- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
What do you put in your shrimp/chicken/beef/lamb/vegetable stocks?
Posted on 5/15/19 at 9:05 am
Posted on 5/15/19 at 9:05 am
If you are willing to share, are there are 5 different recipes?
TIA
TIA
This post was edited on 5/15/19 at 9:06 am
6
Posted on 5/15/19 at 9:11 am to MeridianDog
I typically throw in whatever I have laying around but I like using celery tops, parsley stems, a few black peppercorns and a bay leaf for lighter stocks(shrimp and chicken) and roasted mirepoix for darker ones like duck and beef. The key is roasting your bones beforehand.
This post was edited on 5/15/19 at 9:12 am
Posted on 5/15/19 at 10:11 am to MeridianDog
Celery, onion, carrots, bay leaf, garlic powder, a bit of black pepper, and whatever shells, bones, etc.
I try to keep it pretty simple because I make a big batch and freeze it. And I want to be able to adjust it for whatever I decide to use it for later.
I try to keep it pretty simple because I make a big batch and freeze it. And I want to be able to adjust it for whatever I decide to use it for later.
Posted on 5/15/19 at 10:39 am to MeridianDog
bones/shells/veggie scraps and water. That's it. No seasonings in my stocks.
Posted on 5/15/19 at 10:42 am to MeridianDog
Sometimes, it depends on in what dish I will be using the stock.
For shrimp stock, I generally use only the shells.
For chicken, it depends on the dish. I don't normally use bay leaves unless the dish I'm making calls for them. I use onion, celery, a few peppercorns and parsley stems. Sometimes, just the bones.
For beef, pretty much the same.
For ham, I sometimes use some herbs and red wine. Ham stocks are so darn good.
For pork, I don't make this much. I should, though, for pork gravy.
For shrimp stock, I generally use only the shells.
For chicken, it depends on the dish. I don't normally use bay leaves unless the dish I'm making calls for them. I use onion, celery, a few peppercorns and parsley stems. Sometimes, just the bones.
For beef, pretty much the same.
For ham, I sometimes use some herbs and red wine. Ham stocks are so darn good.
For pork, I don't make this much. I should, though, for pork gravy.
Posted on 5/15/19 at 3:54 pm to MeridianDog
Chicken carcass, giblets minus liver (I love liver but don't use it to make stock), onion, celery, carrot, garlic, GINGER, whole peppercorns, bay leaf, stems from parsley or cilantro if I have them, otherwise coriander seeds.
What sets my stock apart from others is the fresh ginger.
What sets my stock apart from others is the fresh ginger.
Posted on 5/15/19 at 4:04 pm to MeridianDog
I don't do vegetable or lamb stocks, but do all the others and a few more.
Shrimp stock is just shells, heads and cover with water and allow to cook down for a little more than an hour, but not much longer. I find they don't taste as good if cooked longer.
Beef stocks will find me seasoning and browning the bones in my oven prior to putting them in a pot, cover with water and add onion, celery, garlic, parsley, some salt and pepper and cook that down for several hours. Pretty much the same with my chicken, duck or turkey stocks except I don't brown the bones in the oven first.
My fowl stocks and beef stocks are cooked down and refrigerated overnight so any oil comes to the top to be removed and what's left is basically a dense stock that actually gels and sets like Jello. I'll put that in quart freezer bags to use as needed.
I also save oyster liquor when I shuck fresh oysters to use in gumbos and seafood dishes.
Shrimp stock is just shells, heads and cover with water and allow to cook down for a little more than an hour, but not much longer. I find they don't taste as good if cooked longer.
Beef stocks will find me seasoning and browning the bones in my oven prior to putting them in a pot, cover with water and add onion, celery, garlic, parsley, some salt and pepper and cook that down for several hours. Pretty much the same with my chicken, duck or turkey stocks except I don't brown the bones in the oven first.
My fowl stocks and beef stocks are cooked down and refrigerated overnight so any oil comes to the top to be removed and what's left is basically a dense stock that actually gels and sets like Jello. I'll put that in quart freezer bags to use as needed.
I also save oyster liquor when I shuck fresh oysters to use in gumbos and seafood dishes.
This post was edited on 5/15/19 at 4:07 pm
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News