Recent questions tagged clarification straining

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

What are some creative uses for leftover stock in everyday cooking beyond soups?

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

How can you incorporate wine or alcohol in stock making, and what does it contribute to the final flavor (common in French stocks to use wine or tomato for acidity)?

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

What effects do factors like altitude have on the stock-making process?

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by cookwithfem (602k points) in Stocks asked Jun 11 17 views

Why is it recommended not to stir a stock while it is simmering, especially if clarity is a goal?

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

Is it necessary to periodically add water to a stock if it reduces too much during simmering, and what caution should you take when doing so?

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

How can you ensure consistency in flavor if you make stock in multiple batches – what standard practices help achieve similar results each time?

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

In terms of nutrition, what does a bone stock contain (like gelatin, minerals), and are there any health benefits associated with drinking bone broth?

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

What are the differences between a broth meant for drinking (seasoned and finished, like a soup) and a stock meant as a cooking base?

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

How do you make a neutral stock that won't overpower a delicate dish (for instance, a light vegetable stock for a clear soup)?

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

What are some classic dishes or sauces that rely on a well-made stock as a base (for example, velouté sauce, risotto, French onion soup), and how does the quality of the stock impact the final dish?

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

Can you add additional ingredients (like more vegetables or herbs) later in the cooking process to refresh or boost the flavor of a stock?

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

If a stock turns out weaker (less flavorful) than desired, what steps can you take after it’s done to improve it?

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

How can you tell while cooking that a stock is extracting flavors well (consider aroma, color change, whether bones are giving off their gelatin)?

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

What role does collagen from bones play in the mouthfeel of soups and sauces made from stock?

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

How does bone preparation (such as roasting vs. not roasting, or removing marrow) affect the clarity and flavor of the resulting stock?

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

What is the advantage of making your own stock at home in terms of flavor or nutrition, compared to using store-bought stock?

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

Why might a recipe call for unsalted homemade stock rather than store-bought broth or stock?

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

How do you adjust a recipe that calls for stock if you only have broth (or vice versa)? Are they directly interchangeable, and what differences might you notice?

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

What is the typical yield of finished stock from a given starting volume of water (accounting for evaporation), and how can you control the concentration?

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by cookwithfem (602k points) in Stocks asked Jun 11 19 views

How does using meat in a stock (like a whole chicken or meat scraps) differ from using just bones in terms of flavor intensity and clarity?

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Recent questions tagged clarification straining

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