brooklyn1 > wrote in
:

> On Sun, 15 Nov 2009 07:34:25 -0500, Michael Horowitz
> > wrote:
>
>>On Sat, 14 Nov 2009 14:29:34 -0800, TammyM > wrote:
>>
>>>Michael Horowitz wrote:
>>>> Last night I made beef stock. Tasted very watery.
>>>> Today I spent several hours reducing same.
>>>> Tastes better but still very weak.
>>>> Reading about, I see that this stock is intended to be the
foundation
>>>> for other things; serving as a 'base' with which to build i.e. use
it
>>>> to deglaze a pan, then (thus fortified, or with additional
flavoring)
>>>> reduce further and thicken.
>>>> Is there a standard taste or feel that cooks use to determine how
much
>>>> reduction of the stock is enough or is that something that is a
>>>> variable, corrected during a final reduction?
>>>> Certainly the stronger the stock, the more flavorful the final
sauce.
>>>> - Mike
>>>>
>>>Did you roast your beef bones?
>>>
>>>TammyM
>>Yes I did - Mike
>
> Really not necessary to roast the bones unless you want the dark
> color, but roasting bones also alters the flavor of the resultant
> stock, and not in a beefy way. It's difficult to find good beef bones
> for making stock these days, most have practically no meat remaining,
> and if marrow bones they're wasted used for stock... best sawn into
> sections, properly roasted, and the marrow eaten. I find it's much
> easier and a richer flavorful beef stock is produced from inexpensive
> cuts of chuck, can either be browned or brought just to the boil in
> cold water... and the meat is not wasted, very good in sandwiches with
> creamy horseradish sauce, well seasoned force meat is a delicious pate
> or filling for pasta, or baked wrapped in dough with potato/kasha as a
> knish.
>
> Next one needs a proper stock pot, an ordinary large sauce pot (what's
> called dutch ovens these days) just doesn't cut it. A proper stock
> pot is nearly twice as tall as it's wide, so that liquid circulates
> through all the ingredients at low temperatures and the smaller
> surface area slows evaporation... stock should never be boiled. Also
> a good stock can't be made with just bones/meat, a rich flavorful
> stock requires generous quantities of herbs, spices, and veggies. I
> don't use anything for stock that's not fit to eat, no saved up
> compost. I use fresh veggies, all removed, eaten, and replaced with
> new while cooking... that's how a rich stock with depth of flavor is
> produced... garbage in, garbage out, just that simple.


HA!!!

I was thinking, don't sell short! And don't sell odd lots.

Andy