/ck/ - Food & Cooking

>>18336492
Did you put any salt in it. Also, you probably have covid.

After 3 hours

Salt.

>>18336495
Nothing else tastes wrong. I wasn't going to season until it was done.

>>18336492
just grind/chop everything and the taste will come out, if that's your problem
It's simple physical chemistry

>>18336492
try actual meat

meat gives flavor, bones contribute texture via gelatin

>>18336501
Should I just mash it around with the spoon

Figured keeping the water level up was just watering it down so iv let it reduce a little

Add salt you mongoloid

>>18336509
I figured I could save the meat for chicken soup in the finish broth. But the veggies don't even seem to give any taste

>>18336521
Yeah sure but it still tastes like nothing and not chicken or even vegetable stock

>>18336510
oh, ok. you want to save this one.
I don't think mashing it right now would make much of a difference.
Yes, reducing it will help concentrate the flavor, sure.

And it doesn't look bad. Just keep doing what you're supposed to do and try chopping the ingredients next time, maximizing the surface in contact with water, if it doesn't turn out well.

>>18336539
Ok so laddled some into a small bowl and added about a teaspoon of salt to see how it would change. Somehow it tastes more like chicken broth. Like yeah I know it always has sodium in the store bought stuff but it didn't even taste like anything before

>>18336550
Salt makes things taste more like themselves, you generally need more than you think you do for pretty much everything, it's why restaurant food tastes so good.

>>18336550
i am glad you learned your lesson.

>>18336529
You can't taste anything until it's seasoned. Try taking out a 1/4 cup of it and putting a pinch of salt, then taste it. If it's still like water then idk you did something wrong.

>>18336492
>didn't brown are cut anything beforehand
lmao

>>18336492
don't use fresh whole ingredients, save up the waste when you prep for other meals like onion/garlic skins, celery tops and bottoms, carrot peels etc. because they are stronger in flavor but shit in texture which is the reason for trimming them off
I keep a ziplock in the freezer until i have enough which also helps because when the veggies freeze ice crystals form and cut open the cell wall helping to release flavor when boiled
also chop your shit up smaller

>>18336550
wait till he tries bread without salt

>>18336492
A couple of bay leaves and whole peppercorn will take it further, but I’m often disappointed with my stocks until I add the salt in the end. That’s when the magic happens.

Saved half the broth to freeze or use later. The rest i was gonna try and make some chicken noodle soup with the leftover chicken. Should I just throw some chopped celery and carrots in the broth then boil the pasta im aswell

>>18336635
There was 2 Bay leaves forgot pepper corn though

>>18336492
>roast chicken bones
did you re-roast the bones? dark stokc is much better if you're gonna use it in a stew/ gravy/ curry not a thin soup.

>>18336643
Try soaking some seeded dried ancho chiles in the hot broth for 20 mins, blending it up and adding it to the broth with some lime juice, it gives a great smoky richness.
Or just add some vinegar, tabasco or fresh squeezed lime at the end. A bit of acidity really makes a brothy soup pop

>>18336632
its better then bread without yeast

>>18336635
thyme and fresh parsley

>>18336492
This kind of chicken/veggie broth will straight up taste like nothing until you season it. It's okay (preferred, usually) to either not season the stock at all, or wait until it's finished cooking. That way you control the seasoning in the final dish and are able to heavily reduce the stock without ending up with a salt sludge.
Put a ladle of the broth into a cup or bowl. Stir in a pinch of salt. Taste. Add more salt until it's correctly seasoned. This is the only way you will know how it really tastes without jeopardizing the final dish.

>>18336653
>A bit of acidity really makes a brothy soup pop
true a splash of white wine vinegar helps a lot

>>18336492
Roast your veggies and salt. A lot of salt

>>18336492
SALT

>>18336820
This
Also, you want chicken fat. Its delicious.

>>18336492
why are you using actually good vegetable to make stock? you should be using whatever shit you have that is almost ready to be thrown out

>>18336495
>>18336497
You're not supposed to put salt in your stock. You should add the salt when you start cooking foods using the stock. Go take a cooking class you morons.

>>18336859
>stock with chicken fat
You need to be holocausted

>>18337318
>but the heat of the salt cooks the stock
(you) are correct anon

>>18336492
In the future, chop your ingredients, the finer, the better. You can even pulp them in a blender or juicer.
I did an experiment verifying exactly that in >>18233609
Also roast your ingredients if you like that aroma before adding them to the water.
You can see pictures of the stock at the end of that thread, and how much of a difference even visually the coarseness of the chopping makes.
Also as other anons pointed out, salt. When I made my stock it tasted pretty good, slightly better than the stock you get from higher end supermarkets. After salting, it tasted amazing, salt alone almost doubled the quality.

>>18337318
Hate to spoil next week's lesson but he can just add less salt retard

>>18336550
Stock is a great way to learn just how much salt it takes for food to actually taste like food. It's insane how tasteless it is compared to how it smells until you salt it.

>>18336492
gotta blend it... also.. dont waste your time making stock in the first place.. the cost of energy alone is stupid literally just use a stock cube and be done with it

I have tried every technique, combination of ingredients and seasoning as well as cooking for up to 24hrs but my home made stock has never tasted better than a knorr stock cube. Can homemade shit just not compete with the amount of chemicals in store bought stock?

>>18336492
1. You probably don't have enough chicken
2. Bones taste like nothing. Meat tastes like meat. If you want your stock to taste like chicken, you need chicken meat in addition to the bones. The bones are just there to give the stock collagen. Use bones still covered in meat, or chicken wings.
3. You should roast your veggies as well

>>18336625
this strat is shit
used to work at a place that did this and they had the worlds most bitter veggie stock

>>18336694
Flatbread is kino

>>18338714
baguettes without yeast aren't kino

>>18338777
More of an envelopette

>>18338704
>worlds most bitter veggie stock
well that's their own fuck up, they probably put weird shit in there like stems and kale or something.
traditionally it's made with the leftovers though.
Also strats are the best, picrel is mine

>>18338787
nah more of a briquette

>>18336694
>fatty needs salt/yeast
i dont even eat bread with salt, yeast, flour or even water, all that shit is disgusting and ruins the bread

>>18336492
too much water

needs bay leaf and peppercorns too

>>18338795
Nice flame top and birds eye fret board. Strats look so much better without the pick guard, though I am a jackson man myself.

>>18336492
salt, msg, lose as much water as possible

>>18336625
skins are worthless

damn bros. take the salt pill

>>18336694
False, i'd eat a flatbread before a tuscan loaf any day

i'm also thinking about making chicken stock
was planning on using bones from chicken thighs with whatever meat i didn't cut off and some of the extra scraps of chicken skins. would include carrots, celery tops, onion w/ brown skin, and mushroom stems. and maybe a few bay leaves. + SALT
got any advice?

>>18339133
garlic and thyme

>>18336539
>reducing
This is the trick. You need to make much more than you think you need and then reduce it.

>>18339133
Ginger if you are making something asian.
Also don't put salt in the stock. Put it in the dish itself.

>>18336499
If you want to keep the salt unsalted take some out and just salt that to taste it. It's not going to taste right without salt, but you don't want to salt the whole batch as you don't know what you are going to be using the stock for down the road.

>>18336499
>I wasn't going to season until it was done.
salt extracts moisture (flavor) from ingredients

>>18339251
so does vinegar

>>18336492
salt

>>18336492
you didnt cut anything?
what the fuck!

>>18336632
dont do this by the way

>>18336492
Roast your chicken/veggies before you put them in the pot. Also add some chicken feet/necks for the gelatin. Stock isn't supposed to taste particularly strong unless you reduce it a lot but I also like to add a knob of ginger and some fresh thyme/rosemary sprigs for good measure since a lot of the dishes I use it for will have those flavors anyway. Adding a hamhock also adds a bit of smokiness as well as ups the gelatin content which is really the main benefit you get from homemade stock.

I use rotisserie chicken carcasses, I usually use 2/3rds of a bird through the week for me or my cats and leave the wings or thighs, remove some of the skins, (I eat the legs after grocery shopping desu) Toss them in the freezer before they get refrigerator flavor. Then I save onion skins, celery butts, carrot tops in a freezer bag throughout the week. On the weekend I throw 1-3 carcasses in a big ol stock pot with water to cover them, and once it gets going I add the scrap veg. I add herbs, depending if I'm going Asian or American standard stock, ginger, rosemary, thyme, bay, white pepper, garlic whatever is around, it's not an exact science in my kitchen. Bones and cartilage give texture, meat esp dark meat gives chicken flavor, I'm groovy with the little bit of fat that comes off the bird, onion skins give the nice color even if you don't roast them beforehand. I've tried other methods, roasting bones, using breasts, adding vinegar, slow cooking, roating veggies, they all work too. Overall this has worked for a basic stock with lowest effort and made of stuff I was probably going to toss anyways, making it more or less free. I add salt last, but under-salt it most of the time so it can be more versatile. I make a lot of soups so that's more the purpose. I strain this magic juice into quart containers or jars let them cool on the counter then pop them in the freezer.

>>18336582
This guy is why you should use salt sparingly. He broke his palate. It's sad.

>>18339133
>$110 for a Chinese stockpot

>>18339839
Salt is important in cooking but I will never understand people who use too much of it or add salt to a dish before even tasting it. I've made too salty dishes sometimes and it's inedible.

>>18340353
in home cooking its pretty hard to achieve frozen/fast levels of saltiness

Add herbs in the last half hour and reduce until the flavour concentrates

>>18337318
you realize you will have to season everything as you cook and then also season when you add the stock if you don't season it before right?

We tried to warn you

I have a chicken carcass/bones and the wings with meat still on them in the freezer. Is that enough to make a stock or do I probably need another chicken first?

I'm assuming I shouldn't let the wings stay in there for months on end with meat

>>18341719
I've got working tastebuds so eating your food would be like licking a salt block to me.

>>18341744
I vote you try it. You have nothing to lose.

Chicken stock is only good when the water barely covers the bones. Its gonna come out as watery. Dont listen to autists telling you u can reuse them and theyre gonna bring a ton of flavor, most of it will be from lose bits of meat and fatty bone innards plus the collagen from bones themselves.