Stock Tips and Advice

[Anonymous No.12897998]

Who has any advice on making different stocks, preferably from trade professionals, chicken, veal, beef, any of the ramen stocks, how to clarify a cloudy stock, how to give stock a deeper flavour without salt etc

[Anonymous No.12898022]

>>12897998
For deeper flavor, use MSG in your stocks. If anyone complains, call them a faggot.

Or you can get a bag of those dried mushrooms they sell at chink markets and throw a few of them in there.

[Anonymous No.12898072]

>>12897998
>clear
Blanch bones before making stock, and scoop out whatever floats to the top.

[Anonymous No.12898195]

>>12897998
Stock should only be made out of bones. You should further flavor the food you use the stock for, not the stock itself.

[Anonymous No.12898205]

>>12897998
Blanching your bones is huge for clarity, also constantly skimming your scum is important. In school they made us use an eggshell raft to help clear it out. That's pretty outdated now but it's a useful trick to know. Here's an ok YouTube video on it.

https://youtu.be/-24VOLOhgfs

[Anonymous No.12898211]

>>12897998