Basic Stock Making

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Basic Stock Making
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Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Fri Nov 05, 04 3:34 pm Post subject:

Tahir wrote:

I wouldn't mix muslims and pork if I were you

boom, boom

tahir

Joined: 28 Oct 2004
Posts: 45676
Location: Essex

Posted: Fri Nov 05, 04 3:46 pm Post subject:
It's the way I tell 'em

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Fri Nov 05, 04 3:46 pm Post subject:

[quote="Jonnyboy"]Never used a pressure cooker, wouldn't the heat force too much fat out of the bones etc.

I guess you end up with a cloudy stock?
/quote]

It comes out a -little- cloudier than other stock, but the difference is slight.

Whether I make stock in a pressure cooker or in a pan, I always skim the fat off it anyway.

My normal stock method is cram bones in the pressure cooker, pack in some stock vegetables, fill as far as I dare with water, and get it up to pressure (full weight) for about half an hour. Take from the heat, leave it all sealed and come back the next day. Then I warm it through to melt the stock, strain it, and skim off the fat. The stck then goes back into the pressure cooker if I'm not planning to use it straight away, and pressurised for 15 minutes (effectively sterilising it). Then it can stay there for days if need be.

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Fri Nov 05, 04 3:49 pm Post subject:
I've read that overheating the bones can impart a metallic or bitter taste into the stock. I'll try and find which book tonight.

sean
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Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Fri Nov 05, 04 4:00 pm Post subject:
If you're roasting the bones you have to watch for them charring, that makes the stock bitter.

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Fri Nov 05, 04 4:51 pm Post subject:

Jonnyboy wrote:

I've read that overheating the bones can impart a metallic or bitter taste into the stock. I'll try and find which book tonight.

It's never happened to me. Could be something to do with the pan?

alison
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Joined: 29 Oct 2004
Posts: 12918
Location: North Devon

Posted: Mon Nov 15, 04 8:11 pm Post subject:

sean wrote:

I usually cool mine, stick the pot in the fridge and lift the fat off as a solid disc.

That is how I do it, and I do it for cooked mince or other meats too. I always have a bit of cooked off meat in the freezer, just in case.

snowball
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Joined: 28 Oct 2004
Posts: 6246
Location: swindon

Posted: Tue Nov 16, 04 8:51 am Post subject:
I have never made pork stock, but skimming off the fat from stock used to boil bacon or ham and using it to cook your pasta in is a good idea. I tend to roast bones quite slowly, so that they don't char. We always throw left over chicken carcas and any unused meat into the oven, and then turn into stock. I tend to strain the stock several times to get a real clarity too.

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Tue Nov 16, 04 9:58 am Post subject:
Ham stock is essential in good, proper split pea soup or pease pudding. It's an invaluable ingredient!

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Tue Nov 16, 04 10:32 am Post subject:
Ham stock makes the best risotto, you get a great background flavour.

jema
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Joined: 28 Oct 2004
Posts: 28239
Location: escaped from Swindon

Posted: Sun Dec 19, 04 9:32 pm Post subject:
Ok what about reducing your stock, I have spent all day reducing my chicken stock over a very low heat. Snowball reckons it should be done fast.? jema

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Mon Dec 20, 04 10:55 am Post subject:
Depends how far you want to reduce it. I tend to blast it, high heat to get the volume down fast, but you have to watch to make sure you don't boil over or dry it out.

jema
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Joined: 28 Oct 2004
Posts: 28239
Location: escaped from Swindon

Posted: Mon Dec 20, 04 10:56 am Post subject:

Cab wrote:

Depends how far you want to reduce it. I tend to blast it, high heat to get the volume down fast, but you have to watch to make sure you don't boil over or dry it out.

I like to be make it really intense, so it will jellyfy and then use ice cube trays to freeze.

jema

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Mon Dec 20, 04 11:02 am Post subject:

jema wrote:

I like to be make it really intense, so it will jellyfy and then use ice cube trays to freeze.

Then it all depends on how clear you want it. I normally cook it all down with the bones still in, and reduce it as it continues to get more flavour out of the bones. It'll go cloudy, but as I do my first part of stock making in the pressrue cooker it's often a little cloudy anyway.

If I want to make a clear, gelatinous chicken stock then I'd use chicken wings, cook it -gently- and slowly to make the stock, and reduce down slowly after skimming off the fat and removing solids.

jema
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Joined: 28 Oct 2004
Posts: 28239
Location: escaped from Swindon

Posted: Mon Dec 20, 04 11:35 am Post subject:
I use the trusty nylon strainer, before reducing. I think to some degree all roads lead to Rome. Assuming the ingredients are there in the first place, the results will be pretty much the same. jema

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