I've canned my whole life (54 years old), I started when I was young helping my Mom, and I've never run into this before. I've never canned just plain pork sto
I just bought a nice 11 liter stock pot. From your experience, what is the maximum weight of veal bones I can add to one veal stock batch in order to have enoug
I'm intending to make a raised game pie, which involves making aspic from the stock. The recipe says to make 1 pint of stock from the game bones and trimmings,
I am making a simple beef stock from the leftover bones from a New York cut roast beef. Beyond adding a mirepoix and boiling the bones for three hours I'm not d
I boiled some chicken last week, and saved the stock for future use. But, as I don't have enough freezer space, I just put it in the fridge, so it has been liqu
I followed Alton Brown's recipe for stock in which he gave a rough estimate of 8-9 hours at a low simmer to extract maximum flavor. At one point, he said, parap
What are the Pros and Cons to each one? Most of the time I am making vegetable soup. Thanks
I came across a page (http://www.traditional-foods.com/bone-broth/) where the author used the same beef bone 12 times to make stock*. It got me wondering: when
I have a big pot full of chicken necks and backs on the stove which I need to separate into (a) stock and (b) everything else. I'm wondering the best way to go
What's the minimum water temperature for making stock? (from either meat and vegetables, if they're different)
I've been looking for a chicken soup with matzo balls recipe that would duplicate my grandma's (she died without passing on the recipe.) This
I have a (somewhat) recently purchased spice jar of cloves in my pantry that isn't getting much attention. I've seen stock/broth recipes that call for whole pe
I boiled all the bones from a roe deer for stock and got about four litres all of which was solid when refrigerated. I took half of it and left it in a pan in
Despite using a fine mesh strainer, when I pour out my stock into a container, I appear to have a lot of sediment/debris in my stock. I am following the method
My inclination is to think that red wine would go well in a beef stock and white wine in the making of a chicken stock but I rarely, if ever, see it as an ingre
From times to times, I make this soup that consists of 90% onions and 10% green pepper/garlic/white cabbage/carrots. Not matter how much water I add to it, it a
I am tinkering with my stock recipes. For pork stock I have been using 8 cups of water over a roasted trotter, a roasted backbone section with about 4 inches
I have always made bone stocks by simmering them for a long, long time, either on the stove or in a slow cooker. My new housemate insists this can be done in a
I am planning on using a whole chicken to make a batch of chicken broth, which as I understand is made using the meat as well as bones and vegetables and variou
I'm making the beef stock and after the stock has been brought to the boil, the recipe calls for skimming the foam. What is in the foam? Why i