Quizzes & Puzzles6 mins ago
Stock
9 Answers
Calling all cooks. Do you make your own stock or use shop bought or cubes?
If you make your own, do you make different sorts such as vegetable, chicken and beef, or just one?
How do you make it?
Do you freeze it? If you freeze it, what sort of quantity makes one portion?
If you make your own, do you make different sorts such as vegetable, chicken and beef, or just one?
How do you make it?
Do you freeze it? If you freeze it, what sort of quantity makes one portion?
Answers
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I do often use cubes especially for soups but whenever I'm making a one pot meal such as boiled guinea fowl in veg. or beef in veg. I keep the left over juices and put into the freezer and use to, say, cook cabbage in or something else.
When making stock from carcasses don't boil the bones too long or the stock tastes bitter; 45 minutes is the most but I see P.Turnbuckle cooks it longer...
When making stock from carcasses don't boil the bones too long or the stock tastes bitter; 45 minutes is the most but I see P.Turnbuckle cooks it longer...
I make veg stock. Put all your tops and tails and peelings and skins from any veg (celery leeks carrots onions etc) in large pan and boil then simmer for 2-3 hours. It will be a lovely golden colour. Strain, cool then freeze it different size containers (marg tubs yoghurt tubs etc) It makes such a difference!
I regularly make chicken stock. I use the following ingredients:
2lbs of chicken bones. Or use 2lbs of chicken wings.
1 onion finely diced
1 leek finely sliced
4oz button mushrooms finely sliced
1 medium carrot finely sliced
1 stick of celery finely sliced
1oz butter
7fl oz dry white wine
8 black peppercorns crushed
1 boquet garni ( 1 large sprig of parsley, 1 sprig of thyme, 2 bay leaves, wrapped between 2 X 3 inch stalks of celery, and tied with string)
Melt the butter in a large pan over a medium heat. Add the onion, leek, celery, carrot and mushroom and sweat for five minutes. Add the chicken and cook for five minutes. Add the wine and boil quickly to reduce by half. Pour on 5 pints of cold water and add the boquet garni and crushed pepper.
Bring to the boil then simmer gently for 2 1/2 to 3 hours. Skim the fat from the surface from time to time.
When it is cooked, strain through a sieve or chinoise and refrigerate once cooled.
It is best used at once but will keep covered in the refrigerator for 3-4 days.
2lbs of chicken bones. Or use 2lbs of chicken wings.
1 onion finely diced
1 leek finely sliced
4oz button mushrooms finely sliced
1 medium carrot finely sliced
1 stick of celery finely sliced
1oz butter
7fl oz dry white wine
8 black peppercorns crushed
1 boquet garni ( 1 large sprig of parsley, 1 sprig of thyme, 2 bay leaves, wrapped between 2 X 3 inch stalks of celery, and tied with string)
Melt the butter in a large pan over a medium heat. Add the onion, leek, celery, carrot and mushroom and sweat for five minutes. Add the chicken and cook for five minutes. Add the wine and boil quickly to reduce by half. Pour on 5 pints of cold water and add the boquet garni and crushed pepper.
Bring to the boil then simmer gently for 2 1/2 to 3 hours. Skim the fat from the surface from time to time.
When it is cooked, strain through a sieve or chinoise and refrigerate once cooled.
It is best used at once but will keep covered in the refrigerator for 3-4 days.
I do use cubes often, but when I do make a stock it is usually a veg one along the same lines as nabob has suggested.
Usually I use things like potato peelings, carrot peelings and tops. Broccoli stalks. Throw them in a pan of water. Add a bouquet garni (I use the Schwartz ones that look like a teabag if I don't have fesh herbs.) A twist of black pepper and simmer for about 2 hours. Strain it through a sieve and let it cool.
I use this as a basis for soups. It is very good tto use in most meat dishes too as it tends to take on the flavour of the meat.
Usually I use things like potato peelings, carrot peelings and tops. Broccoli stalks. Throw them in a pan of water. Add a bouquet garni (I use the Schwartz ones that look like a teabag if I don't have fesh herbs.) A twist of black pepper and simmer for about 2 hours. Strain it through a sieve and let it cool.
I use this as a basis for soups. It is very good tto use in most meat dishes too as it tends to take on the flavour of the meat.
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I freeze down chicken cacasses once we have tripped off all the meat - then when I have about 4 I stick themi the slow cooker fill it up with boiling water and then leave it foe about 5 hours. Once cool I skim off any fat and then freeze down in half pints - sometimes I put some into those bags you can make ice cubes with. The stock doesnt seem to be made bitter by the slow cookiing and it is lovely and gelatinous - makes orgeous risottos, gravey soups etc. I have never thought of making a veg stock but will now have a go - seems like a good use for all those veg trimmings. Thanks for the idea
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