Beef stock failure?
On 27 Dec 2010 14:46:37 GMT, notbob > wrote:
>On 2010-12-27, Howard S Shubs > wrote:
>
>> What can I do? What *did* I do?
>
>What you did is just fine. Bones provided gelatine and some flavor
>and there's nothing wrong with that. OTOH, one point everyone seems
>to be missing is that stock is NOT JUST bones. The gelatine and
>certain flavors come from the bones but the real flavor comes from the
>meat. Yes, meat, as in lean flesh, muscle, etc.
>
>Escoffeir recommended equal parts of bone and flesh. So, 6 lbs of
>beef would be 3lbs of beef bones and 3lbs of beef flesh. He also
>recommended old beef, rather than younger. Many chefs brown the bones
>(bake, roast, etc) prior to making the stock for an extra flavor note.
>
>Try the above and your stock should be even better.
>
>nb
Poifect!
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