I'm at the tail end of cooking a chicken stock and was planning to use a small portion of it in a marsala sauce later in the evening. Every chicken stock recipe
There's a piece of kitchen equipment (described below) that I frequently find myself wanting, but I can't find any sign that any such thing ac
I would like to know what can I use instead of dried Shiitake mushroom for stock/broth making, a small deviation from the original flavour is acceptable but ple
I am familiar with the average beef stock recipe. After the liquid is strained, what are its chemical contents, exactly? Is it just water + de
I have seen, that many people use kitchen scraps for making broth (eg. onion root and scraps) or that they just crush garlic, but still keep it in its skin or t
From looking at different sources about stocks and broths, I understood that the main goal of simmering the bones for a long time is to extract as much gelatin
I have been experimenting with different methods and I am trying to find the perfect extraction time for each of the elements of my stock. I first noticed this
If you have fully filtered stock or broth, and you boil it until all of the liquid evaporates; what would you be left with. If you boiled only until a bit befor
Most meat stock is based on boiling bones, so it's not hard to imagine why you'd want to remove the bones before using the stock. Vegetable st
I have clarified some chicken stock using the ice filtration method. Are there any negative effects to re-freezing this newly clarified stock (such as becoming
Carrageenan, a seaweed extract, is used frequently in vegan cheese and other vegan and vegetarian preparations as a thickening agent. However, I have never seen
I've now learned (from this site) that broth and stock are not the same product (see this great answer). So, in any given scenario, why should one use stock r
My wife has a strange variation of the common seafood allergy; rather than being allergic to shellfish, she can only eat shellfish but reacts badly to finfish (
Specifically porcini powder, may occasionally add other dried mushrooms. Epicurious simmers dry porcini uncovered one hour; NYT just 30min. Both include veg whi
I cook a few kilograms of pork loin at one time, and I get a considerable amount of juice. It's liquid while it's hot, and it's gel when it's
Will mass-produced stockpots (gelled stock concentrate) be found in the refrigerated section of the supermarket or in the section where stock cubes are?
My mother taught me to never throw away the liquid in canned vegetables. She says that is the basis of a good soup or sauce. The both of use that liquid as one
I've heard that you should not let chicken stock get over 170 oF because it will “allow bitter flavors into the stock” or something like that. But l
I got this tip from my mother, she says it helps bring calcium into the stock and break down the bones so the marrow can come out. It seems like it would change
I am a huge fan of drinking marmite, partly because of the vitamins it offers, as I am a vegan. However, the price of it is quite high and up until recently I w