I do, but I suppose you can always argue if I make basic stock or complex stock. Anyway, the most made stocks at my home are. Not going to spell everything out, but none are single main ingredient stock.
Cantonese supreme stock: pork, chicken…
Wonton stock: pork, dried fish…
Dashi: seaweed and dried fish…
Shoyu ramen stock: chicken, dried fish and seaweed…
I think it just comes down to see if we want to make very basic stocks and then mix and match different stocks later, or simply go for premixed stock.
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CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
62
Great recipe. Very similar to what I’ve used in the past. Wonderful soup.
Huh. I would say that is not true for me.
The traditional (and IMO the best) stock for serving Wonton has both Pork Bones, Dried Fish and sometimes Shrimp Shells/Heads.
Broth for Bún Bò Huế has both Shrimp Paste, Pork, Beef and/or Chicken in the Stock
The broth I make for Paella is Shrimp and Chicken.
To name a few.
Yes, that’s traditional Chinese Three Delight preparation (or 三鲜), but that’s the soup or broth, not stock that we are talking about.
You’d the same with Three Delight Dumplings (or 三鲜餃子), but that doesn’t mean that if making stock combining all three would provide the elixir one is looking for.
I made some seriously gelatinous chicken stock last weekend ( chilled, I can scoop it like stiff ice cream), with a mix of raw chicken breast bones, raw chicken feet, and a few raw pork bones. I strained and chilled quickly before refrigerating, and reduced further and strained again a few days later. Its been about four or five days since I last boiled it, and want to know what my options are. I usually freeze in ice cube trays, but I am really short on ice cube trays, fridge and freezer space, not to mention time and patience.
I thought I had read somewhere that you can extend refrigerator time by boiling it every three or four days, but I can’t find the source, and most sources say four days in the fridge.
I freeze stock in one-quart screw top plastic containers. When I need some, I remove the lid and put it into the microwave for about five minutes. I pour out what I need then put it back into the freezer. It does not stay in the danger zone, 40°F to 140°F, long enough to go bad.
You can use either. The former are cheaper, but if using them I pack a few into a larger freezer bag after they’ve frozen flat.
Yes, cool first definitely, but chilling not necessary (though often the case if it’s stock I meant to use so it’s been in the fridge).
A tray or sheet pan underneath helps the bags stay flat.
ETA: @shrinkrap I have also frozen liquids in small bowls on a tray, then emptied those into a larger freezer bag for longer storage. Like large ice cubes, I guess.
I also use Ziplocs. Though I do not poke any holes in them. I let it cool a while then freeze flat with no air in the bag and then store them stacked upright
To clarify, I wasn’t suggesting anyone poke holes – rather to avoid sharp corners by pressing them in when semi-frozen so they are less likely to turn into a pointy corner of weakness when you’re moving the bags or things around them. More important with thinner bags.
I remember seeing that… but as long as back in Chowhound days. It is true. I once ran out of refrigerator space (or maybe just plain busy). So I boil the stock once a day for two days.
We’re having hot days here, but it cooled down yesterday and I made stock from the usual big bag of mixed bones in the freezer (lamb, ribs, some chicken) and chicken backs from the market, browned in the oven first. Five hours simmering, and portioned out for the freezer today. For some reason, the fat didn’t rise and solidify in the fridge overnight, so I’ll skim some of it off before using.
Looks great to me – I run into the same issue of lack of separation once I concentrate it down past some (still unknown) point. In the same boat with my last batch.
Vegetable skins, peels, cut aways get frozen in a gallon ziplock until full and then I make stock. Usually three quarts per bag. I add fresh herbs, s&p. Couple times a year.
