Related Forum Threads
- Homemade Ramen Last post on 8/3/08 at 5:23am in Food & Cooking
- Chilled Cucumber-Avocado Soup Last post on 3/27/14 at 1:49pm in Recipes
- Cooking Chickens on a fire Last post on 10/9/14 at 11:54am in Food & Cooking
- Question on Oven-baked Chicken Wings Last post on 3/18/14 at 10:04am in Food & Cooking
- December Challenge: Cinnamon Last post on 1/11/14 at 8:08am in Food & Cooking
How To Roast The Perfect Chicken
Last edited: 1/7/12
- How To Cut Up A Whole ChickenLast edited: 2/28/10
- Cold SoupsLast edited: 2/16/10
- Chilled SoupsLast edited: 2/16/10
- Soup PreparationLast edited: 2/16/10
I have been a student of this school. I paid the training package more expensive. I have only sold smoke, words and stories. Choose another school. Here the chefs are good, but the lessons are...
For many years I viewed a toaster oven as mostly a device that could toast bread or burn most anything else. To be fair, it had purposes like melting cheese on a sandwich, and, and.. well that's...
All in all a great thermometer, has the ability to be re calibrated, fast and reliable. The only down side is the tip but it's a double edged sword! It starts from a smaller thinner tip to to a...
The handle on this knife is very comfortable. Very balanced weight gives a natural feeling when using. The blade on this knife is a dream to work with, holds an edge for a long period of time and...
This thermometer is great. Very easy to use and clean, and a huge help when cooking something larger like a tenderloin or turkey
Soup Stockpost #1 of 103/4/10 at 9:19amThread StarterHow do you get the chicken stock to not look like dishwater? I have made chicken stock quite a few times and it tastes good but never looks good.Stock from turkey bones are the worse for me it looks really bad,makes good soup mind you but it never looks as good as stock or broth you see on the Food Network.I thought I was doing it correctly;start with cold water,add bones,celery,onions,carrots,salt,pepper,thyme,bay leaf,savory.Bring to a boil,and cook about 1-1/2 hours to 2 hours.Strain and make soup.What am I doing wrong?Any help would be appreciated!post #2 of 103/4/10 at 9:22ampost #3 of 103/4/10 at 10:51amIf you like more colour, try roasting the bones in the oven first until they brown up some. It'll transfer the colour and make for a richer stock. I tend to throw some onions and carrots in for the roasting as well.
I believe MaryB is also correct about the boiling. I am perhaps lazy, but I'll roast the bones, add water to the roaster pan along with the other ingredients, and leave it in the oven to simmer overnight. I make a lot (read: A LOT) of stocks, and this method works for me the most consistantly.
There are several great existing threads on making stock. If you do a search for them I'm sure you'll find some awesome suggestions, guidelines, and ideas. I didpost #4 of 103/4/10 at 10:58amAs Mary said, bring the water to a simmer, never boil. Second, add the vegetables towards the end of the process. It doesn't take as much time for the vegetables to give up their flavor as it does for the bones/meat. Cook vegetables too long and some will start to disintegrate and add some degree of cloudiness to the stock. Finally, be sure that the bones have not been broken or cut as that will leach blood and other debris into the liquid. And, of course, watch the stock carefully, certainly in the early stages, and carefully and thoroughly skim off any impurities. Be sure your vegetables are clean as well. Peel and rinse vegetables whenever applicable, such as with carrots. Finally, for an added nicety, quickly blanch and rinse the bones and meat before adding them to the cold water in the stock pot. If you blanch in the same pot that you'll be making the stock, clean and rinse the pot before adding the fresh water.SchmoozerSchmoozerpost #5 of 103/4/10 at 1:29pmpost #6 of 103/4/10 at 3:25pmpost #7 of 103/4/10 at 4:00pm
Here is one I learne from one of my chinese chef associates .Amazing try it
2 cups water
1 1/2 teaspoons Monosodium Glutimate
About 1 to 2 teaspoons salt to taste
few drops yellow food color
1 onion skin
some green onion and spinach for garnish
Boil water add salt, msg,color and onion skin let sit 43 or 4 minutes top with shredded spoinach and scallion. If you want you can add beaten egg thru colander for egg drop.
CHICKEN SOUP ???????????? MAYBECHEFEDCHEFEDpost #8 of 103/4/10 at 4:26pmWe just had a similar discussion in my 'Clearly better tasting' thread.
As others have said, try NOT to boil the stock. Think more of steeping than stewing. And I usually let the bones go for an hour or two before putting the veggies in. As Schmoozer said, veggies don't take that long to get all used up, maybe an hour.
A good, homemade stock is always nice to have on hand. I usually have some sort of stock in the freezer and fridge. I will confess, however, that I have been suffering from a cold and the other day I did buy a canned beef broth instead of making my own. Oh well.
mjb.Food nourishes my body. Cooking nourishes my soul.Food nourishes my body. Cooking nourishes my soul.post #9 of 103/4/10 at 6:28pmYeah i argree . I heard that some of the cook told that overcook vegetable deteriorates the flavor , adding the vegetables one hour before the stock is done cooking.will need to roast the vegetables separately while the stock is simmering and then add them during the last hour of cooking.post #10 of 103/8/10 at 7:49amThread Starter
- Soup Stock
- How To Cut Up A Whole Chicken
- › I met a guy named Jim. Revisited. 4 minutes ago
- › So... what are you growing this year? 27 minutes ago
- › What's the best way to tenderize pork butt before cooking? 41 minutes ago
- › Greetings fellow posters 55 minutes ago
- › January 2015 Challenge, Slow Cooking 1 hour, 10 minutes ago
- › What did you have for dinner? 1 hour, 11 minutes ago
- › Knife Rolls and Knife Cases 1 hour, 15 minutes ago
- › NAFEM 2015 1 hour, 49 minutes ago
- › Cinder toffee advice 2 hours, 20 minutes ago
- › Re: Mac Chef Series HB-85 2 hours, 37 minutes ago
- › Italian Chef Academy - Rome by Fraccount
- › Oster TSSTTVMNDG Digital Large Capacity Toaster Oven,... by eastshores
- › Comark PDQ400 Slim Pocket Digital Thermometer by EverydayGourmet
- › Wusthof Classic Ikon 8-Inch Hollow Ground Cooks Knife, Black by SicariiX
- › Splash-Proof Super-Fast Thermapen (Gray) Instant Read Thermometer,... by Mahee Ferlini
- › Espressione CA4865 Supremma Super Automatic Coffee/Beverage System;... by Frustro
- › Monday Morning Cooking Club: The Food, the Stories, the Sisterhood by Cami
- › Kyocera Kyotop Damascus Pakka Handle 6.0 Inch Chef Knife by Mahee Ferlini
- › Wusthof Classic Ikon 3-1/2-Inch Peeling Knife, Black by 4Barry
- › Betty Crocker The Big Book of Cookies (Betty Crocker Big Book) by Cami
- › Perfect Choux Pastry
- › The Secret to a Sexy Fettuccine Alfredo
- › Milanese Creamy Pesto
- › Steak Cooking 101 (home/indoor) by a Pro
- › Chef shortcuts for holiday goodies
- › Forgotten Christmas Candy - Divinity and...
- › Der Kuchen
- › Keeping Great Employees
- › The Truth About Leftovers!
- › Packing in Festive Feasting (How To Make...