45 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. ...
csk's user avatar
  • 3,138
41 votes
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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 ...
Sneftel's user avatar
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22 votes
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Preserving beef stock concentrate

If you are starting with your own beef stock, the best way to preserve it long term is to freeze it. If you are lacking on freezer space, reduce it by half...or even three quarters, then freeze. You ...
moscafj's user avatar
  • 74.9k
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'...
Sneftel's user avatar
  • 29.1k
18 votes
Accepted

Using vegetable peelings to make stock

For some veg it makes sense: the peelings of well-scrubbed carrots and parsnips, the bits you remove if your celery is stringy, and celery leaves (I grow my own so always have leaves) non-muddy ...
Chris H's user avatar
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15 votes
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Is the stock in my unsealed jar safe?

If you had followed correct procedure and found the unsealed jars in a timely manner, (within 24 hours) you could use or freeze them. You did not, you waited 2 days. It is generally false that "...
Ecnerwal's user avatar
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14 votes
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A stock question for British catering professionals

I buy tubs of Knorr stock powder from restaurant supply stores here in the uk, it's a different product from their cubes, and has a very different flavor, there's also a paste. It may be worth having ...
GdD's user avatar
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13 votes
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How close is the liquid in canned vegetables to vegetable stock?

"How close" is really a matter of taste. Canning liquid generally consists of water, salt, and preservatives, plus particles from the cooked vegetables in the can. For example, the can of ...
FuzzyChef's user avatar
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12 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 ...
moscafj's user avatar
  • 74.9k
10 votes

Preserving beef stock concentrate

You can preserve liquid stock at room temperature using pressure canning, where you put your jars in a large pressure cooker to raise the temperature of the food you are preserving high enough that it ...
GdD's user avatar
  • 76.2k
9 votes

Why skim "scum" from the surface of a simmering stock?

Removing the scum makes it easier to control the temperature of the stock so you can maintain a constant simmer. If you don't skim it off, the scum aggregates in a foamy layer on the surface, which ...
Dan C's user avatar
  • 1,883
9 votes
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Using half-eaten bones to make stock -- sanitary?

It's not sanitary, in the sense of following the health rules. Especially since it's unlikely that you're following the two-hour guidelines: the gnawed bones have been in the danger zone enough to ...
Joshua Engel's user avatar
  • 4,426
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 ...
Chris H's user avatar
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9 votes
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Are “stockpots” concentrated stock packs in the refrigerated section of the supermarket?

You sometimes can buy refrigerated stock, but the concentrated "Knorr Stock Pots" that I tried when they were on offer are shelf stable and sold with the stock cubes and powders. But ...
Chris H's user avatar
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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 ...
Jude's user avatar
  • 3,953
7 votes

A stock question for British catering professionals

Both Knorr & Maggi have been going since forever. I really would expect it to be one or the other [Bisto & Oxo too, but for some reason I always think of them as being more of a home product]. ...
Tetsujin's user avatar
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6 votes
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Is there such a thing as pork stock?

There certainly is such a thing as pork stock, it's made the same way as beef and chicken stock - by cooking down bones to extract the flavors. With beef you use beef bones, with pork you use pork ...
GdD's user avatar
  • 76.2k
6 votes

Stock questions. What to taste for when making stock?

Since you are going to be using it for cooking, you're absolutely right to not add salt. Especially if the cooking involves reduction, you want to be able to control the salt level at that point. ...
Jolenealaska's user avatar
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6 votes
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Can I make bone broth with bones without marrow?

What you're proposing is similar to 'remouillage' ('rewetting'; sometimes called 'second stock'). It's a stock made from bones that have already been used to make stock. It may not be quite as ...
Joe's user avatar
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6 votes
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How much flavor do you lose when you clarify a stock with an egg raft?

I'm open to correction, but in my opinion,the main reason for clarifying a stock, assuming gross impurities have been removed, is aesthetic. Not forgetting that the the appearance of food does change ...
Robin Betts's user avatar
  • 1,895
6 votes

What is the difference between jus and stock?

Jus generally refers to a sauce or accompaniment, served alongside or on top of some other food. Stock is a (generally gelatin-rich) broth used during the cooking process, whether as a braising/...
logophobe's user avatar
  • 14.9k
6 votes

I'm cooking a Romanian meatball soup for 60 people. How much of this soup do I need to feed 60 people?

After looking at many very similar recipes (in English) for Romanian sour meatball soup, or Ciorba de Perisoare, I'm inclined to think that this recipe does indeed make 5 liters. Most all of the ...
Cindy's user avatar
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6 votes
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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. ...
Joe's user avatar
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6 votes
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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 ...
Hugo's user avatar
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6 votes
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Why remove the vegetables from vegetable stock?

The point of stock is to extract the maximum flavor from whatever you are using, be it bones or vegetables. Once extracted there's not a whole left, which is why you don't boil stock bones over and ...
GdD's user avatar
  • 76.2k
6 votes

Do stocks made with less water lack the same flavor as a stock made with lots of water?

The less water you use the more concentrated the flavor of the stock. Adding lots of water doesn't extract more flavor from the ingredients, it just dilutes it. If you add too much water to the pot ...
GdD's user avatar
  • 76.2k
6 votes

Stockpot size required - formula to calculate

Bones are somewhat more dense than water, but you can just take the density as 1 kg/L as an approximation. That means 10 L of water+bones. It's easiest to avoid splashing if you only fill your pot to ...
Sneftel's user avatar
  • 29.1k
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 ...
moscafj's user avatar
  • 74.9k
5 votes

Add gelatin to soup as a replacement for stock?

In the years since this question was originally asked I've run across two references to using gelatin in sauces: Serious Eats' Food Lab featured an article talking about adding gelatin to store-...
mskfisher's user avatar
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