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So now I have a decent sized turkey carcass with quite a bit of meat on it... how do I turn this into soup? I've never made stock before, but I'd like to try. I have a slow cooker and a pressure cooker, if that helps.
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Dec 26, 2012 07:59
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| # ? May 12, 2024 03:54 |
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I made turkey stock after thanksgiving and it was pretty simple. First I would say remove the big chunks of meat. This will be good to add to soup later. Once you've got a fairly bare set of bones, break it down into workable size pieces and put it in a stockpot, along with a ton of roughly chopped carrots, onions, and celery. Add a bunch of fresh parsley and thyme. Fill your pot with cold water, bring up to a simmer, and then turn the heat down so you get a bare simmer. Basically you want bubbles coming every couple of seconds, but not a constant stream of bubbles like it's boiling. Skim off any oil slicks of fat that come to the surface. Let your stock simmer for anywhere from 3 to 6 hours. Strain occasionally when you can see fat collecting on the surface. More time is better but I know the feeling of wanting stock ASAP. After that, fish out the big pieces and strain out all the solids. My method is first strain it through a mesh colander to remove the larger pieces, then through a colander+cheese cloth to get the little bits. Now you're basically done! It's important you get your stock cold pretty fast, or it could get nasty with bacteria. If you live in an area with seasons, now is a good time of year to just set the whole pot outside and let it cool down there. Otherwise, setting it in a cooler full of ice works too. Whatever you do don't put a big pot of hot stock in your fridge or freezer, or else you'll ruin all the food in there. And it's that easy! I used my turkey stock to make turkey noodle soup, chicken and rice, and a braised pork shoulder. The possibilities are endless though! Note that you're gonna need to moderately salt whatever you make with the stock, since the stock itself doesn't have salt added to it. Good luck! Jmcrofts fucked around with this message at 08:16 on Dec 26, 2012 |
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Dec 26, 2012 08:13
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Can a person improvise a scotch egg without deep-frying?
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Dec 26, 2012 08:21
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Mescal posted:Can a person improvise a scotch egg without deep-frying? you could potentially do this by baking it, though it would take a bit longer to cook the sausage I imagine. Perhaps soft boil the egg before you apply the sausage then try baking it until the sausage is cooked.
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Dec 26, 2012 09:47
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You could also shallow-fry it and just have to do a lot of turning.
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Dec 26, 2012 10:00
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I have: -Chicken -Carrots -Chicken stock -Pie crust -Spices/normal baking ingredients Can I make a chicken pot pie out of this?
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Dec 26, 2012 23:24
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I have a small beef tenderloin (about 6" long), stuffed with garlic and some cheese. How long should that thing cook?
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Dec 26, 2012 23:28
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the posted:I have: Yeah. I made this one a while ago and it was pretty good.
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Dec 26, 2012 23:41
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PokeJoe posted:Yeah. I ended up: Cooking brocolli, onions, green onions, and carrots, garlic, putting them with chicken stock, adding corn starch, water, cooking chicken, adding chicken and some salt into the whole mixture, then putting it into a pie crust. Now it's baking at 350. We'll see how it goes 
the fucked around with this message at 00:20 on Dec 27, 2012 |
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Dec 27, 2012 00:17
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me your dad posted:I have a small beef tenderloin (about 6" long), stuffed with garlic and some cheese. Until the center is 110 degrees, probo sear/grill the outside then roast at 350 for 8-10 mins and see how its doing. Pull at 110 rest to 120
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Dec 27, 2012 06:36
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You know how when you make a bowl of gelatin, sometimes there's a layer at the bottom that's thick and chewy? Is there a way to alter the preparation so the whole bowl turns out like that?
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Dec 27, 2012 08:23
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Danzou posted:You know how when you make a bowl of gelatin, sometimes there's a layer at the bottom that's thick and chewy? Is there a way to alter the preparation so the whole bowl turns out like that? add more gelatin
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Dec 27, 2012 08:40
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... or use less water?
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Dec 27, 2012 08:54
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Steve Yun posted:... or use less water? that's unamerican. consume more!
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Dec 27, 2012 08:59
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also stir it several times while it's cooling
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Dec 27, 2012 10:09
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Yeah, that's basically the recipe for Jello Jigglers, which are way more fun to eat than boring-rear end regular Jello. If I remember correctly, just use half the amount of water you normally would.
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Dec 27, 2012 15:13
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I bought my sister and her new husband an immersion blender for Christmas and now I realize I don't have one and I really want one...Should I go for the same inexpensive Cuisinart model I bought them, or is there a better model I should spring for?
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Dec 27, 2012 15:23
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RazorBunny posted:I bought my sister and her new husband an immersion blender for Christmas and now I realize I don't have one and I really want one...Should I go for the same inexpensive Cuisinart model I bought them, or is there a better model I should spring for? Technically a paco jet is an immersion blender - right? I don't think you'll use it enough to go for something hellishly expensive tbh.
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Dec 27, 2012 15:25
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I was just thinking there might be a model that was a step above the $40 ones, but Cuisinart makes pretty good stuff, so maybe I'll just order myself the exact same one I got for them. Puréed soups forever!
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Dec 27, 2012 15:30
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I'm about to run to the store to grab some last minute items for a veggie soup I'm throwing together in a crockpot to take care of left overs. I'm planning on cutting up some fresh carrots and celery, adding frozen peas and corn, some home canned green beans, and left over turkey. I'd like to add lentils, but I'm not sure of how long they should be in the crock. I'm planning on giving this soup at least 3-5 hours and starting with my veggie stock, turkey, and carrots in the crock, then adding the frozen items maybe an hour into the process, and then the green beans near the end since they're already cooked and not frozen. This is all very much flying by the seat of my pants, but I really don't want to turn my lentils into mush, any suggestions?
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Dec 27, 2012 16:17
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It sounds like you're going to be around for most of the cooking time, so maybe you could cook the lentils on the stove until they're done to your liking and add to the soup at the very end.
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Dec 27, 2012 16:20
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Charmmi posted:It sounds like you're going to be around for most of the cooking time, so maybe you could cook the lentils on the stove until they're done to your liking and add to the soup at the very end. Duh! I can't believe I didn't think of this. 
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Dec 27, 2012 17:23
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I have four big-rear end fresh cucumbers that need something done with them that isn't pickles. I was thinking cucumber bread, but that'll only take care of one of the buggers. Suggestions? I want to mostly pay homage to how light and refreshing they are.
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Dec 27, 2012 22:47
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Juice them and mix 50/50 with Pimm's #1
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Dec 27, 2012 22:52
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I got a countertop butter crock for Christmas, the kind that uses water to keep an airtight seal. I'm planning on breaking it in by making my own butter, but most sites say the longest life I can expect is a few weeks in the fridge. Would I get the same on the counter? Or close to it at least?
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Dec 27, 2012 23:07
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Mr. Wiggles posted:Juice them and mix 50/50 with Pimm's #1 This.
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Dec 27, 2012 23:08
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I can't find any information on boiling water bath canning using alcohol as the "brine". It seems like it would be possible, but I'm new to canning, and don't want to make an assumptions. Basically, I want to can peaches in brandy and cherries in whiskey. Now, before we go any further, I know that preserving in high proof alcohol doesn't need canning, but I was thinking of eventually giving some of these as presents, and it would just be more professional and polished if the jars were sealed. Anybody have any information on this?
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Dec 28, 2012 00:51
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Fremry posted:I can't find any information on boiling water bath canning using alcohol as the "brine". It seems like it would be possible, but I'm new to canning, and don't want to make an assumptions. I can't claim to be an expert, but here are some links: http://www.newenglandrecipes.org/html/brandied-peaches.html http://www.nytimes.com/2009/08/16/magazine/16food-t-000.html?_r=0 http://www.bunkycooks.com/2011/09/1951-brandied-peaches/ It looks like you're still best off processing the jars, for peaches at least, and that you'd go with some mixture of booze/sugar/water for the syrup and not straight booze.
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Dec 28, 2012 01:06
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Chinston Wurchill posted:I can't claim to be an expert, but here are some links: Perfect. Thank you, this is exactly what I was looking for. I was just being dumb and searching "canning with alcohol" instead of the recipes.
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Dec 28, 2012 01:12
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NerdyNautilusGirl posted:I have four big-rear end fresh cucumbers that need something done with them that isn't pickles. I was thinking cucumber bread, but that'll only take care of one of the buggers. Suggestions? I want to mostly pay homage to how light and refreshing they are. Make a trio of cucumber salads. Man, I had the best cucumber salad at a Chinese place the other day. I was expecting it to be just like Japanese cucumber salad but instead of rice vinegar-based dressing, it had chili oil and...I have no idea, but mildly sweet. It was sliced cucumber and roasted whole cloves of garlic and some mild red peppers. Freaking delicious. Anyhow, figure out what that is and make that, and make Japanese salad with wakame and sesame seeds, and make the Italian-ish version with red onions, tomatoes, olive oil, and lemon.
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Dec 28, 2012 02:11
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^^^ Went a bit off the wall and did avacado, roasted sesame seeds, bell pepper and cucumber salad, then did a strawberry/cucumber smoothie thing and cucumber bread. Good times. Good times.
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Dec 28, 2012 02:22
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How would you cook shrimp and grits? I don't mind but also don't favor the type with a cream sauce. I'd like to emulate a recipe a few places around here that have a creole "meuni re sauce". Both places I have in mind have very spicy shrimp with a nice, deep, red sauce. Heavy on paprika/cayenne and I guess based with a roux? If anyone could suggest, or just share in general. ed conversely, my favorite * and grits lately is by the restaurant I posted a few weeks ago. Duck sausage, grits, and a muscadine pan sauce. It's really good, has a nice portion size and a good price. Triple threat. Zuhzuhzombie!! fucked around with this message at 05:51 on Dec 28, 2012 |
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Dec 28, 2012 05:45
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I made shrimp and grits after I saw it on Good Eats. He flambes the shrimp in bourbon. I loved it! https://www.youtube.com/watch?v=sXsj6auxbyE&t=389s
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Dec 28, 2012 05:52
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NerdyNautilusGirl posted:^^^ Went a bit off the wall and did avacado, roasted sesame seeds, bell pepper and cucumber salad, then did a strawberry/cucumber smoothie thing and cucumber bread. Good times. Good times. That all sounds awesome. I was going to suggest putting cucumber slices in water too but it sounded boring. Strawberry plus cucumber sounds interesting though.
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Dec 28, 2012 06:07
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NerdyNautilusGirl posted:^^^ Went a bit off the wall and did avacado, roasted sesame seeds, bell pepper and cucumber salad, then did a strawberry/cucumber smoothie thing and cucumber bread. Good times. Good times. If you still have some cucumber left, might I suggest making tzatziki? Just grate some cucumber, squeeze as much water as possible out of it, then mix it into greek yogurt with some minced garlic, a bit of lemon juice, olive oil, salt and dill.
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Dec 28, 2012 08:40
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I want to make kimchi and I think it very unlikely I will find anything like "jarred salted shrimp" or the salted squid some recipes call for. How about anchovies, sardines, or kippered herring?
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Dec 28, 2012 16:25
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You can make salted squid if you can find fresh/frozen squid. There are directions in this Maangchi kimchi recipe. I usually skip the seafood component in my kimchi. I made salted squid once and I didn't really notice a difference in flavor, plus I thought the texture of biting into a piece of squid was unpleasant.
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Dec 28, 2012 16:30
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For my party tomorrow night, I got a request for the meatballs/keilbasa in ketchup and grape jelly sauce. While I can admit that said sauce tastes pretty good, I don't think I can bring myself to make such an abomination. Any suggestions on a similar sauce I can make from scratch? Maybe just make a basic BBQ sauce?
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Dec 28, 2012 16:47
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Why don't you do Swedish meatballs in a lingonberry sauce? That's always a hit at parties!
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Dec 28, 2012 18:44
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So, I'm planning on making chicken stock for the first time this weekend and I had some questions. I'm planning on removing the breast and poaching them to put into soup later, but the rest of the chicken is going to go into the stock. Should I brown the chicken and veg first, then add the water to the pot? Should I take the skin off? Should I take some of the meat off the drumsticks and roast those bones separately? Could I get away with tossing everything into the pot raw?
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Dec 28, 2012 18:55
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