"brooklyn1" wrote
> Michael Horowitz

>>>> Last night I made beef stock. Tasted very watery.
>>>> Today I spent several hours reducing same.
>>>> Tastes better but still very weak.

> 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

It's better to use onion skins.

> 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

I reuse those bones as part of a stock.

> 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

*sigh* no, you can make it in a crockpot or several other shaped pans. Just
the proper heat and attention to detail is needed.

> 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.

There you go, again. There's nothing wrong with saving fresh peelings and
carrots ends in the freezer for stock making. Thats how real reastraunts
make use of things, often going in the stock pot same day but sometimes
saved in the freezer for a day or so.