Beef Stock

Discussion in 'Food & Cooking' started by gbhunter, Oct 24, 2005.

  1. gbhunter

    gbhunter

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    According to the recipe on this sight, you should not add salt to the beef stock. It should become salty on it's own, however my broth (even though I followed the recipe), it still tastes plain....and needing of salt. What could I have done wrong? :confused:
     
  2. cheflayne

    cheflayne

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    You did nothing wrong. Stock is a building block, not a finished product to be consumed on it's own. Salt can be added as you work on the finished product.
     
  3. gbhunter

    gbhunter

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    Its no sopposed to be clear right? That would be broth?
     
  4. markv

    markv

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    Broth is made from meat and stock is made from bones. Neither definition has anything to do with the clarity of the liquid.

    Your stock should be relatively clear. If it is cloudy that means you either stirred it, which you should never do, didn't skim it sufficeintly while it was simmering, or didn't strain it through cheescloth or a chinois when it was done.

    Mark
     
  5. gbhunter

    gbhunter

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    In none of the recipies does it ever mention tat you should not stir stock..
    Is there anyway to save it? :cry:
     
  6. cheflayne

    cheflayne

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    There is no need "to save" the stock. If it is cloudy it is more a visual thing than a taste issue, that and the shelf life will be somewhat reduced due to the emulsified fat suspended in it. No biggie either way.
     
  7. markv

    markv

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    Cheflayne is absolutely right but if for some reason, (maybe the recipe?), you need it to be clear you can make consomme. Do you know the procedure for that?

    Mark
     
  8. even stephen

    even stephen

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    If you make your stock correctly, never boiling it, and letting it
    simmer for 12+ hours, it should be almost as clear as a consume'.
    I roast the bones, roast the veg(carrot, celery, onion). I use
    some tomato paste or tomato scraps. Black peppercorns, bay
    leaf, a little dry thyme and oregano, Red table wine, and mushroom
    stems. Fill stock pot starting with veg and seasonings. Then tomato
    paste and wine. Then Bones. Fill pot a little above bones with cold
    water. Then gently heat stock to a simmer. Just like in a consume'
    the heating process will bring all the fat and impurities to the top and
    for a raft of sorts. Having a spigot on the bottem of the pot helps
    an enormous amount. If you do not have that luxury, then look for
    a large used coffee urn at a used rest. supply shop or yard sale.
    They are great for making stocks at home. I prefer to leave a beef
    stock for 24 to 36 hours. If you make your stock right it will be
    clear and flavorful. A stock will not become seasoned on its own.
    Since it already has pepper you would season with a little Kosher
    salt only. If any one out there has never tried the old coffee urn
    trick, it is a real winner. Just experiment with water to get temp right.
    I know you guys already know how to make stock. For what its
    worth.

    stephen
     
  9. even stephen

    even stephen

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    Oh yeah,

    If you want to clear your stock or it has boiled. Just cool your
    stock down in the fridge and gently reheat again. If you cannot
    get the fat off, just strain refrigerate, and spoon the solid fat off
    the chilled stock.
     
  10. gbhunter

    gbhunter

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    Actually I do not have a procedure for a cosume.
    It funny because if you look at the photos on this website of how they made their beef stock the finished product is not clear at all, on the photos it looks like its very dark brown but not even close to clear. Thats what mine looks like, only lighter.
     
  11. gus20

    gus20

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    Hello, im curious and surprised,, do u make ur stock for so many hours??? Thats so much i think (well in Escoffier book says about 24 hours),, but nowadays we cant do a stock for a day, i dont know if an stock gets better flavour if i make it in 4 or 24 hours. Im just an opened book, i learn of ur knowlodge, thanks

    Gus
     
  12. kuan

    kuan Moderator Staff Member

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    The stock is done when you can cut through the bone with a knife.
     
  13. markv

    markv

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    I was taught that 6-8 hours, (usually closer to 8), was the standard for beef/veal stock. Less than that and you will not completely gelatinize the protein in the bones/marrow. It's better to go a little over than under.

    Mark
     
  14. gbhunter

    gbhunter

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    Cut throught the bone? BONE? Not the marrow but the actual bone?! I cooked my stock for 10 hours and was noware close to that.
     
  15. kuan

    kuan Moderator Staff Member

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    Yep the bone around the marrow if we're both talking about the same thing. 24 hours should do it IMO. 8 hours is the first wash, then you got to do a second wash.
     
  16. vertigo

    vertigo

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    what do you mean by wash?
     
  17. kuan

    kuan Moderator Staff Member

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    Wash, boil. Technically the first wash is stock, the second wash is remouillage. That's just the way they say it in some places. Wash... heh, funny. :)
     
  18. vertigo

    vertigo

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    sorry, what i had meant to ask was what is involved in a second wash, is it just a question of letting the solid matter rest and the stock cool then reheating or do you strain the solid matter and add fresh water?
     
  19. kuan

    kuan Moderator Staff Member

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    You remove the first stock, then start again with the same bones and fresh aromatics to make a second stock. Use separate or combine with the first stock for some killer stock.
     
  20. vertigo

    vertigo

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    would the same thing work with a fumé?