Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [broth]

132 questions
1
vote
1 answer

Vegetable Broth/Stock from Kirkland Organic No-Salt Seasoning

Is it viable to make stock from store bought Kirkland Organic No-Salt Seasoning? I'd be ok using a bullion cube but they all seem to be loaded with salt. Mix with water and bring to a boil. Ingredients: Organic Onion, Organic Garlic, Organic …
greenguy
  • 113
  • 3
1
vote
2 answers

Making broth more filling?

When I make a soup (planning on making a chicken soup tonight) I use chicken broth, creamer, and various seasonings. I love when I eat soup that has a filling broth because I always serve more broth than meat & veggies that are also in the soup. The…
Memj
  • 863
  • 5
  • 8
1
vote
2 answers

Chicken bone broth, what is the brown stuff at the bottom of the pot?

I often make chicken bone broth using a simple recipe of chicken backs, chicken feet, water, apple cider vinegar, parsley, salt. Ingredients are organic. The resulting broth tastes excellent. My concern is the brown crud at the bottom of the pot. …
davidjhp
  • 475
  • 2
  • 6
  • 12
1
vote
1 answer

Chicken Noodle Soup

I am under the weather, and I am longing for some delicious homemade chicken noodle soup. I have 6 bone-in chicken thighs in my freezer that I can use, as well as boneless chicken breast (But I read boneless breasts tend to dry out and become…
Sustenance Couture
  • 155
  • 3
  • 4
  • 14
1
vote
3 answers

How to make a beef or vegetable broth more dense?

The broth tends to be very low in density, it's basically water with a flavour, and I would like to make it a little bit more smooth and dense like a good pasta sauce; nothing like gelatin or something that will generate blocks or blobs, just a more…
user2485710
  • 411
  • 1
  • 6
  • 14
1
vote
2 answers

What type of noodles absorb most amount of liquid?

Sometimes when I have noodles in broth, there is little or no taste to the noodles. It's almost like the noodles were already "saturated" before they were put in the broth, making them unable to absorb the broth liquid which contributes to flavor.…
l3win
  • 889
  • 4
  • 15
  • 24
1
vote
1 answer

Is "clear" chicken broth a thing?

A friend once intoned that I'm doing it wrong, and that to get a clear chicken broth one must keep the pot uncovered. I'm loath to do that. An uncovered pot means one's home will smell like chicken unless the fan above is cranked up; it will…
Sam
  • 695
  • 4
  • 17
1
vote
1 answer

Is the transparent thin layer on top of my broth gelatin?

I let a bone broth simmer over night and I woke up to a transparent, thin, and almost plastic-looking like layer that creases easily when moved on top of the broth. Is this gelatin? I'm just checking that it's not something I should discard.
Amposter
  • 145
  • 4
1
vote
3 answers

How to Use Frozen Bones for Bone Broth?

I've watched lots of videos on how to prepare bone broths. However, I haven't found much information about making it directly from frozen bones. I have understood that I should move frozen bones from the freezer to the fridge at least 1 day or 2…
David R
  • 11
  • 1
  • 3
1
vote
1 answer

Can I approximate stock using gelatin, MSG and water?

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 and glutamate as we can from them. So I was wondering if it would be possible to…
Pradhan 2710
  • 11
  • 1
1
vote
1 answer

What can I use in place of shiitake mushrooms?

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 please share something pocket friendly.
Sarthak Om Mishra
  • 11
  • 2
1
vote
2 answers

What made my veggie scrap broth turn very bitter?

About once a week I cook up a lot of food and recently I've been inspired to make a vegetable broth out of the veggie scraps that you'd normally throw away. Tried it once with some broccoli stalks and onion and it turned out well. Today I put in a…
shellfishMonkey
  • 63
  • 3
1
vote
2 answers

Pork vs chicken ramen

I frequent a place that makes thick tonkotsu (pork based) ramen, so that is my point of reference. But I recently tried a new place that only makes chicken based broths and, for the same size bowl, I found it to be extremely filling to the point of…
Simon
  • 113
  • 4
0
votes
1 answer

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 purpose? I can just attempt to make this by taste, but some input from the community would…
Ivan Hu
  • 11
0
votes
1 answer

Flavorful beef broth without bones?

is it possible to make flavorful beef broth as a base for Pho/Soup etc without bones? I'm not minding the body/gelatinous or not, just the flavor. on our market here the butchers sell meat scrap gained from bones i'm planning to use that for…
crescent_lunar
  • 125
  • 1
  • 11
1 2 3
…
8
9