Learning To Make Stocks, Broths And Sauces: Following The Way Of The Nerd. - Learning To Cook Blog at Allrecipes.com - 291245

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Learning To Make Stocks, Broths and Sauces: Following The Way Of The Nerd. 
 
Dec. 4, 2012 8:11 am 
Updated: Dec. 8, 2012 6:26 pm
Hi! My name is Dave, and I am a nerd wannabe. There. Admitting the problem is the beginning of the solution! I feel so much better, but, no doubt, you are confused. What does an admission of nerdiness have to do with stocks, broths and sauces? I have the unfortunate drive to research a topic before I actually act on it. In some ways this is a good trait, but it has the unfortunate effect of putting off action. You can study a topic until you are aged and feeble; no longer capable or desirous of doing anything regarding the object of study. Or you can blog about it.

Just so we are clear, I have made broths before. Yes, it's a bit of a departure from what I describe above, but it was a mindless process, done without a recipe or even a thought as to what the outcome should be. Really, what is the big deal? You cover meat, bones, aromatics and seasonings with water and let it cook, right? Not thinking about the process does work, but it is the best way to do it? Funny thing is that I didn't actually know I was making a broth. I could just as easily been making a stock.

There's a difference between a stock and a broth? This is where the "Way of the Nerd" shines so brightly! Here is what I found: “'Stock is predominantly [made with] bones and some trim,” says Greg Fatigati, associate dean for curriculum and instruction for culinary arts at the Culinary Institute of America.' Broth, on the other hand, is usually made with pieces of actual meat, so it’s richer." This from the website Chow.com.

The article goes on to say that the two are, for all intents and purposes, exactly interchangeable. That is the sad, tragic depth of my nerdiness. I have to know that there is a difference that doesn't matter. It really is no surprise that I grew up lonely!

To recap, and to expand: Stock is made of mostly bones and a bit of meat. Broth is made from bones and a greater percentage of meat trim. Both contain aromatic vegetables and seasonings. Functionally they are the same, and both are used as an ingredient for other dishes, though broth can be a finished product. Stocks and broths can be used in making sauces and gravies. Broths can be used in the making of consomme, which can be a finished product, or used as an ingredient in other dishes. Consomme is the star ingredient of aspic.

And just when you think you are finished, those old, tired, leeched out bones can come back for one more round. The bones that were used to make stock or broth can also be used to make Glace de Viande, according to Jaques Peppin in his book, "Essential Peppin."

Now that the research is out of the way, I can get down to making stock or broth. I'm not sure which it is since no percentages of bone to trim were ever indicated. Tomorrow, Wednesday the 5th of December is the start date for what I hope will be some amazing food. The plan is the make 12 cups of rich beef stock. I'll use half for making French Onion Soup, and half to make Beef Consomme. Then I will reuse the bones to make Glace de Viande. I am not sure that I have enough trim to make a rich enough Stroth (Stock/Broth) for French Onion Soup. I think I will go out later to get some short ribs. Short ribs would make anything taste good. Kinda like bacon!
 
Comments
petey 
Dec. 4, 2012 8:20 am
Good luck with that! Please let us know how it comes out! Consomme is way out of my comfort zone, but broth/stock is a regular undertaking here. Nothing better than homemade chicken stock to me! It's so great to use ingredients you know are quality without any added weirdness :)
 
Dec. 4, 2012 8:30 am
Well,i did not know there was a difference.I grew up in a house that made everything from scratch.When my mom made soup,she would put the soup bones(in those days there was actually meat on them)in the pot along with 1 of each celery,onion carrot,if it was chicken she would put in a sprig of rosemary also.Bring to a boil,turn the heat down let it simmer 2-3hours,strain,let cool,skim off any fat,and vola,broth.I do the same,i perfer chicken broth over beef.I like to cook a whole chicken when i make stock/broth.Season when you are going to use it for soup or whatever you use it for.
 
Dec. 4, 2012 9:16 am
petey, I will let you know. Making consomme really has me nervous, but it is a fascinating process at the same time. And there are two different ways of making it too. The traditional looks best, so I will do that. And manella I was actually going to ask the butcher if they had made a mistake. "Didn't you mislabel these dog bones as soup bones?" There was no meat on those bones at all. I bought some oxtails too, but that really drives the price up. When I was a butcher we'd give people good, meaty bones for 50 cents for a couple pounds!
 
Dec. 4, 2012 9:39 am
Hi Doc,have you tried buying beef shanks?If you can get some that are meaty,they make a good stock,and also a very good spagehtti sauce.
 
Dec. 4, 2012 12:11 pm
No, I haven't used shanks. I used short ribs a few weeks back to make some really good beef barley soup, and some nice Italian gravy. (My friends here in New Jersey won't allow me to call it sauce!) I'll give it a go. There's a fair amount of marrow in shanks, isn't there?
 
Dec. 4, 2012 12:16 pm
Yes, if your lucky enough to find some with marrow in it,it gives wahtever your making a really nice flavor.Why aren't you allowed to call it sauce?If you do find some trim the fat off if there is any.
 
Dec. 4, 2012 12:28 pm
I'm not sure if this is Sicilian, or Italian in general, but here in New Jersey, all of the Italians call sauce gravy. In fact they are so bold as to say that I am the one that is calling gravy sauce!
 
Dec. 4, 2012 12:30 pm
Hold on a second! manella, you are from Italy? If you call gravy, sauce, then I have some ammunition to use against all these New Jersey folks! If a real Italian, born in Italy calls it sauce, then it is sauce indeed!
 
Dec. 4, 2012 12:38 pm
Yes iam i was born in a little town called Terviso,not to far from Rome.We have always called it sauce.To me gravy is what you make when you cook a roast or turkey.Does this help you?
 
Dec. 4, 2012 12:40 pm
If you go to my recipe box,you will see a recipe there called Roast beef done in pasta sauce,why not give it a try?
 
Dec. 4, 2012 12:44 pm
Well, it is interesting to know. I'm not going to go yelling at my friends about whether it's sauce or gravy. But I can go on calling it sauce knowing that it is sauce to a person born in Italy. Do you miss your town? I had the great privilege of visiting Rome, and also Bolzano. I loved Bolzano, although the coffee was better in Rome! I would love to live in Italy for a few years. Visiting is ok, but you never get to really know a place until you've lived there.
 
Dec. 4, 2012 1:02 pm
I can't say i miss it,i was 3 years old when we came to Canada,but i grew up in Little Italy in Edmonton,Alberta,so the culture was always there,and i'm very thankful for that.I still speak the language,but only when i go visit my family,we do not speak English in my dad's home,out here in Nova Scotia i have met only two other familes from Italy.They are from the South,and the dilect is somewhat different,little hard to understand.Maybe one day we will take a trip and see where i was born.When and if my husband retires.
 
Dec. 4, 2012 5:23 pm
The main difference is that stock is made with bones while broth is not. After cooking long enough, the collagen protein in bones dissolves and forms gelatin which gives stock a thicker texture. ... http://www.webcookingclasses.com/stock-vs-broth-makes-all-the-difference/cooking-basics/
 
Dec. 4, 2012 6:21 pm
Heck I like them all, but I learned to make Consomme a few years ago, and I like that nice clear chicken or beef broth with noodles, or just to sip off of a spoon. I do like stock made from bones, joints, and marrow better than broth, because it is smoother, because of the gelatin in it. You can't get that out of a box or can no matter what it states on the side of the package.
 
Dec. 4, 2012 6:28 pm
Yu are so right KingSparta.Home made is the best.
 
Dec. 8, 2012 5:03 pm
I remember when I first began to make stock/broth, I was completely thrown when it gelled. Over and over again ... and I threw each and every batch away thinking I had ruined them somehow. (kicks self lol)
 
 
 
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Doc Simonson

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About Me
I'm old and smelly, kinda like a really good salami with that really nice white mould all over it.
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Meat, carbs, meat, carbs, meat, carbs and did I mention meat?
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Drop a plate of Pierogis and sausages in front of me and watch my eyes glaze over in pure joy.
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Schweinebraten mit Knoedel und Krautsalat. Also Edel Hirsch Gulasch was very nice. I make killer Spaetzle and Knockerl also.
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There aren't enough electrons in cyberspace! :) Actually, the tragedies usually involve well intentioned creativity out of control.
 
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