[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 155 KB, 882x1350, 71wLp685v3L.jpg [View same] [iqdb] [saucenao] [google]
13873871 No.13873871 [Reply] [Original]

Recipe calls for stock. What do you use? Do you actually keep stock around your kitchen at all times?
Pic unrelated

>> No.13873882

depending on the type of stock, yes. i always keep vegetable stock in my kitchen, i purchase it but it's easy to make if you have a few hours to kill. other types of stock are easy to make as well like chicken and pork stock since they are a byproduct of cooking the meat a certain way.

>> No.13873885
File: 558 KB, 647x656, 1549337710432.png [View same] [iqdb] [saucenao] [google]
13873885

If I don't have homemade stuff in the freezer I'll use boxed. If I don't have boxed I'll use paste. If I don't have paste I'll use cubed. If I don't have cubed I'll make something else.

>> No.13873896

>>13873871
due to corona i have about 40 tetrapaks of various stocks right now.

i'm never going back to not having this though.

>> No.13873898
File: 258 KB, 1500x1375, 91c5+rdywiL._SL1500_[1].jpg [View same] [iqdb] [saucenao] [google]
13873898

the one and only

>> No.13873905
File: 16 KB, 320x320, 91Gnm+VdTBL._AC_AA320_.jpg [View same] [iqdb] [saucenao] [google]
13873905

Pic related is usually the most space efficient for if you use a lot of stock. You can probably pass it down to your grandkids too if it lasts long enough

>> No.13873911

>>13873905
>no msg
completely and utterly unbased

>> No.13873925

>>13873911

I keep msg in the cabinet. The no msg is pretty unbased but what the fuck ever

>> No.13874455

>>13873871
Make a whole lot from bones.
Frozen in pp deli containers...

>> No.13874466

>>13873871

how much of a fucking idiot do you have to be to read that book

>> No.13874488

>>13873871
>Recipe calls for stock. What do you use? Do you actually keep stock around your kitchen at all times?
At all times? Usually, yes. I have HerbOx beef, chicken in the spice cabinet, at all times. For the winter recipes, I just keep my eye on the BOGO sales leading up to Thanksgiving high volume uses, and keep it in my pantry for upcoming recipes throughout winter.

For small additions of stock, like a half cup to deglaze a pan and enhance a recipe? I typically use no sodium Herb Ox granules.

If it's actually going to be soup, I'll buy cartons of stock, but I often only use half the rest goes in the trash after being parked in the fridge a week unused :/ The reason I don't buy soup base in the jar anymore, the superior product really, is that I don't trust it inbetween my infrequent uses. If you don't mind salt in your recipes (ie, you are not reducing), you might enjoy the lower cost latino brands of granules in the big jars, esp chicken-lime, and chicken-tomato flavors. They're great.

When I make asian or mexican soups though, or matzo ball, it's the luxury of my mood to do it right, so, I make my own rich bone stock in the pressure cooker, since the flavor profile is so vastly different from purchased american style stocks which are so heavy on celery, parsley, carrot.

>> No.13874666

>>13873871
Pic very much related actually.

>> No.13875750

>>13873871
>First ingredient of a recipe is 15lbs of quail bones
Fucking hate that

>> No.13875956

>>13873871
You have to plan. If you can get whole animals you won't have a problem with not having stock. Cuisine is called cuisine because it involves the whole process from planning to acquiring to cooking to serving.

You can buy a whole chicken and roast it over potatoes. Freeze the bones. If you are single you can have chicken sandwiches several days after. Next time you might want a fricassée. Make stock of leftover bones + carcass of the new chicken, and you will have leftover stock you can freeze for another time.

If you think like this you will have no problem having stock for your dishes. It requires planning though, no one magically "keep stock around" all the time.

Chicken is easy. If you are lucky, you can buy whole lambs, or can fish fresh fish where you make stock out of the heads and bones.

>> No.13875960

>>13875956
Also freeze the bones from the fricasse for next time you make stock. I like to save up bones from 4-5 chickens before I make stock, then freeze it.

>> No.13876055

>>13873871
I usually use any stock I make, so if I'm out and a recipe calls for stock, I just use water if I don't have anything to make stock with on hand.

>> No.13876073

>>13873898
>>13873905
>>13873925
Just no. never buy dry stock. its never the same and most of the time just salty hot water. Only exception is buying it from buthcers shops.