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Old 08-22-2013, 09:46 AM   #31
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I know it's not technically stock, but I still call it vegi stock. I think of broth as a soup or the liquid portion of something that is already soup.

And I use CG's shortcut when making stock. My stockpot has an insert like the one in a pasta pot.
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Old 08-22-2013, 11:13 AM   #32
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Originally Posted by Chief Longwind Of The North View Post
I too place my stock in the fridge. The fat separates from the water and solidifies on top. I simply remove the sold mass of fat and discard it,, or use it to help light the grill.

Seeeeeya; Chief Longwind of the North

If the fat has been emulsified into the liquid due to the mechanics of boiling, this will not work.

You'll have unpleasant greasy stock.

Which is one reason you should never boil it.
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Old 08-22-2013, 11:14 AM   #33
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What is the difference between stock and broth?
Stock is made with bones. Broth is not.
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Old 08-22-2013, 12:05 PM   #34
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Just curious; isn't a sauce, that's been concentrated by boiling away water, called a reduction?

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Old 08-22-2013, 01:54 PM   #35
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Chief, I've always figured that stock is broth reduced by 50%. Then again, I figure wrong frequently...





I buy rotisserie chickens specifically for making soup. I'll buy two, then we'll use one for dinner and leftovers, me reminding Himself with every knife cut "take it off the bones! I want them for stock!" I use the bones, skin, and trimmings from both birds to make the stock. I then use that and the meat from the second bird, to make a copycat version of Panera's Wild Rice Cream of Chicken soup.

I rarely make a vast amount of stock. For the volume I make I've found a shortcut to remove the bones and skin. I make the stock in my pasta cooker. I can lift out the perforated basket, removing all the larger stuff. Then, when the pot cools a bit, I pour off the liquid through some cheesecloth, then skim the fat off the top when the liquid has cooled completely in the fridge...or garage, if it's winter and really cold outside. Love me my "walk-out" cooler!

That's a great idea to make it in the pasta cooker. I never thought I needed a pasta cooker, now I have a good use for one!
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Old 08-22-2013, 06:17 PM   #36
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That's a great idea to make it in the pasta cooker. I never thought I needed a pasta cooker, now I have a good use for one!
Tongs and a spider work, too, and take up a lot less space
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Old 08-22-2013, 06:26 PM   #37
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Tongs and a spider work, too, and take up a lot less space
But if you are going to have a stock pot, make it serve two purposes. Pasta and stock.
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Old 08-22-2013, 06:29 PM   #38
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Since the strainer/insert in the pasta pot or stock pot sit inside the pot, it doesn't take up much space at at all. I like the fact that I can walk away while it drips.
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Old 08-22-2013, 06:35 PM   #39
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But if you are going to have a stock pot, make it serve two purposes. Pasta and stock.
I have two different size pots with pasta inserts. I only use the inserts for steaming (usually tamales because I don't like steamed veg) because it requires way too much water to fill either of the pots enough to cover the insert and up the side to have enough water to boil the pasta.

Then when you pull the insert out, you have a piece of dripping hot metal to put down somewhere. Then you need another pot to strain the liquid into. Maybe CG has worked out a better method, but it doesn't work for me.
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Old 08-22-2013, 06:36 PM   #40
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Since the strainer/insert in the pasta pot or stock pot sit inside the pot, it doesn't take up much space at at all. I like the fact that I can walk away while it drips.
It does if you already have a stock pot but not a pasta pot
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