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Questions tagged [stock]

For questions about stock, a savory cooking liquid.

191 questions
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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 tossed those bones into a pot with a couple more skin-on, bone-in chicken breasts, some…
kitukwfyer
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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
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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 chicken /beef stock at a later date when the bones are available? Specifically, would…
Thomas Campbell
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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 simmer on a electric stove top is NOT ideal bc the temperature setting "simmer" on the…
Paula Mcgowan
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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 refrigerating the cooked meat while the 2nd batch cooks will dry the meat out at all? i.e. would…
Keith Kenneth
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How much protein from the stock of one large chicken (2kg) carcass once legs, breasts and wings removed?

I can find details of how much protein per body of fluid (e.g. 1 US cup) but to be honest we probably all make stock to a different concentration, so that makes that metric useless. When I prepare a large chicken (2kg), I remove the breasts , wings…
S Meaden
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For a beef stock, why should I roast bones at 450?

Everything in a beef stock seems to be about going slow and taking time. When it comes to roasting the bones though, it seems that most people recommend roasting at a really high heat. My instinct would be to roast them at a lower temperature to…
Vellocet
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Broth or stock?

I’m in the finishing stage of making my tonkatsu soup base for ramen, and I’m very pleased with the results! But I’m wondering, is it a stock, or a broth? Stocks are made with bones, and broths are made with meat, although bones can be present as…
Just Joel
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Weird Smoke Coming from Stock Pot on Stove

I have recently purchased a stockpot and I have been using it for making pasta on an electric stove. The first two times I used it, everything was fine, but tonight I put it on the stove to make pasta on a high heat, and there was a weird smelling…
theamateurcook
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Stock tastes bony

I made stock for the first time. I used the carcass of a duck, no meat, just the bones and added only peppercorns. The result tasted like bones, as you might expect, since that is what it was made of. Although bones do not taste bad per se, neither…
Drisheen Colcannon
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Using a food mill for vegetable stock

When I make stock, I use a potato masher to try and extract some of the juice from the remaining softened vegetables after siving. Can I use a food mill to do this more effectively?
AfterWorkGuinness
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Why is my stock jelly-like when cold but watery when hot?

I made a chili with home-made stock that appeared to have plenty of gelatin in it as the chili wobbled like a jelly when defrosted but when I subsequently heated it the sauce was very watery. Is this a case of simply not reducing my sauce enough…
Si Keep
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Would using seafood stock instead of chicken broth/stock work in a butternut squash soup?

I'm trying to make a butternut squash bisque, specifically, which by its least-strict definition involves a seafood stock/broth. All the recipes I've found are for butternut squash soup, which is not as fun to make or talk about. My concern is that…
Rick Homuth
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Adding parsley at the beginning of making chicken stock

I've heard that parsley is supposed to be added at the end of cooking, but this article mentions using it in making chicken stock, and I can't imagine adding it at the end since it would just be strained out. Does it make sense to add parsley at the…
Malper
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Pre-Cooked Meat

I have an idea to pre-cook chicken, sauces, in spices etc and then freeze in batches. I can then use the precooked chicken to whip up quick dishes for dinner. My question is: if I have leftovers (after "whipping up dinner") is it safe to re-heat…
user31344
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