I'm making pork stock for the first time from raw pork bones I bought at the store, and I just opened a spiral cut ham to cut it up. Can I put the cooked ham bo
I'm using chicken wings to make a stock, but they want to float up to the top above the water line. Any kitchen hacks to keep them submerged??
How much homemade chicken stock should I substitute when recipe calls for a stock cube? I added 5 litres of water to cover carcass. Anything else I can do wi
I realise this sounds like an odd question. However, to use an example, when I make cottage pie, a lot of recipes suggest using beef stock. Okay, so as I unde
I have an idea to pre-cook chicken, sauces, in spices etc and then freeze in batches. I can then use the precooked chicken to whip up quick d
I did beef stock for two times, with more-or-less same ingredients/steps, but the resulting color was different. For the first time, the color was amber, for th
Proteins from collagen and tissues thicken stock. Fat is rendered too. Since fat settles to the surface after refrigeration, I assume that you can extract most
I am vegan. I want to make a vegan gravy sauce but I want to make my own vegetable broth without too much salt. I don't want to use a ready to use vegetable st
I've been making veal stock for about a year, and really enjoy the process. It generally takes me two days: the first to generate a base stock, the second to re
We boiled the carcass of the turkey and let it set in the refrigerator for about 5 days. When I took it out to prepare the soup it was like gelatin. I know that
Can I safely refreeze stock that I have brought to the boiling point? If so, should I boil it or bring it above a certain temperature for a certain length of
I'm making a tonkotsu ramen dish, but I feel it could use a porky boost. The broth is done now but there's about six hours until serving time. Would it be oka
I made a beef stock the way I always do, except that I added parnsips. Then I put the stock in the freezer and when I took it out, the stock was not frozen. It
I've heard that parsley is supposed to be added at the end of cooking, but this article mentions using it in making chicken stock, and I can't imagine adding it
I happened upon an article entitled "Please Pass the Scavenged Bone Stock" and discovered that there are many different opinions out there about the propriety o
So I've made stock a couple of times in the last couple of months - one batch of chicken stock and one of beef neckbone stock - and I've come across a problem I
I need to make chicken stock so I bought a 3 lb fryer chicken today. Obviously my plan was to roast the chicken tonight, take meat off the bones and then use th
A lot of recipes tell you to skim the foam/scum. What if I'm making one of those recipes and there doesn't end up being any? Does that mean I did something wron
My son made some vegetable soup at school this morning and it's been sitting unrefrigerated in a sealed container all day (~10 hours). The soup used chicken st
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