Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [broth]

132 questions
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Fixing a beef broth with too much celery seed

I cooked a large crock pot of beef bone broth. I didn't have any veggies so I used garlic salt, onion powder, celery seed and bay leaves with my beef bones and about 4 quarts of water. I didn't measure anything, just poured spices in. It has been…
Christine
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What to do with the fat rendered when making beef stock?

I just made beef stock and after cooling the stock in the pot I skimmed the solidified fat off the surface and the walls of the pot. Since I often read 'keep duck fat' when making duck stock/broth and because lard is probably something similar from…
tobiw
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Turning Left Over Broth From a Roast Into a Soup Or Stew

Two nights ago, I made a roast. Not wanting to waste anything I kept most of the left over beef broth (about 3-4 cups). My current idea is to turn this beef broth into a soup or a stew. Here's what I was thinking: Skim the fat chucks off the top…
Levi Hackwith
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Can I use edamame pods to make a vegetable broth?

I’m currently saving various vegetable scraps to make veggie broth. I have a bunch of leftover edamame pods that I would normally just compost, but I’m wondering if they would work well in my broth. Would that taste okay?
Evan93
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How to cook Parmesan Cheese into a broth without making globs?

I've been trying to cook this recipe recently, but I keep running into a problem with the parmesan cheese. Basically the last step is to mix the cheese into the chicken broth. When I do this, it just gets all gloppy and I have a hard time stiring…
amflare
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Refrigerating Clam Juice

Most store-bought stock/broth packaging contains some claim like "refrigerate after opening, and use within 7-10 days". My bottle of clam juice makes no claims whatsoever about refrigeration or shelf life. I know it contains some salt, but I doubt…
Bob
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Does using wild rice in soup suck up all the broth if it is held after cooking?

This is my experience with rice and pasta. I was wondering if wild rice is less ‘needy’ in this regard and would soak up less broth.
Doug
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is broth that hasn't been boiled safe?

I was making turkey broth last night in the oven (turkey bones and leftover meat in a stockpot in a 170 F oven for 6+ hours). I read about this technique on a chef's blog, which I can find if needed. Then I got to thinking. The broth certainly has…
jcollum
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Can I use chicken brine as a base to make a broth?

I just brined 2 chickens which I am about to roast. Once the roast dinner is over, I anticipate there will be some chicken and carcass left-overs which I will boil in a pot of water to make a broth, and then probably chicken soup. Can I reuse the…
Digital Trauma
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Is there an upper time limit when simmering stock?

I'm making veal stock that's later going to be reduced to a glace viande. In the past, I was always close enough to observe the process and strain the stock when done. I also realize that an hour or two and even longer isn't an issue when making…
Stephie
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Is the scum skimming really necessary in pho broth?

In nearly every pho recipe that makes claims on "authenticity" there are some steps in bone treatment (some recipes go even further with salt rubs and long cold water soaks etc) Cover bones in water and boil for 15 minutes. Scrub and rinse bones…
event_jr
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How do you keep dehydrated broth (powder) from clumping?

I have some dehydrated store-bought broth mix (chicken and vegetable) that has clumped into a large solid block. I haven't been able to find any information on the Internet about how to fix this. I suspect it is a matter of hydration (too hydrated…
Alan Trick
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Why does adding salt to microwaved broth make it foamy?

I had a nice bowl of clear yellow chicken broth which was not salted. It was in a serving bowl when this happened. I poured the cold unsalted soup into the bowl and then microwaved it and it came out clear still. To make it more palatable, I added a…
Trogdor
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Using Chicken Broth bones for chicken stock?

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 various seasonings. After that, I will take the meat off the bones. Could I then use those…
newlndnfire
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Japanese cold soba broth?

I remember having been in Japan and ate several meals of cold soba. Their cold soba broth taste like soy sauce with only a stint of saltiness; it doesn't taste like it's made of sushi type sweetened soy sauce; neither does it taste like a simple…
KMC
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