Recent questions in Clarification and Straining

by cookwithfem (602k points) in Stocks asked Jun 11 4 views

How can you brown or caramelize vegetables and tomato paste for a brown stock, and what flavor advantages does this give?

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by cookwithfem (602k points) in Stocks asked Jun 11 3 views

What is the role of fat in a stock's flavor and storage?

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by cookwithfem (602k points) in Stocks asked Jun 11 4 views

Why do some people add a splash of vinegar when making bone broth, and is this necessary for a standard stock?

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by cookwithfem (602k points) in Stocks asked Jun 11 4 views

If you intend to make a very concentrated stock (a demi-glace or glace), how do you modify the stock-making process?

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

How does the concept of umami relate to stock making, and which ingredients in a stock contribute the most to umami flavor?

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by cookwithfem (602k points) in Stocks asked Jun 11 6 views

When storing stock in the freezer, what is a convenient way to portion it for later use (for example, using ice cube trays or small containers for easy thawing of small amounts)?

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by cookwithfem (602k points) in Stocks asked Jun 11 4 views

Why is it advisable to avoid boiling a stock pot dry, and how can you prevent forgetting a stock on the stove for too long?

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by cookwithfem (602k points) in Stocks asked Jun 11 4 views

What is a court-bouillon, and how is it related to stocks or broths in cooking applications (often a quick, flavored poaching liquid)?

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by cookwithfem (602k points) in Stocks asked Jun 11 3 views

Can stock be made from bones that have already been cooked (such as a roasted chicken carcass), and how does that impact the flavor compared to using raw bones?

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by cookwithfem (602k points) in Stocks asked Jun 11 3 views

If a stock or broth is too salty, what can you do to salvage it?

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

How does clarification with egg whites remove impurities from stock on a physical level?

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

What are some regional variations of stock (like Japanese dashi vs. Western meat stock) and how do their ingredients and preparation differ?

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by cookwithfem (602k points) in Stocks asked Jun 11 4 views

What techniques are used to reduce strong odors when making stocks, especially fish stock (like adding ginger or a vent fan for ventilation)?

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

How can you create a gelatin-rich stock using fish bones, or is high gelatin content mostly limited to land animal bones?

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by cookwithfem (602k points) in Stocks asked Jun 11 2 views

What are the consequences of adding salt to a stock at the beginning versus at the end of cooking in terms of extraction and flavor concentration?

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by cookwithfem (602k points) in Stocks asked Jun 11 4 views

How do you incorporate spices like whole peppercorns or cloves in stock without overpowering the flavor – how many should you add and at what point?

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by cookwithfem (602k points) in Stocks asked Jun 11 4 views

Why do some recipes call for adding eggshells or membranes in a clarification process for stock (as part of the consomme raft), and does it actually help clarify?

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by cookwithfem (602k points) in Stocks asked Jun 11 4 views

How can you make a small quantity of stock if you only need a cup or two for a recipe – are there shortcuts or quicker methods (like an instant stock using bouillon, or a quick vegetable stock)?

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by cookwithfem (602k points) in Stocks asked Jun 11 6 views

What is the difference between chicken stock and chicken broth as sold in stores, and how can you choose which to use in a recipe?

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by cookwithfem (602k points) in Stocks asked Jun 11 3 views

How do you make a rich gravy or pan sauce starting from a stock, and what additional ingredients or steps are typically needed?

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Recent questions in Clarification and Straining

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