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Lost in the Stock

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Re: Lost in the Stock

#81

Post by wiredfool »

ac29 wrote: post #57

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 bon…

I keep the bones, carcasses, and other bits and pieces left over from meals and freeze them in ziplocs. I'll also toss in the gelatinous goo and other drippings from roasting whole birds, wings, or thighs. (Sometimes this is ~1/2 the volume of the resulting stock).

When there's enough, or I'm running out of space in the freezer, I plop all of that into a 8 or 12 qt stockpot, with a couple carrots, an onion and a couple stalks of celery. Enough water to be mostly full. (If it's hard to fit the frozen bits, pour near-boiling water from a kettle over it to fill the pot).

Bring to a boil, back off to a light simmer, let it go for a few hours.

Skim off the bulk of the fat, (reserve or not, I had 1/2 L for 3.5L of stock yesterday) Pour it out through a colander into a large bowl to strain the chunks, skim most of the fat out and put it in quart jars for freezing. If stored in the fridge, it's basically solid.

If you need more meaty bits, roast some wings. They've got the best mix of meat and collagen for stock.

I just toss all the solids, the meat is mostly tasteless at that point, though the dog likes the carrots. (and occasional bits of the meat)

Re: Lost in the Stock

#82

Post by sgtnoodle »

jareklupinski wrote: post #73
pimlottc wrote: post #72

Earlier quoted context omitted.

Not that it excuses the chicanery, but it is worth noting that kangaroo meat is perfectly fine and commonly available in Australian supermarkets.

how is it? I've seen it a few times at those 'exotic food conventions' but never worked up the courage...

It's perhaps a bit gamey, but I appreciated having it as an option while I was down-under. I'm allergic to beef, so it's more variety. Well prepared, it's just as good as any other red meat such as lamb.

Re: Lost in the Stock

#83

Post by sgtnoodle »

joshspankit wrote: post #21
ginko wrote: post #19

Earlier quoted context omitted.

I despise yeast extract. It leaves a noticeable aftertaste in my mouth that won't go away for hours. I'd much prefer if brands just stuck with MSG but for some reason every single type of chips other than plain salt is adding yeast extract around here.

I suspect that the aftertaste is one of the selling features for brands: if you take a bite, enjoy it, and then an aftertaste tries to settle in, you might be likely to go for another bite to cover it up and repeat that until the product is gone and you want more.

Seems like that strategy would back-fire. No one would buy that brand again because of the bad aftertaste.

Re: Lost in the Stock

#85

Post by MarcScott »

jareklupinski wrote: post #67

> In a way, maybe I was hoping for a horrifying crime — something nefarious and real, like the Australian horse and kangaroo meat scandal of 1981. Why is there no wiki article about this? https://www.ojp.gov/ncjrs/virtual-library/abstracts/meat-sub... "The 1981 discovery that horsemeat and kangaroo meat were being substituted for beef in meat exported by Australia to the United States..."

We had a far more recent one in the UK, that does have a Wikipedia article - https://en.wikipedia.org/wiki/2013_horse_meat_scandal

Re: Lost in the Stock

#86

Post by hummus_bae »

jareklupinski wrote: post #67

> In a way, maybe I was hoping for a horrifying crime — something nefarious and real, like the Australian horse and kangaroo meat scandal of 1981. Why is there no wiki article about this? https://www.ojp.gov/ncjrs/virtual-library/abstracts/meat-sub... "The 1981 discovery that horsemeat and kangaroo meat were being substituted for beef in meat exported by Australia to the United States..."

[dead]

Re: Lost in the Stock

#87

Post by heisenzombie »

kibibyte wrote: post #64
ac29 wrote: post #57

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 bon…

Pressure cooking (including the time to bring up to pressure, pressure cooking, and pressure release) can save you about 2-6 of those hours. Depending on who you talk to, it's either almost as good or perhaps better than simmering for several hours.

Highly agree with this. I was gifted an electric pressure cooker recently, and it has been a revelation for home stock making. It makes truly excellent stock in around 60-90 minutes all up.

If you're willing to wait the extra half hour for a slow pressure release, then you get a beautiful super-clear consommé-style stock because the pressurized environment means the liquid never boils. I've never achieved that in a stock pot, even if i'm being finicky about temperature control.

Re: Lost in the Stock

#88

Post by ahefner »

jamiek88 wrote: post #74
_a_a_a_ wrote: post #70

Earlier quoted context omitted.

I get you but I believe mouth-feel is more than texture, for example it's the crunchiness of crisps in your mouth, and temperature alone doesn't cover the coolness of menthol. I certainly agree with you that a lot of pretentious long words are taking over from short words that do a perfectly good job, and it sucks.

You used the perfect existing word for crunchiness. Crunchiness. But this is my personal hill and I’ve already built the mausoleum!

I'm willing to die on this hill with you provided we also take up arms against the phrase "flavor profile".

Re: Lost in the Stock

#89

Post by sgtnoodle »

ac29 wrote: post #57

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 bon…

Any time we do a grocery store / Costco chicken, I'll just throw all the bones into a pot with water, salt, and some carrot, celery and onions (or powder). I'll let it simmer for a few hours, and turn it off an hour before I plan to go to bed so it cools off before I put it in the fridge. It's really easy, and can be turned into delicious soup later in the week.

Re: Lost in the Stock

#90

Post by joshspankit »

sgtnoodle wrote: post #83
joshspankit wrote: post #21

Earlier quoted context omitted.

I suspect that the aftertaste is one of the selling features for brands: if you take a bite, enjoy it, and then an aftertaste tries to settle in, you might be likely to go for another bite to cover it up and repeat that until the product is gone and you want more.

Seems like that strategy would back-fire. No one would buy that brand again because of the bad aftertaste.

And yet here we are.

It turns out that out of quality, consistency, and price all they really need is consistency.

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