"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-19-2018, 05:56 AM   #1
Sous Chef
 
Join Date: Dec 2007
Location: Austin, TX.
Posts: 676
Stock? spices or no

Sort of a Poll really...

When Y'all make Stock (any kind) for soups and such...

Do you just make it Plain with just bones and water? so it comes out like the store bought canned stuff?

Or do you add lots of veggies and spices to flavor the stock while it is cooking.

I've been playing around with the Idea of just making a very thick un-flavored stock to freeze in smaller quanties, and then be able to use that to make soups that I flavor later to my desire...

Thanks, Eric.

__________________

giggler is offline   Reply With Quote
Old 04-19-2018, 06:13 AM   #2
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,430
I only make vegetable stocks, but if im making it to store for future use, Ill usually make it relatively basic so it can be used for whatever i want, whenever I want.
I feel that if i customize it too much with certain herbs and spices, then it may limit what i can use it for later on. I want something that is more universal, so I can use it as a basic building block.

That being said, if Im making it for something specific, then Ill spice it up accordingly to the flavor I want to achieve.

If I do customize with a certain flavor profile, I will label it as such, so when i grab it from the freezer I dont use it for the wrong recipe.

A few examples of this is especially in the summer, when I have an over abundance of herbs and certain veggies. Sometimes I just got to get rid of what I got before it gets over ripe or rots. So , ill make a soup or stew base that may be very specific to what is in season at that time.

Also, when im up to my neck in tomatoes, Ill make several tomato bases. One may be basic tomato puree that can be used for anything, one may be heavy on the basil/ oregano that i have available in the garden, and Ill also make one with ginger, garlic and other herbs and spices that i use as a base for making Indian food. Sometimes one with tomatoes, onions and peppers for a future chili base.

But in general, I try to keep everything basic and build from there as I make whatever i am making. And I'll Clearly label the rest.
__________________

larry_stewart is offline   Reply With Quote
Old 04-19-2018, 08:40 AM   #3
Executive Chef
 
Join Date: Mar 2008
Posts: 3,671
I usually make chicken broth if I bake or poach a chicken, using bones and skin. I don't add anything to it, then I freeze it. We use it for making soups and stews and if anyone has a cold or flu, they season it when they drink it.
blissful is offline   Reply With Quote
Old 04-19-2018, 09:24 AM   #4
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,491
I normally add parsley stems, celery, onion, and carrots to chicken stock plus mushroom stems to beef stock.

I season the stock with salt and pepper maybe a bay leaf or two and a glug of apple cider vinegar.
Aunt Bea is offline   Reply With Quote
Old 04-19-2018, 09:27 AM   #5
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,596
I usually make a basic stock with just the bones/skin and the 3 vegies (carrots, celery, onions). No salt nor herbs til I use it.

I freeze them in 1 cup, 2 cup increments and ice cube trays - cubes are often very handy.
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 04-19-2018, 10:18 AM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,117
Just made a big batch earlier this week. Aside from the chicken parts and water, I add mire poix - carrots, onion and celery. Also a head of garlic and some whole peppercorns. This was for a 5-gallon stock pot full to the brim.
__________________
"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 04-19-2018, 11:20 AM   #7
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,998
I also make my stock with mire poix and a bunch of whole peppercorns. Seems to work with whatever I want to use it for.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 04-19-2018, 11:34 AM   #8
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,332
Quote:
Originally Posted by dragnlaw View Post
I usually make a basic stock with just the bones/skin and the 3 vegies (carrots, celery, onions). No salt nor herbs til I use it.

I freeze them in 1 cup, 2 cup increments and ice cube trays - cubes are often very handy.
I also do this. Plus I save wing tips, roasted chicken bones and parsley stems in freezer for future use in making basic chicken stock. I’ll also add green leek tops to the pot when making chicken soup stock.
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 04-19-2018, 11:55 AM   #9
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,146
Like most, I also use mire poix with the chicken bones along with parsley stems. In addition, I add whole peppercorns, and a whole Meyer lemon cut in wedges.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 04-19-2018, 06:55 PM   #10
Executive Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,858
Quote:
Originally Posted by giggler View Post
Sort of a Poll really...

When Y'all make Stock (any kind) for soups and such...

Do you just make it Plain with just bones and water? so it comes out like the store bought canned stuff?

Or do you add lots of veggies and spices to flavor the stock while it is cooking.

I've been playing around with the Idea of just making a very thick un-flavored stock to freeze in smaller quanties, and then be able to use that to make soups that I flavor later to my desire...

Thanks, Eric.
I use veggies (2:1:1 mirepoix of rough chopped onion, carrot, and celery) and a bouquet garni bundle of herbs. The stock (I mostly just make chicken or turkey stock) has a really nice flavor and is usable for pretty much anything. It just tastes like chicken soup, and that's what I'm generally after for making sauces and gravies, or just for soup. For me, I find that if I start with something with good flavor, the final product has good flavor.

Quote:
Originally Posted by msmofet View Post
I also do this. Plus I save wing tips, roasted chicken bones and parsley stems in freezer for future use in making basic chicken stock. I’ll also add green leek tops to the pot when making chicken soup stock.
I like using wing tips too. They add enough gelatin to the stock that it chills and sets up like Jello. Good protein source.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 04-19-2018, 10:28 PM   #11
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,596
Woops!! I stand corrected - I, too, add peppercorns and parsley stocks.

As for bones I save them all, wing tips, pope's nose are especially good for gelatin.
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 04-19-2018, 10:44 PM   #12
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,106
Onions, carrots, celery, garlic, parsley, peppercorns...any stock I make. This weekend I'll be making pork stock.

I have quart jars that I am keeping it in and try to keep a gallon each of chicken, beef and pork. Salt when I am ready to use it, usually by the cup.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 04-19-2018, 10:52 PM   #13
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,596
Quote:
Originally Posted by PrincessFiona60 View Post
This weekend I'll be making pork stock.
What do you start it with? Never thought of doing pork. Raw? cooked bones? skin?

I have quart jars that I am keeping it in and Do you freeze these or Pressure cook?
I would love to do jars but only have a toggle pressure cooker. Think my neighbour has a Gauge one - but that is not a piece of equipment that I would feel comfortable ... borrowing
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 04-19-2018, 11:25 PM   #14
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,106
Quote:
Originally Posted by dragnlaw View Post
I would love to do jars but only have a toggle pressure cooker. Think my neighbour has a Gauge one - but that is not a piece of equipment that I would feel comfortable ... borrowing
I use pork neck bones, roast them then turn them into stock (bone broth).

I don't can any of my stocks, just jar them up and refrigerate. I only do a gallon at a time so easy, for me, to use it up. I drink or make into soup a quart a day. Working on weight loss, I miss my toes.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 04-20-2018, 06:52 AM   #15
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,596
I should really do that too. Soup would certainly help but it seems I prefer creamed soups! Maybe if I kept a quart like that I'd be more inclined to have a cuppa.

I lost weight then packed it right back on with a vengeance when I started taking gabalon. I'm just getting off them now and hopefully will be able to start exercising and walking again. As soon as I can catch my breath!
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 04-20-2018, 07:50 AM   #16
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,491
Quote:
Originally Posted by dragnlaw View Post
I should really do that too. Soup would certainly help but it seems I prefer creamed soups! Maybe if I kept a quart like that I'd be more inclined to have a cuppa.

I lost weight then packed it right back on with a vengeance when I started taking gabalon. I'm just getting off them now and hopefully will be able to start exercising and walking again. As soon as I can catch my breath!
If you have a blender try making cream of anything soup.

For each serving:

1-1 1/4 cups of broth, milk or vegetable juice.
1 cup leftover cooked vegetables.
Season to taste.

Heat the vegetables in the broth and carefully puree with a stick or conventional blender. You can also puree the ingredients cold and heat in the microwave with good results.
Aunt Bea is offline   Reply With Quote
Old 04-20-2018, 10:00 AM   #17
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,596
Excellent Aunt Bea! Thank You!
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 04-20-2018, 07:14 PM   #18
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 3,758
I once asked Dx why she doesn't put hardly anything in her chicken stock. Maybe an onion and a couple carrots, if even that. She said, put other ingredients, herbs, veggies etc in when making a recipe. This is stock. She slow simmers it all day, freezes it and it is very good
Whiskadoodle is offline   Reply With Quote
Old 04-21-2018, 04:59 AM   #19
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 22,367
Send a message via Skype™ to taxlady
I save up bones and vegi bits, peels, and parsley stems in the freezer. Then I make separate, unseasoned meat stock or vegi stock. I season later and often use some of the vegi stock to add to the meat stock. The vegis give up all their flavour a lot quicker than the bones and meat. Also, if composting, you might not want any bones in the compost.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 04-21-2018, 12:13 PM   #20
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,146
Quote:
Originally Posted by taxlady View Post
I save up bones and vegi bits, peels, and parsley stems in the freezer. Then I make separate, unseasoned meat stock or vegi stock. I season later and often use some of the vegi stock to add to the meat stock. The vegis give up all their flavour a lot quicker than the bones and meat. Also, if composting, you might not want any bones in the compost.
Now that's a great idea Taxi...
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Reply

Tags
spices, stock

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





All times are GMT -5. The time now is 02:23 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×