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Lost in the Stock

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Re: Lost in the Stock

#51

Post by wpm »

pdpi wrote: post #17
_a_a_a_ wrote: post #8

Earlier quoted context omitted.

Of your last line, this sounds like an absolute win-win, right?

You can achieve that effect with salt, msg and/or marmite (depending on what sort of flavour you're going for). Inversely, there's things you can achieve with actual stock that you can't with any of those, mostly related to the texture. If you don't know what's going on, it can be quite dispiriting to read about restaurant-style sauces, learn that one of the key ingredients is stock, and then fail to replicate the ef…

Marmite is yeast extract.

Re: Lost in the Stock

#52

Post by don-code »

fwlr wrote: post #24

Restaurants are in the sweet spot of the economy of scale when it comes to things like sauces and stocks. Households can be a bit too small; making chicken stock is practical, but not effortless. Commercial processed food corporations on the other hand are too big; they can afford to formulate a witch’s brew of Flavoring 31A, Refined Extract Concentrate, and Butylated Hydroxysorbate that 9 out of 10 focus group parti…

I'd argue that restaurants _don't_ have the manpower to do this. Restaurant margins are small as it is, and while I don't have concrete numbers to back this statement up, it feels like designating (or even hiring) someone to upcycle products like chicken bones into stock would be prohibitively expensive, in comparison to just buying prepackaged stock in bulk.

Re: Lost in the Stock

#53

Post by wpm »

skilled wrote: post #14

Eater is making an interesting choice with its cookie policy. It doesn't matter if you click Accept (the only option!) or not, it will still load the TikTok video, a platform that's well-known for its notorious tracking. "By choosing I Accept, you consent to our use of cookies and other tracking technologies." Is Eater able to make an exception for TikTok in this context? At least for the news sites that I consume, t…

I'll never understand the utility of autoplaying videos, especially ones that are barely related or more often completely unrelated (looking at you local and national news websites). Like, is this supposed to just annoy me? Is that annoyance going to make it more likely I'm going to stay on the site, which I'm blocking all the ads on anyways?

It's just absolute cancer.

Re: Lost in the Stock

#54

Post by ac29 »

madaxe_again wrote: post #5
MikeDelta wrote: post #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.

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.…

FYI, that fat layer is doing nothing to prevent microbial incursion and will turn rancid if left at room temperature not properly sealed. Proper home canning procedures should leave a good, sterile seal though (or just freeze it, which is what I do).

Re: Lost in the Stock

#55

Post by throwaway47291 »

skilled wrote: post #14

Eater is making an interesting choice with its cookie policy. It doesn't matter if you click Accept (the only option!) or not, it will still load the TikTok video, a platform that's well-known for its notorious tracking. "By choosing I Accept, you consent to our use of cookies and other tracking technologies." Is Eater able to make an exception for TikTok in this context? At least for the news sites that I consume, t…

Maybe this is controversial and not what the GDPR says but IMO, it's up to tiktok to ask.

Re: Lost in the Stock

#57

Post by ac29 »

Here's a fairly simple stock recipe I've been making for a few years.

Usually I use saved chicken frames (the leftover bits from a whole chicken after cutting off the breasts and legs), but you can also get a whole chicken and cut it up into parts if you dont have anything saved. If you do use a mix with more meat, you can save the meat after making the stock for soups or salads.

For each 1 lb of chicken meat and bones you'll need:

1 quart water

1 carrot, cut into large pieces

1 celery stalk, cut into large pieces

1 garlic clove, crushed

½ onion, quartered

Herbs such as bay leaf, thyme, peppercorn

(parsley stems are a nice addition if you have some, dont add the leaves though)

Bring meat and bones to boil then reduce to a simmer, skimming froth. When clean enough, add everything else and continue simmer 2-8 hours (4 is good).

Strain, let cool a bit, portion into 1qt/1L containers, fridge overnight, skim fat once solidified. Can freeze up to 6 months.

Re: Lost in the Stock

#58

Post by adingus »

andreareina wrote: post #30
adingus wrote: post #22

If I had to summarize what I thought of this article in one sentence I'd grab this quote: ""Raw material (chicken frames) are cooked in water to specific solids content,” the representative wrote.” The the product, the rep and the company are so disconnected from reality that they can't even call a chicken bone a "chicken bone". They call it a "chicken frame", like some strange chicken nugget defecating robot.

Because it isn't just bone, there's a lot of skin and other connective tissue that goes along for the ride. I've parted out whole chickens so I wouldn't call me disconnected from the reality of it and calling it the frame makes perfect sense to me. "Carcass" is another word that's in common use.

I guess this is just a case of me being annoyed because of my own ignorance. I wasn't aware that 'frame' was a common term, like carcass.

Re: Lost in the Stock

#59

Post by jamiek88 »

pdpi wrote: post #15
zug_zug wrote: post #13

Earlier quoted context omitted.

Yes, per the article -- the reason store-bought stock (minimum water-to-protein ratio 1:135) never reduces to a gelatin (like homemade) is that the homemade has Much higher protein content. It's hard to know what other dimensions of healthiness apply to homemade over store bought.

The reason you care about the protein is completely unrelated to nutrition, though. Rather, it's because of the flavour and mouth feel.

Can we just say texture?

This weird phrase ‘mouth feel’ that ‘foodies’ have started to use is weird and subjectively to me, gross.

No professional chef or restauranteur uses the phrase ‘mouth feel’ it’s a weird internet phrase that has caught on a bit.

Texture. Taste. Temperature.

Mouth feel, tongue feel, heat feel.

Re: Lost in the Stock

#60

Post by blovescoffee »

don-code wrote: post #52
fwlr wrote: post #24

Restaurants are in the sweet spot of the economy of scale when it comes to things like sauces and stocks. Households can be a bit too small; making chicken stock is practical, but not effortless. Commercial processed food corporations on the other hand are too big; they can afford to formulate a witch’s brew of Flavoring 31A, Refined Extract Concentrate, and Butylated Hydroxysorbate that 9 out of 10 focus group parti…

I'd argue that restaurants _don't_ have the manpower to do this. Restaurant margins are small as it is, and while I don't have concrete numbers to back this statement up, it feels like designating (or even hiring) someone to upcycle products like chicken bones into stock would be prohibitively expensive, in comparison to just buying prepackaged stock in bulk.

Except prepackaged stock is either cheap or good but never both.
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