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

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

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

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

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? [more inside]
posted by jedrek on Oct 14, 2008 - 7 answers

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. [more inside]
posted by rossination on Sep 6, 2007 - 22 answers

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