/ck/ - Food & Cooking

[Anonymous No.5663211]

What's the secret to a good and natural broth without using a bouillon cube or anything of that nature?

How do you do it?

[Anonymous No.5663213]

Animal corpses.

[Anonymous No.5663221]

slow simmer

[Anonymous No.5663223]

>>5663213
seconded
boil that shit down. Roast chicken carcass, shrimp shells, pork bones, beef bones, whatever you've got man.

[Anonymous No.5663224]

>>5663213

Sure, what part of the corpse do you use? If you use bones, which ones? Marrowbone or knuckle bones?

[Anonymous No.5663227]

>>5663223
Redaction:
DON'T ACTUALLY FUCKING BOIL IT

[Anonymous No.5663233]

>>5663227

No boiling at all, I get it. Not even in the beginning?

How long do you let them simmer? The longer the better?

[Anonymous No.5663237]

>>5663233

more or less

you want it to look like a disgusting gelatinous mess once it cools

[Anonymous No.5663239]

>>5663233
an hour should be enough for a pot of chicken soup

[Anonymous No.5663276]

Meat broth or bone stock (which is also a broth; 'broth' is just a really archaic noun for all things that would today be called a 'brew' and, in more modern times, has come to mean specifically a a savoury brew meant to be eaten as part of a soup or meal)?

For chicken broth, by an old hen. They cost anywhere between 49-99¢/lb in my area and weigh about 2,25lbs (roughly 1kg). Generally speaking, 2,25lbs/1kg of something will yield 1litre/quart of broth.
Put the chicken in a pot with 2 litres/quarts of water, boil it until the liquid is reduced by half, remove and discard the carcass (old hens are notoriously tough and damned near impossible to eat), strain the broth and there you go: chicken broth.

For bone stock, the process is the same but uses very, very little meat rather using, as its name implies, bone. The proportions are the same (2,25lb/1kg makes 1litre/quart of finished broth) and the process generally similar. Stock, however, will generally be cloudy unless clarified. Meat broth will generally be clear. If you want your stock clear, you'll have to clarify it which can be a pain in the dickhole for newbies. I really recommend just going with making meat broth v bone stock.

Oh, and if you can't find old hens in your local grocers, wait for wings to go on offer/sale. Sometimes, the price drops as low as 79¢/lb.
While generally more expensive, bone-in breasts can drop to 99¢/lb from certain stores because of locals' unwillingness to use them (they all want boneless/skinless). To use breast, remove the skin and boil as you would an old hen. Seems a waste, yeah? But not really; the boiled breast meat can then be pulled from the rib and chopped for chicken salad or blitzed with eggs, milk, flour, salt, herbs and seasonings to make batter for chicken pancakes. It can be cut and added to the broth for soup, added to garlic, olive oil and chili as a topping for pasta (dressed with grated cheese, it's a favourite of mine) and a few other uses.

[Anonymous No.5663290]

>>5663276


Good post, thank you very much!

[Anonymous No.5663329]

>>5663290
Quite welcome, Anon!

Oh, and don't bin the skin! If you buy bone-in breasts, I mean. Rather, chop it up and cook it in a pan at medium-low/low heat, stirring it every now and again, until its fat is rendered, then strain and reserve the fat. It's great. Homemade chicken lard. But that's not all!
Put the skins back in the pan and set to medium/medium-high heat this time and cook until crisp. It'll have rendered more fat, but this fat will be unsuitable for a wide range of uses as it will have a more chicken-y flavour than the first bit. You can save that, too, if you want. It's great for making dumplings (ask for a recipe, perhaps; chicken and chicken dumplings is a favourite take on a well-known USican classic).
The real star here is the crisped up skin. Remove it from the pan, salt it generously and munch, munch, munch. You've just made chicharon manok, Filipino chicken rinds (like pork rinds... only chicken). Rather than salt, I like to use stock/bouillon powder on the skins. Tamarind broth powder is fantastic as is tomato broth powder, onion broth powder and others, too. Really, really fucking good.

[Anonymous No.5663334]

>>5663233
12 hours is ideal. Or til everything solid is pretty much grey mush.

[Anonymous No.5663336]

>>5663213
this and merpwah n whatever seasoning you like

[Anonymous No.5663361]

>>5663224
Both, all, everything. Simmer everything down except the skin
Bake that shit with herbs for crispy goodness while you salivate over your delicious corpse broth

[Anonymous No.5663363]

>>5663276
I disagree with the ambiguation of broth, stock and brew. Yes, many have considered them synonymous in the past. Does that mean that there is not, nor should not be, a difference?
I don't think so.
A broth doesn't need any thickening capabilities as it has been historically referred to. A stock ought to. A stock is intended to have a full palate, where as a broth can be narrow in flavor. Perhaps both can be considered brews, but not all brews are stocks or broths.

[Anonymous No.5663369]

>>5663363
oh, and broths can be salty, whereas a stock ought not be

[Anonymous No.5663446]

>>5663363
>I disagree with you!
>but what I have to say agrees with you!
Uhuh. Thanks for your oh so helpful post.

"Broth" is an archaic noun for 'a brew.'
Broths, as known today, and stocks are both types of brew. Coffee, tea and beer are also types of brews but none of them are broths or stocks.
Stocks, however, are a type of broth.
What is a broth? A savoury brew meant to be part of a meal or soup.
What is a stock? A savoury brew made from bone* meant to be part of a meal or soup.

>* the organic part of bone (yes: bone has organic and inorganic parts) is primarily made up of Collagen I (one of the many types of collagen). When bones are boiled in water, the collagen dissolves from the bone and into the water. Collagen thickens/gels when dissolved in liquid and left to cool.

One can make a thin broth just as (or more flavourful than) a bone stock but without adding thickening agents separately, such as gelatin or agar, a thin broth will never have the mouthfeel of a stock.
And if you've never had a salty stock or a saltless broth, I dunno what to tell you other than 'wut.'

But please: tell me how your lack of social skills makes you an expert on cookery.

[Anonymous No.5663519]

>>5663446
Why the snarky bullshit?
And I still disagree with your definitions, as they are vague and shitty. A stock is not a broth, as a broth does not have all the qualities that a stock ought to.
If you couldn't pick up on that glaring distinction that was made and still think that was all in agreement, how the fuck can you go through life thinking your attitude is ok? Fuck off

[Anonymous No.5663529]

>>5663211
meat and boneses

[Anonymous No.5663535]

>>5663239
nope, simmer that shit down until you can take a chicken leg bone out of the pot and eat it as is.

then your broth is good

[Anonymous No.5663630]

bones r 2spooky4me, ill stick to the cubes

[Anonymous No.5663642]

>>5663630
But the bones are so much more flavorful.

Ever have sancocho with pig's feet? You haven't lived until you've tried it.

[Anonymous No.5665265]

>>5663642

>You will never eat sancocho with pig's feet in your life

[Anonymous No.5665269]

>>5663233

longer the better for beef/veal, an hour or so for chicken, 20 minutes or so for fish/vegetables

[Anonymous No.5665584]

>>5663329

>and munch, munch, munch

Christ, put a tripcode on so I can filter you.

[Anonymous No.5665607]

Pressure cooker

[Anonymous No.5665613]

>>5663363

Part of the problem is that different sources assign radically different definitions to the terms.

One common one is that broth is made from meat while stock is made from bones. (I don't claim to agree with this, but I have heard it in many kitchens I have worked in).

My copy of "The Professional Chef" (The textbook for the CIA) states that stock is the basic preparation from meat and bones whereas a broth has been seasoned and can be served as a dish. In other words, according to them if you take stock and season it then you end up with broth.

[Anonymous No.5665621]

>>5663211
semen

[Anonymous No.5665743]

>>5665613
No, no, no! Don't tell the armchair expert! He knows best and everything, of course! Without so much as moving his fat hand from his keyboard long enough to actually prepare a stock or broth, at that! True genius!

[Anonymous No.5666662]

Bone Marrow. Split the bones, then simmer for a prolonged time. Plus spices of course.