How do I make stocks?!
Answers:
The most flavorful and finest stocks come from animal bones which you might get from the butcher, or buy packaged as soup or neck bones!. This would mainly be beef, veal and lamb!.
It is a process, but you will never equal this in any can in the market, it makes a bunch, and keeps forever
Ready
Let's say you have a chicken that your mom wants to serve for dinner!. Let her cut the chicken into individual pieces, you keep everything she doesn't want, including the gizzards and livers!.
When everyone is done eating, get all the bones off their plates and throw them into a very large pot half full with hot water!. Then toss all the stuff you saved in the beginning and throw that in there too!. Turn the heat up to high and get the contents hot!. While that is cooking, take 3-4 large carrots, don't bother peeling, cut into 2" chunks and add to the pot!. Now a large onion, I don't care what color as long as it is not Spanish!. Take the onion and stud it with about 8 - 10 whole cloves!. This means stick the pointy ends of the cloves into the flesh of the onion!. Oh yeah, peel the onion first!. Sorry!.
Okay, now for some garlic!. We don't want to go to extreme on any one flavor because this stock may have to provide the backbone for many dishes!. Therefore, let's start with smashing and peeling 5 cloves of garlic, add to the pot!. Got any celery in the house!? Toss in the leaves and about three stalks cut in 3" chunks!. Add water if needed and if you have to cover the pot, partial cover only or the stock will cloud!.
Let this come to a boil then reduce heat to medium and let it simmer right along merrily for a while!. If you have a nut breaker, you can take some of the larger bones, like from the legs, and crack the bones several times, which allowsd the marrow inside to get out, making your stock incredibly rich!.
Okay this has been going on long enough!. Everything is pretty mushy about now!. Good!.
Now put a big colander (strainer) over another big pot and pour everything through!. The solids that remain in the strainer have to be pressed!. The best way is with the back of a big wooden spoon!. You are trying to get every drop of flavor and esence out of those poor vegetables that gave up their life for you!. Good, done with that!?
Toss the veggies in the trash!.
Now you have a big old bowl of pure, no salt added, homemade stock!. Big deal!. You have to make it practical to use!. So what you do is put the stock in the frig overnight uncovered!. The next day check and remove any fat that accumulated on top!. Now take a basting bulb, and start filling ice cube trays with the stock!. As they fill, get them in the freezer!. When they freeze, take them out of the trays and put them in plastic bags!. Each ice cube will yield about 2 tablespoons stock when needed!.
Want to make soup!. start with 6 ice cubes instead of a can of water/ Want to make killer rice, or mashed potatoes, don't cook things in water, cook them in stock! Use it to thin a roux, use it in a stew, use it to whip your eggs, use it on turkey legs!.
I'm getting a little punchy
Have a good timeWww@FoodAQ@Com
It is a process, but you will never equal this in any can in the market, it makes a bunch, and keeps forever
Ready
Let's say you have a chicken that your mom wants to serve for dinner!. Let her cut the chicken into individual pieces, you keep everything she doesn't want, including the gizzards and livers!.
When everyone is done eating, get all the bones off their plates and throw them into a very large pot half full with hot water!. Then toss all the stuff you saved in the beginning and throw that in there too!. Turn the heat up to high and get the contents hot!. While that is cooking, take 3-4 large carrots, don't bother peeling, cut into 2" chunks and add to the pot!. Now a large onion, I don't care what color as long as it is not Spanish!. Take the onion and stud it with about 8 - 10 whole cloves!. This means stick the pointy ends of the cloves into the flesh of the onion!. Oh yeah, peel the onion first!. Sorry!.
Okay, now for some garlic!. We don't want to go to extreme on any one flavor because this stock may have to provide the backbone for many dishes!. Therefore, let's start with smashing and peeling 5 cloves of garlic, add to the pot!. Got any celery in the house!? Toss in the leaves and about three stalks cut in 3" chunks!. Add water if needed and if you have to cover the pot, partial cover only or the stock will cloud!.
Let this come to a boil then reduce heat to medium and let it simmer right along merrily for a while!. If you have a nut breaker, you can take some of the larger bones, like from the legs, and crack the bones several times, which allowsd the marrow inside to get out, making your stock incredibly rich!.
Okay this has been going on long enough!. Everything is pretty mushy about now!. Good!.
Now put a big colander (strainer) over another big pot and pour everything through!. The solids that remain in the strainer have to be pressed!. The best way is with the back of a big wooden spoon!. You are trying to get every drop of flavor and esence out of those poor vegetables that gave up their life for you!. Good, done with that!?
Toss the veggies in the trash!.
Now you have a big old bowl of pure, no salt added, homemade stock!. Big deal!. You have to make it practical to use!. So what you do is put the stock in the frig overnight uncovered!. The next day check and remove any fat that accumulated on top!. Now take a basting bulb, and start filling ice cube trays with the stock!. As they fill, get them in the freezer!. When they freeze, take them out of the trays and put them in plastic bags!. Each ice cube will yield about 2 tablespoons stock when needed!.
Want to make soup!. start with 6 ice cubes instead of a can of water/ Want to make killer rice, or mashed potatoes, don't cook things in water, cook them in stock! Use it to thin a roux, use it in a stew, use it to whip your eggs, use it on turkey legs!.
I'm getting a little punchy
Have a good timeWww@FoodAQ@Com
Easy!. Take the bones from the animal (chicken, beef, lamb, etc!.) and put in a large pot with carrots, onion, celery and two bay leaves, cover with water and boil for 20-30mins!. Take out the veggies, bone and bay leaves and store in the fridge or freeze!. P!.S!. You might want to skim the fat off the stock when you remover the veggies, just let it sit for 10 mins then use a spoon to get the fat off the top!.Www@FoodAQ@Com
The last one, chicken stock, is not complete, my answer is to long, but you can go to the source and view it there!.
Making Beef Stock
By: Allrecipes Staff
A great base for many soups, sauces, stews, and other savory dishes!.
Beef stock is not the easiest stock to make at home, but it is a wonderful ingredient to have in the house!. Making fresh beef stock requires about eight hours of simmering time to achieve its full potential of flavor!.
1!. You will need 1 tomato or 3 ounces tomato paste, 1 large carrot, 2 celery stalks, 2 medium onions, 15 black peppercorns, and 1 bay leaf!. There are a fairly wide variety of the kinds of beef you can use!. You can use beef bones and beef trimming without the fat!. Beef trimming is not required, but if on hand really lends a lot of flavor to the stock!. You can also purchase beef labeled, “stew meat” to enhance the stock's flavor!. We used 6 pounds of bones, and 2 pounds stew meat!.
2!. Preheat the oven to 400 degrees F (200 degrees C), place the bones (not the trim) onto a sheet pan, and put the pan into the oven!. Do not heat the oven any higher than 400 degrees F (200 degrees C) or the bones' surface might burn, lending the stock an unpleasant, bitter flavor!.
3!. While the bones are in the oven, coarsely cut up the carrots, celery, and onion!. This combination of ingredients is known as mirepoix!. also coarsely cut up the tomato (if you are using one)!. Keep all of the vegetables separate, as the water content and cooking time differs for each of them!.
4!. Once all of the ingredients have been prepared for use, place a large stockpot on the stove and turn the heat to high!. Once the pot is hot, add 1 tablespoon of light olive or vegetable oil!. This pot will be used first to caramelize the vegetables!. Caramelizing of both the bones and the vegetables will ultimately create a far more complex and robust stock!. Without caramelization, the stock will take on a very murky look and muddy taste!.
5!. Now that there is a small amount of fat in the pot, and it has been preheated, add the onions!.
6!. Stir the onions constantly!. You can also add the carrots at this time!. Onions are easier to caramelize than carrots, as the onions will wilt and touch the bottom of the pan on all sides, while the carrots cannot!.
7!. Once caramelization has begun, add the tomato product!. If you use a paste, you will not need to cook the mixture as long as if you use fresh tomatoes!.
8!. Once the vegetables have achieved a fairly dark caramelization, add the celery!. Celery does not tend to caramelize well, as it has high water content!.
9!. At this point, the bones should have taken on a nice roasted look!. Again, look to verify you have not burned the bones!. If they have burned slightly, try to pick any burnt spots off; or where the bones are too burned, throw the bones away!.
10!. If you have any trim to add to your stock, add it to the sheet tray with the bones now!.
11!. Once the bones and trim have turned a nice roasted brown, add them to the caramelized vegetables!. Cover the bones and vegetables with water!.
12!. It is now time to add spices !. We used bay leaf and black peppercorns!. Many people also add herb stems from parsley and thyme!.
13!. The sheet tray now contains particles from the bones and trim that have leeched out and stuck to the pan!. These crystallized drippings are known as fond!. The fond contains a lot of concentrated flavor and should not be thrown away!. Place this tray on top of a burner and add a small amount of water, just enough to cover the bottom of the pan!. This act is known as deglazing!.
14!. Scrape the bottom of the pan to remove the bits of fond!. The liquid combined with the heat from the stove will cause the fond to quickly hydrate and blend with the water!.
15!. Once all or most of the fond has been removed from the pan, add the fond to the stockpot!. At this point, the stock might have come to a boil!. You do not want the stock to boil!. Once it has heated up, turn the heat down to a low heat, and let it simmer!.
16!. After a while, the fat and impurities from the bones and meat trimming will begin to float to the top!. Skim this fat off the top, being careful not to capture too much of the stock in the ladle!. Repeat this step over and over again as new layers of fat form on the top!. The fat and impurities are what make a stock cloudy!. Even as it simmers, it is possible for the stock to churn the fat back into the body of the stock, creating a muddy flavor and cloudy stock!. Skim and discard the fat!.
17!. After about eight hours of skimming and simmering, strain the stock!. Often small meat and bones particles can form in the stock!.
18!. It is wise to also strain the stock through a cheesecloth after the first straining just to make certain the stock is clean and free of debris!.
19!. When the beef stock is done it should be dark brown in color!. It should also have a pleasant flavor and not be bitter!. If it is bitter, it has been burned at some point in the preparation process!.
20!. At this point, you can also reduce this stock to create what is known as demi-glace, a very thick and gelatinous reduction!. One good reason for reducing stock is to increase strength in flavor for thicker and more flavorful recipes!. You will wind up with less liquid when reducing, but this can be a good thing as it will essentially become beef stock concentrate!. Often people will freeze their reduced stock into ice cube trays and then add one cube at a time to some water, reconstituting the amount to the original strength in consistency, viscosity, and flavor!. This is a great way to make all that time and hard work last!.
======================================!.!.!.
Making Vegetable Stock
By: Allrecipes Staff
A good vegetable stock is useful in a huge variety of dishes!.
Vegetable stock is not only an excellent substitute for chicken stock, but is ideal used in all vegetarian fare!. To make 4 cups of vegetable stock we used 2 large onions, 2 medium carrots, 3 stalks of celery, 1 whole bulb of garlic, 10 peppercorns, and a bay leaf!.
1!. In order for the stock to take on all of the flavors of the vegetables in it, it will need to simmer for a full hour!. Because of the long simmering time, it is in the stock's best interest the vegetables be chopped into large chunks rather than small dice!. Cut a peeled and halved onion into large chunks!.
2!. Celery leaves, especially those on the outside of the bunch, are extremely bitter and should not be added to the stock!. Remove and discard these leaves from the celery stalks!.
3!. Slice the celery into large pieces!.
4!. Peel and chop the carrots into large pieces!. If you would like to preserve more of the carrot's natural nutrients, do not peel it as the nutrients are in the carrot's skin!. Instead, scrub the carrot under cold running water, then chop the carrot into large pieces!.
5!. Break up the whole bulb of garlic into individual cloves!. Peel the garlic using the method outlined in the Peeling Garlic step-by-step!. There is no need to chop the garlic!. A full bulb of garlic is used because garlic is the base flavor in vegetable stock!.
Peeling Garlic
6!. Once all of your ingredients have been prepared, combine them in a stockpot large enough to contain all of the ingredients (including enough water to cover all of the vegetables)!.
7!. Add aromatics to the vegetable medley!. We used peppercorns and a bay leaf!. Often people also add herbs or scraps leftover from other dishes!. Potato scraps can be added as the starch will help thicken the stock a little!. Other common additions are stems from herbs like parsley, thyme, or rosemary!. If you are planning on using this stock in an Asian recipe, adding fresh, peeled ginger would be appropriate!.
8!. Pour water into the stockpot!. The vegetables should be immersed in water!.
9!. Turn the stove to a high temperature, and bring the stock to a quick simmer!. Once the water has begun to boil, turn the stove down to low!. Allow the vegetables to simmer for an hour!. Any longer than an hour and the vegetables will begin to turn mushy and begin to lose all their flavorful vibrance, lending a wilted taste to the stock!.
10!. Strain your stock while the stock is at its peak (about an hour after it was placed on the stove)!. Strain your stock through a fine mesh straining device!. Cheesecloth placed in a colander would also work well!.
11!. The stock should be light in color, sweet, and translucent!. If you want a darker colored stock, caramelize the onions and carrots (see the Caramelizing Onions step-by-step) before placing them in the stockpot!. Alternately, roast the vegetables until caramelized, then add them to the stockpot!. Another interesting trick to making a delicious and thick vegetable stock is to use potato water that was strained from mashed potatoes in addition to (or instead of) water!.
======================================!.!.!.
Making Chicken Stock
By: Allrecipes Staff
A step-by-step tutorial for making a staple in any non-vegetarian kitchen!.
Chicken stock is used as the base for many soups and sauces, as well as adding flavor and richness to rice dishes, stews, and pastas!.
1!. To make basic chicken stock, you will need bones from two chickens, water, 1 medium onion, 1 medium carrot, 2 stalks celery, 15 coarsely ground black peppercorns, and 1/2 of a bay leaf!.
2!. Remove as much fat from the chicken bones as possible!. Do this by slicing off the chicken fat with a standard, sharp kitchen knife!. You will not be able to remove every ounce of fat from the bones!. Do not worry; you will skim much of the remaining fat off of the stock before you are finished!.
3!.4!.5!.6!.7!.8!.9!.10!.11!.12!.Www@FoodAQ@Com
Making Beef Stock
By: Allrecipes Staff
A great base for many soups, sauces, stews, and other savory dishes!.
Beef stock is not the easiest stock to make at home, but it is a wonderful ingredient to have in the house!. Making fresh beef stock requires about eight hours of simmering time to achieve its full potential of flavor!.
1!. You will need 1 tomato or 3 ounces tomato paste, 1 large carrot, 2 celery stalks, 2 medium onions, 15 black peppercorns, and 1 bay leaf!. There are a fairly wide variety of the kinds of beef you can use!. You can use beef bones and beef trimming without the fat!. Beef trimming is not required, but if on hand really lends a lot of flavor to the stock!. You can also purchase beef labeled, “stew meat” to enhance the stock's flavor!. We used 6 pounds of bones, and 2 pounds stew meat!.
2!. Preheat the oven to 400 degrees F (200 degrees C), place the bones (not the trim) onto a sheet pan, and put the pan into the oven!. Do not heat the oven any higher than 400 degrees F (200 degrees C) or the bones' surface might burn, lending the stock an unpleasant, bitter flavor!.
3!. While the bones are in the oven, coarsely cut up the carrots, celery, and onion!. This combination of ingredients is known as mirepoix!. also coarsely cut up the tomato (if you are using one)!. Keep all of the vegetables separate, as the water content and cooking time differs for each of them!.
4!. Once all of the ingredients have been prepared for use, place a large stockpot on the stove and turn the heat to high!. Once the pot is hot, add 1 tablespoon of light olive or vegetable oil!. This pot will be used first to caramelize the vegetables!. Caramelizing of both the bones and the vegetables will ultimately create a far more complex and robust stock!. Without caramelization, the stock will take on a very murky look and muddy taste!.
5!. Now that there is a small amount of fat in the pot, and it has been preheated, add the onions!.
6!. Stir the onions constantly!. You can also add the carrots at this time!. Onions are easier to caramelize than carrots, as the onions will wilt and touch the bottom of the pan on all sides, while the carrots cannot!.
7!. Once caramelization has begun, add the tomato product!. If you use a paste, you will not need to cook the mixture as long as if you use fresh tomatoes!.
8!. Once the vegetables have achieved a fairly dark caramelization, add the celery!. Celery does not tend to caramelize well, as it has high water content!.
9!. At this point, the bones should have taken on a nice roasted look!. Again, look to verify you have not burned the bones!. If they have burned slightly, try to pick any burnt spots off; or where the bones are too burned, throw the bones away!.
10!. If you have any trim to add to your stock, add it to the sheet tray with the bones now!.
11!. Once the bones and trim have turned a nice roasted brown, add them to the caramelized vegetables!. Cover the bones and vegetables with water!.
12!. It is now time to add spices !. We used bay leaf and black peppercorns!. Many people also add herb stems from parsley and thyme!.
13!. The sheet tray now contains particles from the bones and trim that have leeched out and stuck to the pan!. These crystallized drippings are known as fond!. The fond contains a lot of concentrated flavor and should not be thrown away!. Place this tray on top of a burner and add a small amount of water, just enough to cover the bottom of the pan!. This act is known as deglazing!.
14!. Scrape the bottom of the pan to remove the bits of fond!. The liquid combined with the heat from the stove will cause the fond to quickly hydrate and blend with the water!.
15!. Once all or most of the fond has been removed from the pan, add the fond to the stockpot!. At this point, the stock might have come to a boil!. You do not want the stock to boil!. Once it has heated up, turn the heat down to a low heat, and let it simmer!.
16!. After a while, the fat and impurities from the bones and meat trimming will begin to float to the top!. Skim this fat off the top, being careful not to capture too much of the stock in the ladle!. Repeat this step over and over again as new layers of fat form on the top!. The fat and impurities are what make a stock cloudy!. Even as it simmers, it is possible for the stock to churn the fat back into the body of the stock, creating a muddy flavor and cloudy stock!. Skim and discard the fat!.
17!. After about eight hours of skimming and simmering, strain the stock!. Often small meat and bones particles can form in the stock!.
18!. It is wise to also strain the stock through a cheesecloth after the first straining just to make certain the stock is clean and free of debris!.
19!. When the beef stock is done it should be dark brown in color!. It should also have a pleasant flavor and not be bitter!. If it is bitter, it has been burned at some point in the preparation process!.
20!. At this point, you can also reduce this stock to create what is known as demi-glace, a very thick and gelatinous reduction!. One good reason for reducing stock is to increase strength in flavor for thicker and more flavorful recipes!. You will wind up with less liquid when reducing, but this can be a good thing as it will essentially become beef stock concentrate!. Often people will freeze their reduced stock into ice cube trays and then add one cube at a time to some water, reconstituting the amount to the original strength in consistency, viscosity, and flavor!. This is a great way to make all that time and hard work last!.
======================================!.!.!.
Making Vegetable Stock
By: Allrecipes Staff
A good vegetable stock is useful in a huge variety of dishes!.
Vegetable stock is not only an excellent substitute for chicken stock, but is ideal used in all vegetarian fare!. To make 4 cups of vegetable stock we used 2 large onions, 2 medium carrots, 3 stalks of celery, 1 whole bulb of garlic, 10 peppercorns, and a bay leaf!.
1!. In order for the stock to take on all of the flavors of the vegetables in it, it will need to simmer for a full hour!. Because of the long simmering time, it is in the stock's best interest the vegetables be chopped into large chunks rather than small dice!. Cut a peeled and halved onion into large chunks!.
2!. Celery leaves, especially those on the outside of the bunch, are extremely bitter and should not be added to the stock!. Remove and discard these leaves from the celery stalks!.
3!. Slice the celery into large pieces!.
4!. Peel and chop the carrots into large pieces!. If you would like to preserve more of the carrot's natural nutrients, do not peel it as the nutrients are in the carrot's skin!. Instead, scrub the carrot under cold running water, then chop the carrot into large pieces!.
5!. Break up the whole bulb of garlic into individual cloves!. Peel the garlic using the method outlined in the Peeling Garlic step-by-step!. There is no need to chop the garlic!. A full bulb of garlic is used because garlic is the base flavor in vegetable stock!.
Peeling Garlic
6!. Once all of your ingredients have been prepared, combine them in a stockpot large enough to contain all of the ingredients (including enough water to cover all of the vegetables)!.
7!. Add aromatics to the vegetable medley!. We used peppercorns and a bay leaf!. Often people also add herbs or scraps leftover from other dishes!. Potato scraps can be added as the starch will help thicken the stock a little!. Other common additions are stems from herbs like parsley, thyme, or rosemary!. If you are planning on using this stock in an Asian recipe, adding fresh, peeled ginger would be appropriate!.
8!. Pour water into the stockpot!. The vegetables should be immersed in water!.
9!. Turn the stove to a high temperature, and bring the stock to a quick simmer!. Once the water has begun to boil, turn the stove down to low!. Allow the vegetables to simmer for an hour!. Any longer than an hour and the vegetables will begin to turn mushy and begin to lose all their flavorful vibrance, lending a wilted taste to the stock!.
10!. Strain your stock while the stock is at its peak (about an hour after it was placed on the stove)!. Strain your stock through a fine mesh straining device!. Cheesecloth placed in a colander would also work well!.
11!. The stock should be light in color, sweet, and translucent!. If you want a darker colored stock, caramelize the onions and carrots (see the Caramelizing Onions step-by-step) before placing them in the stockpot!. Alternately, roast the vegetables until caramelized, then add them to the stockpot!. Another interesting trick to making a delicious and thick vegetable stock is to use potato water that was strained from mashed potatoes in addition to (or instead of) water!.
======================================!.!.!.
Making Chicken Stock
By: Allrecipes Staff
A step-by-step tutorial for making a staple in any non-vegetarian kitchen!.
Chicken stock is used as the base for many soups and sauces, as well as adding flavor and richness to rice dishes, stews, and pastas!.
1!. To make basic chicken stock, you will need bones from two chickens, water, 1 medium onion, 1 medium carrot, 2 stalks celery, 15 coarsely ground black peppercorns, and 1/2 of a bay leaf!.
2!. Remove as much fat from the chicken bones as possible!. Do this by slicing off the chicken fat with a standard, sharp kitchen knife!. You will not be able to remove every ounce of fat from the bones!. Do not worry; you will skim much of the remaining fat off of the stock before you are finished!.
3!.4!.5!.6!.7!.8!.9!.10!.11!.12!.Www@FoodAQ@Com
Go to foodnetwork!.com and under Ina Garten, Barefoot contessa, search for chicken stock!. There is a ton of things she puts in hers but it comes out super good!. well worth it!Www@FoodAQ@Com