Questions tagged [stock]
For questions about stock, a savory cooking liquid.
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Roasting vegetables instead of sweating for a stock
I'm about to cook some fish stock and was wondering whether the following technique is acceptable for home cooking, i.e. when I don't need the clearest stock and its only use going to be in simple ...
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Can I freeze already caramelized Mirepoix?
I was wondering if I could batch cook enormous amounts of Mirepoix (finely diced carrots, onions, and celery) until they're a little caramelized and then freeze it in ice cube trays for various ...
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Pho stock turns dark
When making a pho stock, the onion, ginger, garlic are charred over a flame.. when I do this, whether using water or stock (unroasted bones), my pho stock turns dark.
My memory of pho in Vietnam is of ...
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Is the stock in my unsealed jar safe?
I canned beef and chicken stock at 12 PSI for 25 minutes and I left the canner untouched for two days with the lid on. After the two days, I opened the canner and found that some of the jars didn't ...
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Appropriate Thickness and Consistency for Quality Restaurant Stock
One thing about making meat stock that I find consistently challenging is how to gauge the correct thickness and consistency of the stock after its initial simmer. As expected, I find this varies ...
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I left my beef and chicken stock outside to cool overnight but my hub put it in a cooler and it only cooled to 65 degrees f, still safe after a boil? [duplicate]
I put it in the fridge now to chill and separate fat. Thanks
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How can I make my Tonkotsu broth less fatty?
I sometimes make a Tonkotsu broth for Ramen, but whenever I do, it seems to turn out very fatty (and basically tastes like gravy). It's so fatty you can feel the fat all over your lips after eating a ...
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I left chicken stock out overnight [duplicate]
I am making a chicken thigh recipe to be grilled later in the week.
Yesterday late afternoon I boiled the thighs in salty-peppered-bay leafy water for 30 mins.
I took the chicken out and it's now ...
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Stockpot size required - formula to calculate
Is there a formula for working out the pot size required for specified bone weight and water volume?
For example, I would like to make beef stock using 5kg of bones and 5 litres of water, what pot ...
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Using vegetable peelings to make stock
I read somewhere you can use vegetable peelings to make a good vegetable stock, I loved this idea of producing even less waste but I have 2 questions.
Are there any vegetable peelings I shouldn't use,...
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Amounts of MSG and natural glutamates in bouillon and soy sauce
Bouillon has a tasty umami flavor, as does soy sauce. The umami in bouillon can come from added MSG (monosodium glutamate), while the umami in soy sauce is said to arise from naturally occurring ...
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Best temperature for reducing stock?
When I make (chicken) stock, after it's made and the fat skimmed off I reduce it 3-x and freeze the resulting highly concentrated stock in cubes. Obviously I would prefer the reduced stock to be as ...
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To be safe I just tossed some goose stock I made three weeks ago. What could realistically have been in it? [duplicate]
I just realized that I forgot about the stock I made from the Christmas goose. I am aware that stock, especially made from poultry, is an excellent growth medium for all kinds of microorganisms, so I ...
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Are whole dried Shiitake sufficient for complete flavour extraction in my stock, or should I cut them to increase surface area?
I usually bring my soon to be vegetable stock to a boil and then let it simmer for about an hour. One of my favourite ingredients is dried Shiitake, which I tend to buy whole and in bulk.
Should I go ...
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How to preserve bone broth?
I will soon receive a few kg of fresh boar bones. From these, I want to make bone broth and preserve them in Weck jars, as I don't have a freezer.
Unfortunately I do not have a pressure cooker of any ...
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