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12 posts tagged with stock and cooking. (View popular tags)
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Help me actually achieve a good chicken stock

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 - 38 answers

Stock Oversaving?

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 - 20 answers

Stock to Soup

What's a good soup recipe to make with this yummy home-made chicken stock? [more inside]
posted by enzymatic on Dec 6, 2012 - 13 answers

Can I freeze it, thaw it, then eat it?

Can I freeze beef aspic? [more inside]
posted by Rube R. Nekker on May 9, 2012 - 6 answers

What To Do With Pea Soup Paste?

Super Concentrated Soup? So I made split pea and pesto with pork soup two nights ago and I made too much. It also sat on low for a bit too long and is now a thick green paste. What do I do with it? Is it still safe to eat? Can i do anything to it besides adding water and making more soup? How best can I use these leftovers? [more inside]
posted by The Whelk on Mar 29, 2012 - 16 answers

Bone with a juicy center?

I purchased some expensive beef bones by accident $3/lb, and was planning to make stock with them. However, after a quick roast, I saw the inner circle became something soft and edible, while the outer circle remained bone. What did I get, and should I still make stock with these?
posted by tasty on Oct 15, 2009 - 15 answers

Demi-glaced and confused

What should I make with demi-glace? [more inside]
posted by jacob on Sep 3, 2009 - 13 answers

When has good stock gone bad?

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 - 17 answers

Why should I never boil my stock?

Why should I never boil my stock? [more inside]
posted by jedrek on Oct 14, 2008 - 7 answers

Soup Stock Cube Ideas?

Now that I've got my delicious vegetable soup stock frozen into cubes, I need some suggestions on utilizing them! [more inside]
posted by Aquaman on Aug 4, 2008 - 10 answers

Help me source some high-quality bouillon cubes

Help me source some high-quality bouillon cubes. [more inside]
posted by rossination on Sep 6, 2007 - 22 answers

Where to buy bones for stock?

Cookingfilter: where do people buy bones for stock? [more inside]
posted by Finder on Feb 9, 2007 - 18 answers

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