Category "stock"

Ratios for making Dashi from Kombu and Katsuobushi

Im trying to figure out the correct balance between kombu and katsuobushi when making dashi. I have read here that the perfect ratio between the glutamate in ko

What is the difference in taste between stock and broth? [duplicate]

I am under the impression that stock should not really taste like anything. It should smell nice and have a flavorful aroma, but the taste sho

Converting Pressure Cooker recipes for cookers with lower PSI

Most of the recipes I'm using (mainly Modernist; stocks, caramelized vegetables, confit) suggest cooking at 15psi. My pressure cooker has two settings 12psi and

Will removing short rib bones after cooking dry the meat?

i'm roasting lots of short rib this weekend in 2 batches and curious to know if removing the bones quickly (for stock) after the 1st batch is cooked and refrige

Why add Vodka to Stock?

The recipe for brown veal stock in Modernist Cuisine (Volume 2, page 300) lists Vodka as an ingredient. Why? I have never seen Vodka as an ingredient before f

Chicken Stock - Boil Twice?

I have a sick relative and I'd like to make a really flavorful chicken stock to make chicken soup for them. I watched a video on youtube.com, by 'Sorted' and t

temperature settings on my Electric Stove. I do not own a gas stove

In cooking a Beef Bone Stock on my electric stove top, the recipe calls for long cook time of 24 hours at temperature set at simmer. It's been claimed to sim

Animal Stock from Vegetable Stock

I always seem to accumulate vegetable scraps faster than I do bones, so would it be possible to create a vegetable stock in a pressure cooker, to then create a

Quantities of salt and MSG for a chicken stock substitute

I am making a stew, so all I am after in the stock substitute is some saltiness and umami. What would be the correct ratio of water, salt and MSG for this purpo

how do I remove partially-disintegrated sediment/tiny-bones from stock?

I have just finished my first batch of bone broth, and have removed all of the bones I could find. I noticed that there are some smaller pieces, as well as "gr

Perpetual stew-like stock using the fridge: is it a good idea?

I work in the science behind nutrition and one of the first things you learn is that a huge amount of nutrients from your food goes down the drain when you thro

Why is my vegetable stock bitter, but the chicken stock not?

I have exactly the same procedure and ingredients for cooking vegetable and chicken stock - of course, the latter contains chicken meat, which is the only diffe

How quickly can chicken stock turn sour?

So, I made a pot of chicken stock (which I've never done before) and it seemed to be going great! I roasted a whole young chicken, pulled the meat off, and toss

What are the easy ways to skim off the scum and fat from soup & stocks?

What are the easy ways to skim off the scum and fat from soup & stocks?

Veal stock substitute

In the UK I was fortunate enough to live near a butcher who sold refrigerated real veal stock - goopy and gelatinous. Now I live in Zurich where this proves imp

How should I prepare a whole (already roasted) leg of lamb bone for stock?

So, I already made the leg o lamb and have some set aside for stew after I make the broth. I chopped the huge bone in half so it will fit in a lobster pot. Th

Can I turn off stove while making stock?

Can I turn off the stove mid-way through making the beef stock? I didn't know it would take 4 to 6 hours!

A stock question for British catering professionals

When I was a child in the 1960s, we had a Co-operative restaurant that served the most incredible home-made broth. A few years ago, I visited a cafe, and their

Deep Saute Pan vs Stockpot

I'm considering some new cookware and some sites have recommended I get a deep saute pan and a stock pot. But from looking at All Clad's choices for the stockp

How Not to Lose Liquid in Vegetable Stock

I just made my first vegetable stock (I chopped everything roughly and started by sauteeing the onions celery and carrots a bit, added a lot of veg like celeria