Guest guest Posted March 10, 2006 Report Share Posted March 10, 2006 How do you make the tukey neck soup. How many pounds of necks to how much broth and how long do you cook it for? Anything else in it?? I've attempted this before with poor results. Thanks TT --- downwardog7 <illneverbecool@...> wrote: > > > > > Hi all-- > > > > Anyone have a reliable source of decent chicken > feet in Los Angeles? > > Or mail order? > > > , > I've seen them at WF in Torrance, so your local WF > can likely special > order them. Best stock I made recently was turkey > necks--also from > WF--so maybe get some of those, too. > B. > > > > > > __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2006 Report Share Posted March 11, 2006 > > How do you make the tukey neck soup. How many pounds > of necks to how much broth and how long do you cook it > for? > Anything else in it?? > I've attempted this before with poor results. TT, I was buying something else at the meat counter and saw " turkey necks and backs on sale, except we're all out of backs " . Or something. So I bought, I think, three pounds of necks on a whim. I had just made a gallon of stock from a whole chicken, plus I had 8 lbs of bison bones in the freezer to make more, egad, but I couldn't pass up the deal. ANYWAY, I threw the necks in the pot and covered with water and onion, carrot, celery, whatever (no wait, wait, I " went asian " and used ginger, garlic, cilantro, green onion, and black peppercorns) and OH YEAH--I almost forgot--I followed Mati's " passive stock " intructions: bring to the boil, simmer for one hour and turn off. Let sit 24-hours, bring to the boil, simmer for one hour and turn off. strain et voila. Difference with me is I let the bones, etc. soak in the acidulated water for about 24-hours before beginning the first step. Also, feeling thrifty ansd experimental, I also threw in all the bones and feet from chicken stock I had just strained and used them again--just to see what might happen. So there WERE other variables besides turkey necks. What do you mean by you " tried this and got poor results " ? I assume you mean you tried turkey necks for stock? So what do you mean by " poor results " ? No gel? Probably added to much water. Just cover the bones by an inch or two for good gel. But I'm making assumptions, sorry. B. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2006 Report Share Posted March 11, 2006 I'm curious to know why you make broth by letting it sit after bringing it to the boil. Any advantages? Won't it go bad? Also, does letting it soak for 24 hours in acidualted water draw out more calcium? Thanks, fina. > > > > How do you make the tukey neck soup. How many pounds > > of necks to how much broth and how long do you cook it > > for? > > Anything else in it?? > > I've attempted this before with poor results. > > TT, > I was buying something else at the meat counter and saw " turkey necks > and backs on sale, except we're all out of backs " . Or something. So > I bought, I think, three pounds of necks on a whim. > > I had just made a gallon of stock from a whole chicken, plus I had > 8 lbs of bison bones in the freezer to make more, egad, but I couldn't > pass up the deal. > > ANYWAY, I threw the necks in the pot and covered with water and onion, > carrot, celery, whatever (no wait, wait, I " went asian " and used > ginger, garlic, cilantro, green onion, and black peppercorns) and OH > YEAH--I almost forgot--I followed Mati's " passive stock " intructions: > > bring to the boil, simmer for one hour and turn off. Let sit > 24-hours, bring to the boil, simmer for one hour and turn off. > strain et voila. > > Difference with me is I let the bones, etc. soak in the acidulated > water for about 24-hours before beginning the first step. > > Also, feeling thrifty ansd experimental, I also threw in all the bones > and feet from chicken stock I had just strained and used them > again--just to see what might happen. So there WERE other variables > besides turkey necks. > > What do you mean by you " tried this and got poor results " ? I assume > you mean you tried turkey necks for stock? So what do you mean by > " poor results " ? No gel? Probably added to much water. Just cover > the bones by an inch or two for good gel. But I'm making assumptions, > sorry. > B. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2006 Report Share Posted March 12, 2006 Thankyou, I'll give it another go with the much less water and the passive stock instructions. Turkey necks is one of my favorites and they are cheap so I'm game for many more experiments. THanks again, TT --- downwardog7 <illneverbecool@...> wrote: > > > > > How do you make the tukey neck soup. How many > pounds > > of necks to how much broth and how long do you > cook it > > for? > > Anything else in it?? > > I've attempted this before with poor results. > > TT, > I was buying something else at the meat counter and > saw " turkey necks > and backs on sale, except we're all out of backs " . > Or something. So > I bought, I think, three pounds of necks on a whim. > > > I had just made a gallon of stock from a whole > chicken, plus I had > 8 lbs of bison bones in the freezer to make more, > egad, but I couldn't > pass up the deal. > > ANYWAY, I threw the necks in the pot and covered > with water and onion, > carrot, celery, whatever (no wait, wait, I " went > asian " and used > ginger, garlic, cilantro, green onion, and black > peppercorns) and OH > YEAH--I almost forgot--I followed Mati's " passive > stock " intructions: > > bring to the boil, simmer for one hour and turn off. > Let sit > 24-hours, bring to the boil, simmer for one hour and > turn off. > strain et voila. > > Difference with me is I let the bones, etc. soak in > the acidulated > water for about 24-hours before beginning the first > step. > > Also, feeling thrifty ansd experimental, I also > threw in all the bones > and feet from chicken stock I had just strained and > used them > again--just to see what might happen. So there WERE > other variables > besides turkey necks. > > What do you mean by you " tried this and got poor > results " ? I assume > you mean you tried turkey necks for stock? So what > do you mean by > " poor results " ? No gel? Probably added to much > water. Just cover > the bones by an inch or two for good gel. But I'm > making assumptions, > sorry. > B. > > > > > > > __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2006 Report Share Posted March 12, 2006 > > I'm curious to know why you make broth by letting it sit after > bringing it to the boil. Any advantages? Won't it go bad? > Also, does letting it soak for 24 hours in acidualted water draw out > more calcium? fina, It is my experience that the broth gels better and the meat--if any--on the bird is about a thousand times more palatable. It won't go bad because the medium has been brought to a boil with attending hour simmer and remains covered the whole time while cooking and while sitting between heatings. It has been boiled, and--presumably--nothing has contaminated it, then brought to the boil yet again and simmered. I like to do a long pre-soak. IIRC someone on this list said once that was Adele 'instruction for maximizing mineral leach-age into the broth. Ever since, I've done it because, well, why not? I have so many things brewing at once in the kitchen, it's no trouble. Although I don't know for sure if I'm doing anything better than any other way. B. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2006 Report Share Posted March 13, 2006 It doesn't sit out for that 24 hours, it's chilled. The chilling i part of the process. In the winter, I just put it outside, covered - in the summer, I cool it somewhat and then it goes in the fridge overnight. I'm not sure why it works so well. Alton Brown recommends this method for tough meats. The heat/chill cycle loosens the collagen in the meat and tenderizes it. I figured it might help get more collagen into the broth, and indeed it seems to. My impression is that I get better results in terms of gelling and color, with better taste because the flavor has not boiled away in the meantime. It's much less stressful than worrying over the pot on the stove, too. BTW, a chef friend told me that when making stocks that include meat and veg, you should stop it when it starts to smell fantastic, because the fantastic smell is your volatile elements escaping. You can add more acid, let it sit, and then simmer again briefly, but don't let it just keep going. If you're just working with bones, that's when you do a longer boil, because it doesn't matter so mcuh. > > > > --- In , t tarail <ttarail@> wrote: > > > > > > How do you make the tukey neck soup. How many pounds > > > of necks to how much broth and how long do you cook it > > > for? > > > Anything else in it?? > > > I've attempted this before with poor results. > > > > TT, > > I was buying something else at the meat counter and saw " turkey > necks > > and backs on sale, except we're all out of backs " . Or something. > So > > I bought, I think, three pounds of necks on a whim. > > > > I had just made a gallon of stock from a whole chicken, plus I had > > 8 lbs of bison bones in the freezer to make more, egad, but I > couldn't > > pass up the deal. > > > > ANYWAY, I threw the necks in the pot and covered with water and > onion, > > carrot, celery, whatever (no wait, wait, I " went asian " and used > > ginger, garlic, cilantro, green onion, and black peppercorns) and OH > > YEAH--I almost forgot--I followed Mati's " passive stock " > intructions: > > > > bring to the boil, simmer for one hour and turn off. Let sit > > 24-hours, bring to the boil, simmer for one hour and turn off. > > strain et voila. > > > > Difference with me is I let the bones, etc. soak in the acidulated > > water for about 24-hours before beginning the first step. > > > > Also, feeling thrifty ansd experimental, I also threw in all the > bones > > and feet from chicken stock I had just strained and used them > > again--just to see what might happen. So there WERE other variables > > besides turkey necks. > > > > What do you mean by you " tried this and got poor results " ? I assume > > you mean you tried turkey necks for stock? So what do you mean by > > " poor results " ? No gel? Probably added to much water. Just cover > > the bones by an inch or two for good gel. But I'm making > assumptions, > > sorry. > > B. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2006 Report Share Posted March 14, 2006 --- In , " noelimama " <senerchia@...> wrote: > > It doesn't sit out for that 24 hours, it's chilled. The chilling i > part of the process. In the winter, I just put it outside, covered - > in the summer, I cool it somewhat and then it goes in the fridge > overnight. > > I'm not sure why it works so well. Alton Brown recommends this > method for tough meats. The heat/chill cycle loosens the collagen > in the meat and tenderizes it. I figured it might help get more > collagen into the broth, and indeed it seems to. My impression is > that I get better results in terms of gelling and color, with better > taste because the flavor has not boiled away in the meantime. It's > much less stressful than worrying over the pot on the stove, too. > > BTW, a chef friend told me that when making stocks that include meat > and veg, you should stop it when it starts to smell fantastic, > because the fantastic smell is your volatile elements escaping. You > can add more acid, let it sit, and then simmer again briefly, but > don't let it just keep going. > > If you're just working with bones, that's when you do a longer boil, > because it doesn't matter so mcuh. Mati, Oh. Mine sits out. Oh well. I just made a pot of stock using this method on all bison bones with some neck bones and it gelled better than any I've made before. I'd only used it on poultry stock before. I did it over about three days. Only cooked for an hour about three times. Once I inadvertantly left it on so it was a few hours. B. Quote Link to comment Share on other sites More sharing options...
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