On Friday, December 4, 2020 at 6:17:19 AM UTC-5, Lucretia Borgia wrote:
> On Thu, 03 Dec 2020 21:54:18 -0800, Leo >
> wrote:
> >I got up at 5:15 AM yesterday and had nothing to do. I buy bone-in sirloin
> >steaks at my supermarket and cut out the bones and fat before cooking and
> >chuck the bones, any excess meat and fat into the freezer.
> >I took out the scraps, defrosted them in the microwave and roasted them at
> >400F for forty minutes. Then I threw them in an eight quart stockpot and got
> >this minus the onion.
> ><https://postimg.cc/0bVYcXQX>
> >
> >Then I simmered and reduced the concoction for seven hours and ended up with
> >this.
> ><https://postimg.cc/1n1wfLCX>
> >
> >I惴 planning on making beef stew using one of the containers and freezing
> >the other. I wonder what it will taste like? I hope that it愀 better than
> >"Better Than Bouillon", but I like BtB for stew, so we惻l see. The stew
> >will definitely need salt, because the reduction has little.
> >
> >leo
> Looks good but it puzzles me why you cut the bones out from the meat?
> I find meat cooked on the bone is always sweeter.

I'm sure you do, but your opinion is not borne out by science:

<https://www.seriouseats.com/2013/03/ask-the-food-lab-do-bones-add-flavor-to-meat-beef.html>

Cindy Hamilton