Friday, December 14, 2012

Stock vs. Broth

Stock and Broth what is the difference. I quite honestly don't know how many
people know the difference and despite knowing the difference myself I use the
words interchangeably.

Broth is just the meat juice and water whereas stock uses vegetables in it
usually onion, celery and carrot.

There are many ways to make stocks and broths. I use two. I only make broths.
When I make broths I use bone, skin, fat and water and cook them together until
I get all of the meaty goodness out of them, skim the fat and can them. You can
freeze them just as well.

Method 1: Pressure Cooker(I think mine is a 12 qt pressure cooker)
Make certain canning plate is in bottom of pressure cooker to avoid burning
dump bones, skin and fat of poultry, or pork or beef into pressure cooker
filling 3/4 full
put water in to cover
apply lid and 15 lb weight
boil for 3 hours
turn off, when steam stops coming out, remove weight, and open when able
pour contents through colander
skim off fat
can or freeze as desired.
*** Please adjust cooking time for the size of your pressure cooker

Method 2: Crock Pot
Fill crock pot with bones, skin and fat
Cover with water
Put lid on and cook for 3 days on medium heat, stirring occasionally
strain out solids
defat
can or freeze as desired


A few notes:
The crock pot method is a little messier in that the solids have partially
fallen apart, unlike the pressure cooker method where it pretty much comes out
in one solid lump.

When I can my stock I don't add any salt as I use the pressure cooker to seal
it. I have no plans of doing posts on canning as I am still a baby canner who
knows next to nothing. Though, if someone else on this list has experience and
feels comfortable posting on it, Please feel free.

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Thank you

Anthoinette Genheimer

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