I've been making stock from vegetable scraps I've been keeping in the freezer (mainly carrots, celery, onion, tomato, and parsley). I read elsewhere that one could include egg shells in stock. Is this a good idea? How many should I include?
I've not heard of egg shells being used that way. I'm not sure what they would add.
The classic way of clarifying a meat stock to make it crystal clear (ie: for a consommé) is to whisk egg white (and I know at least one chef who adds crushed up egg shell to this mix) and finely ground meat into the cold stock and then gradually heat it. As the added ingredients cook they rise through the stock trapping all the bits that make it cloudy and the gunky 'raft' can be skimmed off the top.
All the ends and bits of vegetables, including onion skins, etc., are the most nutritious parts of the vegetable and lend flavor to the stock. It's great if you can save them and add them in.
As for eggshells, it's some of the most bio-available form of calcium (add a little vinegar when boiling), very similar to our own composition. I haven't tried it yet, but will be saving my shells from now on. It always felt a little weird to throw them out, and am excited now that I can stick it in the freezer collection bag.
A classic way to clarify stock is to stir in some beaten eggs and then bring the stock to a simmer. The egg proteins coagulate, rise to the top, and form a sort of strainer that filters out the bits and pieces that would otherwise make the stock cloudy. I've seen some recipes that instruct to you to break up the egg shells and mix them into the eggs before adding to the stock. I always assumed that the shells just add bulk and structure to the egg raft, helping it to hold together and form a better filter.
Adding egg shells to a brown stock is a great way of clarifying the base. It creates a 'raft' which helps absorbs the impurity's which would otherwise spoil your stock.
I've been making beef broth regularly but last night I forgot to turn my crock pot to low and the bones boiled all night. Does anyone know if this is ok or should I toss the broth And start over? I've read somewhere that after your stock reaches a boil it then should be simmered not boiled!!!
I've been enjoying my cookbook Fish Indian Style which I won in the Question-of-the-Week contest here on Seasoned Advice. However, I'm having difficulty with one common ingredient used in Atul Kochhar's recipes. Many of his recipes include pureeing fresh coconut meat with water or stock as a base for curry. As extracting coconut meat is rather ... labor-intensive, I'd like to simply use some... with 200ml of stock, what would be the equivalent volume of coconut cream? Sadly, Kitchen Companion does not have this particular substitution documented.
I have a question additional to this question How does salmonella get into eggs. This tells me that salmonella is mostly found on the shell of an egg. However, eggs are treated (typically washed) such that most egg shells do not contain any salmonella anymore. I eat eggs which I get from my mother-in-law who has her own chickens, so these eggs are not 'treated'. I was wondering a few things... for food which is heated? If there is a risk, how should I clean the shells? (using hot water is not an option for eggs, of course). A related question might be Is it safe to eat raw eggs?. The answer
I've been trying for awhile now to make a bean-like paste for burritos/nachos/etc. akin to Refried Beans I so enjoyed while living in North America. What I've got so far isn't half bad, but I'd... beans come out of their shells. Turn heat down to min; Drain off 3/4 of the water. Mash mash mash away. Add spices and mix; let water burn evaporate until consistency is to my liking. NOTE: I only recently added steps 2-4 in an attempt at mashing the shells better. It has not helped. If I remove those steps, the entire process takes maybe 10 minutes (= happy stomachs :) No matter how much or long
I've read the other questions on meringue but didn't find the answer I'm looking for. When making meringue, there are basically three types that form: Crisp shells will a uniform texture throughout. Crisp shells with a gooey texture in the middle. Gooey, marshmallow like shells. What are the variables and ratios that predicate the type of shell predictably (e.g. temperature, time, source/type of heat, and sugar:egg ratio)? What mechanics are involved to determine the result?
I plan to make a sizable quantity of chicken stock this weekend. Since I can't actually eat that much chicken, I just bought several pounds of bones, figuring I'd save the effort and expense of cleaning and butchering entire chickens. But now I'm wondering: Can I roast the bones by themselves? Most resources seem to agree that stock made from roasted bones is richer than stock made from bones that were boiled raw. However, every "recipe" I've looked at assumes that whole chickens are being used. I've never been taught or seen instructions on how to roast just the bones. So I have a few
Whenever I've cooked quiche, it's been in a round tin of around 10-12 cm diameter. I've used 5-6 eggs along with other ingredients like chicken and vegetables. After it comes out of the oven, I find that the height is low (around 2cm) when I thought/expected it to be higher. I find it hard to know when it's actually 'cooked' as the egg parts are runny when it's in the oven, only solidifying when I take it out. How can I tell that the quiche is done?
I am trying to figure out the best way to shape my cream puff shells into a volcano shape for baking. Any suggestions? Thanks!
I like the taste of beef bourguignonne and would like to create a vegetarian version of it. For that, I plan to use oven-dried, tempura-fried aubergine slices instead of meat (egg-containing tempura, fried to a golden crust), and mushroom stock for the sauce. The problem is that I am not sure how filling this substitution will be, and how many calories it contains - the aubergines probably close to nothing, but the fried tempura is rich. How should I go about calculating the portions, so they are roughly equivalent to a portion of standard beef bourguignonne?