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How to Make Stock - The Wordsmith's Forge — LiveJournal
The Writing & Other Projects of Elizabeth Barrette
How to Make Stock
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dpolicar From: dpolicar Date: July 10th, 2009 05:06 pm (UTC) (Link)

Re: Hmm...

(nods) I've been doing scrap-stock (essentially the same approach you describe here) for the last year or so, but I'm never sure about ratios. Sounds like you're going about 6:1, which suggests I could be getting more stock out of my scraps than I do. Good to know.

Somewhat embarrassingly, I've been using ziplock bags for the stock out of habit, despite the fact that this makes it *much* harder to ladle out the stock. So, um, yeah. I should buy some stackable containers.

Or, um, use the ones I have. (Hides face.)
ysabetwordsmith From: ysabetwordsmith Date: July 10th, 2009 09:18 pm (UTC) (Link)

Re: Hmm...

Bear in mind that the more bones you use, the stronger your product will be. Stock is very thick and gels when it cools. Broth is very thin and does not gel. When I made the turkey stock, it gelled. The first batch of chicken didn't gel (but it was still quite tasty). The most recent batch of chicken, I used more bones, and it thickened somewhat. I am okay with that randomness; some people might be more particular. Experimentation and observation are fine, if you pay attention so you can repeat things you like.

I definitely prefer stackable containers for freezing liquids. I use Ziploc disposable tubs when I can get them. Glad tubs are okay. Cheap ones are not -- I bought one batch of cheap tubs for spaghetti sauce and the lids wouldn't stay on. Those I threw away instead of reusing. Ziploc ones open and close easily, are secure, reasonably priced, and reusable for a while.

I use freezer baggies, usually Ziploc or Glad, for freezing fruit and sometimes other things. The last batch has a white patch on it so you can write the name of the item, very nice. I use sticky labels on the tubs so they can be reused.
7 comments or Leave a comment