Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 Therese, when we make stock at our house, we regularly leave it for hours at a time, at room temperature-- generally the pot will sit on the stove for a few days, turned on low when we are home, until it is eventually made into soup and eaten, or frozen. I wouldn't worry about it, as long as you get it hot again. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2007 Report Share Posted January 31, 2007 On 1/30/07, Marc <wmupton@...> wrote: > so apparently i have a defective range.. I woke up this morning to my > chicken stock at a hard boil for at least an hour or two maybe more > after having it simmer for 10 hours or so. > Is the stock still good to eat??? I would use it. It might not gel as well as usual and it might be higher in free glutamate, which could be a drawback if your very sensitive, but I have accidentally overboiled my stock a number of times in the past and never considered it a reason not to use it. Also, NT has recipes for reduction sauces which use probably a lot more boiling than what happened to your stock. Chris -- The Truth About Cholesterol Find Out What Your Doctor Isn't Telling You: http://www.cholesterol-and-health.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2007 Report Share Posted January 31, 2007 Can anyone share a plave to get mones to make stock with?Dee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2007 Report Share Posted January 31, 2007 > > so apparently i have a defective range.. I woke up this morning to my > > chicken stock at a hard boil for at least an hour or two maybe more > > after having it simmer for 10 hours or so. > > > Is the stock still good to eat??? > > I would use it. It might not gel as well as usual and it might be > higher in free glutamate, which could be a drawback if your very > sensitive, but I have accidentally overboiled my stock a number of > times in the past and never considered it a reason not to use it. > Also, NT has recipes for reduction sauces which use probably a lot > more boiling than what happened to your stock. > > Chris From a culinary perspective, when you boil stock, you emulsify the fats in the liquid, making a cloudier, fatty, and less palatable finished product. A stock sauce tastes better if the stock has less fat and then it is finished with butter. To clarify it more, you can cook egg whites in the finished stock, and remove them. You will see how the cooked protein of the egg white grabs impurities in the stock, and it's a good use for leftover egg whites if you eat raw yolks. Even better, you can chill the stock and scrape off the fat (schmaltz is good) and then heat the stock and clarify. The egg whites also help remove bone particles if on occaision you have added too much acid and cooked too long, until the bones descintigrate. Desh Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 17, 2010 Report Share Posted September 17, 2010 I would definitely give it another round. If you wanted to wait, you could put it in a freezer bag and add some more bones to it as you collect them. If you want to keep going, don't overdo the water. Just make a small batch. Kathy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 17, 2010 Report Share Posted September 17, 2010 I always save the chicken bones and freeze them until I have enough to make a stock. Bones makes a delicious and healthy stock, but be sure to add vinegar to the water to help break the bones down so you can get all of the wonderful minerals and nutrients from them. from Farm On Wheels (http://www.farmonwheels.net/) is actually the one who first told me that people never through their bones away, but would instead make stock from them. If you make a stock just from bones, plus carrots, onion and celery, I'd be sure to let it cook for 24 hours so the bones have a good amount of time to break down. When I make my stock by the time it's done most of my bones will easily break apart in my hands and I'll have a very dark, rich broth leftover. Therese Asmus www.artistta.blogspot.com Quote Link to comment Share on other sites More sharing options...
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