On Mon, 27 Dec 2010 02:01:42 -0800, "Kent" > wrote:

>
>"Howard S Shubs" > wrote in message
...
>> In article >,
>> Joseph Littleshoes > wrote:
>>
>>> First off, what ever you did "its a good thing".
>>
>> So Christine said. :-)
>>
>>
>>> Possibly you had some hooves, neck bones or shins in there? or less
>>> water than usual?
>>
>> The bones were thinner than what I'm used to, cut maybe an inch or two
>> long, from a Kroger (Smiths). I'm used to bones cut maybe 8" long and
>> much thicker, from Big Y (World Class, Inc.).
>>
>>
>>> Whatever the problem, did you taste the "gelatin"? if not, taste it for
>>> seasoning and then, if desired, simmer and skim on a low flame to reduce
>>> even further.
>>
>> I haven't tasted it, no. I didn't know what it was. Now I'm thinking
>> it might not boil down much for soup, huh? Maybe I need to add water to
>> it for soup? Or maybe I won't need to cook it down as much?
>>
>>
>>> Keep covered air tight and use as a "glace de viend".
>>
>> I have no simple way to do this. It's in a Rubbermaid cylinder.
>>
>>
>>> As a base for other stock.
>>>
>>> A few tbs. to a few cups of water.
>>>
>>> A morel liquid version, but one still very thick is called demi glace.
>>>
>>> Add some thyme & bay leaves as well as tomato puree & white wine if
>>> desired.
>>
>> What you've described is beyond my understanding. I was just trying to
>> make beef stock for French onion soup. This will be interesting.
>>
>> --
>>
>Warm it up and taste it. It'll be better than your last beef stock. I'll
>bet your bones included a bit of veal bones. Any brown stock freezes very
>well.

They obviously contained some meat, the previous bones were probably
stripped down to nothing but bone. You cannot make stock from bare
bones (actually just wasting your time, effort, and added
ingredients), they need to be meaty bones. When I want to make beef
stock I buy an inexpensive bony chuck roast, and whatever cuts of low
cost tough beef I can find... at today's prices soup bones (that used
to be free) now cost almost as much as a beef roast. I see little
packages of bare bones labeled soups bones (mislabeled) all the time
(no meat on em at all) for like $1.79/lb... right nearby are 7 bone
chuck roasts and 2nd cut chuck steaks for $2.19/lb... guess which I
buy.... and I enjoy eating boiled beef, right off the bone and all
different ways. When you buy those 1" lengths of beef bone with no
meat those are marrow bones (and should be labeled as such), used by
those who roast them and enjoy eating marrow, they are awful for
stock, and wasteful if you don't eat the marrow... marrow is very good
as a spread for dark ryes, marrow is mostly fat so if used for stock
and then the fat is skimmed off it's wasted. Btw, fat skimmed from
boiling is not schmaltz, schmaltz is rendered fat, no liquid is used.