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Basic Stock Making
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Jonnyboy



Joined: 29 Oct 2004
Posts: 23924
Location: under some rain.
PostPosted: Fri Nov 05, 04 3:34 pm    Post subject:  Reply with quote    

Tahir wrote:
I wouldn't mix muslims and pork if I were you


boom, boom

tahir



Joined: 28 Oct 2004
Posts: 44144
Location: Essex
PostPosted: Fri Nov 05, 04 3:46 pm    Post subject: Reply with quote    

It's the way I tell 'em

cab



Joined: 01 Nov 2004
Posts: 32429

PostPosted: Fri Nov 05, 04 3:46 pm    Post subject: Reply with quote    

[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: 23924
Location: under some rain.
PostPosted: Fri Nov 05, 04 3:49 pm    Post subject: Reply with quote    

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: 41910
Location: North Devon
PostPosted: Fri Nov 05, 04 4:00 pm    Post subject: Reply with quote    

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

PostPosted: Fri Nov 05, 04 4:51 pm    Post subject: Reply with quote    

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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Location: North Devon
PostPosted: Mon Nov 15, 04 8:11 pm    Post subject: Reply with quote    

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
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Location: swindon
PostPosted: Tue Nov 16, 04 8:51 am    Post subject: Reply with quote    

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

PostPosted: Tue Nov 16, 04 9:58 am    Post subject: Reply with quote    

Ham stock is essential in good, proper split pea soup or pease pudding. It's an invaluable ingredient!

Jonnyboy



Joined: 29 Oct 2004
Posts: 23924
Location: under some rain.
PostPosted: Tue Nov 16, 04 10:32 am    Post subject: Reply with quote    

Ham stock makes the best risotto, you get a great background flavour.

jema
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Joined: 28 Oct 2004
Posts: 26621
Location: escaped from Swindon
PostPosted: Sun Dec 19, 04 9:32 pm    Post subject: Reply with quote    

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

PostPosted: Mon Dec 20, 04 10:55 am    Post subject: Reply with quote    

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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PostPosted: Mon Dec 20, 04 10:56 am    Post subject: Reply with quote    

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

PostPosted: Mon Dec 20, 04 11:02 am    Post subject: Reply with quote    

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: 26621
Location: escaped from Swindon
PostPosted: Mon Dec 20, 04 11:35 am    Post subject: Reply with quote    

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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