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. ...
- 3,138
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 ...
- 26.9k
30
votes
How can I tell if a broth carton with a twist cap is sealed?
Give it a slight squeeze. If it’s letting air out, you’ll be able to continuously squeeze until liquid comes out. If it is sealed it will resist further squeezing after only a slight squeeze.
...
- 536
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 ...
- 1,881
21
votes
How can I make my Tonkotsu broth less fatty?
It sounds like what you're describing as "fattiness" is really gelatinousness. Your long-simmered bones will release a lot of gelatin, which gives broth a thick, sticky, unctuous texture. It'...
- 26.9k
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 ...
- 75.4k
16
votes
Accepted
How can I tell if a broth carton with a twist cap is sealed?
After several edits to incorporate suggestions from comments [now gone]
The thing to take away from this answer is that the seal itelf is not the primary indicator of tampering. Because there are many ...
- 29.7k
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, ...
- 73.8k
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 ...
- 9,047
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 ...
- 73.8k
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 &...
- 13.8k
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 ...
- 1,840
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 ...
- 101
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 ...
- 1,387
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 ...
- 43.7k
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 ...
- 662
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 ...
- 3,963
7
votes
Accepted
Can I use chicken brine as a base to make a broth?
Tasty and quite salty, YES, (the taste will be salt!) with need to water down are probably GROSS understatements. You gain nothing trying to save/reuse it. Discard it! It will have very little flavor ...
- 2,281
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 ...
- 3,045
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 ...
- 26.9k
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 ...
- 32.1k
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 ...
- 32.1k
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.
- 191
6
votes
Accepted
how do I remove partially-disintegrated sediment/tiny-bones from stock?
Straining might work, but you may need to use a process known as "decanting":
Let the stock sit until any sediment falls to the bottom.
Remove the good liquid, avoiding the sediment at the bottom.
...
- 80k
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 ...
- 869
6
votes
Pulled beef in pressure cooker: Is it necessary to sauté beef before pressurizing?
I'm answering your second question, which is:
Also, I've noticed there's a lot of similarity between making pulled beef and beef broth. Can it be done in one go?
Yes, you're making beef broth in the ...
- 4,084
6
votes
How can I make my Tonkotsu broth less fatty?
If it is truly the fat that is an issue, chill your stock in a large container over night in the refrigerator. The fat will harden on the surface. Then, carefully spoon off and discard the hardened ...
- 73.8k
5
votes
How to simmer bone broth safely with an overnight pause?
According to this NYT article, it is safe to leave overnight with the stove turned off. In the morning, bring to a rolling boil for 10 minutes and then continue to simmer.
"What about my lazy ...
- 151
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