Recent questions in Stocks

by cookwithfem (602k points) in Stocks asked Jun 11 16 views

What is the function of tomato paste in a brown stock recipe, and how does it contribute to the stock's flavor and color?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Stocks asked Jun 11 5 views

Why might you avoid strongly flavored or bitter vegetables (like broccoli, cabbage, or radish) in a general stock base?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Stocks asked Jun 11 15 views

How can you make a flavorful stock using only vegetables, and which vegetables contribute the most to a rich broth?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Stocks asked Jun 11 13 views

What are the differences in making a shellfish stock (like shrimp or lobster stock) compared to a regular fish or meat stock?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Stocks asked Jun 11 8 views

What is a fish stock (fumet) and how do its ingredients and cooking time differ from those of a meat stock?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Stocks asked Jun 11 12 views

What are some common herbs and spices used in stocks, and how do they influence the outcome (for example, thyme, bay leaf, peppercorns)?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Stocks asked Jun 11 11 views

How does the inclusion of connective tissue and joints (like chicken feet or veal knuckles) affect the body (gelatin content) of a stock?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Stocks asked Jun 11 22 views

What is the purpose of blanching bones (pre-boiling and discarding the water) before making certain stocks, and in what cases is this done?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Stocks asked Jun 11 14 views

Why is it beneficial to crack or cut bones (like poultry or beef bones) before simmering them in a stock?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Stocks asked Jun 11 14 views

What adjustments might you need when using a slow cooker to prepare stock, and how do the results compare to stovetop stock?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Stocks asked Jun 11 20 views

How does using a pressure cooker or Instant Pot to make stock compare to the traditional stovetop simmer in terms of time and results?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Stocks asked Jun 11 11 views

Why is it advised to avoid covering the pot completely while simmering a stock? (Think about evaporation and clarity.)

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Stocks asked Jun 11 15 views

What would cause a stock to taste bitter, and how can you prevent off-flavors in a stock (such as avoiding certain bitter vegetables or very long cooking of some ingredients)?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Stocks asked Jun 11 14 views

What is a mirepoix and why is it traditionally used in stock-making? Can it be substituted or varied (for example, using leeks or parsnips) for different flavors?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Stocks asked Jun 11 14 views

How do you properly strain a stock to remove all solids, and what tools help achieve a clear liquid (for example, cheesecloth, fine-mesh strainer)?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Stocks asked Jun 11 11 views

Is it possible to pressure can (jar) homemade stock for shelf stability, and what precautions must be taken if so?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Stocks asked Jun 11 9 views

What is the process for freezing stock in usable portions, and how should you thaw stock for use to maintain quality and safety?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Stocks asked Jun 11 16 views

How long can you keep stock in the refrigerator, and what is the best way to store it for longer periods (freezing, pressure canning, etc.)?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Stocks asked Jun 11 9 views

What are the recommended safety practices for cooling and storing homemade stock to prevent bacterial growth?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Stocks asked Jun 11 14 views

Can you reuse bones from a stock to make a second batch (remouillage), and what is the expected difference in strength or quality between the first and second stock?

0 like 0 dislike

1 answer

Categories