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Questions tagged [stock]

For questions about stock, a savory cooking liquid.

197 questions
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8 answers

Can I use the green part of leeks for stocks?

Most recipes call for the white and the inner green parts of leeks. I feel like I'm wasting half leek. After googling a little, I've found some people consider it edible if properly cooked. I guess a couple of hours of simmering should be enough,…
Julio
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4 answers

How do I know when my stock is done cooking?

I'm making stock from turkey bones and all of the other leftovers hanging around the refrigerator. Since the cooking time varies quite a bit depending on cooking method (I'm doing a slow simmer on the stovetop) and bone type, how can I know when my…
KatieK
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14
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5 answers

Should I let stock cool with the bones/veg still in it?

I've just made some stock and its bed time now. Do I need to strain my stock before I go to bed, or can I leave it overnight with all the stuff in it and strain it in the morning? Is one preferable to the other? Why?
Sam Holder
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3 answers

What ingredients should be avoided in stock?

The common wisdom is to store all of your vegetable trimmings (cleaned) in the freezer, and then chuck everything into the stock pot when it's time to make stock. For a meat stock, it's common to throw the bones, giblets, neck and any other…
KatieK
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Should I roast meat/bones before making stock out of it?

Usually when making a chicken stock I just boil up some chicken wings/legs with some veggies. The other day when cooking with my brother he added roasted lamb bones to the strained chicken stock when making a lamb jus. This got me thinking why I…
Sam Holder
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3 answers

Use any part of an animal for making stock/broth?

I got a whole leg of lamb, removed all the big parts of meat for another dish, then scraped down the remaining pieces around the bones and the fat. Should I use all of it for stock or does the pure fat parts for instance make the stock too greasy?
tobiw
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3 answers

Using vegetable peelings to make stock

I read somewhere you can use vegetable peelings to make a good vegetable stock, I loved this idea of producing even less waste but I have 2 questions. Are there any vegetable peelings I shouldn't use, eg. Butternut Squash has a really hard skin is…
WendyG
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4 answers

Can fish stock be left simmering for a long time without damaging the flavor?

After reading this question regarding how to make a Cantonese fish soup I was considering adding an answer expounding on the fact that fish stock shouldn't be left simmering for too long, or you'll get a "glue flavor" in your soup because of bad…
eirikdaude
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3 answers

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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Court-bouillon: Why delay adding the wine and vinegar?

I'm preparing the court-bouillon recipe from James Peterson's Sauces (p. 103 of 3rd edition). The procedure is, roughly: Sweat vegetables, Simmer vegetables for 10 minutes, Add white wine and vinegar, simmering for a further 15 to 20 minutes, and…
noob
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3 answers

Couldn't snap the bones in my chicken stock

I followed Alton Brown's recipe for stock in which he gave a rough estimate of 8-9 hours at a low simmer to extract maximum flavor. At one point, he said, paraphrased, "How will you know you've extracted the maximum amount of nutrients from your…
AdamO
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2 answers

Do stocks made with less water lack the same flavor as a stock made with lots of water?

I am interested in knowing whether there is a difference in flavor between a stock made in a small pot, with just enough room to cover the ingredients, vs a large pot with the same amount of ingredients and double (or more) water. For the sake of…
AlexMA
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My stock is too sweet

As part of my Thanksgiving preparation, I made a chicken and turkey stock by first roasting the bones and then cooking them very low for a few hours. About an hour or so before the end of their cooking, I added roasted vegetables -- a combination of…
Martha F.
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1 answer

How to use stock from tablet

So, sometimes I am a lazy cook. And this is a question for the very lazy days. Sometimes I use stock from a tablet. I was wondering: If a recipe calls for 'adding stock', is it important that you first make stock from the tablet and then add it to…
Lotte Laat
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Is it ok to ignore the skin on top of my stock?

When I make a stock, I generally skim the foam for the first few hours, and usually it stops showing up. But as I've increased my cooking time, I've started to see a clear skin forming on top of the stock. Usually around 14-24 hours in. Unlike the…
Vellocet
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