/ck/ - Food & Cooking

[Anonymous No.19735207]

what are the most important things to make a good homemade broth?

[Anonymous No.19735214]

[Anonymous No.19735242]

>>19735207
Water. And a stock cube.

[Anonymous No.19735247]

>>19735207
enough bones, veggie scraps, and practice. a good storage solution is important so you can make a larger batch and split it up.

[Anonymous No.19735253]

>>19735207
bones probably but im not sure ive only done it a few times

[Anonymous No.19735292]

>>19735207
water vegies skin meat and bones. maybe some other parts.

[Anonymous No.19735369]

>>19735207
Meat and not shitty bones.

[Anonymous No.19735760]

>>19735207
Don't use some shit quality tap water.
Add onion shells to get that brown color.
Chicken feet are a great addition, as is oxtail.
Skim often or you'll end up with a cloudy broth. If you can, use a pressure cooker as there is no boiling involved which would agitate and release the scum in the bones.

[Anonymous No.19735992]

>>19735760
Chicken feet are way too much work. Snip the tips of the toes off, examine for any excess dirt or other crap, rinse and remove any large crap, parboil, then finally add to your stock. They're good, but they're not that good.

[Anonymous No.19736014]

>people on the cooking board trying to convince you not to cook when you ask them for cooking advice
so... this place is full of brand shills, right? thats why theres so much winging about actual cooking and insistence on just using premade foods?

[Anonymous No.19736018]

picking the right jar

[Anonymous No.19736020]

>>19736014
>go to food and cooking board
>everyone can't cook and has an eating disorder

[Anonymous No.19736023]

>>19736018
Yeah yeah yeah, but any real stock really does mog it.

[Anonymous No.19736071]

>>19735214
first time I've laughed at this meme

[Anonymous No.19736915]

If you're cooking with pork bones, first let them soak in water overnight or at least a few hours and discard the water.

Put in your vegetables in the last hour or 2 of cooking.

>>19735760
>>19735992
I mostly use feet for the health benefits. Settles an upset stomach real quick. Might be good for joins and skin and stuff, but I haven't looked at the evidence.
It makes the soup thicker, but I don't really care personally. The actual flavor is kind of bad. I don't usually bother to cut the nails off, and when I do, I don't notice a difference in flavor.
If you see dirt and stuff on them it's probably just an occasional harmless growth, like a skin tag.
Whatever you do, don't roast feet. It destroys the gelatin/collagen. I made that mistake once and it didn't thicken up at all.

[Anonymous No.19736918]

>>19735207
Use a pressure cooker

[Anonymous No.19738616]

>>19735207
Time
Patience
Raw basic materials
Likely some bones with some fat and meat on them
Good spring water
Good sea salt with many minerals in it
Add attention to detail to get the concoction right
Don't need to rush a good thing

[Anonymous No.19739713]

Idk id rather have some chili in this wet and rainy weather

[Anonymous No.19739879]

>>19735207
Heat and water

[Anonymous No.19739920]

>>19735207
Bones. Root vegetables. Maybe a lemon and a chili or two depending on preference or use.

[Anonymous No.19739935]

>>19735369
You need bones retard.

[Anonymous No.19740005]

>>19739935
Meat is much more important than bones. You want flavour in a broth.

[Anonymous No.19740008]

>>19739935
Broth is meat, stock is bones

[Anonymous No.19740015]

>>19735207
chicken feet old veg and bones

[Anonymous No.19740037]

>>19740005
Bones are more important retard, can't get a good broth without bones.
>You want flavour in a broth.
Yes and what's your point?
>>19740008
>Broth is meat, stock is bones
Broth is seasoned and salted stock.

[Anonymous No.19740237]

>>19740037
Make your swill with just bones and another batch just from meat. The latter will give you a much better result.
Proper bouillon recipes with usually go for 3 parts meat and 1 part bones.

[Anonymous No.19740468]

>>19740237
The latter will suck because you didn't put bones in it. You can't get good broth without bones. The former would be more meaty and better if it had a little bit more meat on in than just what hangs on to the bones but will still be good.

[Anonymous No.19740530]

>>19735207
mirepoix

[Anonymous No.19741108]

Can I use this bad boy to make stock?

[Anonymous No.19741147]

>>19741108
I'd try it

[Anonymous No.19741178]

>>19735207
If you are making stock, you need:
1. lots of good water
2. lots of bones/cartilage
3. some veggies
4. time

Basically your goal is low and slow, to suck all the good stuff out of everything. Gotta skim the scum if doing it oldschool. Pressure cooking can speed this up, but it still takes 6+ hours.

[Anonymous No.19741264]

>>19741178
You get all the good stuff in 3 hours on a high end pressure cooker i'd say

[Anonymous No.19741274]

>>19741264
45 minutes

[Anonymous No.19741281]

What's the difference between stock and broth?

[Anonymous No.19741374]

>>19741281
The only useful distinction IMO is stock as an ingredient and broth as the liquid for a soup. Ie, combine chicken stock, lemongrass, and fish sauce with some citrus, kaffir lime leaves, and chili peppers to make a simple tom yum broth.

[Anonymous No.19741380]

>>19741281
It's in this thread

[Anonymous No.19741564]

>>19735207
Chemicals
https://youtu.be/sR8M4zARBXY?si=PF16OnNbxANBdLyO

[Anonymous No.19741574]

>>19741374
this, broth is more a finished product, you should be able to drink broth alone and it'll taste good. stock is more the straight extract of meat/bones/veggies without seasoning. i don't think there's a hard line between them, but these are the general ideas

[Anonymous No.19741585]

>>19741564
good god what a faggot. i could only stomach 20 seconds of this video, but don't listen to anything it has to say op

[Anonymous No.19741916]

>>19735760
you don't actually need to skim, it's only if the heat gets too high that it gets cloudy as it emulsifies the fats in the stock.
I make stock all the time and just have it at a very soft boil, like only bubbles coming up from one spot, not rolling or roiling. At the end after cooling and jarring and putting them in the fridge, a layer of fat will form on top of clear stock. I consider the fat an integral part of broth or stock, tons of flavor, gelatin and fat soluble nutrients.

[Anonymous No.19741967]

ITT: retards who don’t know the difference between stick and broth
You cooklets need to fuck off andbget a clue.

[Anonymous No.19742024]

>>19735207
a little bit of tomato paste

[Anonymous No.19742137]

>>19741374
this

[Anonymous No.19742147]

>>19741967
Only broth can be made in a non-stick pan

[Anonymous No.19742153]

>>19742147
I can make both is a non-stick pan/pot. What even is the point?

[Anonymous No.19742165]

>>19742153
The end of the stick.

[Anonymous No.19742170]

>>19735207
How much are you paying?

[Looking to buy info on broths !!UE4mZCOu36z No.19742245]

>>19742170
Hmmm how much do you want??

[Anonymous No.19742369]

>>19735207
If you want to make something really good i could give you the Escoffier recipe for his white bouillon.
You could also use his white fond recipe if you want the milder veal taste instead of beef and less vegetable flavour.

[Anonymous No.19743414]

>>19742369
Please do

[Anonymous No.19743567]

>>19743414
Consommé blanc simple
Proportions for 10 l:
7 kg lean beef (4 kg lean beef and 3 kg shank with bone)
1100 g carrots
900 g white turnips
500 g leek
200 g parsnips
200 g onions
3 cloves
3 cloves of garlic (20 g)
120 g celery
14 l water
70 g salt
Cooking time 5 h.

Cook very slow and skim fat and scum from time to time.
He claims you should cook the bones for 12-15 h but that's not really practical for home cooking as you would boil like 1 kg of bones at most (even for 10 l) for 12 hours. It's much more usefull if you plan to make brown fond that uses much more bones that all the white fonds, bouillons etc.
He also says that you can shorten the cooking time by mincing all the ingredients.

This is just the base though and he adds even more meat to the other soups either to clear them or to add even more flavour. Imo even the base is already good enough. You can make it on bulk, concentrate and freeze it easily.

[Anonymous No.19744833]

>>19735207
i got 2.5kg chicken frames from the shop last night for 80% off, put them in the freezer. does roasting the bones before simmering really make a difference? i don't wanna bother doing that if it doesn't make much of a difference.

[Anonymous No.19744932]

>>19744833
Yes.

[Anonymous No.19746970]

>>19743567
unless you clarify it with beaten egg whites it's not consommé nigger it's just broth

[Anonymous No.19747019]

>>19746970
The cleared version is called consommé ordinaire. You also have to add very lean meat too and not just egg whites.

[Anonymous No.19747568]

>>19735207
just boil stuff for 24 hours

[Anonymous No.19748728]

>>19736014
this is a thing everywhere on 4chan
>/an/ hates and/or wants to rape animals
>/tg/ doesn't play games
>/vst/ hates strategy games
>/lgbt/ are the most homophobic, transphobic and also despise bisexuals
>/ic/ just cries and moans instead of drawing
>/x/ is 50% people trying to troll schizos, 50% pretending to be schizos
>/fit/ doesn't lift
>/sp/ and /xs/ do not actually do sports
>/biz/ doesn't actually run any businesses
i could go on but you get the point

[Anonymous No.19748749]

>>19735214
fuck i can't escape

[Anonymous No.19749499]

>>19735207
Aromatics and MSG

[Anonymous No.19749608]

Does anyone have some good recipes for broths and clear soups? Ideally something fairly simple.

[Anonymous No.19749982]

>>19736018
It's strange that it took so long for someone to start selling base in small jars instead of the big tubs that restaurants buy and market it as a super secret weapon

[Anonymous No.19751710]

>>19749608
Divide up some ribs, cut a shallot or a small onion in half (leaving most of the root attached so it's easy to remove later), and slice up some garlic and ginger. Brown everything in a pot with some oil, it helps to put the onion face down to char a bit, cover it in water and barely simmer it for one and a half hours, skim after the first fifteen. Add plenty of salt, if you're not sure how much to add remove a bowlful first, add salt gradually until the main pot tastes a tiny bit salty, then add the bowl back in.

[Anonymous No.19751776]

>>19749608
Just use this >>19743567 and scale it down to your needs. Leave out the less common vegetables like turnip and parsnip.
If you want to clear the broth there are no simple ways. You have to cool the broth down (even better with ice), add finely minced very lean meat (you need the protein and no fat) and some egg white, then slowly heat it up until all the scum is binded. If ready strain through a cloth.

[Anonymous No.19751791]

>>19736018
I hate how popular this is. Look at the ingredients next time you’re in the store. It’s jarred cancer, entirely artificial and they add fake caramel coloring to it

[Anonymous No.19751804]

>>19751791
You clearly don’t know what the word artificial means.

[Anonymous No.19752232]

>>19735760
pressure cooking does release the scum of bones. Hell, after only a half hour, the bones fall apart. Just made a batch last week. Just let it stand and skim the top with a spoon after cooking.

[Anonymous No.19752491]

I made schweinshaxe recently, and when I made it I also made a nice stock.

First I boiled the pork hock together with some leftover bones I had in the freezer and a few aromatic veggies for an hour. Then I removed it and kept boiling the remaining stock. Then I roasted the pork hock in the oven for 2 hours, occasionally basting it with bavarian beer. Meanwhile I cooked down the stock.

Then I ate a nice scheinshaxe with potatoes, sauerkraut and bavarian beer while the stock kept boiling. The stock turned out really good and very gelatinous due to the pork hock.

[Anonymous No.19752495]

>>19735207
I have found that the best chicken broth starts with a whole chicken. If you're making a smaller batch, like a quart just use a chicken thigh or leg quarter. I usually stick to a simple mirepoix: a halved onion, roughly chopped carrot and celery, a couple bay leaves and whole peppercorns.
This always results in a deep yellow, very tasty chicken broth, much better than the ones I've made with bones and scraps.

[Anonymous No.19752504]

>>19752232
You did it wrong
Pressure cookers push the loose calcium and other metals into the bones
How long did you pressure cook it for?

[Anonymous No.19752529]

>>19744833
Depends on what flavor you're going for, both roasted or unroasted are acceptable ways to go. If you want a clear broth, like for Asian soups or light sauces, just put the meat, bones & veg straight in the water. For something darker and heavy, like French onion soup or brown gravy, you can roast everything with maybe a bit of tomato paste, but it's by no means necessary, it'll still taste good without that step.

[Anonymous No.19752566]

>>19748728
I wouldn't have it any other way.

[Anonymous No.19752593]

>>19752495
Meat is always better than bones for a broth or fond. Soup hens give you a more flavourful broth and are way cheaper but have no meat you could use on them.

[Anonymous No.19752635]

>>19752593
>Meat is always better than bones for a broth or fond
No shit you can't make a broth or fond with bones