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.
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)
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'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)
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 !!!
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)
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)
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)
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'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)
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 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)
Totally depends on how long you cook it, how much was in each individual foot, etc. There really isn't a good way to standardize the measurements like processed food. Better to just have your broth every day and just trust your food.