or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Isn't all just chicken soup anyway?
New Posts  All Forums:Forum Nav:

Isn't all just chicken soup anyway? - Page 2

post #31 of 42
Thread Starter 

Far be it for me to revive a dead thread, but I just read something I have never heard of before.  Chefs please explain: Because stocks are very prone to bacteria development, they should be boiled for 2 minutes prior to use.  Really?  Also, as a throw away, should I or do any of you blanch or boil the bones for a minute or so before emptying out the old water and starting anew?  Thanks. Oscar

post #32 of 42

Congee is usually savory. I like it whereas I don't like Cream of wheat, oatmeal and that sort of thing.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #33 of 42

The following is my opinion only.

 

If there is any risk that the stock has been held in violation of the temperature guidelines or stored for excessive time, then boiling MAY kill any bacterial contamination but I do not believe it will reduce or eliminate any toxins prooduced by the bacterial contamination.

 

With regards to blanching bones used for stock preparation, there are those that advocate this process to eliminate some of the proteins that may lead to cloudy stock. Others differ.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #34 of 42
Thread Starter 

Thanks Pete. 

post #35 of 42
Quote:
Originally Posted by heymroscar View Post
 

...  Also, as a throw away, should I or do any of you blanch or boil the bones for a minute or so before emptying out the old water and starting anew? 

I never use bones alone to make a chicken stock, it's always a whole bird, the older bird, the better.

A long time ago, I saw a fantastic chef start a stock with really hard-boil the chicken for a few minutes until a thick layer of foam floats on top, then empty the pot, brush the pot clean, holding the bird under running tap water and wash off what was now stuck to the bird; incredible how the bird changes color from the dirt that comes off... He explained that this process eliminates most impurities drastically and the chance of brewing a bitter stock is reduced to none. Also, the stock is much more clear since the impurities are removed. He does the same using beef and when cooking beans!

 

Since then I do the same. It's a little extra work but well worth it. Skimming is the alternative, but there will always remain impurities.

When scrubbing the pot, you will notice how tenacious the dirt clings to the sides of the pot!


Edited by ChrisBelgium - 11/19/13 at 4:58am
post #36 of 42

I don't know if this is off topic, but if i'm making chicken broth for my family use, why would i want to ELIMINATE protein.  Ok, it won't be clear, but won't it have 1. more flavor, and 2. more nutrients?

 

does it TASTE better if it's not cloudy and doesn't have this "dirt"?  isn't the "dirt" protein, and why would we eliminate the protein from a food?  except for aesthetic reasons.

 

thanks

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
post #37 of 42

It's also impurities like remains of blood and what not! Those things will make a stock go bitter.

Give it a try, you will see that the taste is just right. 

post #38 of 42

Chris, I don't believe i've ever had bitter stock.  Have you really tasted it to be bitter if all the blood etc is in it?  chicken is never bitter, don't see why the stock would be.  

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
post #39 of 42
Thread Starter 

Chefs:  I've always made broth cold chicken stock and a full bird.  No Mirepoix.  I like the clean flavor and I mainly use it to enhance soups and rice dishes.  Would a Mirepoix muddle the base or improve it?  Just asken. 

post #40 of 42

My opinion is that it would improve it. But then my taste is influenced by traditional technique and practice. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #41 of 42

I don't know if improve is the word I would use, but it would not be as one note.

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #42 of 42
Quote:
Originally Posted by siduri View Post
 

Chris, I don't believe i've ever had bitter stock.  Have you really tasted it to be bitter if all the blood etc is in it?  chicken is never bitter, don't see why the stock would be.  

 

It's been a long time since I did not use my method of shortly boiling first, but I do remember that I was very charmed by the improved taste the first time I tried it.

Chicken will indeed never turn bitter, but the impurities in a stock still can.

 

@oskar; I'm not a chef, but a stock without a mirepoix is not something I would do. Of course it adds to the end result.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Isn't all just chicken soup anyway?