Topic: My chicken stock is pretty opaque
cccuuunnttt !Memes4aSuc started this discussion 4 months ago #129,450
I am thawing frozen soup cubes of my homemade chicken stock to make chicken noodle soup (but with dumplings)My chicken stock is pretty dark. I'm not very disciplined with removing pieces of skin and fat etc. when I make it. It's largely bone-based though. Like any time I make a whole chicken, I remove the back bone before cooking and freeze it for stock. And then take the meat off other bones and save those too.
Is this just cosmetic? I'm thawing it on the stove and can remove some of the scum, but I don't anticipate it's going to magically turn clear... anything to do about that or do I let it go?
(Edited 1 minute later.)
cccuuunnttt !Memes4aSuc (OP) double-posted this 4 months ago, 31 seconds later[^] [v] #1,392,935
It could be that it's just strong and I should water it down at some point?
Anonymous B joined in and replied with this 4 months ago, 59 seconds later, 1 minute after the original post[^] [v] #1,392,937
cccuuunnttt !Memes4aSuc (OP) replied with this 4 months ago, 2 minutes later, 3 minutes after the original post[^] [v] #1,392,938
cccuuunnttt !Memes4aSuc (OP) double-posted this 4 months ago, 10 minutes later, 14 minutes after the original post[^] [v] #1,392,941
Okay I diluted it like 1:1 and now it looks good
Anonymous C joined in and replied with this 4 months ago, 36 minutes later, 50 minutes after the original post[^] [v] #1,392,957
Please tell me about your dumplings. Exactly how do you make them and do they come out fluffy or?
Meta joined in and replied with this 4 months ago, 3 hours later, 3 hours after the original post[^] [v] #1,392,970
Didn't they use to use egg white to clarify broth and consomme back in the old days? You could try throwing some egg white in.
Anonymous E joined in and replied with this 4 months ago, 5 minutes later, 3 hours after the original post[^] [v] #1,392,972
@previous (Meta)
> Didn't they use to use egg white to clarify broth and consomme back in the old days? You could try throwing some egg white in.
My cock skin is pretty.
> Didn't they use to use egg white to clarify broth and consomme back in the old days? You could try throwing some egg white in.
My cock skin is pretty.
cccuuunnttt !Memes4aSuc (OP) replied with this 4 months ago, 8 minutes later, 4 hours after the original post[^] [v] #1,392,974
@1,392,970 (Meta)
I saw that online! It seemed like a lot of work.
Ultimately I just diluted it a lot. Initially with an even part water, then even a bit more later. It turned out fantastic.
@1,392,957 (C)
> Please tell me about your dumplings. Exactly how do you make them and do they come out fluffy or?
I ended up too tired to try making dumplings. I just boiled some egg noodles instead
I saw that online! It seemed like a lot of work.
Ultimately I just diluted it a lot. Initially with an even part water, then even a bit more later. It turned out fantastic.
@1,392,957 (C)
> Please tell me about your dumplings. Exactly how do you make them and do they come out fluffy or?
I ended up too tired to try making dumplings. I just boiled some egg noodles instead
Anonymous G joined in and replied with this 4 months ago, 1 minute later, 4 hours after the original post[^] [v] #1,392,975
Anonymous G double-posted this 4 months ago, 13 minutes later, 4 hours after the original post[^] [v] #1,392,976
Anonymous H joined in and replied with this 4 months ago, 4 minutes later, 4 hours after the original post[^] [v] #1,392,977
Don't water it down ffs. Is there already salt in it? Do NOT salt until it is already in the dish you want to prepare. IT is dark because you did not skim it. Nothing you can do at this point except maybe uses egg whites in the Julia Child manner, but it's a pain. Taste it and see if it tastes good.
Anonymous G replied with this 4 months ago, 52 seconds later, 4 hours after the original post[^] [v] #1,392,978
@previous (H)
> Don't water it down ffs. Is there already salt in it? Do NOT salt until it is already in the dish you want to prepare. IT is dark because you did not skim it. Nothing you can do at this point except maybe uses egg whites in the Julia Child manner, but it's a pain. Taste it and see if it tastes good.
My cock skin is pretty
> Don't water it down ffs. Is there already salt in it? Do NOT salt until it is already in the dish you want to prepare. IT is dark because you did not skim it. Nothing you can do at this point except maybe uses egg whites in the Julia Child manner, but it's a pain. Taste it and see if it tastes good.
My cock skin is pretty
Anonymous G double-posted this 4 months ago, 2 minutes later, 4 hours after the original post[^] [v] #1,392,979
Im a war daddy
cccuuunnttt !Memes4aSuc (OP) replied with this 4 months ago, 7 minutes later, 4 hours after the original post[^] [v] #1,392,980
Anonymous H replied with this 4 months ago, 1 minute later, 4 hours after the original post[^] [v] #1,392,981
@previous (cccuuunnttt !Memes4aSuc)
Retard graduate of a prestigious New York culinary school, I think you meant to say.
Retard graduate of a prestigious New York culinary school, I think you meant to say.
(Edited 8 seconds later.)
cccuuunnttt !Memes4aSuc (OP) replied with this 4 months ago, 1 minute later, 4 hours after the original post[^] [v] #1,392,982
cccuuunnttt !Memes4aSuc (OP) double-posted this 4 months ago, 1 minute later, 4 hours after the original post[^] [v] #1,392,983
Anonymous H replied with this 4 months ago, 3 minutes later, 4 hours after the original post[^] [v] #1,392,984
cccuuunnttt !Memes4aSuc (OP) replied with this 4 months ago, 4 minutes later, 4 hours after the original post[^] [v] #1,392,985
Anyway there was no salt in it. I put in peppercorns but no salt when I make the stock. It makes it easier to season later I think.
Anyway, I do think the stock is just quite concentrated. This batch had like two whole chickens' worth of bones in it, several onions, etc., and maybe like 3 quarts of water. I did let the fat rise to the top and skimmed it off after refrigeration. I just kind of stopped doing more than that.
It really did need diluted, lol
Anyway, I do think the stock is just quite concentrated. This batch had like two whole chickens' worth of bones in it, several onions, etc., and maybe like 3 quarts of water. I did let the fat rise to the top and skimmed it off after refrigeration. I just kind of stopped doing more than that.
It really did need diluted, lol
Anonymous H replied with this 4 months ago, 4 minutes later, 4 hours after the original post[^] [v] #1,392,986
cccuuunnttt !Memes4aSuc (OP) replied with this 4 months ago, 25 seconds later, 4 hours after the original post[^] [v] #1,392,987
Definitely a good amount of fat in it, but also just super concentrated as you can see when I tip it. It needed some more water and some herbs and a while (~2 hours) to simmer, and it was perfect. I did skim off and blot some fat as I went. I re-froze like 4 cups of the stock...Next time I might skip the red onion skins when making chicken stock.
(Edited 2 minutes later.)
cccuuunnttt !Memes4aSuc (OP) double-posted this 4 months ago, 2 minutes later, 4 hours after the original post[^] [v] #1,392,988
Green !!bO/s3MBcD joined in and replied with this 4 months ago, 14 minutes later, 5 hours after the original post[^] [v] #1,392,992
Bovril.
I am not "Matt"™ !aeNZeP7XP2 joined in and replied with this 4 months ago, 2 hours later, 7 hours after the original post[^] [v] #1,393,018
Anonymous H replied with this 4 months ago, 20 seconds later, 7 hours after the original post[^] [v] #1,393,019
I am not "Matt"™ !aeNZeP7XP2 replied with this 4 months ago, 2 minutes later, 7 hours after the original post[^] [v] #1,393,020
Anonymous C replied with this 4 months ago, 6 hours later, 13 hours after the original post[^] [v] #1,393,076
@1,392,974 (cccuuunnttt !Memes4aSuc)
> I saw that online! It seemed like a lot of work.
>
> Ultimately I just diluted it a lot. Initially with an even part water, then even a bit more later. It turned out fantastic.
>
>
>
> > Please tell me about your dumplings. Exactly how do you make them and do they come out fluffy or?
>
> I ended up too tired to try making dumplings. I just boiled some egg noodles instead
I did the same the other day and chose rice noodles as used in Thai or Vietnamese dishes. They take a bit longer to soften up compared to egg noodles.
I was asking about your dumplings because my mother was able to have them come out far far far less dense than mine. Really tricky to cook with the Bisquick 10 min no lid and then lid on and 10 more. Adding the lid drives up the heat and it's tricky dialing down the heat so as to NOT over cook the dough. For my pot roast with dumplings I have tossed out batches up to 3 times trying for Fluffy and keep failing.
> I saw that online! It seemed like a lot of work.
>
> Ultimately I just diluted it a lot. Initially with an even part water, then even a bit more later. It turned out fantastic.
>
>
>
> > Please tell me about your dumplings. Exactly how do you make them and do they come out fluffy or?
>
> I ended up too tired to try making dumplings. I just boiled some egg noodles instead
I did the same the other day and chose rice noodles as used in Thai or Vietnamese dishes. They take a bit longer to soften up compared to egg noodles.
I was asking about your dumplings because my mother was able to have them come out far far far less dense than mine. Really tricky to cook with the Bisquick 10 min no lid and then lid on and 10 more. Adding the lid drives up the heat and it's tricky dialing down the heat so as to NOT over cook the dough. For my pot roast with dumplings I have tossed out batches up to 3 times trying for Fluffy and keep failing.
+Syntax !/bdKkAN1Os double-posted this 4 months ago, 2 days later, 2 days after the original post[^] [v] #1,393,377
Disappointed.
Oatmeal Fucker !BYUc1TwJMU joined in and replied with this 4 months ago, 5 minutes later, 2 days after the original post[^] [v] #1,393,378
@1,392,986 (H)
> Well, if it tasted good, then what's what ultimately matters.
Is this a turning point in this mysterious Anonymous person's food opinion giving career?
> Well, if it tasted good, then what's what ultimately matters.
Is this a turning point in this mysterious Anonymous person's food opinion giving career?
Anonymous L joined in and replied with this 4 months ago, 17 hours later, 3 days after the original post[^] [v] #1,393,423
@1,392,970 (Meta)
They did. The French brought consomme and soup to SEAsia, for the origins of pho going back to the late 1800s.
Egg whites can be used while at room temperature to collect as the stock is heating. I forget ratio of med egg white to oz/ltr. You build a raft. It can take a little practice. But fun. I was actually going to do this with my leftover frozen chicken stock and beef broth. It's just 80°/26° still.
If the onion skins are a bother, cheesecloth can be used multiple times.
They did. The French brought consomme and soup to SEAsia, for the origins of pho going back to the late 1800s.
Egg whites can be used while at room temperature to collect as the stock is heating. I forget ratio of med egg white to oz/ltr. You build a raft. It can take a little practice. But fun. I was actually going to do this with my leftover frozen chicken stock and beef broth. It's just 80°/26° still.
If the onion skins are a bother, cheesecloth can be used multiple times.
Anonymous M joined in and replied with this 4 months ago, 20 hours later, 4 days after the original post[^] [v] #1,393,544
It’s fine; depends on the chicken.
Anonymous N joined in and replied with this 4 months ago, 10 hours later, 4 days after the original post[^] [v] #1,393,588
Fatty yellow chicken
https://youtube.com/watch?v=g-3elr_KUwA
https://youtube.com/watch?v=g-3elr_KUwA