Stock - talk to me!

[Hedgesnottwigs]

A friend (whose a chef) and I are thinking of embarking on a project to make restaurant quality stock, to be retailed via farm shops, butchers, direct to restaurants etc etc.

The range will initially be beef, veal, chicken and vegetable stock, beef Demi glacé and really excellent beef and chicken gravies.

Prices will be less than the supermarkets (just) but the quality much better.

Was just looking to PH'ers on this good foodie forum for any insight, thoughts, comments or questions.... Do you see the value in good quality stock? Are stock pots etc good enough so you wouldn't be bothered buying fresh? Etc etc!!

All comments, suggestions and insults most welcome!!

[mattdaniels]

I use pre-made stocks from farm shops so it's worth doing some local research first as you might struggle to find an outlet to sell them.

[Hedgesnottwigs]

Thanks. I've got farm shops willing to try them (espechially the gravies) just wondered what consumers want/ look for when it comes to buying the stuff?

[Gandahar]

In think that could work, it's the run up to Christmas now, so I would try to be seasonal and do chicken stock now, beef most of the year etc.

I think ideally you need actually to do a really good meat product and the waste makes your very good stock, so you basically are making money from all parts of the process. It may even be possible to do things for pets from the left overs, depending on how you do it. Might be easier said than done though.

[mybrainhurts]

Hedgesnottwigs said:

talk to me

Stand still, please, I'm trying to shoot you.

[mattdaniels]

[quote=Hedgesnottwigswondered what consumers want/ look for when it comes to buying the stuff?
[/quote]
Resealable packaging

It's annoying cutting the top off a stock pouch and not needing to use all of it for a recipe.

I'd echo the above comment re. Christmas coming up. Chicken and turkey stock would be nice. And low salt. Nothing worse than a stock that's too salty.

[numtumfutunch]

mattdaniels said:

Resealable packaging

It's annoying cutting the top off a stock pouch and not needing to use all of it for a recipe.

This

TBH I enjoy making stock but every now and again I buy some fresh stuff if I cant be bothered/dont have time
It always tastes much, much better than a stock cube

The main 'beef' though is that often I dont need a full packet and so freeze the rest

Maybe your angle could be half size portions or something??

The biggie though is that the market appears pretty competitive
Not only do the supermarkets have branded own label stocks ready made but the celeb chefs do as well

Good luck

[Flibble]

Veal stock would get my purchase as you can't easily buy it in supermarkets and the like. Even getting veal bones to make your own can be a trial, I've had several butchers just give me blank looks.

[21TonyK]

http://samphirefoods.co.uk/Home.html

These guys tried to get us using their stocks etc but TBH its no big deal to do it yourself if you are in a kitchen all day anyway.

Anyone who says its a chore isnt doing it right. If you are in front of a stovetop all day its just another pan to keep topping up.

For us it just wasn't economical to buy it in. Not in the quantities we use. I can see it working for home use though. One issue I hit with retailing sauces and foods in general was the packaging often costs more than the product so be interested to hear what you come up with.

We used to freeze liquids in silicone moulds, vac when frozen and then put a card top on the pouch.

Only economical way I could sell stuff.

[mattdaniels]

numtumfutunch said:

This

TBH I enjoy making stock but every now and again I buy some fresh stuff if I cant be bothered/dont have time
It always tastes much, much better than a stock cube

The main 'beef' though is that often I dont need a full packet and so freeze the rest

Maybe your angle could be half size portions or something??

The biggie though is that the market appears pretty competitive
Not only do the supermarkets have branded own label stocks ready made but the celeb chefs do as well

Good luck

Coincidentally, I was in Costco today and spotted these in boxes of 12:


500ml stock in a resealable pot. Will report back on how it actually tastes.

[condor]

Have you tasted it yet?

I made some stock yesterday from a guinea fowl carcass - left it in the fridge overnight and it's now jellified. Will freeze some but wondered how long you could keep it in the fridge for. Anyone know?

[mattdaniels]

condor said:

Have you tasted it yet?

Yes, and used it in a couple of recipes. Does the job without being "wow amazing" in flavour and the texture is quite thin (obv).

[Flibble]

condor said:

Have you tasted it yet?

I made some stock yesterday from a guinea fowl carcass - left it in the fridge overnight and it's now jellified. Will freeze some but wondered how long you could keep it in the fridge for. Anyone know?

A couple of weeks tops I think. I left some too long and it went mouldy.

[evoivboy]

Flibble said:

A couple of weeks tops I think. I left some too long and it went mouldy.

it is a high risk item so 3-4 days only @ 4c

[Flibble]

evoivboy said:

it is a high risk item so 3-4 days only @ 4c

In a commercial kitchen yes, but at home I routinely leave things that say "use in 3 days" open for a week+ without any problems.

[Gruffy]

It's such an easy thing to freeze and quick to defrost.