The Food Lab: Better Home Cooking Through Science

make a large batch of stock), or find them in most supermarkets at a bargain rate. But wings wi ...

Roughly chopped. ...

Finely chopped. Pulverized. ...

But here’s an interesting thing: although chopping the bones into pieces increased the rate of flavor ...

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TIME TO EXTRACT MAXIMUM FLAVOR AND BODY VERSUS DEGREE OF CHOPPING ...

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Remember how collagen looks like a twisted piece of yarn? Have you ever tried separating the ...

Packaged gelatin (the same stuff that makes Jell-O jiggly) is commercially available in powdered or ...

we’ll collectively call by their scientific name, “gunk”) that make broth cloudy. If you keep a stock ...

other gunk—exactly the same way that a French consommé is made. This helps solve part of the cl ...

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EXPERIMENT: Fat = Flavor It’s not intuitive, but most of the flavorful compounds that give various types of ...

Using a food processor or meat grinder, grind the meat into hamburger (for more specific inst ...

floating on the surface add richness and depth. A heavy slick adds nothing but a grea ...

STOCK, BROTH, GLACE, AND JUS Strictly speaking, stock and broth are two distinct preparations. Stock is made ...

reduced stock—glace, glace de viande, and demi- glace—according to how far the stock has been ...

There’s no denying it—even a quick stock is a bit of a chore, and one that I don’t want to go throug ...

wing tips into a gallon zipper-lock bag that I keep in the freezer. When the bag is full, I’m ready ...

QUICK CHICKEN STOCK NOTE: This recipe also produces cooked chicken leg meat, which can be used ...