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Stock is slightly different from broth, which is usually made by simmering more meat rather than bones, and has a thinner texture. A turkey stock can be made with whatever bones or turkey parts ...
1 quart chicken stock, or stock made by boiling turkey bones. 2 cans 15-ounce cans cannellini beans, drained. 1 15-ounce can red kidney beans, drained. 1 cup smoked turkey dark meat, diced.
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Prawn stock is made from boiling prawn shells. It is used in Southeast Asian dishes such as laksa. Remouillage is a second stock made from the same set of bones. Bran stock is bran boiled in water. It can be used to thicken meat soups, used as a stock for vegetable soups or made into soup itself with onions, vegetables and molasses [1] [2]
The recipe calls for the meat to be cleaned, washed, and then boiled for a short time, no longer than 10 minutes. Then the water is changed, and vegetables and spices are added. This is cooked until the meat begins to separate from the bones, then the bones are removed, the meat stock is filtered, and the meat and stock are poured into shallow ...
Janke also suggested asking the butcher for "extra bones and bits" to make a stock up to five days ahead of time. (You'll use it later for the gravy and it's crucial for a deep, concentrated flavor.)
Bone char is primarily made from cattle and pig bones; however, to prevent the spread of Creutzfeldt–Jakob disease, the skull and spine are no longer used. [2] The bones are heated in a sealed vessel at up to 700 °C (1,292 °F); the oxygen concentration must be kept low while doing this, as it affects the quality of the product, particularly its adsorption capacity.
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