I am interested in knowing how I can increase the solubility of gelatin, marrow, and minerals in my stock. Thanks.
I imagine I could use turkey stock instead of water when cooking a box of couscous, but that boiling pasta in stock wouldn't work so well. In what kinds of pre
I butterflied a whole dorade but removed the head. It's now sitting in the freezer waiting for a soup or stock. Does anyone know a more interesting or creative
I just purchased some nice beef marrow bones. What I'd like to do is make myself some beef stock for soups and whatever else. Now I'm planning on making a Mir
My roux came out a beautiful dark brown. Then I began to slowly add chicken stock. The flour and water did not completely blend and I don't understand why not
I'm studying for an apprenticeship test and I know one of the questions is about why you add tomato paste to brown stock. I have been taught that it's for dept
I tried to prepare the bone and skin from a ham shank for use as a kind of brown sauce or stock. The purpose was to fold the reduction into a beef/pork chili. I
How many grams of gelatin are in 1 cup of stock made from cartilaginous sources such as pigs or chicken feet?
I want to make a barbecue sauce which has chicken stock in its recipe. This is the first time I needed chicken stock for cooking; somehow, I didn't come by it u
Should I use water from steaming to make stock or gravy? Does it depend from what I have steamed (e.g., potatoes or vegetables)?
I'll try to make this as focused as possible, so that a reasonable answer can emerge. I have a (loaf?) of scrapple, which Wikipedia describes as: traditiona
I had my first crack at making chicken stock the other day and now I would like to try duck stock. One of the posts I read when learning how to make chicken st
The fishmonger gave me a whole salmon rationed, and included the head and spine. I threw the head and spine away, but was wondering whether there is any culinar
I didn't see any question particularly addressing this so I thought I'd ask. Today I've attempted my first stock. It is still cooking, using: Beef marrow bone
When making croquettes, I always end up with more meat than I can use. That is to say that I'm aiming at about 20% meat in a flavor-full concentrated velout&eac
I've been making stock from vegetable scraps I've been keeping in the freezer (mainly carrots, celery, onion, tomato, and parsley). I read elsewhere that one co
There's a pot full of water left over after boiling beets. I know beets are full of good stuff. I'd rather not throw this beet stock down the drain, but rather
I've been reading various Googled recipes and techniques for stockmaking, as I made my first stock tonight using raw chicken bones. Just about every article/rec
I got to thinking... I usually hear chefs (particularly Alton Brown as of late, since I am watching Good Eats) say that water is neutral and should only be used
I finally may have found a somewhat local source for veal bones and want to start making stock in earnest. I've done chicken and turkey stocks before but for t