All about stock (cubes, fresh, etc)
- Thread starter beeboo
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Dhimmi
Half Man Half HobNob
Oh you lazy cook
I make stock, mainly because I don't like to waste food. If I'm not using it next day I freeze it up in pints, although if you're just cooking for one or two you'd want half pints. Vegetable stocks I make as needed because they're quite quick. The only stock cubes I have are Knorr Tom Yum cubes, but I don't know how to make that.
I make the occassional flavoured oil too, mainly paprika, garlic and banana.
Both are great tools to making meals taste good.
I make stock, mainly because I don't like to waste food. If I'm not using it next day I freeze it up in pints, although if you're just cooking for one or two you'd want half pints. Vegetable stocks I make as needed because they're quite quick. The only stock cubes I have are Knorr Tom Yum cubes, but I don't know how to make that.
I make the occassional flavoured oil too, mainly paprika, garlic and banana.
Both are great tools to making meals taste good.
I make chicken stock every time we have a whole chicken, pretty much as already described, then just freeze it in small containers.
It is completely different than powder or cubes IMO, but I do have vegetable bouillon in the cupboard as a standby.
It's not as if it's hard work, ffs!
It is completely different than powder or cubes IMO, but I do have vegetable bouillon in the cupboard as a standby.
It's not as if it's hard work, ffs!
Yep, I love fresh stock using the chicken carcass, it's bloody lovely. I did a chicken and sweetcorn soup last month with it, and the month before it was the basis for a thai chicken soup, phwoar! Also, for veg stock, it seems I'm in with the in crowd, cos I use the Marigold stuff too.
trabuquera
Modesty Bag
ultimate secret stock weapon
If you make any sort of a roast it's wasteful NOT to make stock, but I would never ever go on the sort of culinary odyssey that some cookbooks recommend you ("buy 1 cwt. of bones and a calf's head and trotters, roast them in the oven, boil on the hob for 8 hours with 16 aromatic herbs and veggies..." who the hell has time?) And when I do make stock from the leftovers of roasts it tends to come out yummy, but a bit weaker and cloudier than I think it should. Fine for a risotto or a soup base though - just not a sort of shimmery clear consomme.
but you don't need to go the way of the Evil Cube either. Best fake stock in the universe is a thing called "Taste of...." by Knorr, I think, which is a viscous liquid wot comes in a bottle. They sell it in big Sainsburys', dont know about other places. Comes in chicken, beef, fish and veg versions. The beef is a bit over-butch but the chicken is FAB - it's probably full of processed chicken fat but it really does not compare to any other substitute.
[no I am not getting any viral marketing payments from Knorr]
If you make any sort of a roast it's wasteful NOT to make stock, but I would never ever go on the sort of culinary odyssey that some cookbooks recommend you ("buy 1 cwt. of bones and a calf's head and trotters, roast them in the oven, boil on the hob for 8 hours with 16 aromatic herbs and veggies..." who the hell has time?) And when I do make stock from the leftovers of roasts it tends to come out yummy, but a bit weaker and cloudier than I think it should. Fine for a risotto or a soup base though - just not a sort of shimmery clear consomme.
but you don't need to go the way of the Evil Cube either. Best fake stock in the universe is a thing called "Taste of...." by Knorr, I think, which is a viscous liquid wot comes in a bottle. They sell it in big Sainsburys', dont know about other places. Comes in chicken, beef, fish and veg versions. The beef is a bit over-butch but the chicken is FAB - it's probably full of processed chicken fat but it really does not compare to any other substitute.
[no I am not getting any viral marketing payments from Knorr]
Marigold Bouillon powder is indeed the bomb. It's a very fine standby for lazy days.
If I ever have a carcass (extremely rare in my quasi-felxitarian household) then I will make my own stock. Also, if I have lots of veg on the verge of going skanky I will make veg stock.
I usually get a bit over-enthusiastic and just make tons of soup straight away rather than saving any stock
If I ever have a carcass (extremely rare in my quasi-felxitarian household) then I will make my own stock. Also, if I have lots of veg on the verge of going skanky I will make veg stock.
I usually get a bit over-enthusiastic and just make tons of soup straight away rather than saving any stock
ViolentPanda
Hardly getting over it.
Depends what I'm cooking. If it's a soup then I use home-made stock (veg, chicken or ham, we don't eat beef), which I make in bulk and then freeze and use as necessary.
I'll use stock cubes (Knorr Ham) for quick food, if called for. Otherwise I'll just use water, herbs and spices.
I'll use stock cubes (Knorr Ham) for quick food, if called for. Otherwise I'll just use water, herbs and spices.
lang rabbie
Je ne regrette les gazebos
perplexis said:
I read that as quasi-felixitarian, bringing forth visions of lion, tiger and domestic moggie carcasses ready for the stock-pot.
lang rabbie
Je ne regrette les gazebos
There are dissenters from the cult of Marigold Swiss Vegetable Bouillon
I find myself using Kallo organic chicken stock cubes to add oomph to quite a few dishes.
I find myself using Kallo organic chicken stock cubes to add oomph to quite a few dishes.
I like Marigold, but it's a long way off fresh stock. There's certainly some truth in that article, but I do treasure the fact that it doesn't taste like most stock cubes (ie salty and with a chemical aftertaste).
I wouldn't use Marigold as the base for a proper soup, risotto or subtle sauce - it's simply not good enough for that, but it's fine for more strongly flavoured items. It's brilliantly unobtrusive in some oriental recipes - I'll quite often make a sauce base with Marigold, rice wine vinegar and soy for example.
I wouldn't use Marigold as the base for a proper soup, risotto or subtle sauce - it's simply not good enough for that, but it's fine for more strongly flavoured items. It's brilliantly unobtrusive in some oriental recipes - I'll quite often make a sauce base with Marigold, rice wine vinegar and soy for example.
beeboo said:
After my wife and I had a masterclass from a potential Michelin star chef in Brittany a couple of years ago I was convinced unless I were cooking a really special meal I would not make my own stock.
(The Masterclass was a freebie, it pays to read the parish magazine whilst on holiday)
Dhimmi
Half Man Half HobNob
beeboo said:
Hurrah! Another victory for Urban.
beeboo said:Banana oil!!!? really?? But how? And why!?
Not as flash as it sounds, it's just flavouring whichever oil you cook with. All you do is cook the flavouring in the oil, leave to cool and when needed to settle, spoon out the cooled oil for later use.
Banana oil is for Kerala style banana curries, they use bananas as much as Thai cooking uses coconut.
aqua
made of cheese and gin
nope don't make my own stock
certainly haven't done for many years
I dont often have the time, and for chicken a carcass
I'm a bouillon user too and often kallo cubes and quite frankly that'll do for me
I;m under no illusions whatsoever that they are anywhere near real stock but bugger it
certainly haven't done for many years
I dont often have the time, and for chicken a carcass
I'm a bouillon user too and often kallo cubes and quite frankly that'll do for me
I;m under no illusions whatsoever that they are anywhere near real stock but bugger it
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