Stocks and Broths - Revision history

You ate my cat: Reverse Vandalism

2010-11-18T15:17:21Z

Reverse Vandalism

2010-11-18T06:05:43Z

2010-11-18T06:04:38Z

2010-11-18T06:02:51Z

2008-08-15T04:17:38Z

2008-08-15T04:17:19Z

2008-08-15T04:15:16Z

2008-08-15T04:12:19Z

Basic preparation guideline

2008-08-15T04:11:22Z

Types and Variations

2008-08-15T04:10:35Z

Storage

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 Stock can be stored frozen. If you freeze it in small portions, you can simply grab however much you need and add it, frozen, directly into your recipe.
->==Basic preparation guideline==
+==Basic preparation guideline==
 Place clean, washed bones into a large stock pot, taking up no more than 2/3 the volume of the pot. Cover the bones with cold water by an inch or two. Using hot water would allow the stock to come to temperature more quickly, but it can cause the pores in the bones to seal up, preventing the collagen from steeping out.
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 Stocks can be defatting by skimming, with a fat separator, or by refrigerating and then removing the hardened fat.
 ==Types and variations==

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 Stock can be stored frozen. If you freeze it in small portions, you can simply grab however much you need and add it, frozen, directly into your recipe.
-==Basic preparation guideline==
+>==Basic preparation guideline==
 Place clean, washed bones into a large stock pot, taking up no more than 2/3 the volume of the pot. Cover the bones with cold water by an inch or two. Using hot water would allow the stock to come to temperature more quickly, but it can cause the pores in the bones to seal up, preventing the collagen from steeping out.
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 Stocks can be defatting by skimming, with a fat separator, or by refrigerating and then removing the hardened fat.
 ==Types and variations==

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 *herbs. Typical herbs are parsley, thyme, bay leaf, and black peppercorns.
-The term ''broth'' can be used interchangeably with stock, especially when it is bought from the store, but broth generally refers to stock as used in the finished recipe&mdash;essentially, the liquid part of a clear soup. Broth can also be used to distinguish the liquid when it is prepared with meat, as opposed to just bones.
+The term '''broth''' can be used interchangeably with stock, especially when it is bought from the store, but broth generally refers to stock as used in the finished recipe&mdash;essentially, the liquid part of a clear soup. Broth can also be used to distinguish the liquid when it is prepared with meat, as opposed to just bones.
 Chicken stock is readily available in supermarkets, and in increasingly high quality, but you can make stock very easily and inexpensively at home. Store-bought stocks can contain excess salt, tomato paste, or other ingredients, and most stores don't carry types like veal broth or fish broth. Making it at home means you can control exactly which ingredients go into your stock.

← Older revision	Revision as of 04:17, 15 August 2008
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← Older revision		Revision as of 04:15, 15 August 2008
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		+	[[Category:Cooking Basics]]
	'''Stock''' is the flavorful liquid prepared by simmering ingredients in water. It form the base of many soups and sauces. Stocks are composed of		'''Stock''' is the flavorful liquid prepared by simmering ingredients in water. It form the base of many soups and sauces. Stocks are composed of
	*water		*water

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 ==Basic preparation guideline==
-Place clean, washed bones into a large stock pot, taking up no more than 2/3 the volume of the pot. Cover the bones with cold water by an inch or two. Using hot water would allow the stock to come to temperature more quickly, but it can cause the pores in the bones to seal up, not allowing collagen to steep out.
+Place clean, washed bones into a large stock pot, taking up no more than 2/3 the volume of the pot. Cover the bones with cold water by an inch or two. Using hot water would allow the stock to come to temperature more quickly, but it can cause the pores in the bones to seal up, preventing the collagen from steeping out.
 Bring the water to a simmer, uncovered. Do not stir the stock, and do not let it boil, or the fat and impurities (scum) will remain suspended in the water instead of floating to the top, resulting in a cloudy and greasy stock. If the bones do not remain submerged, add additional cold water. Skim any scum you see on the surface.

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 ==Storage==
-Like any meat product, stock can harbor bacteria if it is not kept cold or hot. If you are not using it right away, bring the temperature down as quickly as possible before refrigerating. This can be done with an ice bath in your sink or, as Alton Brown does it, with frozen water bottles.
+Stock (excluding vegetable stock, of course) can harbor bacteria if it is not kept cold or hot. If you are not using it right away, bring the temperature down as quickly as possible before refrigerating. This can be done with an ice bath in your sink or, as Alton Brown does it, with frozen water bottles.
 Stock keeps in the refrigerator for a few days, but keeps in the freezer for months. As stated, you can freeze it in small portions, ready to be added directly into your recipes.