"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 02-19-2010, 04:13 AM   #21
Sous Chef
 
masteraznchefjr's Avatar
 
Join Date: Sep 2004
Location: UCLA
Posts: 785
Send a message via AIM to masteraznchefjr
for making homemade stock is it worth the gas/ electricity bill or better to just buy store bought stock?
__________________

masteraznchefjr is offline   Reply With Quote
Old 02-19-2010, 06:17 AM   #22
Sous Chef
 
Join Date: Sep 2004
Location: Midwest
Posts: 874
Quote:
Originally Posted by masteraznchefjr View Post
for making homemade stock is it worth the gas/ electricity bill or better to just buy store bought stock?
In the long run, homemade is going to be healthier, and many people take this into consideration... that you're saving on doctor's bills by eating something that doesn't have a bunch of chemicals in it. This is obviously not a tangible trade-off, so it's a rather subjective comparison. I think the key is to buy good stock, which can be pricey. I'm not able to make enough stock from our bones and bird carcasses, so when I do buy commercial, I make sure it is only organic.

In regards to just comparing cost of energy used, I know a lot of people who have done energy audits on their homes. They can estimate how much a particular appliances costs. If it's a newer Engery Star, it will tell you how much it costs to run it. At that point, you can make your determination. It might NOT be worth it.

However, in our case, we have a woodburning stove that I can cook on top of it. I make it on this stove that is already heating our home, so it's basically free energy. I don't simmer my chicken stocks for nearly as long as I do my beef or lamb stocks. I save veg ends that I'm not going to use for my dishes (carrot tops, celery tops and bottoms, onion ends, etc.) and we buy our beef by the side, lamb by the animal and whole chickens, so in the long run making our own stock is VERY much less expensive than store-bought.
__________________

__________________
Life is too short to eat processed, artificially-colored, chemically-preserved, genetically-modified food. Or maybe that IS why life's too short.
velochic is offline   Reply With Quote
Old 02-19-2010, 10:05 AM   #23
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by tzakiel View Post
For beef, veal or chicken stock, I think about 6-8 hours is good, plus time to make demi glace afterward of course!
6-8 hours is not unusual for beef or veal stock, but is definitely excessive for chicken. Two hours should do a lovely chicken stock. 4 if you're obsessive...
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 02-19-2010, 10:39 AM   #24
Cook
 
tzakiel's Avatar
 
Join Date: Dec 2008
Posts: 99
Quote:
Originally Posted by masteraznchefjr View Post
for making homemade stock is it worth the gas/ electricity bill or better to just buy store bought stock?
That's an interesting question. Putting aside quality (I think we can all agree that home made is superior quality) the cost is quite variable.

Canned or boxed broth is cheapest, followed by what is being sold as "stock" which is usually about 50% more expensive.

Making it at home, the costs would include: buying bones (or, you can save on this if using bones from prior meals), buying vegetables, heat source, time spent. I guess it depends on what your time is worth, how much you enjoy the act of cooking and what you already have available to use.

For me, the biggest expense for a recent batch of stock was definitely buying the veal bones, but I probably could have just saved up chicken carcasses and settled for a dark chicken stock.
tzakiel is offline   Reply With Quote
Old 02-19-2010, 10:45 AM   #25
Cook
 
tzakiel's Avatar
 
Join Date: Dec 2008
Posts: 99
Quote:
Originally Posted by ChefJune View Post
6-8 hours is not unusual for beef or veal stock, but is definitely excessive for chicken. Two hours should do a lovely chicken stock. 4 if you're obsessive...
Yes, you're right, but 8 hours would concentrate the flavor more and save freezer space, correct?
tzakiel is offline   Reply With Quote
Old 02-19-2010, 12:28 PM   #26
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
The duck stock I made recently I let run 5 to 6 hours. When I was ready to turn it into soup I stopped the stock and made the soup. :)
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 02-20-2010, 10:47 AM   #27
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,409
How about getting it to boil and then using the oven rather than the stove top? Also, someone mentioned a slow cooker. Wouldn't that work as well?
__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 02-20-2010, 10:53 AM   #28
Head Chef
 
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,229
Quote:
Originally Posted by tzakiel View Post
Yes, you're right, but 8 hours would concentrate the flavor more and save freezer space, correct?
I take my stock down to almost a glace and then freeze it in ice cube trays. It's easy enough to add water, and takes almost no room in the freezer.
__________________
Bigjim68 is offline   Reply With Quote
Old 02-20-2010, 11:04 AM   #29
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,408
Quote:
Originally Posted by lyndalou View Post
How about getting it to boil and then using the oven rather than the stove top? Also, someone mentioned a slow cooker. Wouldn't that work as well?
Either would work. If you ensure you are maintaining a simmer. If you use the oven, I'd wait until after skimming off any foam from the surface before putting it in the oven.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 02-23-2010, 11:44 PM   #30
Assistant Cook
 
Join Date: Feb 2010
Posts: 8
chicken stock on low heat- 8-10 hours
vegetarian stock- 1-2 hours
beef stock on high heat-2-3 hours
__________________

__________________
mrsound 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 03:38 AM.


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