I am making stock from bones and I was simmering it with the lid off. I want to simmer it for 3 days. This morning the liquid was reduced by a significant amoun
Many classic recipes for chicken stock call for white peppercorns (which are just skinned black peppercorns). I'm looking to trim my pantry list a bit and whi
Making stock from oily fish is often advised against, but what is the big deal? Does it just taste really bad?
I'm told this releases the impurities, i.e scum, so you don't have to skim while simmering.
I recently read that cooking stock for more than about 2 hours negatively affects the flavor, and eventually vitiates the vitamins due to heat degradation. Thi
I made a Peking duck stock, strained it while hot, then left it to cool overnight. My apartment is 24 degrees C. In the morning, I divided it into smaller porti
I've just had a brown chicken stock on the simmer for the last 8 hours, not planning for that long but got called out. Nonetheless, the liquid has reduced by ab
I'm preparing the court-bouillon recipe from James Peterson's Sauces (p. 103 of 3rd edition). The procedure is, roughly: Sweat vegetables, Simmer vegetables f
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
So, sometimes I am a lazy cook. And this is a question for the very lazy days. Sometimes I use stock from a tablet. I was wondering: If a recipe calls for 'ad
I have a lot of frozen stock and need to free up freezer space. Can I thaw and then can this stock in a pressure cooker?
when cooking a whole chicken to make bone marrow soup with, should I remove the skin before or after cooking?
I was watching S13E16 of Good Eats and to cook his chicken for "chicken and dumplings", he places an old hen (instead of a rooster) in the pressure cooker at th
I wanted to buy a large stockpot for canning tomato sauce and be able to use the same pot for the double purpose of beer brewing. I'm considering Update Interna
I have some frozen lamb bones that I want to make a lamb stock with. The recipe I'm using roasts the bones in the oven before making the stock - is it necessary
I make chicken stock fairly regularly. I know it's supposed to look like jello when chilled. My question is: why? Mouthfeel? Body? Why do we want a gelatino
I'm making stock from turkey bones and all of the other leftovers hanging around the refrigerator. Since the cooking time varies quite a bit depending on cookin
The common wisdom is to store all of your vegetable trimmings (cleaned) in the freezer, and then chuck everything into the stock pot when it's time to make stoc
Over the weekend I attempted a brown beef stock for the first time. I roasted (from frozen) a couple of kilos of beef bones in the oven for an hour or so until
We made turkey stock of out our Thanksgiving scraps. We simmered the turkey bones (unroasted) and all the vegetable trimmings for about 7 hours, and then chill