Does anybody have any data on the nutritional composition of chicken broth (liquid in chicken soup) and chicken stock (liquid from chicken bones)? For example, will stock contain more protein then broth? Have googled the nutritional contents I read conflicting things and I'm not sure whether they are referring to broth or stock.
When during the cooking process is protein extracted? If you simmer stock for 2-8 hours, does most of it come out in the first two hours, or does more come out with prolonged simmering?
I very quickly found nutritional information for storebought (Swanson) chicken broth and chicken stock. As you'd expect, neither one contains all that much protein. The stock does contain substantially more: 4g per cup compared to 1g - this should also be expected, since stock has some gelatin in it, and gelatin is mostly protein.
Of course, it's commercially made; I imagine you'd be hard-pressed to find good nutritional data for homemade stock and broth.
. This time, I don't want to flip the chicken but I still want crispy skin, so I'm going to follow the recipe a little more strictly and not add any extra liquid to the pan and just baste with its own juices as they come out. However, I don't want to lose that delicious caramelized onion gravy. So, my question: Will the onions still caramelize properly if they don't have a good amount of liquid around... crispy skin, I had decided that some liquid in the pan wouldn't be a problem. Turns out, when I took the bird out to rest and reduced the liquid (now with chicken drippings added), I was treated
First of all, I don't know the difference between stock, broth and bouillon in english (not my native language), but what I mean is when you cook for example a chicken carcass with vegetables for a couple of hours to use the liquid, discarding everything else. My question also applies for when you cook any other type of meat which haven't been pre-cook, meaning it will have quite a lot of fat..., just if it's around 0–5 %, 5–10 %, or 10–20 % or whatever – just be as precise as you can. When buying stock in the store, it usually says 0 g fat, but I guess they have some method of removing all
I am planning on making a pretty standard (read: whichever pops up first in Google) recipe for Broccoli Cheddar soup; i.e. brocolli, cheddar, chicken stock, and about 1/2 cup flour per 4 bowls... and cheddar (and the stock is pretty potent so I'm also not worried about that) so I am not worried about using too much nutritional yeast. To achieve the effect of 1/2 cup flour thickening, what is an approximate ratio for the same effect with nutritional yeast? Also, I have noticed with other dishes that, unlikely the grainy/clotty results of flour, nutritional yeast can be added after the fact
I am looking to prepare a roasted squash soup base/stock. I plan on pairing the meal with a stout beer tasting. How do i go from roasted squash and asparagus to having a flavor dense but low volume soup base/broth/stock to pour over/mix with my onions on the initial sauté? The primary concern here is that I am going to be making a vegan, chunky tomato-based soup, but i want most of the flavor to come from the vegetable stock. As such, I don't want to have much water content and will be adding things like celery and corn later on. even if the stock will come out as a gravy I am not worried
I've just had a brown chicken stock on the simmer for the last 8 hours, not planning for that long but got called out. Nonetheless, the liquid has reduced by about 1/2 - 2/3. Would taking it off the heat now and adding cold water to both bring the liquid quantity back up and cool the stock for refrigerating be an appropriate rescue?
I'm trying a handful of vegan dishes, and have found a broth recipe which requires a small amount of soy or rice protein powder (1Tbsp). This eventually makes 30 cups of broth, so overall is a very small component. I have wheat gluten available, and am wondering if it would be an acceptible substitute; or if I would be better off leaving it out altogether, or with another substitute (presuming the protein is used to slightly thicken the broth, would corn starch be a 1:1 substitution)? Full recipe here
their core is removed. Wikipedia here states that: Dried lentils can also be sprouted by leaving in water for several days. This changes their nutrition profile. so what does it mean? I am always looking for getting most out of bucks but sprouted beans taste good so trying with lentils. I like lentils due to their high protein content. I am unsure what happens to lentils in sprouting. Does sprouting just break some starch to smaller carbon chains if so what does it mean in terms of protein content? Some energy is surely lost in sprouting as the bad water is thrown away. But how do
? On one day I brined a chicken with 17 grams salt and only 5 hours, a leg piece came out perfectly, another leg piece OK and the breast didn't. Why on this day did one piece come out great whereas other...I am trying to brine a chicken and then cook it in a soup. I just can't seem to do it properly and have noticed varying results for reasons I cannot figure out. My basic method is: add 1.5l spring water to pot, add 30 grams of sea salt and mix until dissolved, add 1kg whole chicken (whole or small pieces), refrigerate for 6-12 hours (usually 12), then cook. I have noticed the following things
I have found that chicken broth or stock does not thicken as easily as beef broth or stock will. I often find myself adding too much flour or cornstarch, hoping the chicken broth will thicken, but in the end all I have is starchy tasting almost-gravy. I guess what I'm asking is what's a good stopping point, how not to add too much cornstarch? ...and is there a way to get rid of the starchy taste if I go past that point?