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Recent questions in Clarification and Straining
by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
3
views
Can you mix different kinds of bones (for example, chicken and beef) in one stock, and what considerations come with combining them (flavor melding, cooking time)?
clarification straining
stocks
mix bones
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by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
2
views
What is a reduction in cooking, and how do you turn a large volume of stock into a concentrated glaze or sauce base?
clarification straining
stocks
reduction
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by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
3
views
Why should a stock be brought to a boil initially and then immediately reduced to a simmer, rather than kept at a rolling boil?
clarification straining
stocks
initial boil
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by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
3
views
How do professional kitchens rapidly chill large quantities of stock to comply with food safety standards?
clarification straining
stocks
rapidly chill
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1
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by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
3
views
When making stock, how full should you fill the pot with water relative to the ingredients, and why is it important not to overfill (to prevent boil-overs and ensure proper concentration)?
clarification straining
stocks
pot fill
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1
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by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
2
views
What is the process for making a perfectly clear consommé from a stock using an egg white raft, and what is happening scientifically during that clarification process?
clarification straining
stocks
egg white raft
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1
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by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
2
views
In what ways can you incorporate leftover or scrap ingredients (like vegetable peels, herb stems, parmesan rinds) into stocks to enhance flavor without waste?
clarification straining
stocks
scrap ingredients
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1
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by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
2
views
How does the age or type of the animal bones (e.g., a young chicken vs. a stewing hen) affect the flavor and gel strength of the stock?
clarification straining
stocks
animal bones
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1
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by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
3
views
Why is it recommended to simmer stock gently for many hours rather than just quickly boiling to extract flavor faster?
clarification straining
stocks
gentle simmer
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1
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by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
2
views
What is the ideal ratio of bones to water (and vegetables) when making a stock for optimal flavor?
clarification straining
stocks
ideal ratio
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by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
3
views
How can you rescue a stock that has been boiled too hard and turned cloudy – are there methods to clarify it after the fact?
clarification straining
stocks
clarify cloudy
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1
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by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
2
views
What are the signs that a stock has spoiled or is unsafe to consume (smell, appearance, bubbles, etc.)?
clarification straining
stocks
spoiled stock
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1
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by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
3
views
How do bouillon cubes or commercial stock concentrates differ from homemade stock in terms of composition and flavor?
clarification straining
stocks
bouillon cubes
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1
answer
by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
2
views
What is demi-glace and how do you make it from a basic stock?
clarification straining
stocks
demi-glace
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1
answer
by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
3
views
Is it useful to leave a layer of solidified fat on top of a stored stock, and what purpose does that serve for preservation?
clarification straining
stocks
solidified fat
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1
answer
by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
3
views
How do you defat a stock after cooking (for instance, removing the layer of fat on top once it’s cooled), and why might you want to do this?
clarification straining
stocks
defat stock
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1
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by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
4
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?
clarification straining
stocks
tomato paste
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1
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by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
1
view
Why might you avoid strongly flavored or bitter vegetables (like broccoli, cabbage, or radish) in a general stock base?
clarification straining
stocks
bitter vegetables
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1
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by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
4
views
How can you make a flavorful stock using only vegetables, and which vegetables contribute the most to a rich broth?
clarification straining
stocks
vegetable broth
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1
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by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
4
views
What are the differences in making a shellfish stock (like shrimp or lobster stock) compared to a regular fish or meat stock?
clarification straining
stocks
shellfish stock
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Recent questions in Clarification and Straining
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