken broth for Mexican rice?

Some recipes might be pickier, but Mexican rice is almost certainly the kind of thing where the broth is just there to add a bit of background flavor, and it doesn't have to be specifically chicken. ...
  • 57.6k
6 votes

Can I slow cook in short intervals?

The obvious downside is safety: each time you go through a heating and cooling cycle, your food will spend time in the danger zone. It's hard to guess exactly how long, but if it's a large volume and ...
  • 57.6k
6 votes

How to simmer bone broth safely with an overnight pause?

You definitely can't just leave it on the stove; that'd mean far longer than 2 hours in the danger zone. (See for example How do I know if food left at room temperature is still safe to eat?) If ...
  • 57.6k
6 votes

How to simmer bone broth safely with an overnight pause?

Personally I side with your family here, I have a gas stove and the idea of leaving something on all night is not one I'm comfortable with. However, leaving the pot out overnight is not a good idea ...
  • 68.8k
6 votes
Accepted

Should I be worried if my broth or stock has no foam to skim?

Brief answer: no, you shouldn't be worried. Slightly longer answer: you only should be worried if your stock/broth displays characteristics of unskimmed stock (i.e., cloudiness, particles, or odd ...
  • 31.7k
6 votes
Accepted

How many times can you reuse bones to make broth?

There's a specific term for reusing ingredients for stock twice: remouillage (which literally means a "rewetting"). Usually this "second stock" is not used directly for broth, as it has significantly ...
  • 31.7k
6 votes

Is the scum skimming really necessary in pho broth?

It is not necessary in the sense that if you like the finished product then why do the extra work? That said, the scum that you get from boiling bones/meat isn't really the good stuff. The good stuff ...
  • 161
6 votes

Chicken and Dumplings soaked up all the broth

Add more broth. Use either water, balanced with spices, or add from a good brand. Edit: You could always make more broth than you need and freeze the rest.
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6 votes
Accepted

Perpetual stew-like stock using the fridge: is it a good idea?

I like this idea, a lot actually, it would be an interesting experiment, but you would have to keep it on the gas. Ignoring the safety concern of accumulating pesticides, which you mention, this ...
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