Soup Stock? What is it?

Posted: Sat, Aug 09 2008, 2:12 pm Post subject: Soup Stock? What is it?

When a recipe calls for soup stock, what do you do? I sometimes have these great recipes that I can't do anything with, because a) I'm not quite sure what soup stock is, and b) even if I knew what it was I'm not about to make it just to do the recipe. So please help! What is it and do you freeze it so you can use it whenever you want? Or can you substitute something else? Thanks! I'm posting as amother because I'm embarrassed about my cooking skills.

Posted: Sat, Aug 09 2008, 6:16 pm Post subject: re: Soup Stock? What is it?

you can either use soup powder or cubes mixed with hot water, or you can make your own. If I have leftover chicken soup from shabbos I freeze it in cups and use a cup when a recipe calls for stock. You can make a pareve stock if you want, just don't put in chicken. The stock is the liquid, you throw away the vegetables.

you can use water instead, the recipe will just lack a little flavour.

Gold Member Joined: Mar 26 2006 Posts: 1626

Just use water, and add a bit more garlic powder,salt and pepper.
Stock just means soup liquid, but water is fine.
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Senior Member Joined: May 25 2008 Posts: 201

Lots of recipes I have call for chicken stock. Osem makes a pareve chicken consommé that I use for these kind of recipes. I just mix a little consommé with water and there you have stock.
Osem makes other flavors as well, like vegetable, beef and onion.

Platinum Member Joined: Aug 12 2007 Posts: 20485

If you want to be healthy about it: when I lived in the U.S. (left 5 years ago) Trader Joes had parve OU stock in cartons (did not need refrigeration before opening). They were probably 99 cents or $1.50, vegetable and IIRC organic. They worked great and were not unhealthy like soup powder.

Posted: Sun, Aug 10 2008, 5:34 am Post subject: Re: re: Soup Stock? What is it?

Posted: Sun, Aug 10 2008, 6:03 am Post subject: re: Soup Stock? What is it?

Raisin, in any health food store you can get a small bag of dried soup vegetables. Dried onion mixed with red pepper and scallions and parsley and carrots etc. Take a bag of that, boil in water with real garlic and one real onion if you really want and spices and salt. Makes a terrific stock. Strain and use the liquid. Eat the veg. Actually if you don't have time, just add the dried stuff to boiling water and boil with salt and garlic powder for fifteen minutes. That's enough. No fats, no MSG, nothing unhealthy.
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Platinum Member Joined: Aug 12 2007 Posts: 20485

Posted: Sun, Aug 10 2008, 6:51 am Post subject: Re: re: Soup Stock? What is it?

Platinum Member Joined: Aug 12 2007 Posts: 20485

Ya get 'em kosher, girl!

My mother, saves everything. When she steams veggies, for example, she will many times freeze some for later use.
She saves meat juice.
Etc.

Senior Member Joined: May 25 2008 Posts: 201

The Osem ones I use contain no preservatives, MSG, or food coloring.

Posted: Sun, Aug 10 2008, 1:26 pm Post subject:

stock is basically the liquid part of a soup ... so next time you make soup - put aside a container or two and freeze it ...

I personally never could figure out why one would need this flavour if you are cooking fresh homemade food anyways ... doesn't the meat or whatever have flavor from the veggies and spices you are cooking with ...
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Moderator Joined: Dec 26 2005 Age: 33 Posts: 11430

Because oftentime the chicken stock is going into dishes that don't have any meat in them.

Posted: Sun, Aug 10 2008, 2:18 pm Post subject:

in that case I say keep it pareve ...

Senior Member Joined: Jul 07 2008 Posts: 102

hi

to make stock take chicken bones or turkey bones (for chicken stock) meat bones (meat stock) a bunch of root vege like onions, garlic,leek, carrots, celery, parsnip, I like to add dill, thyme but not necesary. put in stock pot fill with water bring it to a boil, then turn down to simmer for a good 12 to 24 hours.
strain let cool and put in fridge...use as needed...every 4 days I bring it to a boil cool put back in fridge....if you want to make the stock a darker colour sautee the vege and chicken bones untill brown then follow the top steps....with beef stock usually add tomato paste.....I use it to make soup,sauces and braising liquid.

good luck