Category "stock"

Will collagen, gelatine and mineral nutrients be lost when fat is removed from broth?

For nutritional reasons, i am making a large amount of chicken & bone broth. I use a whole chicken, and simmer it in a large pot for about 24 hours. Curren

Can I make bone broth with bones without marrow?

I bought some marrow bones from the butcher, roasted them, ate the delicious marrow. I then decided to make broth out of it. I've made broth many times with c

Squeezing as much liquid as possible out of a stock: a practical approach?

When making stock at home (i.e. with a combination of chicken parts and vegetables), I am often at a loss for how to get the last bits of liquid out of the stoc

Stock tastes bony

I made stock for the first time. I used the carcass of a duck, no meat, just the bones and added only peppercorns. The result tasted like bones, as you might e

Weird Smoke Coming from Stock Pot on Stove

I have recently purchased a stockpot and I have been using it for making pasta on an electric stove. The first two times I used it, everything was fine, but ton

Why is my stock flavorless?

I made stock last Sunday, which I intended to use as the base for homemade tonkotsu (pork broth) ramen. Accordingly, I used both chicken and pork (roughly equa

Browning bones in a skillet

I want to try out some recipes that require a bone stock. Ideally a bone stock should be made with bones that have been roasted for 45 minutes, I just moved an

Using half-eaten bones to make stock -- sanitary?

Is it safe use half-eaten bones from a family dinner meal to make stock? Or is this unsanitary, and it's better to just obtain bones through filleting and debon

Do you need a stock for carbonade flamande

So there is this amazing Belgian/French dish called carbonade flamande and as I browse recipes I see one major difference in them: some recipes use (beef) stock

Optimum Bone To Water Ratio For Pork and Beef Stocks

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

Why is my beef broth the wrong color?

Beef soup bones were on sale today, so I thought I’d make a broth )(stock?). I roasted the bones for a couple of hours, then added them to the pot along w

Broth or stock?

I’m in the finishing stage of making my tonkatsu soup base for ramen, and I’m very pleased with the results! But I’m wondering, is it a stock,

For a beef stock, why should I roast bones at 450?

Everything in a beef stock seems to be about going slow and taking time. When it comes to roasting the bones though, it seems that most people recommend roasti

How will reducing and freezing affect the flavor of stock?

I have been working on making beef stock for about a month now. I am happy enough with the outcome that I would like to make larger batches and preserve it. I

How much flavor do you lose when you clarify a stock with an egg raft?

I have heard conflicting things with stock clarification. One thing I have heard is that your stock will maintain its same depth of flavor but with clarity. A

Is it ok to ignore the skin on top of my stock?

When I make a stock, I generally skim the foam for the first few hours, and usually it stops showing up. But as I've increased my cooking time, I've started to

What is the difference between jus and stock?

They seem to be made very similarly. They both can be made from bones, veg etc. I know technically au jus refers to using the juices of the meet that you're co

I'm cooking a Romanian meatball soup for 60 people. How much of this soup do I need to feed 60 people?

This is the recipe (in Romanian) for the meatball soup. Here is the ingredient list translated: Servings: a pot of 5 L Ingredients - savoriurbane.com 2 carrot

How much protein from the stock of one large chicken (2kg) carcass once legs, breasts and wings removed?

I can find details of how much protein per body of fluid (e.g. 1 US cup) but to be honest we probably all make stock to a different concentration, so that makes

When broths and stocks can't be used interchangeably?

I have seen that sometimes stocks and broths can be used interchangeably in a recipe. I wonder - when can they NOT be used interchangeably?