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InvisibleDickhead
2 Times
Female User Gallery

Registered: 01/24/05
Posts: 28,769
Loc: groin
Tricks for Soup stock?
    #12038278 - 02/16/10 04:04 AM (14 years, 17 days ago)

I have boiled a turkey carcass with an onion and some celery.  I've strained the stock with a pasta strainer.

What would you do from here?

It usually gets pretty gelatinous, but very good..

Are there methods to improve further what I have?


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Invisiblecaphillkid
Coquus Boleti

Registered: 10/09/08
Posts: 4,666
Loc: Jet City
Re: Tricks for Soup stock? [Re: Dickhead]
    #12040173 - 02/16/10 01:50 PM (14 years, 17 days ago)

Quote:

Awebig said:
I have boiled a turkey carcass with an onion and some celery.  I've strained the stock with a pasta strainer.

What would you do from here?

It usually gets pretty gelatinous, but very good..

Are there methods to improve further what I have?




First of all, stocks are extremely perishable, almost as much as non-fat milk.  The gelatin is a good thing.  If you haven't done so already, let the stock cool completely in the fridge and scrape off the fat that will congeal at the top. 

If you aren't going to use it within a 1-3 days, you should freeze the stock in ice cube trays and use as necessary.  Alternatively, you can keep the stock in the fridge, but make sure you bring it up to a boil every few days to kill off any growth. 

Traditionally, stocks are made with onion celery and carrots plus herbs/spices like thyme, bay, peppercorn, rosemary.  You can always take the stock you have and "reinforce" it with more flavor.  It's best to roast the veggies and bones golden brown to develop more flavor before adding to the liquid.  That would be considered a "brown" stock.  If you don't roast anything, the flavor is more subtle and you have created a "white" stock.

And finally, never salt the stock, only salt the finished product.  Since stocks get reduced quite a bit sometimes, any salt will probably ruin it, as you can never take away salt.

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InvisibleBrainiac
Rogue Scientist
Male


Registered: 04/29/06
Posts: 13,259
Loc: 與您的女朋 Flag
Re: Tricks for Soup stock? [Re: caphillkid]
    #12040921 - 02/16/10 04:06 PM (14 years, 17 days ago)

Reduced down to a cup or two.....


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