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Questions tagged [stock]

For questions about stock, a savory cooking liquid.

191 questions
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onion puree thickness

From times to times, I make this soup that consists of 90% onions and 10% green pepper/garlic/white cabbage/carrots. Not matter how much water I add to it, it always ends up quite thick after blending. I own 2 different (Though not particularly…
Goncalo
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Why is wine not a common ingredient in (meat) stock?

My inclination is to think that red wine would go well in a beef stock and white wine in the making of a chicken stock but I rarely, if ever, see it as an ingredient. Is there a common reason why wine shouldn't be used to help add to the flavor and…
MeltedPez
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My chicken stock is a gelatinous mess. Is this normal? Can it be saved?

I've been looking for a chicken soup with matzo balls recipe that would duplicate my grandma's (she died without passing on the recipe.) This one sounded like it would be close. I followed it to the letter, and let it cool in the fridge overnight so…
EmmyS
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I left chicken stock out overnight

I am making a chicken thigh recipe to be grilled later in the week. Yesterday late afternoon I boiled the thighs in salty-peppered-bay leafy water for 30 mins. I took the chicken out and it's now marinading in the fridge. I meant to put the stock…
Jason P Sallinger
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'Correct' simmering temperature for bone broth

I've been getting into making my own stocks and have decided to make a beef bone broth for the first time. I've been reading plenty of resources online however there are a lot conflicts from different sources. What I want to know is, what is the…
Amposter
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Are there any benefits in refrigerating stock before using it?

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 I've read says to let the stock cool then refrigerate. To my understanding, this is not…
Carl Edwards
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Are there unwanted effects to simmering vegetables for days?

Simply put, will continuously simmering vegetables for days, even up to a week or two, in a perpetual stock lead to unexpected or unwanted results? Since even the longest stock recipes I know don't take more than a day to make, I assume flavour…
Hugo
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How Not to Lose Liquid in Vegetable Stock

I just made my first vegetable stock (I chopped everything roughly and started by sauteeing the onions celery and carrots a bit, added a lot of veg like celeriac and leek tops, then I added 3 liters of liquid, brought it to a boil and simmered it…
drivegg
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Can I turn off stove while making stock?

Can I turn off the stove mid-way through making the beef stock? I didn't know it would take 4 to 6 hours!
Sara C Rans
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I'm cooking a Romanian meatball soup for 60 people. How much of this soup do I need to feed 60 people?

This is the recipe (in Romanian) for the meatball soup. Here is the ingredient list translated: Servings: a pot of 5 L Ingredients - savoriurbane.com 2 carrots 1 parsley root 1 root parsnips 1 celery root (medium) 2 tablespoons of oil 1…
Dumitru Szabolcs Mihai
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Homemade yeast extract from vegetable stock for nutritional properties

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 was able to buy a supermarket's own brand version, but they have disappeared from the…
sarahParker
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