How can I actually make a good soup/general use stock? I feel like I've tried a whole bunch of different recipes and none have ever been better than Swanson's from a box. Seriously I've made it 15+ different times, both chicken and veal. I'm pretty handy in the kitchen and can do most everything else, but not this, help me! [more inside]
posted by Carillon
on Mar 14, 2014 -
Settle an argument about making stock for cooking. One half says that you should save every odd and end from vegetables and keep them in a big ziploc bag in the freezer for when you make stock so it can get the most varied amount of flavor possible and "recycle" kitchen waste. Other half says that since we're not making vegetable stock and only ever make stock with left over bones you should just keep to the basic recipie ( carrots, onion, celery, etc) and not introduce all these unknown cauliflower ends and parsnip bits and it's a false economy anyway. Who is right? Is anyone right? Are they both right?
posted by The Whelk
on Jan 25, 2014 -
Call me a cheater vegetarian. I love vegetables and grains, and I love the juice and rendered fat from meat. The meat flesh, eh, I can live without. Most of the meat flesh I cook I feed to my cats and crows. Got recipes? Got tips for extraction of meat flavors knowing that the meat may be discarded?
posted by maggieb
on Aug 17, 2013 -
Do you have any recipes for soup that don't require broth or stock? [more inside]
posted by Ery
on Dec 26, 2012 -
I have a crock pot full of grass fed beef marrow bones and vegetables that have been cooking on low for the past 30 hours or so. I'm about to strain the broth from the solids. The solids will include the bones themselves, chunks of marrow, and bits of assorted vegetables. Any things to do with the solids besides toss them out? Is there still any nutritional value in them or has it all been leached out into the broth? As for the broth, I'll refrigerate it and skim off any fat that solidifies on top. Uses for the fat?
posted by ms_rasclark
on Oct 28, 2012 -
I purchased a rotisserie roasted pork knuckle at the Farmer's Market yesterday. I unfortunately neglected to pay attention to the prep instructions on the scribbled note at the stand. When I got home, I got out the slow cooker and started throwing stuff in...the meat and knuckle bone, a ham hock that I had stored in the freezer, a bunch of shredded carrots, cabbage, a cut up onion, 2 cut up apples, some seasoning, and a beer poured over the whole thing. I left it slow cooking for about 8 hours, then on warm overnight. When I got up this morning, the slow cooker was off and it was room temperature. Two questions: 1. is it safe to eat? 2. It doesn't really seem edible in it's current state. There's not a lot of liquid but what there is is mostly fat. It smells good but looks like a mushy mess. Is it salvageable for any purpose? Can I do something else to it to make it a broth base? Bonus question: I pulled the crispy skin off and stuck it in the refrigerator separately. Suggestions on what to do with that?
posted by ms_rasclark
on Sep 16, 2012 -
What should I do with this small amount of extremely tasty chicken stock? [more inside]
posted by Mizu
on Jun 18, 2012 -
Hit me with some kickass broth recipes for a family member recovering from bariatric surgery. [more inside]
posted by pajamazon
on Dec 5, 2011 -
Best Use For Lots of Leftover, Meaty Risotto? I accidentally made more like Risotto for 4 rather than two, and one person hardly ate as Risotto is very filling. What are the best uses for lots of Risotto besides sitting in my fridge laughing at me.? What other meals can I use it in or as a part of? [more inside]
posted by The Whelk
on Nov 3, 2011 -
Girlfriend diagnosed with diverticulitis two days ago, admitted into hospital for IV antibiotics, hopefully being released this afternoon.
Still awaiting discharge instructions, but anticipating she'll be on a low-residue, liquid only diet for a week.
Looking for ideas/recipes on soups/juice/smoothies to prepare for her so it's not the same old chicken broth and orange juice every day.
She may be advised to limit dairy intake (milk/yogurt) to under 2 cups a day.
posted by de void
on May 7, 2010 -
How do I tell whether beef or chicken stock/broth, that has been refrigerated
, has gone yucky? [more inside]
posted by leahwrenn
on Jan 6, 2009 -