Comments on: Spuds + Pork = Crazy Delicious

By: coonass chef

coonass chef — Mon, 01 Dec 2008 17:43:41 +0000

Know you didnt do anything wrong by adding water id rather see somebody make a propper stock and then even if a little water is needed rather than make broth which we in the professional kitchens would refer to as pork ball sweat don stress about stock always save your meat bones (cooked or uncooked) roast them (not required for chicken but still a good idea) then ad your mirpoix and any herbs you got laying around such as thyme and parsley stems youd normally throw away and then cover with water and let er go all day the result will be a rich intensely flavored stock you can use damn near any recipe if its not as rich as youd like it reduce it further thats it! so in closing dont stress about stock put it on forget about it and focus on the rest of your meal.

By: BS

BS — Tue, 25 Nov 2008 20:46:21 +0000

damn, I should read closer, huh? next time, maids.

By: Maidelitala

Maidelitala — Tue, 25 Nov 2008 20:43:36 +0000

“But here was my first eff-up. By the time it was tasty enough, so much had boiled off that I hardly had any stock! Only about a cup. Did I do something wrong?”
Yes! That’s why you have to keep adding water as the broth gets low (refer to my first comment in your slow cooker post). Meh….I feel dirty for giving advice on how to boil little piggies bits and pieces….

By: Yvo

Yvo — Tue, 25 Nov 2008 19:38:59 +0000

So about your stock question: I watched Bobby Flay make roasted chicken stock once (I have no idea why I watched it, to be honest) and he roasted all these veggies and onion skins and everything and whatever with bone in, skin on chicken pieces, then boiled it all, then strained it (I don’t remember what he did with the stuff), then boiled it again until it was just about a cup or so. If I recall correctly, he said, “You’ll only get a cup or so of the stuff, but it is SO worth the effort.” F* that. I make broth and make it to a quart or so and it’s worth the effort already. I don’t need to boil it down until it’s a … whatcha call it, demi glace or some crap. Hahaha I’m lazy too.