Lost in the Stock
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Lost in the Stock
1–10 of 99 posts
Re: Lost in the Stock
#2> If manufacturers were truly making chicken stock “just like your grandma did,” it would be highly perishable, incredibly expensive, and shelf-unstable.
I wonder why grandma's chicken stock would not be shelf-stable using old or modern food-preservation techniques.
Re: Lost in the Stock
#3All of a sudden I have a newfound love for homemade stock. I guess I'm making some tomorrow. Recipe looks really good too!
Re: Lost in the Stock
#4> If manufacturers were truly making chicken stock “just like your grandma did,” it would be highly perishable, incredibly expensive, and shelf-unstable. I wonder why grandma's chicken stock would not be shelf-stable using old or modern food-preservation techniques.
Or just sell it as a frozen good. Even the author mentioned freezing homemade stock for later use.
Re: Lost in the Stock
#5> If manufacturers were truly making chicken stock “just like your grandma did,” it would be highly perishable, incredibly expensive, and shelf-unstable. I wonder why grandma's chicken stock would not be shelf-stable using old or modern food-preservation techniques.
It is. We can it in mason jars at home. The fat floats to the top and solidifies, so even if the seal on the (sterilised!) jar is imperfect, the fat preserves the broth by preventing microbe incursion. Also helps to make it good and salty, and concentrate it down until it just begins (while boiling hot) to be viscous. When cool, it’s thick and gloopy.
So long as everything is good and hot when you seal, you’re good.
Quite often we’ll can it with a few legs in there - they taste fabulous after a year of marinading.
You can buy it in stores in France, no problem - or duck broth, or goose, or whatever you fancy.
Re: Lost in the Stock
#6These stocks are just yeast extract water for taste with chicken residues for marketing. Yeast extract (or MSG, or e621) is the cornerstone of modern processed food. It replaces expensive processes and products aimed at improving taste with a cheap additive that attempts to approximate the traditional taste. Soups, meat products, stocks, potato chips, snacks, sauces, anything that's supposed to have an extravagant taste is generally just a bland tasting cheap scalable filler product with yeast extract for flavor.
And consumers love it. They like the 'punch' of yeast extract flavor in everything. They love the low effort, low price products.
Re: Lost in the Stock
#7With ready access to bones/carcasses (either direct from the store or from saving them when cooking) I've found making stock just-in-time via electric pressure cooker to be very convenient as the pressure cuts down the time so I don't need to make anything ahead and freeze, and it's legitimately I-can-leave-home levels of set-it-and-forget-it. The only part I haven't yet figured out is a more convenient way of straining out the bones. Currently I pour the contents into another stock pot with a pasta insert. This works, but is two additional large pieces to clean.
Re: Lost in the Stock
#8These stocks are just yeast extract water for taste with chicken residues for marketing. Yeast extract (or MSG, or e621) is the cornerstone of modern processed food. It replaces expensive processes and products aimed at improving taste with a cheap additive that attempts to approximate the traditional taste. Soups, meat products, stocks, potato chips, snacks, sauces, anything that's supposed to have an extravagant ta…
Of your last line, this sounds like an absolute win-win, right?
Re: Lost in the Stock
#9I've found a strategy that works well for home use: Freeze meat offcuts etc over time. Nuke accumulated stuff in pressure cooker every couple weeks, pour into a ice cube tray & freeze.
Especially useful for a flexitarian diet. The days where the main protein is say beans adding one of the above beef based cube helps give it a bit more complexity
Re: Lost in the Stock
#10These stocks are just yeast extract water for taste with chicken residues for marketing. Yeast extract (or MSG, or e621) is the cornerstone of modern processed food. It replaces expensive processes and products aimed at improving taste with a cheap additive that attempts to approximate the traditional taste. Soups, meat products, stocks, potato chips, snacks, sauces, anything that's supposed to have an extravagant ta…
Of your last line, this sounds like an absolute win-win, right?
Yes, if you throw away all the nutritional concerns...