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Which Method Will Yield a Better Stock?
Posted on 6/15/18 at 9:07 am
Posted on 6/15/18 at 9:07 am
Method A - Cover meat and bones with as little water as possible and simmer. Strain.
Method B - Use a lot of water to start, strain, and then reduce liquid to a volume equal to the liquid in Method A.
All other things being equal.
Method B - Use a lot of water to start, strain, and then reduce liquid to a volume equal to the liquid in Method A.
All other things being equal.
12
Posted on 6/15/18 at 9:12 am to Stadium Rat
I don't really do either one of those. I usually use a lot of water, simmer, and let the liquid naturally reduce to the amount I want then strain.
Posted on 6/15/18 at 9:13 am to Stadium Rat
It all depends what method would extract more nutrients from the meat and bones.
I would think more water would do this more effectively since there would be more ability for water to flow and give the ingredients more room to breathe.
I would think more water would do this more effectively since there would be more ability for water to flow and give the ingredients more room to breathe.
Posted on 6/15/18 at 9:22 am to Stadium Rat
Am I experiencing Deja vu? I could have sword you asked this before. In method B, are you straining the bones and dumping the water out? Then putting new water in?
Posted on 6/15/18 at 9:25 am to KosmoCramer
I agree with Kosmo - Method B. More water will extract more flavor from the meat and bones. As the stock reduces, top up with more water to keep it as dilute as possible. Then strain and reduce down to your final volume. The reason you strain before reducing is that you're losing less flavor in the straining process.
Posted on 6/15/18 at 9:40 am to Stadium Rat
Been making stocks for years now and for things like meat stocks I prefer to cook them down for a long time. I'll put onion, garlic, celery, carrots, salt, pepper, green onions, parsley, bay leaves, etc. in the pot along with the chicken bones, turkey carcass, etc. let this cook down for several hours. When it is done I'll strain it and let it come to room temperature and then put it in the fridge to cool.
Once it cools, the fat will be solidified on top of the stock and I'll remove that. What is left is really not a liquid any longer, but a jelly and that is loaded with flavor. You have to carefully remove this jelly to store in freezer bags or however you store it because fine particulates will gather on the bottom of the container and you don't want to use that.
For things like crab, shrimp, fish stocks, I don't cook them any longer than an hour as I find the longer they cook the taste can get a little bitter for my liking.
For beef stocks, I'll take the bones when I can get them, season them liberally and put them in my oven to brown, then put them in the pot of water with the above mentioned vegetables and cook for several hours with the same jelling results when done and cooled. These are more like aspics that are loaded with flavor. A little goes a long way.
Once it cools, the fat will be solidified on top of the stock and I'll remove that. What is left is really not a liquid any longer, but a jelly and that is loaded with flavor. You have to carefully remove this jelly to store in freezer bags or however you store it because fine particulates will gather on the bottom of the container and you don't want to use that.
For things like crab, shrimp, fish stocks, I don't cook them any longer than an hour as I find the longer they cook the taste can get a little bitter for my liking.
For beef stocks, I'll take the bones when I can get them, season them liberally and put them in my oven to brown, then put them in the pot of water with the above mentioned vegetables and cook for several hours with the same jelling results when done and cooled. These are more like aspics that are loaded with flavor. A little goes a long way.
Posted on 6/15/18 at 9:44 am to Stadium Rat
Posted on 6/15/18 at 9:47 am to Stadium Rat
Skip all that and just use the pressure cooker. Better flavor, less work, less time heating up the kitchen with long-simmering at this time of year.
Posted on 6/15/18 at 9:53 am to Stadium Rat
We’ve done this same thread. I believe reducing was the correct answer.
Posted on 6/15/18 at 9:59 am to MountainTiger
quote:
The reason you strain before reducing is that you're losing less flavor in the straining process.
Ah ok. That makes sense.
Posted on 6/15/18 at 9:59 am to Stadium Rat
Roast them bones on top of some aromatics and/or their peelings for about 45 minutes. Make a stock with that.
Posted on 6/15/18 at 10:13 am to Stadium Rat
I noticed slow cooker is the way to go during these bad heat waves as well.
This post was edited on 6/15/18 at 10:52 am
Posted on 6/15/18 at 10:13 am to gumbo2176
You are doing it right my friend. 
Posted on 6/15/18 at 10:27 am to Demigawd
quote:
You are doing it right my friend.
Thanks. I'm a firm believer in using stocks to cook many dishes with. You are adding instant flavor as opposed to just adding plain water to a pot. I especially like to use them in soups and stews.
Things like chicken/andouille gumbo will often find me using some shrimp stock or oyster liquor to add to the flavors, but the chicken cooking down will make it's own flavorful gravy without using any of that type stock.
Posted on 6/15/18 at 10:56 am to TH03
Not only the same thread, but literally the exact same wording and spacing in the OP. The title is slightly different.
Rat, WTF are you up to?
Rat, WTF are you up to?
This post was edited on 6/15/18 at 10:57 am
Posted on 6/15/18 at 10:57 am to TigerstuckinMS
quote:
Rat, WTF are you up to?
It's a deep emotional study to see how food opinion changes on different days and seasons.
Posted on 6/15/18 at 11:05 am to ShootingsBricks4Life
Make sure you roast the bones before simmering to get them brown for a stock
Posted on 6/15/18 at 11:07 am to ShootingsBricks4Life
I didn't remember posting it here. I thought I only posted it on Reddit.
BTW, some folks on Reddit brought up that you lose the aromatics if you cook them too long. So one person said they cook beef stock for 8 hours and poultry for 4, but they only add the aromatics in the last hour.
So use method B, but only add the aromatics late.
Also, if the bones aren't roasted, start in cold water. Starting with hot water seals up pores in the bones, so you get less collagen into the water.
BTW, some folks on Reddit brought up that you lose the aromatics if you cook them too long. So one person said they cook beef stock for 8 hours and poultry for 4, but they only add the aromatics in the last hour.
So use method B, but only add the aromatics late.
Also, if the bones aren't roasted, start in cold water. Starting with hot water seals up pores in the bones, so you get less collagen into the water.
This post was edited on 6/15/18 at 11:12 am
Posted on 6/15/18 at 12:03 pm to Stadium Rat
quote:
Also, if the bones aren't roasted, start in cold water. Starting with hot water seals up pores in the bones, so you get less collagen into the water.
I've always heard to start with cold water regardless. Never knew the reason why but that's what I do.
Posted on 6/15/18 at 12:30 pm to MountainTiger
quote:
I've always heard to start with cold water regardless. Never knew the reason why but that's what I do.
Same here. Grandma said to start with cold water, so I start with cold water.
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