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Recent questions in Clarification and Straining
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cookwithfem
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602k
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in
Stocks
asked
Jun 11
2
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What is a fish stock (fumet) and how do its ingredients and cooking time differ from those of a meat stock?
clarification straining
stocks
fish stock
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by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
2
views
What are some common herbs and spices used in stocks, and how do they influence the outcome (for example, thyme, bay leaf, peppercorns)?
clarification straining
stocks
common herbs
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1
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by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
2
views
How does the inclusion of connective tissue and joints (like chicken feet or veal knuckles) affect the body (gelatin content) of a stock?
clarification straining
stocks
connective tissue
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1
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by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
4
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?
clarification straining
stocks
blanching bones
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1
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by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
4
views
Why is it beneficial to crack or cut bones (like poultry or beef bones) before simmering them in a stock?
clarification straining
stocks
crack bones
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1
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by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
1
view
What adjustments might you need when using a slow cooker to prepare stock, and how do the results compare to stovetop stock?
clarification straining
stocks
slow cooker
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1
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by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
3
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?
clarification straining
stocks
pressure cooker
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1
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by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
3
views
Why is it advised to avoid covering the pot completely while simmering a stock? (Think about evaporation and clarity.)
clarification straining
stocks
avoid covering
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by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
3
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)?
clarification straining
stocks
bitter stock
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1
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by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
3
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?
clarification straining
stocks
mirepoix
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1
answer
by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
5
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)?
clarification straining
stocks
strain stock
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1
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by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
3
views
Is it possible to pressure can (jar) homemade stock for shelf stability, and what precautions must be taken if so?
clarification straining
stocks
pressure can
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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 freezing stock in usable portions, and how should you thaw stock for use to maintain quality and safety?
clarification straining
stocks
freezing stock
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1
answer
by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
4
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.)?
clarification straining
stocks
stock storage
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1
answer
by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
2
views
What are the recommended safety practices for cooling and storing homemade stock to prevent bacterial growth?
clarification straining
stocks
cooling stock
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1
answer
by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
5
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?
clarification straining
stocks
reuse bones
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1
answer
by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
2
views
How does the flavor profile of vegetable stock differ from meat-based stocks, and how can you make a rich vegetable stock without any bones?
clarification straining
stocks
vegetable stock
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1
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by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
4
views
What is the difference between a meat stock and a bone broth, or are they essentially the same thing under different names?
clarification straining
stocks
bone broth
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1
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by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
4
views
How can you maximize the gelatin (collagen) extraction when making a stock (for instance, using certain types of bones or simmering under specific conditions)?
clarification straining
stocks
collagen extraction
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1
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by
cookwithfem
(
602k
points)
in
Stocks
asked
Jun 11
2
views
What is gelatin in the context of stock, and why does a well-made bone stock become gelatinous (jelly-like) when chilled?
clarification straining
stocks
gelatin
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Recent questions in Clarification and Straining
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