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Questions tagged [broth]

132 questions
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Can you use sundried anchovies for myeolchi yuksu (Korean anchovy broth)?

I am wanting to make myeolchi yuksu (Korean anchovy broth) which is based on dried anchovies. My local Korean supermarket only has these Chinese sourced dried anchovies, which were also labelled as sundried anchovies. They look quite different from…
curiousdannii
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Timing Stock/Broth Perfectly

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 when one time I added celery leaves and parsley in the last hour of the cook, and it had…
Bertrand Einstein IV
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Can I freeze beef bones and use them to make a broth later on?

I am interested in making my own beef broth from bones left over from chuck roasts, t-bone steaks, etc. However I currently do not have enough bones to make a batch with. Can I get a big ziplock "bag o' bones" going and keep it in the freezer,…
hotmeatballsoup
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Should broth from a shrimp boil be refrigerated after canning?

I searched for an answer but was unable to find an answer on the site or google. Recently I did a shrimp boil with corn, sausage, red potatoes, onions, shrimp, lemons and spices. After pulling the strainer from the 50 quart pot I took several 32…
user9447
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Bone broth has green tint; is this normal?

Is it normal for bone broth to have a green tint? I skimmed a bit off and it looked like sautéed spinach. The broth itself had a slight green tint. I'm not sure whether that's okay or a sign of something being amiss. Could it be caused by the bone…
gio
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Chicken Stock - Absorbed all water?

I atempted to make a chicken stock that I can keep in my fridge for a few days. After roasting a couple chicken breasts, carrot, onion, garlic, mushroom stems for 45 minutes I put all of that in a pan, covered with water and set to simmer for a…
CookingRookie87
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How to use meat from bones when making stock

The scenario is that I am starting with very meaty chicken bones/carcass. I want to get the most out of my bones. I know that stock does not usually need very meaty bones, but doesn't suffer from it either. I am thinking of doing the…
ChefHopeful
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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?
Bar Akiva
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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 with some onion, celery, and mushroom stems. As it came to a boil, there was virtually no scum…
Just Joel
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bone broth..chicken carcass, lamb bones with some meat left out for 3 hours from pressure cooking

I left my bone broth out after pressure cooking for 3 hours. It was warm when I got home and consisted of a chicken carcass, lamb bones with a bit of meat and the second boiling of marrow beef bones with some vinegar. It gelled so perfectly in the…
helen
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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. Currently however, i do not wish to ingest as much fat. I learned that chicken broth will contain…
SquareCat
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Reducing stock and then adding water

In the past I would simmer stock without a lid on, and the results were generally good. Strong flavor and good gelling after refrigeration. The only problem is that this resulted in very little stock to make soup out of, so I would have to water it…
user52037
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Black greasy residue from stainless steel pot on lid only after simmering turkey stock for 18 hours. Question is the stock safe to eat ?

Is the 18 hour simmered stock safe to eat? I don't want to poison myself . I cleaned the stock pot and lid before use and when I opened the lid it was this black film like grease. I was able to use bar keepers friend to remove it, but what about the…
user53347
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Risotto and a complementing/contrasting broth corresponding to the meat

In most recipes I've found, risotto calls for a chicken broth, but if I'm making a seared halibut on top of risotto, for example, or a seared scallop risotto, shouldn't the broth be a seafood broth to complement the seafood meat atop the risotto, or…
Danny Rodriguez
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Acid content of wine vs. vinegar?

I'm making bone broth, and the recipe says to add 2 tablespoons of vinegar or lemon juice (to 5# bones and 5 qts. water) to help draw the minerals out of the bones. I'm wondering about using verjus or wine instead of the vinegar (or lemon juice). …
Present Occupant
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