Comments on: How to make stock

By: Doug Alder

Doug Alder — Mon, 19 Nov 2012 00:27:00 +0000

The egg white way was how I was taught to clarify a stock. Greg I would recommend roasting the bones first before making the stock from them – much more flavour that way.

By: Marnie

Marnie — Sun, 18 Nov 2012 18:35:23 +0000

Definitely not a vegan. It seems like most vegan cuisine is just one food doing a bad job of trying to emulate another food, which is a personal peeve of mine. Nothing made of vegetables is “bacon” and nothing made of cashews is “cheese”. I like vegetables and I like cashews and if I’m going to eat them, I want them to be the best preparation of themselves they can be. And if I’m going to eat something with bacon and cheese on it, it’s damn well going to have some dead pig and cow/sheep/goat lactation on it.

I might be a little passionate about food.

By: Greg Laden

Greg Laden — Sun, 18 Nov 2012 18:16:02 +0000

Nor are you a Vegan!

By: Marnie

Marnie — Sun, 18 Nov 2012 17:29:33 +0000

I’ve heard that a little acid (apple cider vinegar is often recommended) will help to break down the connective tissues further. I can’t verify if that is true, but I usually add a little anyway. Just go easy on it if you plan to use the stock for cooking dried beans or lentils.

I also keep some ox tail in the freezer to add when I’m making stock. That stuff is just lousy with collagen and gives the stock a great silkiness. I use it even in chicken stock. I’m not a purist.