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got14u
Chef's Apprentice Joined: 27 January 2010 Location: United States Status: Offline Points: 341 |
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Posted: 28 January 2010 at 11:17 |
Here is the basic way to make a stock
BASIC STOCK Make 1 Quart Basic Stock About 2 quarts cold water Vegetable trimmings from the recipe(s) you are serving, or I medium onion, unpeeled and quartered 1 large clove garlic, unpeeled and quartered I rib celery Bones and any excess meat (excluding livers) from meat or poultry, or shells or carcasses from seafood, used in the recipe(s) you're cooking, or For Fowl and Game Stocks: 1½ to 2 pounds backs, necks And/or bones from chickens, guinea hens, ducks, geese, rabbits, etc. For Beef or Turtle Stocks: 1½ to 2 pounds beef shank (preferred) or other beef or turtle bones For Pork Stock: 1½ to 2 pounds pork neck bones (preferred) or other pork bones For Seafood Stock: 1½ to 2 pounds rinsed shrimp heads and/or shells, or crawfish heads and/or shells, or crab shells (2½ to 3 quarts), or rinsed fish carcasses (heads and gills removed), or any combination of these. (You can also substitute oyster liquor for all or part of seafood stock called for in a recipe.) NOTE: If desired, you can first roast meat bones and vegetables at 350 deg until thoroughly browned. Then use them to make your basic stock. (When you brown the bones and vegetables, the natural sugar in both caramelizes on the surface, which gives the stock a fuller taste and adds color when it dissolves in the stock water.) Always start with cold water—enough to cover the other stock ingredients. Place all ingredients in a stock pot or a large saucepan. Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 (unless directed otherwise in a recipe), replenishing the water as needed to keep about 1 quart of liquid in the pan. The pot may be uncovered or set a lid on it askew. Strain, cool and refrigerate until ready to use. (NOTE: Remember that if you are short on time, using a stock simmered 20 to 30 minutes is far better than using just water in any recipe.) To Make a Rich Stock Strain the basic stock, then continue simmering it until evaporation reduces the liquid by half or more. For example, if your recipe calls for 1 cup of rich stock, start it with at least 2 cups of strained basic stock. (Rich stocks are needed when a sauce requires lots of taste but only a limited amount of liquid, for example, Oyster Sauce for Beef, page 246. They are also excellent for general use.) Edited by got14u - 28 January 2010 at 19:29 |
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Jerod
Life's hard, it's even harder when your stupid. |
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Making stock at home is defintely the way to go! When the lovely Mrs Rivet makes hers, I call it "a boiling". I love it when she boils the whole house smells good and I know the deliciousness that's gonna come out of it. As your recipes indicate, we always have a 2 gallon ziploc in the fridge with vegetable scraps- onion skins and ends, celery tips, carrot greens etcetera- just for these occasions.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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yep, thanks to mrs. rivet's example, i now have a bag in the fridge for saving celery, onion, carrot, garlic and most other vegetable scraps. the kids and i call it "making garbage broth," but there is nothing trashy about the taste!
we've got a quart of it sitting in the fridge right now, waiting for the next project....
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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We have a great stock pot, but we can never get it to hold a simmer! Is there a trick to it?
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Hmmmmmm...that's interesting! Are you cooking on gas or electric Melissa?
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Go ahead...play with your food!
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Gas.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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haven't cooked with gas for a long time, so i am afraid i am not too much help - the rest of you, any ideas?
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One way that always works is bring it to a nice rolling boil first. The, incrementally lower the temp and keep an eye on it. You will learn where your dial-setting is for a simmer and can always go from there. Once you learn the location for simmer, from now on everytime you bring something to a rolling boil, you can then crank it down to just-that-spot and know that it will come down to simmer and all will be okay.
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Thanks!
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kiwi
Chef's Apprentice Joined: 16 February 2010 Status: Offline Points: 402 |
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gas can be really fiddly - I kneel down so I can see the flame under the pot, and make SLOW adjustments. Wait along time between tweaks, and you'll find the sweet spot.
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kai time!
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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I agree with the rolling boil...I use gas, but if I don't take it up to a good boil first, then reduce to the desired level I sometimes have trouble maintaining the simmer. Also I keep a lid on it to get to the boil, and if you know you're going to have a long simmer, use a dutch oven, or something else heavy that retains the heat very well.
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Go ahead...play with your food!
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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My husband an I have been considering getting a Dutch oven.
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Get one....can't beat them. Keep the heat well and once seasoned are a perfect all-around kitchen tool.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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here's a nice pictorial i picked up somewhere.....
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