I've now learned (from this site) that broth and stock are not the same product (see this great answer). So, in any given scenario, why should one use stock r
I had meat fondue last night: beef, chicken, and shrimp cooked in a simple vegetable broth at the table. When we were finished eating, the broth was thrown away
Two nights ago, I made a roast. Not wanting to waste anything I kept most of the left over beef broth (about 3-4 cups). My current idea is to turn this beef b
I just made beef stock and after cooling the stock in the pot I skimmed the solidified fat off the surface and the walls of the pot. Since I often read 'keep du
When making pasta, I often use small amounts of pasta water as an addition to sautes or to lengthen sauces. I have thought of saving more of the pasta water to
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
Anthony Bourdain's Les Halles cookbook says that a stock should NEVER be boiled, why is this? Does the higher heat extract bitterness or something else undesir
I was making turkey broth last night in the oven (turkey bones and leftover meat in a stockpot in a 170 F oven for 6+ hours). I read about this technique on a c
Most store-bought stock/broth packaging contains some claim like "refrigerate after opening, and use within 7-10 days". My bottle of clam juice makes no claims
This time around my beef barley soup is tasting a bit on the plain side. It has the right amount of saltiness but is lacking in the flavorful department. The in
For those who might not know what a low country boil is; it's basically potatoes, corn, sausage, shrimp (and crab or lobster) boiled all together with seasoning
How many grams of gelatin are in 1 cup of stock made from cartilaginous sources such as pigs or chicken feet?
I made a chicken stock/broth with chicken parts including two chicken legs. After cooking the broth for three hours, is the meat in the pot considered edible?
I remember having been in Japan and ate several meals of cold soba. Their cold soba broth taste like soy sauce with only a stint of saltiness; it doesn't taste
I often like to cook an entire chicken in water in a crockpot. After the chicken is done cooking, I remove all the meat and then throw the bones & organs ba
First of all, I don't know the difference between stock, broth and bouillon in english (not my native language), but what I mean is when you cook for example a
I've been making beef broth regularly but last night I forgot to turn my crock pot to low and the bones boiled all night. Does anyone know if this is ok or shou
I am really curious about the behavior of chicken fat in soup. Why does the top layer of fat (in contact with the air) on hot broth form a thin skin that can b
I'm from Mexico, and a very popular dish over there is "Caldo de Res" (Beef broth), and it's made with beef shanks, but I haven't been able to get it where I li
I've been making chicken broth pretty much the same way for decades. I cut up a whole chicken, cutting through the bones of all but the breast and thighs (to re