Recent questions in Clarification and Straining

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

Why might a stock turn out cloudy, and does cloudiness affect the flavor or just the appearance?

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

What techniques can be used to achieve a very clear stock, and what is the process of clarifying a stock to make a consommé?

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

How does adding an acidic ingredient (like a bit of vinegar or tomato paste) influence the stock-making process, especially for bone stocks?

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

What is a bouquet garni, and how is it used in stock making?

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

How do roasted bones versus raw bones affect the flavor and color of a stock (comparing brown stock to white stock)?

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

What is the foam or scum that rises to the top of a simmering stock, and why is it important to skim it off periodically?

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

Why is it common not to add salt to a stock during cooking, and when is the appropriate time to season it if at all?

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

What are the key ingredients of a basic stock, and what roles do bones, meat, and mirepoix (vegetables like onion, carrot, celery) play in flavor development?

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

How long should you simmer different types of stock (for example, chicken vs. beef vs. fish) and why do they differ in cooking time?

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

What is the purpose of simmering (not boiling) a stock, and what happens if you boil a stock too vigorously?

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

Why do traditional recipes suggest starting a stock with cold water rather than hot, and how does this affect the final result?

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

What is a culinary stock, and how is it distinct from broth in terms of ingredients and preparation?

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

Can you reuse ghee that was used for deep-frying or sautéing, and what are the signs it’s no longer good to use?

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

How does the flavor of ghee change if you let the milk solids brown more deeply (resulting in a darker, more robustly flavored ghee), and in what applications might that deeper flavor be desirable?

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by cookwithfem (602k points) in Ghee asked Jun 11 7 views

If ghee is refrigerated, does its texture change, and how should you handle cold, solidified ghee when cooking or baking?

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

What role does ghee play in bread or flatbread recipes (such as brushing on naan or layering in parathas), and how does it contribute to the final texture?

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

How might using ghee instead of butter affect the outcome of pastries like croissants or puff pastry in terms of texture and layering?

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

Can ghee be made using a slow cooker or pressure cooker, and how would that process differ from the traditional stovetop method?

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

Is making ghee at home typically more cost-effective than buying prepared ghee, and what factors influence this (like butter price, yield, effort)?

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

Can ghee be reused after frying or sautéing (like oil) and what considerations are there if reusing ghee?

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Recent questions in Clarification and Straining

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