Comments on: Stocking Up: Uncovering the Secrets to the Best Broth http://blogs.smithsonianmag.com/food/2013/01/stocking-up-uncovering-the-secrets-to-the-best-broth/ A Heaping Helping of Food News, Science and Culture Tue, 18 Jun 2013 21:07:18 +0000 hourly 1 http://wordpress.org/?v=3.4 By: Daniel Kim http://blogs.smithsonianmag.com/food/2013/01/stocking-up-uncovering-the-secrets-to-the-best-broth/comment-page-1/#comment-16024 Daniel Kim Sun, 03 Feb 2013 16:17:45 +0000 http://blogs.smithsonianmag.com/food/?p=13500#comment-16024 I love to store onion ends, carrot peels and tops, celery ends, etc in the freezer to add to chicken bones for stock. After buying a bag of cheap chicken "leg quarters", I can de-bone the meat and make up a bunch of stock, which can be used in everything. Meat trimmings off of the cooked bones go to the dog and cats. Back when I had chickens for eggs, they would get to eat the boiled vegetables. They were also able to swallow an entire leg bone whole, presumably grinding it into powder in their gizzards. Getting two or three extra uses out of trimmings that others would discard gives me a great feeling. A pressure cooker is really the best way to cook the stock, by the way. It is fast, and does not let a lot of aromatic compounds escape with the steam. I love to store onion ends, carrot peels and tops, celery ends, etc in the freezer to add to chicken bones for stock. After buying a bag of cheap chicken “leg quarters”, I can de-bone the meat and make up a bunch of stock, which can be used in everything. Meat trimmings off of the cooked bones go to the dog and cats. Back when I had chickens for eggs, they would get to eat the boiled vegetables. They were also able to swallow an entire leg bone whole, presumably grinding it into powder in their gizzards.

Getting two or three extra uses out of trimmings that others would discard gives me a great feeling.

A pressure cooker is really the best way to cook the stock, by the way. It is fast, and does not let a lot of aromatic compounds escape with the steam.

]]> By: Bill Atkinson http://blogs.smithsonianmag.com/food/2013/01/stocking-up-uncovering-the-secrets-to-the-best-broth/comment-page-1/#comment-15986 Bill Atkinson Sat, 26 Jan 2013 04:38:20 +0000 http://blogs.smithsonianmag.com/food/?p=13500#comment-15986 " There was a cooke who for the nonce Broiled hemme chickens with the marlybones." ” There was a cooke who for the nonce
Broiled hemme chickens with the marlybones.”

]]> By: Courtney @ Neighborfood http://blogs.smithsonianmag.com/food/2013/01/stocking-up-uncovering-the-secrets-to-the-best-broth/comment-page-1/#comment-15979 Courtney @ Neighborfood Fri, 25 Jan 2013 21:32:49 +0000 http://blogs.smithsonianmag.com/food/?p=13500#comment-15979 This was a really helpful article. Thanks for sharing! I have been wanting to dive into the world of stock making, but have been intimidated by the process. No longer! And storing the ends in the freezer was a major "DUH!" (why didn't I think of that??) moment for me. This was a really helpful article. Thanks for sharing! I have been wanting to dive into the world of stock making, but have been intimidated by the process. No longer! And storing the ends in the freezer was a major “DUH!” (why didn’t I think of that??) moment for me.

]]> By: augusta http://blogs.smithsonianmag.com/food/2013/01/stocking-up-uncovering-the-secrets-to-the-best-broth/comment-page-1/#comment-15978 augusta Fri, 25 Jan 2013 18:37:11 +0000 http://blogs.smithsonianmag.com/food/?p=13500#comment-15978 The best chicken stock is from Edna Lewis's recipe in "In Pursuit of Flavor". All you need ar 3 pounds of chicken legs, hacked into bite-size pieces, 1 cup of finely chopped onions and a little salt. Saute and stir the chicken pieces and onions over high heat for about 5 minutes. Cover, turn heat to low and cook for 15-20 minutes until juices run. Add 2 cups of cold water, cover and continue to cook over low heat for no more than 30 minutes. Strain before use. The best chicken stock is from Edna Lewis’s recipe in “In Pursuit of Flavor”. All you need ar 3 pounds of chicken legs, hacked into bite-size pieces, 1 cup of finely chopped onions and a little salt. Saute and stir the chicken pieces and onions over high heat for about 5 minutes. Cover, turn heat to low and cook for 15-20 minutes until juices run. Add 2 cups of cold water, cover and continue to cook over low heat for no more than 30 minutes. Strain before use.

]]> By: food waste collection grand rapids mi http://blogs.smithsonianmag.com/food/2013/01/stocking-up-uncovering-the-secrets-to-the-best-broth/comment-page-1/#comment-15975 food waste collection grand rapids mi Fri, 25 Jan 2013 07:21:34 +0000 http://blogs.smithsonianmag.com/food/?p=13500#comment-15975 Seems to me, using a food waste collection grand rapids mi is such a win/win situation. It has a large impact on the environment and is a profitable move into the bargain. Seems to me, using a food waste collection grand rapids mi is such a win/win situation. It has a large impact on the environment and is a profitable move into the bargain.

]]> By: bob http://blogs.smithsonianmag.com/food/2013/01/stocking-up-uncovering-the-secrets-to-the-best-broth/comment-page-1/#comment-15974 bob Thu, 24 Jan 2013 21:39:30 +0000 http://blogs.smithsonianmag.com/food/?p=13500#comment-15974 Dependng on what you want to use your stock for, mushrooms can be a great addition, or the basis for the stock. Dried mushrooms can be particularly intense. A good mushroom stock can replace beef stock for French onion soup. The article mentions bay leaf. Using fresh bay laurel really makes a dfference. Dependng on what you want to use your stock for, mushrooms can be a great addition, or the basis for the stock. Dried mushrooms can be particularly intense. A good mushroom stock can replace beef stock for French onion soup.

The article mentions bay leaf. Using fresh bay laurel really makes a dfference.

]]> By: Ryan http://blogs.smithsonianmag.com/food/2013/01/stocking-up-uncovering-the-secrets-to-the-best-broth/comment-page-1/#comment-15972 Ryan Thu, 24 Jan 2013 01:53:18 +0000 http://blogs.smithsonianmag.com/food/?p=13500#comment-15972 While all of this advice is quite good most of it isn't really about stock but about broth. Good stock is almost entirely about texture, breaking collagen in bones and meat down into gelatin. Good stock is often very simple or even bland (particularly because you don't want to salt it), and for most application that's exactly what you want. You're going to be reducing it heavily, adding additional ingredients you don't want to over shadow, etc. In most of its applications its a structural and textural base; providing body or even a sticky/gelatin texture. Its an ingredient, not a finished product like broth. Strongly flavored, distinct stocks get in the way of that. If you reduce them they become cloying or muddy, and ingredients cooked with it can get lost. Most of this stuff seems more targeted at taking a good stock and turning it into a flavorful broth. Which is fine, but doesn't help if you can make a quality gelatin packed stock with a clean base flavor to begin with. While all of this advice is quite good most of it isn’t really about stock but about broth. Good stock is almost entirely about texture, breaking collagen in bones and meat down into gelatin. Good stock is often very simple or even bland (particularly because you don’t want to salt it), and for most application that’s exactly what you want. You’re going to be reducing it heavily, adding additional ingredients you don’t want to over shadow, etc. In most of its applications its a structural and textural base; providing body or even a sticky/gelatin texture. Its an ingredient, not a finished product like broth. Strongly flavored, distinct stocks get in the way of that. If you reduce them they become cloying or muddy, and ingredients cooked with it can get lost.

Most of this stuff seems more targeted at taking a good stock and turning it into a flavorful broth. Which is fine, but doesn’t help if you can make a quality gelatin packed stock with a clean base flavor to begin with.

]]> By: rl reeves jr http://blogs.smithsonianmag.com/food/2013/01/stocking-up-uncovering-the-secrets-to-the-best-broth/comment-page-1/#comment-15970 rl reeves jr Wed, 23 Jan 2013 16:45:24 +0000 http://blogs.smithsonianmag.com/food/?p=13500#comment-15970 Handmade stock is the backbone of my kitchen. Once in awhile I get lazy and make a pot of soup without taking the time to make the stock and I always feel like I robbed myself. It's not even in the same universe. My ultimate stock is made from pork bones http://www.scrumptiouschef.com/food/index.cfm/2010/3/4/How-To-Make-Pork-Stock Handmade stock is the backbone of my kitchen. Once in awhile I get lazy and make a pot of soup without taking the time to make the stock and I always feel like I robbed myself. It’s not even in the same universe. My ultimate stock is made from pork bones http://www.scrumptiouschef.com/food/index.cfm/2010/3/4/How-To-Make-Pork-Stock

]]> By: John Sangiorgio http://blogs.smithsonianmag.com/food/2013/01/stocking-up-uncovering-the-secrets-to-the-best-broth/comment-page-1/#comment-15969 John Sangiorgio Wed, 23 Jan 2013 12:03:10 +0000 http://blogs.smithsonianmag.com/food/?p=13500#comment-15969 For me, stocking as all about getting the very best out of your ingredients. And there is a way to do this naturally and well. Thick copper cookware gives a cook ultimate granular heat distribution on the base and from the walls, as well as super-fine temperature control. We often talk about the importance of using the wonderful local ingredients that many of us have available to us. But I assert that we must extend this dialogue to the tools we cook these fabulous real foods in. For me, stocking as all about getting the very best out of your ingredients. And there is a way to do this naturally and well. Thick copper cookware gives a cook ultimate granular heat distribution on the base and from the walls, as well as super-fine temperature control. We often talk about the importance of using the wonderful local ingredients that many of us have available to us. But I assert that we must extend this dialogue to the tools we cook these fabulous real foods in.

]]> By: M Odaca http://blogs.smithsonianmag.com/food/2013/01/stocking-up-uncovering-the-secrets-to-the-best-broth/comment-page-1/#comment-15968 M Odaca Tue, 22 Jan 2013 20:58:53 +0000 http://blogs.smithsonianmag.com/food/?p=13500#comment-15968 Don't put secret ingredients in your stock (like fennel). You'll just hurt people who have food sensitivities. Don’t put secret ingredients in your stock (like fennel). You’ll just hurt people who have food sensitivities.

]]>