"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 09-25-2007, 04:01 AM   #11
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
I grew up using bones and veggies you normaly would throw away. I "squish" (for lack of a better word) the veggies through a seive, and I use bones from meat we've already eaten (gasp!). In other words, I use the turkey or chicken carcass. I do buy beef for stock, but I don't throw away the meat, I make stew from it. I don't throw away perfectly good food.

And yes, I, too, use chicken wings. They have a great gelatanous food going (I refrigerate, then skim the fat).
__________________

__________________
Claire is offline   Reply With Quote
Old 09-25-2007, 05:32 AM   #12
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,881
Quote:
Originally Posted by keltin View Post
Nutrients that are water soluble will leech into the water, but there is much debate as to whether they are available for consumption. That is, does the water get infused with leeched nutrients making it “super water”? I don’t know for sure.


Hey, Keltin. Just curious - why would water-soluble nutrients not be available for consumption (do you mean absorption?) in stock? Unless I'm mistaken, they're available in other foods, some more than others, but still absorbable, by a healthy body anyway.
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 09-25-2007, 09:51 AM   #13
Head Chef
 
keltin's Avatar
 
Join Date: Jun 2007
Location: Down South in Alabama
Posts: 2,285
Send a message via AIM to keltin
Quote:
Originally Posted by kitchenelf View Post
oh keltin - you and I could NOT eat chicken wings together!!!!!!!!!!!!!!!! I LOVE the part with the two bones and I get to eat EVERYONE's cruncy tip part because no one wants to mess with it - that's my favorite part!!!!!!!!!!!! LOL

I absolutely do NOT like the leg part - I eat as few as possible. I just suggested that so the person who had an issue might get some sort of a meal out of them

You are indeed the only other person I know that eats that little crunchy part besides me and LOVES the part with the two bones - naw - it would be a nasty fight that may require wearing helmets and seatbelts if we ate wings together!
Oh wow! A kindred soul! I thought I was the only one! If we ever dine together, I'll make sure to have the steak!
__________________
keltin is offline   Reply With Quote
Old 09-25-2007, 09:57 AM   #14
Head Chef
 
keltin's Avatar
 
Join Date: Jun 2007
Location: Down South in Alabama
Posts: 2,285
Send a message via AIM to keltin
[quote=GotGarlic;486542]
Quote:
Originally Posted by keltin View Post
Nutrients that are water soluble will leech into the water, but there is much debate as to whether they are available for consumption. That is, does the water get infused with leeched nutrients making it “super water”? I don’t know for sure.

Hey, Keltin. Just curious - why would water-soluble nutrients not be available for consumption (do you mean absorption?) in stock? Unless I'm mistaken, they're available in other foods, some more than others, but still absorbable, by a healthy body anyway.
I just didn’t know what would happen to the nutrients once they leached into the water. Do they break down and deteriorate? Does the heat destroy them? I just did a quick search, and found this site. There they say:

Not all water is bad, however; it's only when you aren't consuming the liquids that the nutrients are leached into. That's the great thing about soup, says Lanou. "You consume the water-soluble vitamins that go into the broth," she says. For the most part, it's the leaching that causes the problem, not the heat.

So, it appears that, as long as you consume the liquid, you will get all of the nutrients from your veggies which would mean stocks and soups are great sources of veggie nutrients.
__________________
keltin is offline   Reply With Quote
Old 09-25-2007, 10:11 AM   #15
Master Chef
 
Join Date: Jan 2006
Location: Texas
Posts: 5,296
I think making stock is a wonderful way to use 'discards'. As has been mentioned in earlier posts, using stems of asparagus, broccoli, tomatoes, you name it.... I toss it all in a big bag and freeze till I have enough to make stock. Buy whole chickens and use the carcass/innards/scraps to make stock. When carving roasts, save the bones and make stock. I think stock is one of the best ways to utilize every last little bit! Fresh herbs going bad? Throw them in the freezer and add them to your next stock pot!
__________________
sattie is offline   Reply With Quote
Old 09-25-2007, 10:19 AM   #16
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Is stock wasteful? No it is not. You are getting something out of those bones, veggies and meat. And the meat can be used too. Just leave it in long enough to cook then pull the meat out and you can use it for other uses, then you can continue to cook the veggies and bones until you have your stock.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 09-25-2007, 10:36 AM   #17
Senior Cook
 
Join Date: Sep 2004
Location: S. W. Minnesota
Posts: 157
With chicken, I just roast the cut up chicken in a 400 degree oven for about 1 1/2 hours, pick out the meat, and make stock out of the bones. The meat gets frozen for chicken soup or a casserole.

In our area, you can often buy 10# packages of thighs and legs for under $4.

I don't bother roasting the veg. etc. Just put into the simmering stock.
__________________
Walt Bulander is offline   Reply With Quote
Old 09-25-2007, 12:20 PM   #18
Head Chef
 
DramaQueen's Avatar
 
Join Date: Jun 2007
Location: Las Vegas, Nevada
Posts: 1,347
I too buy the 10 lb. packages of chicken thighs and legs. My supermarket had them recently for 2.99 for 10 lbs. I put the whole 10 lbs. in a huge pot, add as many wing "tips" as I have saved over a few months, any bones that I take out of the chicken after roasting and chicken feet, yes, chicken feet from an Asian market, loaded with cartilage and bones, and all this makes a very inexpensive, rich, intense chicken broth.
__________________
Visit my blogsite: Chew On This
DramaQueen is offline   Reply With Quote
Old 09-25-2007, 01:20 PM   #19
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
If I were buying large packages of chicken wings, thighs, legs, etc. just to make stock & had no plans to use the resultant meat for anything else, than I guess my personal opinion would be that that's wasteful. Only because I find that I can make unbelievably rich stocks using the chicken wing tips, backbones, & carcasses; leaving the better parts for worthwhile meals.

Unfortunately, DramaQueen's coup for 10 lbs. of chicken for only $2.99 isn't a nationwide tradition, & chicken can be fairly pricey these days since many folks began steering away from red meat. While I've definitely found chicken parts on sale for $2.99 PER POUND, $2.99 for 10 pounds of chicken is not only unheard of around here, but frankly would make me rather suspect. In that case, stock might very well be the best way to deal with that chicken. : )
__________________
BreezyCooking is offline   Reply With Quote
Old 09-25-2007, 01:54 PM   #20
Head Chef
 
DramaQueen's Avatar
 
Join Date: Jun 2007
Location: Las Vegas, Nevada
Posts: 1,347
Quote:
Originally Posted by BreezyCooking View Post
If I were buying large packages of chicken wings, thighs, legs, etc. just to make stock & had no plans to use the resultant meat for anything else, than I guess my personal opinion would be that that's wasteful. Only because I find that I can make unbelievably rich stocks using the chicken wing tips, backbones, & carcasses; leaving the better parts for worthwhile meals.

Unfortunately, DramaQueen's coup for 10 lbs. of chicken for only $2.99 isn't a nationwide tradition, & chicken can be fairly pricey these days since many folks began steering away from red meat. While I've definitely found chicken parts on sale for $2.99 PER POUND, $2.99 for 10 pounds of chicken is not only unheard of around here, but frankly would make me rather suspect. In that case, stock might very well be the best way to deal with that chicken. : )
I probably should have qualified my statement about using such cheap chicken for stock. The chicken in not of good enough quality to eat, maybe old chicken, who knows? I have tried roasting the legs and thighs and even cooking them in the crockpot. While they are tender to a point, they just don't taste good. Nothing wrong with them and they are clean and wholesome. But strangely enough they make terrific broth and I have no idea why. I too have to question the quality of chicken that sells for .29 cents per pound, but as I said I don't eat it - I make great broth with it. Go figure.
__________________

__________________
Visit my blogsite: Chew On This
DramaQueen is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:39 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.