Caring for Master Stock

[brettstech]

"I have left it in there much longer". Feeling that

[jasonmurray]

I have seen people put them in ice cube trays and then freeze them. Dump the cubes into a freezer bag and pull out however much you need to cook with when you need it. Very handy. I use this method for reduced stocks among other things

[Patty-.]

Awesome!! Can we jar preserve this ? I wonder if that’s how they preserve Better Than Bullion….

[BootlegMarik]

Seeing the coagulated broth made me think of Savory Jello

[romi]

I have dreams about waking up and this man is just standing in my kitchen and yelling at me because i use 1 Pan for everything

[Maybe.Its_You]

You look just like my cousin that past away this past August. He was 16, so it’s like looking at him a little older. RIP love you man💐

[StanWatt.]

I have to make this. Everyone should know that casseroles and stews (and some soups) taste better the second day, so this should be masterful.

[nodeloliver]

I care for mine like an immortal food creature. Pretty much just feeding it, and it feeds me.

[Roman_Adrian]

Perfect timing! This is JUST what I was looking for!

[temperlemon]

*um ackshually*
You can freeze liquids in larger mason jars, you just need to not fill the jars above their "shoulders."

That said I agree with concentrating and freezing in smaller containers.

[vplt]

I just found your video on how to make the stock last night and made it today. I used chicken thighs for the meal. Also bought chicken livers. Wasn’t sure if I can cook livers directly in the pot so took a little out and cooked them on the side. Yuummm! Can’t wait to try it on a different type of meat.
In the meantime, will know how to take care of the stock. Thanks so much!
New subscriber.

[kathrynpatrick]

If you only fill the shouldered jar to just below the start of the shoulder, it shouldn’t burst in your freezer as long as the liquid inside is room temp or cooled in the fridge first!

[TheWumanchild]

Appreciate it - I’ve thrown away too many painstaking efforts after only a few uses

[Cc]

Fill it under the curve like a solid inch or more to be safe and it won’t bust! I started this a few months ago with different jars and so far so good. As long as the info says it’s freezer safe, should be fine!

[TotalTimoTime]

Instead of freezing in mason jars, i recommend reducing the stock than filling an ice cube tray with it. You can store the stock ice cubes in a zip lock bag in a freezer and pull one or two out whenever you need to make stock. Just add a bit of hot water to rehydrate. Homemade stock cubes!

[bluesroll]

Any chance you could do a longer format video on how you made your master stock from start to finish?

[ummeyad]

You can totally freeze the bigger one, just leave enough head space for expansion like in any jar. Also,
Sometimes there are hairline fractures you don’t see until too late. Rare, but it happens.

[cinemaocd]

I couldn't believe how my master stock went fully gelled so easily a great stock.

[probablynotdad]

I'd love to see you dehydrate sone into an instant soup stock(turns into a hard leathery substance) like they used to have back in the 17-1800s. Be interesting to see how well it keeps and what an individual bowl would come out like

[LilyUnicorn]

It can be kept in a freezer almost indefinitely. The recommended times to keep food in a freezer (fridge is a different story) refers to quality of TASTE and not the health of product.