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