Thread 21487652

>stock is so great and cheap to make at home
>just spend 2 hours roasting bones and then and add a shitload of fresh vegetables which go to waste and leave your cooker on for an entire day

Yes

Just use better than bullion chicken flavor. It’s fire

>>21487652 (OP)
Yes

>>21487755
stop shilling this

it's really nice having frozen pure liquid flavor in my freezer at all times. I like to simmer vegetables in my homemade stock before searing them, make sauces from it, use it as braising liquid, easily add deep hearty flavors to risotto or potatoes

>>21487652 (OP)
Yes. But no need for an entire day. White chicken stock needs about 1.5-2 hours, brown chicken about 3 and beef 3-4.

>>21487652 (OP)
What is the jar on the right? Benis stock?

>>21487652 (OP)
>fresh vegetables
you're supposed to use the old ones

>>21487652 (OP)
The end result is way better than the store bought stuff though, and adds great flavor to all my soups and sauces.

>>21487652 (OP)
it's not like you need to be hovering over the stove the whole time. bring it to a simmer, then you can leave it alone while you go do other things. also don't necessarily need to use freshest vegetables, I use scraps and vegetables that I know I'm not gonna use before they turn. old carrots, celery and onion that's on the verge of turning, that's the money.

>>21487887
>leaving your stove unattended
housefire waiting to happen

>>21487893
you have it on like the lowest possible heat setting for stock dude. you're not gonna start a fire.

>>21487893
Only if you don't keep your stove clean or leave it on full blast like an idiot. Simmering stock (mostly) unattended is fine, just check the liquid level occasionally and shut it off or top it up if it gets too low.

I don't roast the bones, I just use the leftover bones from smoking or grilling chicken and pork. throw them in the freezer until I've got a gallon bag full, then throw them in the instant pot. I often don't bother with any veggies, but I will use an onion and some carrots and celery if I have them lying around, but I won't go out of my way to get them. it's not rocket science

>>21487652 (OP)
How do you store your stonk? I want to make stonk more often but I can never seem to use it all before it goes bad, do I need to sort of can it in jars? Do I need specific kinds of jars that won't explode? Are they expensive? Is it worth it?

>>21488241
Wait for it to cool into a jelly in the fridge, scrape off the fat on top, then freeze it in mason jars or just ziplocks. If you use glass just leave a little room for expansion

>>21487817
Beef stock 8-10 hours my dear friend >>21488241
Freeze it or store in pausterized jars

>>21487817
>beef 3-4
>>21488462
>8-10 hours
4-5 h is enough to extract most of the flavour from the meat but not from the bones. 12-15 h is advised. You could obviously just add gelatine though.

>>21487652 (OP)
No. Stock does not need to be cooked for 10 hours this is a meme. 2 hours for most stocks is fine, 20 minutes in fish stock and maybe 4 hours for beef stock but even then that is long.
Make a demi glace out of it that takes a while but is worth it.

>>21488611
I was talking about beef bones, yeah.
If you are using meat its a different story entirely.
>>21488708
4 hours will get you water with beef bones

>>21488746
So every 3 star restaurant that does this is serving water with beef bones? You're delusional.

>>21488708
You don't even know what fond or demi glace are. The base fond alone needs 12+ h. Sauce espagnole/demi glace takes another 3-6 h. Mostly to cook the raw flour taste/feel off and to skim the fat. You could reduce the liquid much faster for it in theory.

>>21488760
I obviously know what demi glace is if I fucking said make demi glace out of stock you insufferable moron.

>>21488761
It's still not the most time consuming. The fond is by far and takes it 12+h undependent from its purpose.

>want to buy packaged stock in Europe
>404 not found
>bullion cubes
>main ingredients salt, palm oil, MSG
>bullion concentrate
>main ingredients salt, palm oil, MSG
>powdered broth
>main ingredients salt, palm oil, MSG

This might be one instance of Americans having better products available on their store shelves.

>>21488826
>every mutt saying to use Better Than Bullion (tm)
>can't get it in my country without paying a ridiculous amount

>>21488761
Ram it, cooklet.

Learn how to use a pressure cooker, dumbfuck.

>>21488826
Not sure where you live but here in comes in glasses.

>>21487652 (OP)
>stock
it just tastes better and you can control the flavor more closely

restaurants have ungodly amounts of vegetable leftovers
makes perfectly sense to use that for your own stock
and you can tightly control the taste there

for every normal person, just mix
>white miso
>nutritional yeast
>mushroom powder
>mixed dried vegetable powder
>liquid smoke if needed
tasted perfect for 95% of use cases

>>21488826
go into an organic supermarket
you'll typically find some with no / low salt and some yeast free ones
here in Germany I have multiple options for decent powdered broth without any oil, msg (well mushroom powder is basically the same though) and salt

otherwise order online
or see my "recipe" above

>get costco chicken ($5)
>eat chicken
>put the carcass into a pot with some leftover veggies
>simmer for a few hours
>have delicious stock for months
it's that simple

>>21488826
>>want to buy packaged stock in Europe
>>404 not found
try looking harder then. even the most basic stores i go to have stock in a tinny

I'm making some duck stock as we speak
I browned the bones a bit and got a small jar of duck fat out of it as well so far

>>21488826
>>21489173
It depends where you are in europe retards. You're not gonna find this shit in eastern europe

>>21489153
>with some leftover veggies
>it's that simple
no it's not

that's gonna taste pretty boring,
you gotta roast (most of) the veggies before

also a regular home cooks will have barely any left over veggies
as long as you don't care about exactly shaping your ingredients

I barely fill my 300l backyard composter half in a year
and I cook 2x/day
how would I get enough for stock

>>21487788
wtf stock has titty jiggle physics now?

>>21490753
You don't have to roast the vegetables. For a white fond it would obviously a blunder and for brown ones i found no difference in flavour. But i use 10 parts shanks to 1 part vegetables so of course the difference would be barely noticeable.

I don't get why you would use leftovers in general though. Vegetables cost nothing and using rubbish will obviously give you an inferior product. Just buy some carrots and onions for a few cents while investing so much time and energy.

>>21490758
gelatin from the bones and cartilage, if the stock becomes a jelly when it cools then you've extracted it well which is what you want. All these anons going on about fucking 10 hour simmering time and I regularly make brown stocks from the bones of leftover chicken or duck and it only takes 2-3 hours for it to turn to jelly when cooled, in that time you burn off plenty of water anyway.

The only reason I can think of why these guys are taking half a day is because they're making gallons of the stuff?

>>21490876
Bones from poultry are not comparable to those of butchers meat.

>>21488826
Polan here.
This shits me up every time i have to use stock. I watch murrican recipes and they always have boxed stock.
Its too tiresome to make it for single dish. Why food factories dont sell fookin stock in boxes here?! It should be easy to produce.

>>21490758
I'm pretty sure that's how they make soup dumplings, they wrap a scoop of the jelly stuff and then when they are steamed they go back to a luquidy texture

>>21489505
No market mate, they eat pork over there and the boomers have been had their brains fried from adding vegeta and maggi to soups consisting of a single chicken back, one carrot and one onion because that's what they sold in the store as "soup pack"

>>21488826
Ive never seen boxed stock in France, im kinda mad ngl

>>21491005
Boulion cubes retard

>>21491005
>>21491320
Boxed stock tastes like a glass of water that you drink next to a chicken coop. Its worthless.

>>21491005
>It should be easy to produce.
Boxed stock in the USA is usually made with some heavily processed powdered meat broth stuff. It doesn't really taste or smell good. You can find higher quality stock in stores but it's expensive and not common.

If you have soy sauce or something like that available, making a quick stock with vegetables and then just adding soy sauce for savoriness ends up tasting better than pretty much any boxed stock.

>>21487652 (OP)
Yes

>>21491786
Yeah stock you buy from stores are pretty much just meat flavored sodium water. You could almost get the same stuff by boiling some water with a couple ramen flavor packets in it.
Real stock is actually good for you because of the collagen and leftover nutrients you get from the bone/scraps but takes time. Plus the veggies will also help contribute flavor and vitamins/minerals.

Tldr- store stock is flavored water, homemade stock makes you strong

If you enjoy cooking then making stock is enjoyable because nothing is in any way difficult or complicated, and it contributes to more delicious products in the future.

>>21490753
>also a regular home cooks will have barely any left over veggies
Retard statement, a home cook will be less likely to go through the entirety of a pack of celery/carrots/onions before going to the grocery store again. Crazy that that just happens to be the stuff that makes the veg part of stock.

>>21492121
nta but i don't buy anything perishable without a plan for how i'm going to use the entire thing
if a recipe calls for 1.5lbs of carrots and i can only buy 2lb bags then i'll figure out what to do with the extra half pound before i buy it, ignore the recipe and use the whole bag, or make it twice and use 1lb each time if i think too much carrots would make it worse
i don't just leave the extra half pound in the fridge until it goes bad and throw it out that's retarded, i paid good money for those carrots

>>21492121
Plus celery, onions and carrots are cheap as fuck. So why not.

>>21492281
>i don't just leave the extra half pound in the fridge until it goes bad and throw it out that's retarded
we're not throwing it out, we're using it to make stock. that's the whole point here dipshit. and that's something you can factor in when you're buying it. I know when purchasing basic vegetables like carrots and onions that I can afford to buy more than I'll use in a recipe because the excess will go towards stock, which is something that I will always have a need for as someone who cooks often.

>usable for a weeks
idfc

>>21492121
I just buy loosies.

>>21492121
>a home cook will be less likely to go through the entirety of a pack of celery/carrots/onions before going to the grocery store again
how is that an argument?

things typical used for stock (in restaurant kitchens)
>carrot peels / ends + curved outer part
>celery ends and part where the leafs start
>onion peels / ends + too curvy sides
at home you just use unsightly and misshapen pieces
in a restaurant you'd put them in stock

but what others have said correctly
these ingredients are very cheap anyway

>you enjoy cooking then making stock is enjoyable because nothing is in any way difficult or complicated
yeah
that's exactly the reason why I don't like making stock
it's boring and tedious
with little meaningful variation
just buying / mixing the powdered stuff gets me 95% of the taste

>>21491005
>Polan here.
czym jest rosół cymbale kurwa

>>21487755
I hate that shit because it's gooey. Give me powdered bullion.

>>21491320
Picard has frozen stock

>Dénomination légale du produit
>Fond de volaille surgelé
>Liste des ingrédients
>Extrait de volaille 73,4% [eau, os de poulet (origine France*), viande de poulet (origine : France*)], eau, carotte, oignon 4%, poireau, CÉLERI 1%, jus concentré de carotte, huile d'olive vierge extra, thym 0,03%, romarin, poivre blanc 0,02%, laurier 0,01%.
>*ISSUE D'ANIMAUX NÉS, ÉLEVÉS ET ABATTUS EN FRANCE

>>21488826
I like how ONE fucking supermarket chain where I live carries stock. The other 5 only carries fucking bullion.