give me a website for your answer bcuz i really need the answer really quick.
THANK U!!!!!! :)
2006-11-06 06:37:59 · 7 answers · asked by babyfairypink 2 in Food & Drink ➔ Cooking & Recipes
Try www.allrecipes.com, www.foodnetwork.com or vegweb.com
Good luck!
2006-11-06 06:52:15 · answer #1 · answered by Anonymous · 0⤊ 0⤋
If you have the time and want a browner stock (beef,veal or chicken) brown the veg's and the bones/meat/scraps and start them in COLD water to cover. I stay away from chicken backs though they tend to make my stock bitter, I think that is caused by the remnants of organs still attached. For fish stock (I know this is gross) the heads not only are best but if you are friendly with your fishmonger you can buy them cheaply or get them free, stay away from fatty fishes though (tuna, salmon). If time is a problem there are some (few) soup bases available out there but watch the salt content, canned is also an option but there again watch the salt, salt free or reduced sodium seem to have the best flavor and you can add the salt to your taste.
2006-11-06 14:56:43 · answer #2 · answered by naturbnklr 1 · 0⤊ 0⤋
see if emerill lagasse,has a cooking website,long ago, I used his tips and another guys for making stock, fresh herbs , but using the seasoning bouquet is okay. but dont add salt, until you are using the stock to prepare a meal, use celery,onion, and carrotas basic stock,and add your meat flavoring and make two seperate ones like chicken and beef or veggie,freeze some to or put into ice cube trays and freeze and use when cooking , when I was domesticated long ago, I rarely cooked anything with plain water .I used stock for everything even plain rice, good luck finding your site
2006-11-06 14:45:07 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Stock is made from browned bones. Broth is made from meat/fish parts.
The usual holy trinity of stock making includes onions, carrots and celery. Any hard vegetable can be used to flavor the stock to what you would like. Salt and pepper of course.
2006-11-06 17:30:32 · answer #4 · answered by J Somethingorother 6 · 0⤊ 0⤋
Suitable? Carrots, onion, celery, bay leaves, garlic, peppercorns.
Unsuitbale? Baker's cream. (Yeah, I screwed that up the other day.)
2006-11-06 14:42:03 · answer #5 · answered by chefgrille 7 · 0⤊ 0⤋
stock can be made by fresh vegitables or chicken or ham any thing
2006-11-06 14:40:13 · answer #6 · answered by ashitnarula 2 · 0⤊ 0⤋
http://www.fabulousfoods.com/school/cstech/stock.html
2006-11-06 14:43:06 · answer #7 · answered by txgirl_2_98 3 · 0⤊ 0⤋