Cooking stock, covered or uncovered
 

I've never cooked a stock covered. Not even a little bit. My stocks reduce, and I add water again. I'll do that a few times throughout the cooking cycle which for me is at least 20 hours, sometimes close to 24.
I complained a few days ago, that my current stock was too strong in flavour. It was made with an old stewing hen and simmered 22 hours or so. Anyway, when I made a soup, I used 1 part stock, to 1 part water, and added 1/2 boullion cube. It tastes nice.

Cooking stock, covered or uncovered
 

On Saturday, November 23, 2019 at 9:27:25 AM UTC-6, A Moose in Love wrote:
>
> I've never cooked a stock covered. Not even a little bit. My stocks reduce, and I add water again. I'll do that a few times throughout the cooking cycle which for me is at least 20 hours, sometimes close to 24.
> I complained a few days ago, that my current stock was too strong in flavour. It was made with an old stewing hen and simmered 22 hours or so. Anyway, when I made a soup, I used 1 part stock, to 1 part water, and added 1/2 boullion cube. It tastes nice.
>
Glad it turned out well but why did you add the bouillon cube? They're 90%
salt or close to it.

Cooking stock, covered or uncovered
 

On Sat, 23 Nov 2019 14:15:18 -0800 (PST), "
> wrote:

>On Saturday, November 23, 2019 at 9:27:25 AM UTC-6, A Moose in Love wrote:
>>
>> I've never cooked a stock covered. Not even a little bit. My stocks reduce, and I add water again. I'll do that a few times throughout the cooking cycle which for me is at least 20 hours, sometimes close to 24.
>> I complained a few days ago, that my current stock was too strong in flavour. It was made with an old stewing hen and simmered 22 hours or so. Anyway, when I made a soup, I used 1 part stock, to 1 part water, and added 1/2 boullion cube. It tastes nice.
>>
>Glad it turned out well but why did you add the bouillon cube? They're 90%
>salt or close to it.

Are you one of those ingredient freaks or something? Don't think, just
eat it.

Cooking stock, covered or uncovered
 

On Saturday, November 23, 2019 at 5:15:21 PM UTC-5, wrote:
> On Saturday, November 23, 2019 at 9:27:25 AM UTC-6, A Moose in Love wrote:
> >
> > I've never cooked a stock covered. Not even a little bit. My stocks reduce, and I add water again. I'll do that a few times throughout the cooking cycle which for me is at least 20 hours, sometimes close to 24.
> > I complained a few days ago, that my current stock was too strong in flavour. It was made with an old stewing hen and simmered 22 hours or so. Anyway, when I made a soup, I used 1 part stock, to 1 part water, and added 1/2 boullion cube. It tastes nice.
> >
> Glad it turned out well but why did you add the bouillon cube? They're 90%
> salt or close to it.

I know. But they also have other flavour enhancers. I tried the soup after I diluted it and it was too weak.

Cooking stock, covered or uncovered
 

On Saturday, November 23, 2019 at 5:21:47 PM UTC-5, Bruce wrote:
> On Sat, 23 Nov 2019 14:15:18 -0800 (PST), "
> > wrote:
>
> >On Saturday, November 23, 2019 at 9:27:25 AM UTC-6, A Moose in Love wrote:
> >>
> >> I've never cooked a stock covered. Not even a little bit. My stocks reduce, and I add water again. I'll do that a few times throughout the cooking cycle which for me is at least 20 hours, sometimes close to 24.
> >> I complained a few days ago, that my current stock was too strong in flavour. It was made with an old stewing hen and simmered 22 hours or so. Anyway, when I made a soup, I used 1 part stock, to 1 part water, and added 1/2 boullion cube. It tastes nice.
> >>
> >Glad it turned out well but why did you add the bouillon cube? They're 90%
> >salt or close to it.
>
> Are you one of those ingredient freaks or something? Don't think, just
> eat it.

Boullion cubes have a good flavour, although they taste a tad artificial. That's why I use them in moderation.

Cooking stock, covered or uncovered
 

On Saturday, November 23, 2019 at 4:21:47 PM UTC-6, Bruce wrote:
>
> Are you one of those ingredient freaks or something? Don't think, just
> eat it.
>
You taught me everything I know about nitpicking and bitching.

Cooking stock, covered or uncovered
 

On Saturday, November 23, 2019 at 4:25:10 PM UTC-6, A Moose in Love wrote:
>
> On Saturday, November 23, 2019 at 5:15:21 PM UTC-5, wrote:
>
> > Glad it turned out well but why did you add the bouillon cube? They're 90%
> > salt or close to it.
>
> I know. But they also have other flavour enhancers. I tried the soup after I diluted it and it was too weak.
>
Well, that a darn good reason.

Cooking stock, covered or uncovered
 

On Saturday, November 23, 2019 at 5:27:25 AM UTC-10, A Moose in Love wrote:
> I've never cooked a stock covered. Not even a little bit. My stocks reduce, and I add water again. I'll do that a few times throughout the cooking cycle which for me is at least 20 hours, sometimes close to 24.
> I complained a few days ago, that my current stock was too strong in flavour. It was made with an old stewing hen and simmered 22 hours or so. Anyway, when I made a soup, I used 1 part stock, to 1 part water, and added 1/2 boullion cube. It tastes nice.

You might like tonkotsu ramen broth. It's different from all the other stocks. I was stunned the first time I tasted. The mouth feel is like you're eating liquified butter.

https://glebekitchen.com/tonkotsu-ramen-broth-home/

Cooking stock, covered or uncovered
 

Cooking stock, covered or uncovered
 

Cooking stock, covered or uncovered
 

On 2019 Nov 23, , A Moose in Love wrote
(in >):

> Boullion cubes have a good flavour, although they taste a tad artificial.
> That's why I use them in moderation.

I agree with that when they are standalone. When added along with meat to a
soup or stew, they enhance flavor and salt. A tasty soup or stew is benefited
from more salt than one would deem healthy. A insipid stew or soup lacks
salt.

Im a Better than Bouillon fan, myself. I just checked a jar of the beef
stuff. Its twenty eight percent salt, and I learned to like it right here.

leo

Cooking stock, covered or uncovered
 

On Saturday, November 23, 2019 at 5:15:21 PM UTC-5, wrote:
> On Saturday, November 23, 2019 at 9:27:25 AM UTC-6, A Moose in Love wrote:
> >
> > I've never cooked a stock covered. Not even a little bit. My stocks reduce, and I add water again. I'll do that a few times throughout the cooking cycle which for me is at least 20 hours, sometimes close to 24.
> > I complained a few days ago, that my current stock was too strong in flavour. It was made with an old stewing hen and simmered 22 hours or so. Anyway, when I made a soup, I used 1 part stock, to 1 part water, and added 1/2 boullion cube. It tastes nice.
> >
> Glad it turned out well but why did you add the bouillon cube? They're 90%
> salt or close to it.

I often add bouillon or chicken base instead of salt.

Cindy Hamilton

Cooking stock, covered or uncovered
 

On Saturday, November 23, 2019 at 8:12:59 PM UTC-5, dsi1 wrote:
> On Saturday, November 23, 2019 at 5:27:25 AM UTC-10, A Moose in Love wrote:
> > I've never cooked a stock covered. Not even a little bit. My stocks reduce, and I add water again. I'll do that a few times throughout the cooking cycle which for me is at least 20 hours, sometimes close to 24.
> > I complained a few days ago, that my current stock was too strong in flavour. It was made with an old stewing hen and simmered 22 hours or so. Anyway, when I made a soup, I used 1 part stock, to 1 part water, and added 1/2 boullion cube. It tastes nice.
>
> You might like tonkotsu ramen broth. It's different from all the other stocks. I was stunned the first time I tasted. The mouth feel is like you're eating liquified butter.
>
> https://glebekitchen.com/tonkotsu-ramen-broth-home/

I think you posted this in the past. I wonder how that would work using chicken instead of pork??

Cooking stock, covered or uncovered
 

On Sun, 24 Nov 2019 05:02:18 -0800 (PST), A Moose in Love
> wrote:

>On Saturday, November 23, 2019 at 8:12:59 PM UTC-5, dsi1 wrote:
>> On Saturday, November 23, 2019 at 5:27:25 AM UTC-10, A Moose in Love wrote:
>> > I've never cooked a stock covered. Not even a little bit. My stocks reduce, and I add water again. I'll do that a few times throughout the cooking cycle which for me is at least 20 hours, sometimes close to 24.
>> > I complained a few days ago, that my current stock was too strong in flavour. It was made with an old stewing hen and simmered 22 hours or so. Anyway, when I made a soup, I used 1 part stock, to 1 part water, and added 1/2 boullion cube. It tastes nice.
>>
>> You might like tonkotsu ramen broth. It's different from all the other stocks. I was stunned the first time I tasted. The mouth feel is like you're eating liquified butter.
>>
>> https://glebekitchen.com/tonkotsu-ramen-broth-home/
>
>I think you posted this in the past. I wonder how that would work using chicken instead of pork??

It makes more sense to use the cooking liquid for a soup and toss out
the simmered bones unless they are meaty bones, then those become
cook's treat.... I've been doing that with pork chop bones since
before the Great Wall was a dream.
Simmer pork bones in tinned tomato sauce along with chicken boulion (I
prefer Goya), then add water, a corn starch slurry, and it becomes
tomato egg drop.