Calculating Stock

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nb girl

Joined: Jul 14
Posts: 136

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Posted: 08 Aug 2014, 12:59
Hi

How would you calculate stock? I made a prawn/shrimp bisque today from homemade stock.

There was no fat to calculate - just the flavouring really.

Thanks for adviceāœ“
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ClassicRocke...

Joined: Jan 13
Posts: 994

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Posted: 08 Aug 2014, 13:04
Wow... question of the day. Just a thought. Google it asking calories for homemade shrimp stock. You might be surprised.
nb girl

Joined: Jul 14
Posts: 136

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Posted: 08 Aug 2014, 14:15
Why didn't I think of that lol. Thanks for the suggestion. It's quite low in calories, high in salt though, but I'm not worried about sodium.

Appreciate your help Smile
Focus on how far you've come - as this is Reality!

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Hoser

Joined: Jul 10
Posts: 2,052

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Posted: 08 Aug 2014, 14:15
Stock has so few calories that I would just treat it like water.
marissastewa...

Joined: Jul 13
Posts: 23

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Posted: 08 Aug 2014, 14:15
Did you make the stock from the shrimp? If so - just use the calories from the shrimp (I assume your ingredients were shrimp, seasoning, water). If it was a stock from something else, like chicken, that would make it a little more difficult - I actually make homemade stews and stocks and broths, so I've found it tough to calculate calories for them. Sometimes I'll just calculate all the chicken I used together and divide roughly by the serving I'm eating. I guess this is more of an art than a science!
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ClassicRocke...

Joined: Jan 13
Posts: 994

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Posted: 08 Aug 2014, 14:16
Isn't this site wonderful. I love the ideas everyone shares.
nb girl

Joined: Jul 14
Posts: 136

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Posted: 08 Aug 2014, 15:43
It is good to share lol. Because I'm on LCHF, I made the stock with milk instead of water. I used a previous meal's shrimp/prawns pealings including the heads and simmered the pot for about 20 mins, then drained off the stock. Added the stock to some sweated onion and garlic. Liquidised it, then served it with cream! It might not be the classic way, but I enjoyed it. Mmmm. Plus its economical!
Focus on how far you've come - as this is Reality!

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mummydee

Joined: Feb 10
Posts: 2,951

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Posted: 08 Aug 2014, 19:56
sounds delicious and I just love that you are using 'scraps' which are loaded with flavour for the stock. My biggest pet peeve in life is wasted food, not that shrimp pealings fall into that category but seeing something enjoyed twice over is great!
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