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Questions tagged [stock]

For questions about stock, a savory cooking liquid.

191 questions
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Add gelatin to soup as a replacement for stock?

My wife made some chicken soup last night, but we didn't have any stock to start it with, so we used water. Flavor-wise, the soup was fine - it was just lacking the mouth-feel associated with good soup. There was plenty of oil floating on top of…
mskfisher
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What's the best way to strain stock?

I have a big pot full of chicken necks and backs on the stove which I need to separate into (a) stock and (b) everything else. I'm wondering the best way to go about doing this. I've previously laid cheesecloth into a fine-mesh strainer and poured…
jkjenner
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Reason(s) for not making stock with oily fish (salmon)?

Making stock from oily fish is often advised against, but what is the big deal? Does it just taste really bad?
cptloop
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Using beet stock

There's a pot full of water left over after boiling beets. I know beets are full of good stuff. I'd rather not throw this beet stock down the drain, but rather use it. How can this beet water or beet stock be put to good use?
DontLetMeDown
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How do I cut bones in preparing a fast brown stock ("fond brun rapide")?

I tried to prepare the bone and skin from a ham shank for use as a kind of brown sauce or stock. The purpose was to fold the reduction into a beef/pork chili. I was very pleased with the flavor that resulted, but want to push it further. However, I…
mfg
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what is the reason for adding tomato paste when making a brown stock?

I'm studying for an apprenticeship test and I know one of the questions is about why you add tomato paste to brown stock. I have been taught that it's for depth of flavour and colour. However, the choices on the test are separated into a) flavour,…
Anna
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How to mix a roux with stock?

My roux came out a beautiful dark brown. Then I began to slowly add chicken stock. The flour and water did not completely blend and I don't understand why not? The roux was very hot,but the stock and water was room temperature.
user5317
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Why not pork stock/gravy?

Why is it that you make stock (and/or gravy) from a roast chicken or beef or fish, but you don't do the same for pork?
JStrom
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Why add Vodka to Stock?

The recipe for brown veal stock in Modernist Cuisine (Volume 2, page 300) lists Vodka as an ingredient. Why? I have never seen Vodka as an ingredient before for stock, in no professional cooking literature. No alcohol other than wine. Do you think…
Gulango
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Fat sinking to bottom of stock

So I've made stock a couple of times in the last couple of months - one batch of chicken stock and one of beef neckbone stock - and I've come across a problem I've never seen before. After cooling, the majority of the fat in both batches sunk to the…
Sloan Quinn
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How efficient is stock for protein extraction?

Proteins from collagen and tissues thicken stock. Fat is rendered too. Since fat settles to the surface after refrigeration, I assume that you can extract most or all of the fat through skimming chilled stock or with a gravy separator. That means…
AdamO
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Why didn't my turkey stock gelatinize?

We made turkey stock of out our Thanksgiving scraps. We simmered the turkey bones (unroasted) and all the vegetable trimmings for about 7 hours, and then chilled everything and stashed it in the refrigerator overnight. But the chilled stock…
KatieK
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Is it necessary to thaw bones before roasting for stock?

I have some frozen lamb bones that I want to make a lamb stock with. The recipe I'm using roasts the bones in the oven before making the stock - is it necessary to thaw the bones before roasting them, or can they be roasted straight from the…
Whisk
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Fat content in homemade stock

First of all, I don't know the difference between stock, broth and bouillon in english (not my native language), but what I mean is when you cook for example a chicken carcass with vegetables for a couple of hours to use the liquid, discarding…
citizen
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Why remove the vegetables from vegetable stock?

Most meat stock is based on boiling bones, so it's not hard to imagine why you'd want to remove the bones before using the stock. Vegetable stock, on the other hand, is broadly similar to the mirepoix that's used as the basis for a huge number of…
Bob Tway
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