stock

So, how do like yours and if clear then what methodology to achieve that? Mine are invariably always cloudy since when I make my stock I'll pressure cook the carcass and everything that isn't meat for typically 50 minutes. This is using chicken. I'll let it go overnight in the frig to get the...

A lot of us make our own stocks. In fact, it's such a commonplace thing that I don't see many stock recipes posted. I did find two excellent ones, however: Recipe - Beef Stock and Consommé Recipe - Seafood Stock I decided to start this thread because, after years of making stocks, I'm starting...

Beef Stock and Consommé 2.5-3.5 l/10.6-12.7 cups of finished stock/consommé (consommé is reduced and clarified) | Preparation and skimming 1-2 hours, cooking 6-8 hours, cooling overnight Ingredients / Beef Stock ✧ 2 kg (4.4 lb) mixed meat, bones and/or entrails (I had beef entrecôte/loin...

Seafood stock is a commonly used ingredient in various seafood dishes. It's always better to make your own whenever you can! But why is it that most recipes online for making one's own seafood stock have vegetables in them? I did a Google search and found recipes with onion, celery, carrot...

Hi I'm looking for gravy advice! I got beef bones (hip joint) from my butcher. Roasted in the oven and it's currently in my slow cooker along with celery, onion, garlic, leek and bay leaves with water to make a beef stock. (I forgot carrots and didn't have time to go and get them so had to leave...

Ingredients 5 small potatoes 1 tblsp olive oil 1 lt stock 10 gm butter 1 tsp dried sage 1 tsp pureed garlic seasoning Method Peel and trim the potatoes into a column or barrel shape. Heat the olive oil in a large sauce pan and brown both ends of the potatoes. Add the stock, butter...

I didn’t realize how wonderful it is to make your own stock. Besides adding a fantastic depth of flavor to whatever you use it for, stocks are easy to make and significantly cheaper than anything you can buy from the supermarket. All it will cost you is the price of a carrot, a piece of celery...

I'm curious. Usually most of my recipe books tell you what volume of stock is required for a recipe. But I've a new book that is written by an American in Australia and they tell me what volume if water they want and separately how many stock cubes are required for the recipe. Now I've never...

25g butter 1 onion tbsp. flour seasoning 4 pork chops 120ml sherry 175ml chicken stock 2 tbsp. Dijon mustard Use an ovenproof casserole dish. Coat the chops in seasoned flour. Fry the onions until soft then remove and keep aside. Fry the pork chops until browned Add the onions, sherry and...

I've gotten to the point where I virtually never buy stock anymore: it's so easy to make, and I find that it tastes better than anything I can buy. Plus, I can control the sodium content. My basic stock consists of onion, carrots, celery, rosemary, salt, and water. Then, strain the solids out...

This is good comfort food. I'll serve a green vege, homemade sauerkraut or red cabbage with it. Stock for German-Spiced Gravy Ingredients 1 1/2 lbs pork knuckle bones 1 celery stalk, chopped 1 large carrot, peeled and chopped 1 turnip, peeled and chopped 1 parsnip, peeled and chopped 1 medium...

After making a ramen broth generally you are left with the whole chicken (boilet meat and bones). I intend to use the chicken meat for the ramen itself - however I am wondering whether I can re-use the bones to make a chicken stock with it (with celery onion etc.) ... ? Thanks

Squeezed by the lingering vegetable crisis caused by poor harvests in Southern Europe, many UK retailers are now looking across the pond to stock up their supplies of lettuces and other greens. UK consumer demand for the leafy greens. “Typically lettuces are originating from Northern Mexico...

Just a simple question really - I was wondering who actually does keep a good quantity of chicken stock on hand ? I mean I have asked around and the answer seems to be almost no-one. Lots or recipes call for a pint or two pints of the stuff but from where ? Does anyone keep maybe four or five...

I have. I'm just wondering if anyone else has done it before. My two favorites are Beef & Chicken Stock. :wink: