Default 150

Stock Questions

Stock

All Questions

C6032b723b12cf0073ec6d22c5f4e7ae
0
Votes
0
Answers
2
Views
510
by 128 · May 16, 2013 at 09:44 PM

So, I'm somewhat incompetent at making broth; while it always gels over nicely, it's never clear. I think the root of the problem is the fact that I use a crock pot because I don't really want to run my gas stove for 12 hours or more. Although I... (more)

best answer

4e184df9c1ed38f61febc5d6cf031921
andrew 0 · May 16, 2013 at 09:06 PM

Perfectly healthy and probably better for you. Clear broth is intentionally cleared - often with whisked egg white and crushed egg shells which remove "impurities" (for which read nutrients). I like broth / stock as it is !!!

4e184df9c1ed38f61febc5d6cf031921
2
Votes
2
Answers
3
Views
733
by 4888 · May 14, 2013 at 01:22 PM

Hi. I am always making stocks and often freeze them. But I now have loads in the fridge which is two days old. How long will it stay safe to eat in the fridge? Thanks.

13c5a9f1678d75b93f269cdcf69f14d5
rht 0 · April 30, 2013 at 01:16 PM

French cookbooks have you bring it to a boil every 3-4 days. I make mine with only meat,bones, salt, vinegar and it lasts a week or more easily in my very cold fridge (39-40 degrees). If i add onions, celery, etc, it does not keep nearly as long. (more)

032b342bc20e78d74f3954af570c6258
0
Votes
0
Answers
2
Views
1.1K
by 50 · January 24, 2013 at 12:46 PM

I'm having surgery tomorrow, and want to eat some beef stock post surgery to help healing. But I'm traveling, and don't have access to my normal bones. I also left my collagen powder at home. I bought some gluten free grocery store beef stock. Is... (more)

best answer

00cd3b6f51530a6832fcda1712edbec3
jake3_14 0 · January 24, 2013 at 12:08 AM

If the store-bought stock is a thin liquid at refrigerator temperature, the collagen-forming compounds have been removed.

Cdaf7199895ec3943b2b43f78693c9ef
3
Votes
3
Answers
1
Views
1.1K
by 45 · December 15, 2012 at 02:20 PM

I always use the fat that I get from making broth for cooking, but recently, I realized that fats oxidize, not only from exposure high heat, but also from extended cooking time. I noticed that when I added some left over shrimp heads and shells... (more)

32f5749fa6cf7adbeb0b0b031ba82b46
Matt_11 0 · December 15, 2012 at 02:20 PM

I really doubt you had issues with your shrimp shell stock, at least from the fats. 1 pound of shrimp has but 2 grams of fat, only 0.7 grams of PUFA. Now, you're just talking shells, there's going to be essentially zero fat in there. It's very... (more)

1da74185531d6d4c7182fb9ee417f97f
0
Votes
0
Answers
1
Views
808
by 10878 · October 29, 2012 at 09:25 PM

Poland doesn't exactly have a whole lot of fresh seafood but it has some extremely delicious smoked seafood. Lately I've been buying large whole smoked fish, but I was previously assuming that the smoking process would make stinky broth. Does... (more)

best answer

6c08e876b450e9b28964b9ec262ac1de
thyme 0 · October 29, 2012 at 09:25 PM

I've frequently used smoked fish heads to make a fish stock without smelling up my house in the least. I prefer the stock made from smoked heads for smoked fish dishes, like Cullen Skink. (more)

1e58ba5c171a122541d8b4873f604327
0
Votes
0
Answers
7
Views
2.5K
by 229 · May 17, 2012 at 01:28 PM

Here's my sob story.... bought a nice organic free range chicken, using the slow cooker, got the meat off and was making some nice thick stock with the carcass and giblets.... let it simmer for a solid 36 hours.... strained it into some tupperwear... (more)

best answer

4ccf5d9bba64e54fc95802fe8ae33c47
ulcova 0 · May 17, 2012 at 01:28 PM

There are several aspects in your story that differ completely from how I used to make chicken stock (I can't eat chicken anymore but that's a different story, I now make beef stock exclusively). First I think you are not supposed to cook chicken... (more)

32937bdb4caf053e7aa39693fadd2282
1
Votes
1
Answers
2
Views
765
by 550 · May 10, 2012 at 05:21 PM

what macronutrients compose bone broth? Assuming you take the fat out.. I figure proteins make the gelatin If they do are they even bioavailable?

F5a0ddffcf9ef5beca864050f090a790
VB 0 · May 10, 2012 at 05:21 PM

In my observation EVERY traditional culture (EVERY ONE OF THEM) has bone broth with some minor variation. I believe bone marrow and calcium from the bone, as well as gelatinous carthledge have some very very important nutrients that cannot be... (more)

A6e2b231f69366ce825476c5a6dcfff6
3
Votes
3
Answers
4
Views
766
by 1957 · June 08, 2012 at 11:52 PM

I was treated to a lobster dinner for my birthday. Much better than a cake, but it got me wondering. I've got the remains of 3 lobsters. Can I make stock out of this? I've got most of the shell and the head/body portion. Any suggestions on... (more)

7e1433afbb06c318c4d90860d493c49d
Alex 0 · June 08, 2012 at 11:52 PM

It wasn't a stock. It was a stock lobster!

32937bdb4caf053e7aa39693fadd2282
2
Votes
2
Answers
6
Views
1K
by 550 · April 10, 2013 at 09:55 PM

I heard chris masterjohn say one time that he wouldn't eat the fat from his stock that has been cooking for 10 hours. On the other hand, ive heard many people recommend saving the fat after the stock has cooled and using it as tallow. What do... (more)

C7023fb2a4aaad9af27da49332c41ac1
Mirian_1 0 · April 10, 2013 at 09:55 PM

I pressure cooked the bones for 5 hours. Is it okay to eat the fat?

3fc07ff31006b1860083f0cfe4472ae4
4
Votes
4
Answers
2
Views
429
by 562 · January 09, 2012 at 12:54 PM

I've got a veal stock on and the french recipes say to scoop off the scum on top as it cooks to get a clear, tasty, and I assume, good looking broth. Does this rid the stock of good joo joo in the marrow and other particles that might carry... (more)

24df4e0d0e7ce98963d4641fae1a60e5
Evelyn_aka_CarbSane 0 · January 09, 2012 at 12:54 PM

Good broths are always cloudy for me even passing through a fairly small mesh metal collander. The scum is another story. That tends to stick to the sides of the pot and it does strain out. It's probably got some nutrition though as it is... (more)

Fe33d1321dad116f6fedd60266d0498b
2
Votes
2
Answers
8
Views
2.3K
by 787 · September 20, 2011 at 01:28 PM

Howdy, hackers. I've been making quite a bit of chicken stock lately (using this recipe, more or less: http://crockpot365.blogspot.com/2008/01/homemade-chicken-broth-crockpot-recipe.html), and foresee myself making more in the future, since I... (more)

C2450eb7fa11b37473599caf93b461ef
staceychev 0 · September 20, 2011 at 01:28 PM

The recipe you posted is too complicated for me, especially since I'm a big believer in not seasoning stock in any way, shape, or form! (That way, you don't have to worry about the flavors of the stock contradicting the flavors of the recipe it... (more)

6869a1f2294b3a717a53645589a91d18
2
Votes
2
Answers
3
Views
728
by 1681 · October 07, 2011 at 04:22 PM

How many grams of gelatin are in 1 cup of stock made from cartilaginous sources such as pigs or chicken feet?

85026a0abe715229761956fbbee1cba0
dzone 0 · October 07, 2011 at 04:22 PM

This is a really interesting question because it is similar to know how many grams there is in a Generic Viagra dose it would be so interesting to know too because I know that there are a lo people who need it. (more)

D5cde8031564f905260ce9aa7a1f5e2c
2
Votes
2
Answers
7
Views
9.5K
by 1160 · August 26, 2013 at 01:27 AM

Having eaten several raw oysters, I find myself sitting on several large shells. Can I make stock from them? Dry and grind them down to a mineral powder? Anyone ever do anything with oyster shells besides tossing them?

best answer

04fa9f1b68df9955780494610a8e4e0e
Anjie 0 · May 10, 2011 at 01:20 AM

If you happen to live near saltwater, let them dry and put them back out. Young oysters most readily attach themselves to spent oyster shells, helping to propagate the species. We dump them out near our dock to create a little oyster reef - it... (more)

9aa2a816c61170cc0183a68be0386ba5
8
Votes
8
Answers
12
Views
8.8K
by 1714 · April 16, 2013 at 12:44 PM

I'm reading recipes across the net for how to use some marrow bones I luckily found at my meat counter this weekend. However, most recipes for soup / stock suggest skimming the fat off the broth once its done. I know it could be reserved for... (more)

best answer

B64b07d4b6cea9e5c3e1c272e6393a0d
Erica_2 0 · April 04, 2011 at 03:52 PM

Skimming stock is usually done to preserve the clarity of the soup (the same principle applies to never bringing stock to a boil and instead letting it barely simmer at a "lazy bubble"). Personally I prefer the more unctuous nature of unskimmed... (more)

F6f0f591b492969e931dbb7ac3774db2
1
Votes
1
Answers
7
Views
998
by 5 · July 16, 2011 at 04:28 PM

I avoid eating vegetable stalks. Should I be eating them? Do they have any nutritional value? For some vegetables, the stalk is the vegetable (celery for example). But what about vegetables where the stalk is not considered the main edible part,... (more)

5672b2d190891342389e764cc4056ca9
Paola 0 · December 15, 2010 at 11:47 PM

The sweet and tasty part of Chinese kales (gailan, kai-laan) are the stalks. The leaves are kind of laethery, it's better to eliminate most of them. The stalks should then be slightly cooked, so as to retain their crunch.

A727956fa3f943057c4edb08ad9e864e
8
Votes
8
Answers
5
Views
8.3K
by 4090 · June 07, 2013 at 07:49 PM

I've always heard homemade beef stock is a good source of minerals, which my diet is lacking in. I checked nutritiondata: http://www.nutritiondata.com/facts/soups-sauces-and-gravies/7213/2 And it seems like it doesn't have very much minerals at... (more)

best answer

0bc6cbb653cdc5e82400f6da920f11eb
Matt_1 0 · April 29, 2010 at 12:19 AM

Its hard to say if nutritiondata is correct as methods of home preparation can vary so much. There seems to be little real scientific data on the nutritional composition of any stocks. The belief that it is packed with good things like minerals... (more)